Ingredients:

  • 227g Unsalted Butter
  • 200g Dark Brown Sugar, packed
  • 100g Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 Large Egg Yolk
  • 1 tbsp Pure Vanilla Extract
  • 1 tsp Almond Extract
  • 375g All-Purpose Flour
  • 1 tsp Cornstarch
  • 1 tsp Baking Soda
  • ½ tsp Sea Salt
  • 340g Semi-sweet chocolate chips
  • 1 tsp Flaky sea salt

Instructions:

  1. Place your 227g of unsalted butter in a light colored saucepan over medium heat. Melt it down, then continue cooking as it begins to sizzle and foam. Watch it closely! Once you see little brown specks at the bottom and smell a toasted nut aroma, immediately remove it from the heat and pour it into a heat safe bowl. Let it cool for at least 15 minutes so it doesn't scramble your eggs.
  2. Add the 200g dark brown sugar and 100g granulated sugar to the cooled butter. Whisk vigorously for about 2 minutes. You are looking for the mixture to lighten slightly in color and become smooth. This step ensures the sugar starts to dissolve into the fat, which leads to a better crack on the surface of the cookie later.
  3. Add the two large eggs, the extra egg yolk, the tablespoon of vanilla extract, and the teaspoon of almond extract. Whisk until the mixture looks like thick caramel and is completely combined. Note: Room temperature eggs are vital here so they don't seize the butter.
  4. In a separate bowl, whisk together the 375g of all purpose flour, 1 tsp cornstarch, 1 tsp baking soda, and 1/2 tsp sea salt. Gradually fold the dry ingredients into the wet mixture using a spatula. Stop the moment you see the last streak of white flour disappear. Overmixing at this stage will activate the gluten and make your cookies tough.
  5. Pour in the 340g of semi sweet chocolate chips. Fold them in gently until they are evenly distributed. The dough should be thick, slightly heavy, and smell irresistible. If the dough feels too greasy or warm, pop the whole bowl in the fridge for 20 minutes before scooping.
  6. Use your scoop to create 24 balls of dough. Place them on a tray and, if you have time, chill them for 2 hours. This is the secret to world's best soft chocolate chip cookie recipe results. The chill time prevents the fat from melting too fast in the oven.
  7. Preheat your oven to 175°C (350°F). Line your baking sheets with parchment. Space the dough balls at least 3 inches apart. Bake for 10 minutes until the edges are just barely golden but the centers still look slightly underdone and soft.
  8. Remove the pans from the oven and immediately sprinkle the tops with the teaspoon of flaky sea salt. Let the cookies rest on the hot pan for at least 10 minutes. Note: This carryover cooking finishes the centers while keeping them velvety.