Chocolate Chip

• Mix dry ingredients
  • 270g flour
  • 2 1/2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
• With hand mixer, cream (~2 minutes until color lightens)
  • 165g unsalted butter; half melted, half softened
  • 95g granulated sugar
  • 35g light brown sugar
  • 115g dark brown sugar
• Add in (continue creaming ~1 minute)
  • 1 large egg + 1 yolk
  • 1 1/2 tsp vanilla extract
• Mix dry ingredients into wet
• Fold in 125g milk chocolate, and 100g white chocolate chips
• With plastic wrap, roll dough into cylinder roughly 3-3.5" in diameter (Chill for 10 minutes before rolling if dough too soft to work with).
• Chill overnight, up to a few days
• Slice cookies about 1/2" thick and arrange on baking sheets
• Liberally sprinkle salt flakes over cookies
• Bake 11.5 minutes on 300° away from heat source
• Cool for 2-5 minutes and transfer to cooling rack.

Note

Cookie dough peaks after about 24 hours in the fridge, but I usually make a small batch of 4-6 cookies night of and bake the rest the following day.

Time is just a guide, so if you want perfect cookies start watching around the 10.5 minute mark. You want them out before they've browned up the sides. You're looking for a homogenous texture from edge to edge (the middle will be the last to cook).