Andrew's Chewy Chocolate Chip Cookies

Ingredients

2 1/4 cups all purpose flour (spoon and leveled) (281g)
1 tsp baking soda
1 1/2 tsp cornstarch
1/2 tsp salt
3/4 c unsalted butter (170g)
- I like to use "extra creamy" butter from Land 'o Lakes.
3/4 c packed brown sugar (150g)
1/2 c granulated sugar (100g)
1 large egg + 1 egg yolk
2 tsp vanilla extract
1 1/4c chocolate chips

Remove the eggs from the fridge and bring them to room temperature. As I'm commonly in a hurry, I usually put them in a warm-water bath.
Put the butter in the microwave and melt (try not to boil it too much, we want some of that water if we can have it!)
Remove from microwave, set a 5 minute timer.
In a large bowl, whisk the flour, baking soda, cornstarch, and salt together.
After the timer elapses, add the butter, brown sugar, and white sugar to a separate bowl and mix until no lumps remain.
Whisk in the egg and egg yolk until combined.
Add the vanilla extract and whisk until just combined.
Use a rubber spatula to pour the wet ingredients into the dry ingredients.
Mix until combined.
Pour in the chocolate chips and fold to add them. You want them fully incorporated throughout the dough and relatively evenly spread.
Cover the dough tightly (I use two elastic covers for the bowl to try to prevent drying) and refrigerate for at least 2 hours. Overnight is best if you can wait that long!

Preheat the oven to 325°.
Remove the dough from the refrigerator, wait 15 minutes to allow the dough to soften.
Portion the dough onto parchment paper or silicone mats. I like to make pretty large cookies (2-3tbsp) a. I like to roll the dough into balls, then squash them into roughly conical portions. Cones helps the cookies stay thick all the way to the edges and soft in the middle (just the way I like them)!
If freezing any of the dough, make into rough balls and place in a plastic bag or other container so you can remove individual cookies and bake them on a smaller tray.