Chewy Chocolate Chip Cookies

• 2 1/4 cups all-purpose flour2 1/4 cups all-purpose flour, spooned and leveled2 1/4 cups gluten-free 1:1 flour blend2 1/4 cups gluten-free flour blend — use a 1:1 blend with xanthan gum; the dough runs a touch softer
• 1 tsp baking soda1 tsp baking soda
• 1 1/2 tsp cornstarch1 1/2 tsp cornstarch
• 1/2 tsp salt1/2 tsp salt
• 3/4 cup butter, melted and cooled3/4 cup unsalted butter, melted and cooled 5 minutes3/4 cup vegan butter, melted and cooled3/4 cup vegan butter, melted and cooled 5 minutes — melt and cool it just like butter; a stick-style vegan butter holds the chew best
• 3/4 cup packed brown sugar3/4 cup brown sugar, packed
• 1/2 cup sugar1/2 cup sugar
• 1 egg plus 1 yolk1 eggs, at room temperature, plus 1 extra egg yolk2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)2 tbsp ground flaxseed, stirred into 6 tbsp water, rested 5 minutes — stands in for the egg and yolk; the cookies bake a little more cakey than chewy
• 2 tsp vanilla extract2 tsp vanilla extract
• 1 1/4 cups semi-sweet chocolate chips1 1/4 cups semi-sweet chocolate chips1 1/4 cups soy-free chocolate chips1 1/4 cups soy-free chocolate chips — check the label — many chips carry soy lecithin; soy-free brands swap in 1:1

Steps

1. In a big bowl, whisk together the dry ingredients — flour, cornstarch, baking soda, and salt.
2. In another bowl, stir the melted butter with both sugars until smooth and no lumps remain.
3. Beat in the egg, then the yolk, then the vanilla — the mixture will look thin.
4. Pour the wet mix into the dry and stir to a thick, soft, shiny dough.
5. Fold in the chocolate chips; press them in if they don't want to stick.
6. Cover tightly and chill at least 2 hours, ideally overnight, so the cookies don't spread.
7. Heat the oven to 325°F and line your baking sheets with parchment.
8. Scoop the dough and shape each piece taller than it is wide, then space them well apart.
9. Bake 13–14 minutes, until the edges are just barely browned and the centers still look soft.
10. Let them set on the sheet for 10 minutes, then move to a rack to cool.