Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, melted and slightly cooled
  • ¾ cup Granulated Sugar
  • 1 cup, packed Light Brown Sugar
  • 2 Large Eggs, room temperature
  • 2 teaspoons Vanilla Extract
  • 2 ½ cups All-Purpose Flour, spooned and levelled
  • 1 tablespoon Cornstarch
  • 1 teaspoon Baking Soda
  • 1 teaspoon fine Sea Salt
  • 2 cups Milk Chocolate Chips

Instructions:

  1. Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
  2. Melt the 1 cup of butter in a small saucepan or microwave. Allow it to cool for 5–10 minutes until it is warm but not hot.
  3. In the bowl of a stand mixer fitted with the paddle attachment, pour the cooled melted butter. Add both the granulated and brown sugars. Beat on medium speed for 1–2 minutes until well combined and slightly lighter in color.
  4. Add the room temperature eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Stir in the vanilla extract.
  5. In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
  6. Gradually add the dry mixture to the wet mixture on low speed. Mix just until combined. Stop the mixer immediately when no streaks of flour remain (do not overmix!).
  7. Gently fold in the chocolate chips using a rubber spatula. Reserve a small handful for topping if desired.
  8. Cover the bowl tightly with cling film and refrigerate for a minimum of 2 hours, or ideally 3–4 hours. This chilling step is non-negotiable for achieving thick cookies.
  9. Use the large ice cream scoop to portion the dough into 8 very large mounds (about 6 oz each). Place only 4 mounds on each prepared baking sheet, leaving ample space between them.
  10. Bake one sheet at a time in the preheated oven for 12–15 minutes. The edges should be set, but the center should still look soft and slightly underbaked.
  11. Immediately after removing the cookies from the oven, press a few extra reserved chocolate chips onto the tops for presentation.
  12. Leave the cookies on the baking sheet for 10 minutes (they will continue to cook and set). Then, carefully transfer them to a wire rack to finish cooling. Serve warm or at room temperature.