Soft and Chewy Chocolate Chip Cookies

In a large bowl, whisk together flour, baking soda, cornstarch, and salt; set aside.

In a medium bowl, whisk together the melted butter, brown sugar, and white sugar until smooth. Whisk in egg, egg yolk, and vanilla. Pour the wet ingredients into the reserved flour mixture and mix with a spoon or spatula until well combined.

Fold in the chocolate chips and/or candy coated chocolate pieces. Cover the dough with plastic wrap and chill for anywhere from 2 hours to 3 days (Sally says this step is mandatory).

When it’s time to bake the cookies, preheat oven to 325 F and line 2 sheet pans with parchment paper or silicone baking mats. Allow the cookie dough to sit at room temperature for about 10 minutes. Use a #20 scoop to measure out each cookie (the cookies are big; each scoop is about 3 tablespoons each). Use the warmth of your hands to roll each dough portion smooth and shape into a ball, and then shape into a barrel (so the dough is a little taller than it is wide—that way they’ll puddle into perfect mounds during baking).

Place 8 portions of dough on each sheet pan leaving plenty of space between each. Decorate the top of each with 3 chocolate chips if using (if dough gets too soft, chill for several minutes before baking).

Bake cookies, one sheet pan at a time, in the center of the oven for 11-12 minutes. Remove from oven and allow cookies to rest on the hot sheet pan for 10 minutes before transferring to a cooling rack to finish cooling (don’t be alarmed if the cookies look under-baked when they’re removed from the oven). Repeat baking the other sheet.

Recipe adapted from Sally’s Baking Addiction.