Ingredients
Method
- Mix together flour, cornstarch, baking soda, and salt.
- In another bowl, cream the butter and sugars together.
- Mix in the egg and egg yolk. Then add the vanilla.
- Add dry ingredients to wet. I like to switch to a wooden spoon at this point.
- Roughly chop the chocolate bar then add to the dough. Mix in the mini chocolate chips at this point too.
- Cover mixture and put in the fridge for at least 30 minutes, but you can also leave overnight if you are preparing ahead of time.
- When ready to cook, spoon out onto a prepared baking sheet and bake at 350F for 9-12 minutes depending on size. Sometimes I like to make smaller, two-bite cookies which come from about 1 tbsp dough. Other times I make a few larger cookies with about 2.5 tbsp dough. The cookies are ready when the edges are browned and the top is golden, but the center is still soft.
- If you want more crinkles in your cookie, put the prepared baking sheet (with dough balls) back into the fridge for 20 minutes. Then when you put them in the oven, take out every 2-3 minutes and bang the sheet on the counter before returning them to the oven. Repeat this 3-4 times. Every time you bang them on the counter, they will deflate. This is where the wrinkles come from!
- When they are just shy of ready, add some flaky sea salt to the cookies for an added je ne sais quoi.
Notes
Adapted from Sally's Baking Addiction and some things I've learned along the way! There is something added to chocolate chips to keep them from melting, so if you want pools of chocolate, you need to use the chopped chocolate bar.