Boneless Cookies

• total time: 1 hour 13 minutes

Ingredients

680g (about 5 ⅔ cups) all-purpose flour

4 sticks (2 cups) unsalted butter, softened but still cool

1 cup dark brown sugar

1 cup light brown sugar

3/4 cup granulated sugar

3 whole eggs

2 egg yolks

2 tbsp vanilla extract

1 tsp baking soda

1 1/2 tsp baking powder

2 tsp salt

1 tbsp + 1 tsp cornstarch

Flaky sea salt for topping

Directions

Mix the softened butter, dark brown sugar, light brown sugar, and granulated sugar until smooth and combined.

Add the whole eggs, egg yolks, and vanilla extract. Mix until fully incorporated.

In a separate bowl, combine the flour, baking soda, baking powder, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients and mix just until a dough forms. Don’t overmix.

Weigh the dough into 90–100gram dough balls. Place them in a parchment-lined container, cover, and freeze for at least 1 hour or overnight.

Preheat the oven to 400°F. Place a rack of empty baking sheets on the oven rack underneath the baking sheet you’re using for the cookies. This helps protect the bottoms from getting too dark.

Place the frozen dough balls on a large parchment-lined baking sheet, leaving plenty of space between each cookie.

Bake straight from frozen for about 13-14 minutes, until the edges are golden brown and the center has a little browning.

Let them cool on the baking sheet so the centers finish setting, then top with flaky sea salt.

The 90–100g dough balls + freezing before baking is the key to getting them THICK 🍪🔥