Chewy Small Batch Chocolate Chip Cookies Recipe

0 Line three baking sheets with parchment paper and set them aside.
1 In a small bowl, whisk together the dry ingredients—flour, cornstarch, baking soda, and salt— and set them aside.
2 In the bowl of a stand mixer or using a hand mixer, cream together the brown sugar, white sugar, room temperature butter, and vanilla extract on medium speed. You want the mixture to look creamy and light in texture—this takes about 2 minutes.
3 Add the egg yolk and mix on low speed until it’s just combined. 
4 Pour in the dry ingredients and mix until a soft dough forms.Be careful not to over-mix at this step. Use a rubber spatula to fold in the chocolate chips, making sure they're evenly spread throughout the dough.
5 Use a cookie scoop (around 3 tablespoons) to form uniform cookie dough balls. Place them on a lined baking sheet, cover with plastic wrap, and chill for at least one hour or up to three days. The chill time helps your cookies hold their shape and enhances the flavor.
6 When you're ready to bake, preheat your oven to 350°F. Arrange dough balls at least 2.5 inches apart on your prepared baking sheet.
7 Bake for 10–15 minutes, or until the edges are golden brown and crisp, and the centers look slightly underbaked. This gives you that soft, chewy center with crisp edges—a perfect cookie combo.
8 If you're going for round cookies, place a round cutter or glass rim over each one straight out of the oven and swirl gently to pull in uneven edges.
9 Sprinkle extra chocolate chips and sea salt on top and let them sit on the baking sheet to cool completely.