Thick and Chewy Chocolate Cookies

Ingredients:

1 cup (2 sticks) unsalted butter, softened to room temperature;

3/4 cup packed dark brown sugar;

1/4 cup granulated sugar;

1 large egg plus 1 egg yolk;

1 teaspoon vanilla extract;

Pinch salt;

1 1/4 teaspoons baking soda;

2 teaspoons cornstarch;

2 1/2 cups all purpose flour;

2 heaping cups semi-sweet chocolate chips + more for garnish;

Course salt for sprinkling.

Preparation:

In the bowl of an electric mixer, cream together softened butter with sugars on medium high speed for 3-5 minutes until light and fluffy.

Add egg, yolk, and vanilla extract and continue to mix on medium speed for about a minute until the consistency is even throughout. Then add baking soda, mix for about 20 seconds, add salt and cornstarch, mix again for another 20 seconds, and then stop the mixer and add all of the flour at once. Slowly mix the flour in until just combined. Do not overmix. Fold in chocolate chips.

Divide the dough into heaping scoops and roll into approximately 2-3 inch balls. Flatten slightly into thick discs and sprinkle with coarse salt. Lay dough discs on a plate and refrigerate for at least 3 hours, ideally overnight. If you're really in a hurry, you can freeze them for an hour.

Preheat the oven to 350F. Spread six dough discs on a prepared (greased, or covered with parchment or asilpat) cookie sheet. Bake for 11-12 minutes, until the edges are golden. The tops will not brown very much; that's ok. Remove from the oven and immediately press 4-5 chocolate chips into the top of each cookie for garnish. Allow to cool on the cookie sheet for five minutes before transferring to a wire rack to cool completely.