Ingredients: |
Ingredients: 2½ sticks (10 ounces) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
¾ cup granulated sugar
2 large eggs + 1 large egg yolk, at room temperature
2 teaspoons vanilla extract
2½ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups semisweet chocolate chunks or chips (about 12 ounces)
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Directions: |
Directions:Preheat the oven to 350 degrees and line an 18-by-13-by-1-inch sheet pan with parchment paper.
In an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed for 3 minutes, until light and fluffy. On low speed, add the eggs one at a time, scraping down the sides of the bowl after each addition, and then the vanilla. Mix until well combined.
In a small bowl, whisk together the flour, cornstarch, baking soda, and kosher salt. With the mixer on low, add the dry ingredients to the butter and mix until just incorporated, then add the chocolate chunks and mix until just combined.
Spoon the cookie batter onto the prepared sheet pan and using a spatula, spread it into one even layer that covers the entire surface of the pan. (This step takes a little bit of patience. I find it’s easiest to hold the parchment paper with one hand while using the spatula with the other.)
Bake for 12-14 minutes, until lightly golden brown and still soft to the touch. The cookie should seem under-baked. Cool completely. |
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