1-Step 1: Preparing Your Ingredients Begin by whisking together the dry mix in a large bowl. This includes 2 and 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1 and 1/2 teaspoons of cornstarch, and 1/2 teaspoon of salt. Set this aside, as it’s the base for your cookies.

2-Step 1: Next, in another bowl, whisk the melted butter with the sugars until smooth. Add the egg, egg yolk, and vanilla to create a rich mixture. Pouring this into the dry ingredients and folding in the chocolate chips comes next for that classic taste.

3-Step 2: Baking and Cooling After mixing, chill the dough for at least 2 hours. Preheat your oven to 325°F and line your sheets. Scoop the dough into shapes and bake for 13-14 minutes. Let them cool to keep that chewy texture.

4-In a large bowl, whisk together 2 and 1/4 cups (281g) all-purpose flour, 1 teaspoon baking soda, 1 and 1/2 teaspoons cornstarch, and 1/2 teaspoon salt; set aside.

5-In a medium bowl, whisk 3/4 cup (170g/12 Tbsp) melted and cooled unsalted butter, 3/4 cup (150g) packed light or dark brown sugar, and 1/2 cup (100g) granulated sugar until smooth. Add 1 large egg plus 1 egg yolk (at room temperature) and 2 teaspoons pure vanilla extract, mixing until combined.

6-Pour the wet mixture into the dry ingredients and mix with a spoon or spatula. Fold in 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks.

7-Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days.

8-Preheat the oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats. If the dough has been chilled for over 2 hours, let it sit at room temperature for 15 minutes.

9-Scoop the dough using a cookie scoop or tablespoon about 3 scant tablespoons for extra-large cookies or 2 heaping tablespoons for medium-large cookies. Shape the dough into tall, cylinder-like forms and place them 3 inches apart on the baking sheets.

10-Bake for 13 14 minutes until the edges are lightly browned. The centers will appear soft but will firm up as they cool. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack. Optionally, press additional chocolate chips onto the warm cookies.

11-Store the cookies covered at room temperature for up to 1 week.