Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated white sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (2g) cornstarch
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (170g) dark chocolate chips (70% cocoa)
  • 1/4 tsp (1.5g) flaky sea salt

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture is pale and fluffy.
  3. Stir in the egg and vanilla extract until fully combined.
  4. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
  5. Slowly add the dry mixture to the wet ingredients, mixing on low speed just until the flour streaks disappear; do not overmix.
  6. Fold in the dark chocolate chips by hand.
  7. Scoop rounded tablespoons of dough (approximately 1 inch in diameter) and place them 2 inches apart on parchment-lined baking sheets.
  8. Bake for 12–14 minutes until the edges are a deep mahogany-brown while the center remains slightly pale.
  9. Remove from oven and allow cookies to cool on a wire rack to firm up into a crunchy texture.