Chocolate Chip Cookies
•3/4 cup butter
•2/3 cup brown sugar
•1/3 cup granulated sugar
•1 egg + 1 egg yolk
•1 tbsp vanilla extract
•1 1/4 cup All-purpose flour
•1 tbsp cornstarch
•3/4 tsp baking soda
•1/2 tsp salt
•1 cup semi sweet chocolate chips/chopped chocolate
•Place the butter in a small saucepan and set over medium low heat. Allow it to melt and then stir with a silicone spatula as it starts to bubble. Stir the butter every 10 to 15 seconds. At first, the butter will melt and foam, then with time the foam bubbles will get smaller and the butter will start to get a warm nutty aroma. Take off heat, and allow to cool.
•In a large mixing bowl, combine the browned butter, brown sugar and granulated sugar. Mix until combined (about 2 minutes). Add the egg, egg yolk and vanilla extract and mix until a smooth consistency.
•In a separate bowl, mix the flour, baking soda, cornstarch and salt. Mix half the dry ingredients into the wet mixing with a silicone spatula. Add the remaining flour and mixing. Fold in the chocolate into the dough until just combined. Do not over mx.
• Refrigerate dough for at least 30 minutes or overnight. Line a baking pan with parchment paper and use a 3 Tbsp cookie scoop for 8ish large cookies OR a 1 Tbsp cookie scoop for 24 small cookies.
•When ready to bake the cookies, preheat oven to 350°F (177C). Place 5 or 6 cookie dough balls (depending on how big your pan is) 2 inches apart on the parchment paper lined tray. Let them sit out for 5 to 10 minutes before baking. Bake for 11 to 12 minutes, or until the edges are slightly golden and the center has puffed up, but is still gooey.
•Allow cookies to cool for about 10 to 15 minutes before eating. They’re best when they’re still warm and the chocolate melts. Enjoy!