Copycat Crumbl Chocolate Chip Cookie

• 3/4 cup (170 g) unsalted butter, softened but still cool
• 3/4 cup (150 g) packed light brown sugar
• 1/2 cup (100 g) granulated sugar
• 1 large egg plus 1 egg yolk, room temperature
• 2 tsp vanilla extract
• 2 1/4 cups (280 g) all-purpose flour
• 1 tsp cornstarch
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp kosher salt
• 1 1/2 cups (255 g) milk chocolate chips
• 1/2 cup (85 g) semi-sweet chocolate chips
• Flaky sea salt, for topping, optional

Instructions

1. 1

   Beat the butter, brown sugar, and granulated sugar together for 2 to 3 minutes until fluffy. Beat in the egg, yolk, and vanilla.

2. 2

   Whisk the flour, cornstarch, baking soda, baking powder, and salt in a separate bowl. Add to the butter mixture and mix on low until just combined.

3. 3

   Fold in both kinds of chocolate chips with a spatula.

4. 4

   Cover and chill the dough for 1 hour. This keeps the cookies thick and prevents spreading. Preheat the oven to 350°F and line two baking sheets with parchment.

5. 5

   Scoop the dough into 12 balls of about 90 g (3 oz) each. Keep them tall and place them 3 inches apart, 6 per sheet.

6. 6

   Bake one sheet at a time for 11 to 13 minutes, until the edges are golden and the centers still look slightly soft. Sprinkle with flaky salt right out of the oven if you like.

7. 7

   Cool on the pan for 10 minutes, then move to a wire rack. The cookies finish setting as they cool.