Ingredients:

  • 2.25 cups all-purpose flour (281g)
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 0.75 cup unsalted butter, melted and cooled (170g)
  • 1 cup dark brown sugar, packed (200g)
  • 0.5 cup granulated sugar (100g)
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tbsp vanilla extract
  • 2 cups semi-sweet chocolate chunks (340g)
  • 1 tsp flaky sea salt (for finishing)

Instructions:

  1. In a large bowl, combine the cooled butter with the 1 cup dark brown sugar and 0.5 cup granulated sugar. Whisk vigorously for about 2 minutes until the mixture looks like wet sand.
  2. Beat in the whole egg, the extra egg yolk, and the 1 tbsp vanilla extract. Mix until the batter is glossy and smooth.
  3. Whisk together the 2.25 cups flour, 1 tsp cornstarch, 1 tsp baking soda, and 0.5 tsp sea salt in a medium bowl. Ensure there are no large clumps of soda.
  4. Slowly add the dry ingredients to the wet. Use a spatula to fold gently until just a few streaks of flour remain.
  5. Toss in the 2 cups of semi sweet chocolate chunks. Fold them in carefully until evenly distributed throughout the dough.
  6. Scoop large 80g balls onto a parchment lined sheet, spacing them 3 inches apart.
  7. Cover the bowl and refrigerate for at least 30 minutes. Note: This prevents the giant cookies from spreading into flat pancakes.
  8. Preheat your oven to 325°F (165°C). Bake for 8-12 minutes until the edges are golden but the centers look soft. Sprinkle with flaky sea salt immediately after baking. Let them sit on the pan for 10 minutes to allow the center to set fully.