Line a baking sheet with parchment or silicone and set aside.
In a small bowl, add your dry ingredients and whisk together.
240 g AP flour | 3 g Cornstarch | ½ tsp Baking powder | ½ tsp Baking soda | 6 g Sea salt
In a medium to large bowl, add your butter and melt in the microwave.
140 g Unsalted butter
Add your sugars to the butter and mix - either by hand with a whisk, or a hand mixer with beaters attached.
135 g Brown sugar | 100 g Granulated sugar
Add your egg plus additional yolk and mix well until the eggs are completely combined into the butter and sugar.
1 large Egg + 1 yolk
Add your vanilla and mix in.
1 tsp Vanilla
Add your dry ingredients to your wet and mix with a rubber spatula until just combined and no dry flour bits remain.
Add your chocolate chips and stir until they are evenly dispersed throughout the cookie dough.
155 g Semi sweet chocolate chips
Scoop your cookie dough onto your prepared cookie sheet. Cookies can be right next to each other as you will transfer them to another sheet for baking.
Cover your pan well, and place in the refrigerator to chill for at least 2 hours but up to 48 hours.
When you are ready to bake your cookies after chilling, preheat your oven to 350°F.
Line another cookie sheet with parchment (or move your cookie dough to a plate and use the original cookie sheet), and place cookie dough spaced with several inches between cookies.
Bake on the center rack of your oven for 11-12 minutes. The edges should be lightly golden.
Remove from oven and let cookies cool on pan for about 2 minutes before transferring to a wire cooling rack to finish cooling.
Store your cookies in an airtight container for up to 5 days. Enjoy!
