BY TRICIA MANZANERO STUEDEMAN
ACTIVE TIME 30 MINUTES TOTAL TIME 1 HOUR, 15 MINUTES
MAKES 10 BIG COOKIES
2/3 cup (10 2/3 Tbsp.) cold unsalted butter, cut into 1/2-in. cubes
2/3 cup packed light brown sugar 1/2 cup granulated sugar
1 large egg
1 large egg yolk 4 tsp. pure vanilla extract
2 2/3 cups all-purpose flour 2 tsp.cornstarch
1 3/4 tsp.baking powder
1 1/2 tsp. kosher salt (preferably Diamond Crystal)
1 tsp. baking soda
1 cup milk chocolate chips, plus more for topping
1 cup semisweet chocolate chips, plus more for topping
Flaky sea salt, for topping (optional)
STIR together butter and sugars in a large bowl. Use your fingertips to pinch and press butter cubes into sugar mixture. Beat with an electric mixer on medium- low speed until combined and fluffy, 2 to 3 minutes. Add egg, yolk, and vanilla; beat on medium-low speed just until combined, 15 to 30 seconds.
WHISK flour,cornstarch, baking powder, kosher salt, and baking soda in a medium bowl. Add flour mixture to butter mixture; beat on low speed just until combined. Fold in chocolate chips. Cover dough and refrigerate for at least 30 minutes and up to 24 hours.
PREHEAT oven to 350°F. Line 2 baking sheets with parchment paper (such as Reynolds Kitchens Unbleached Parchment Paper). Shape dough into 10 balls (about 1/3 cup or 4 ounces each). Place balls 3 inches apart on baking sheets.
BAKE until edges are lightly golden and set, tops are cracked, and centers seem slightly underdone, 14 to 16 minutes.
PRESS a few milk chocolate and semi- sweet chocolate chips into tops of warm cookies. Sprinkle with flaky sea salt, if desired. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely, about 1 hour.
Photograph by Greg DuPree
FOOD STYLING BY CHELSEA ZIMMER; PROP STYLING BY CLAIRE SPOLLEN