Ingredients:

  • 115g unsalted butter, softened to room temperature
  • 100g packed light brown sugar
  • 50g white granulated sugar
  • 1 large egg, room temperature
  • 10ml pure vanilla extract
  • 210g all-purpose flour
  • 5g cornstarch
  • 3g baking soda
  • 2g fine sea salt
  • 170g semi-sweet chocolate chips (60% cacao)
  • 20g flaky sea salt for finishing

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
  2. Beat the 115g softened butter and both sugars for 3 minutes until pale and fluffy. Note: This creates tiny air pockets for lift.
  3. Whisk in the egg and 10ml vanilla extract until the mixture looks velvety and unified.
  4. In a separate bowl, whisk 210g flour, cornstarch, baking soda, and sea salt.
  5. Gradually add the dry ingredients to the wet until just a few white streaks remain. Note: Over mixing here will make the cookies tough.
  6. Gently stir in the 170g chocolate chips using a spatula.
  7. Use a tablespoon sized scoop to place balls 2 inches apart on the prepared sheets.
  8. Place in the oven for 9 to 10 minutes until the edges are barely golden.
  9. Remove from the oven and immediately sprinkle with the flaky sea salt while the chocolate is still glistening.
  10. Let them sit on the hot pan for 5 minutes until they firm up enough to move.