Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (3g) cornstarch
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) sea salt
  • 1 cup (170g) dark chocolate chips
  • 1 pinch (1g) flaky sea salt

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  2. Beat the softened butter, light brown sugar, and granulated sugar in a large bowl or stand mixer until the mixture is pale and fluffy.
  3. Mix in the egg and vanilla extract until the batter is velvety and well-emulsified.
  4. Sift together the flour, cornstarch, baking soda, and sea salt.
  5. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula; stop mixing as soon as no streaks of flour remain.
  6. Fold in the dark chocolate chips.
  7. Scoop 2 rounded tablespoons of dough (approximately 1.2 oz or 33g each) onto the prepared sheets, spacing them 2 inches apart. Cook in batches if they do not fit in one layer.
  8. Bake for 10-12 minutes until the edges are deep golden brown and the centers remain slightly underbaked and soft.
  9. Remove from oven and let the cookies rest on the pan for 5 minutes to finish setting.
  10. Sprinkle each cookie with a pinch of flaky sea salt before serving.