Ingredients
1cupbutter,diced into pieces, if using unsalted increase salt to (¾ tsp)
2⅓cupsall purpose flour
2tspcornstarch
1tspbaking soda
¼tsptable salt
1¼cupslight brown sugar,packed
⅓cupgranulated sugar
1tspvanilla extract
2large eggs
⅔cupmilk chocolate chips
⅔cupsemi sweet chocolate chips
⅔cupbittersweet chocolate chips
coarse or maldon sea salt,for topping, optional
Preparation
Brown butter in a medium saucepan (careful not to burn). Remove from heat and pour into a heatproof storage container.
Cover with lid or plastic wrap and freeze for 30 to 40 minutes until cool.
In a mixing bowl, whisk together flour, cornstarch, baking soda, and salt for 20 seconds, set aside.
Remove butter from the freezer and pour into the bowl of an electric stand mixer, using a rubber spatula to scrape out any excess.
Add light-brown sugar, granulated sugar, and vanilla to butter.
Fit the mixer with the paddle attachment and whip on medium-high speed for about 4 minutes until slightly pale and fluffy.
Add in eggs one at a time, mixing after each addition until combined.
With mixer set on low speed, slowly add in dry ingredients and mix just until combined (if the dough seems too dry, add a tablespoon of half and half or milk to help it come together a bit).
Stir in chocolate chips. Cover bowl tightly with plastic wrap and refrigerate for 2 hours.
Preheat oven to 350 degrees F during the last 10 minutes of refrigeration.
Scoop dough out about 2½ tablespoons at a time and shape into balls (a bit larger than a golf ball). Drop cookie dough balls on Silpat lined baking sheets (fitting 9 per sheet).
Bake in preheated oven for 10 to 12 minutes until golden, transfer cookie dough that isn’t currently baking to refrigerator to chill until ready to bake.
Remove from oven and sprinkle each cookie with a small pinch of sea salt.
Allow cookies to cool several minutes on cookie sheet before transferring to a wire rack to cool. Store in an airtight container.
