Ingredients:

  • 425g all-purpose flour
  • 10g cornstarch
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp sea salt
  • 230g cold unsalted butter, cubed
  • 150g light brown sugar
  • 100g granulated sugar
  • 2 large eggs, cold
  • 1 tsp pure vanilla bean paste
  • 300g semi-sweet chocolate chips
  • 1 tsp flaky sea salt for garnish

Instructions:

  1. Whisk together the 425g flour, 10g cornstarch, baking soda, baking powder, and sea salt in a medium bowl.
  2. Place the 230g cold, cubed butter in your mixer with both sugars and beat on medium high until the butter is broken down into small, sandy bits.
  3. Add the 2 cold eggs one at a time, followed by the vanilla bean paste. Mix until just combined.
  4. Turn the mixer to the lowest setting and slowly pour in the flour mixture. Stop as soon as no white streaks remain.
  5. Add the 300g semi sweet chocolate chips by hand using a spatula. Ensure they are distributed evenly throughout the thick dough.
  6. Divide the dough into 12 large balls (about 100g each). Keep the tops craggy and rough rather than smooth.
  7. Place the dough balls on a tray, cover with plastic wrap, and refrigerate for 2 hours.
  8. Bake 12 minutes at 350°F until the edges are just barely golden.
  9. Let the cookies sit on the hot pan for at least 10 minutes.
  10. Sprinkle the 1 tsp of flaky sea salt over the warm cookies.