Yield: about 2 dozen cookies
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1 1⁄2 sticks (6 oz) butter, melted and cooled
- 1 cup dark brown sugar, lightly packed
- 1⁄2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1⁄2 cups dark chocolate chips, plus more for topping
In a medium-sized bowl, whisk together the 2 cups of flour, 1 teaspoon of baking soda, 2 teaspoons of cornstarch, and 1 teaspoon of salt. Set aside.
In a large bowl, beat together the 1 1⁄2 sticks of cooled melted butter, the 1⁄2 cup of granulated sugar, and the 1 cup dark brown sugar with a hand or stand mixer for about one minute. Then add in the 2 eggs and 2 teaspoons of vanilla extract. Beat until just combined.
Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the 1 1⁄2 cups of chocolate chips with a large spoon, if you use the mixer it’s likely to make a disastrous mess.
Cover and refrigerate the dough for 30 minutes to an hour.
Remove the dough from the refrigerator and preheat the oven to 350°F, making sure you have the racks in the middle of the oven.
Scoop 1⁄4 cup of cookie dough at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides. Place on the prepared baking sheet with the torn side up, leave about 2 inches between each cookie.
Bake for about 10-14 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the centers of the cookies still look soft and under cooked. Every oven is different so adjust cooking times accordingly
Let the cookies cool on the baking sheets until the cookies are firm enough to remove, about 15 minutes. Doing this allows the cookies to finish baking with the heat from the cookie sheet.