From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Preheat the oven to 350°F (177°C). Line a sheet pan with parchment paper.
2
Melt the butter in a medium skillet over medium-low heat. Bring it to a gentle simmer. It will foam up a bit. Cook the butter, swirling the pan often, until the butter smells nutty and has brown bits at the bottom, about 5 minutes. Pour the butter into a medium mixing bowl and let it cool slightly.
3
Then, add the brown sugar. Whisk the mixture for 1-2 minutes - it will be grainy. Add the egg yolk and vanilla extract. Whisk until the mixture is thickened and fluffy, another 1-2 minutes.
4
Add the flour, cornstarch, baking soda, and salt. Using a rubber spatula, fold the flour mixture into the butter-sugar mixture until it's about 90% combined. Then, add the semi-sweet chocolate wafers. Mix the dough just until the chocolate is well-combined and there are no more streaks of flour.
5
Using a #20 cookie scoop (3 tablespoons), divide the dough into 6 large balls of dough. Roll each ball of dough and place the cookies about 3 inches apart on the prepared sheet pan. Place a few chocolate wafers on top for decoration.
6
Bake the cookies for 7-8 minutes. Then, use oven mitts to grip the sides of the pan and tap it firmly against a hard, heatproof surface to get those wrinkly edges. Return the pan to the oven and bake the cookies for another 1-2 minutes, until the edges are set and the tops are a bit underdone.
7
Let the cookies cool on the sheet pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Sprinkle with flaky salt if desired, and enjoy!
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Tips & Tricks (5)
- Brown Your Butter for Depth 🧈Cook the butter over medium heat until it turns golden with a nutty aroma (about 5-7 minutes), then cool completely before mixing—this adds rich, complex flavor that elevates the entire batch.
- Chop Your Own Chocolate 🍫Cut semi-sweet chocolate wafers into irregular chunks rather than using uniform chips; the varied sizes create pockets of melted chocolate and satisfying texture contrasts in each bite.
- Use Both Salts Strategically 🧂Mix Kosher salt into the dough for balanced seasoning, then sprinkle flaky salt on top just after baking to add brightness and enhance the sweetness of the chocolate.
- Cornstarch is Your Chewiness Secret ✨Don't skip the cornstarch—it inhibits gluten development and locks in moisture, guaranteeing chewy centers even in a small batch where cookies cool quickly.
- Pull Cookies at the Golden Edge ⏱️Remove cookies when the edges are golden brown but the centers still look slightly underdone; they'll continue cooking on the warm baking sheet and stay perfectly chewy as they cool.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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