Ingredients:

  • 3/4 cup (170g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) dark brown sugar, packed
  • 1/2 cup (100g) granulated white sugar
  • 1 tsp (5ml) unsulphured molasses
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 1 tbsp (15ml) pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 2 tsp (5g) cornstarch
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt
  • 1 1/2 cups (250g) semi-sweet chocolate chips

Instructions:

  1. In a large bowl, whisk the melted butter, dark brown sugar, granulated white sugar, and molasses until the mixture is smooth and resembles liquid caramel without lumps.
  2. Whisk in the whole egg, extra egg yolk, and vanilla extract for at least 60 seconds until the mixture slightly lightens in color and becomes well-emulsified.
  3. Sift the all-purpose flour, cornstarch, baking soda, and sea salt directly into the wet ingredients. Use a silicone spatula to fold the dry ingredients until just a few streaks of flour remain.
  4. Fold in the chocolate chips. Use a 3-tablespoon cookie scoop to portion the dough onto prepared baking sheets and bake at 350°F (175°C) for 10 minutes.