The yummiest chocolate chip cookie!

I chance upon this recipe at Sally's blog. I was so glad that I tried her recipe! It is by far the best chocolate chip recipe I've encountered. I used to hate baking cookies because of the long hours of chilling, rolling and oily hands. (yuck!) This recipe is really good that actually made four or five batches for my whole group of friends. They loved it too :D Gonna try out with other chocolates, sprinkles and toppings! Stay tune guys!

CHEWY CHOCOLATE CHIP COOKIE

INGREDIENTS:
    2 and 1/4 cups (280 grams) all-purpose flour
    1 teaspoon baking soda
    1 and 1/2 teaspoons cornstarch
    1/2 teaspoon salt
    3/4 cup (170 grams) unsalted butter, melted
    3/4 cup (135 grams) light brown sugar, loosely packed
    1/2 cup (100 grams) granulated sugar
    1 large egg + 1 egg yolk, at room temperature
    2 teaspoons vanilla extract
    1 cup (180 grams) semi-sweet chocolate chips or chocolate chunks

DIRECTIONS:
1. Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
2. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla.
3. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips evenly.
4. Cover the dough and chill in the refrigerator for 2 hours, or up to 3 days. Chilling is mandatory

5. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
6. Preheat the oven to 160 degree C. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
7. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact.
8. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick.
9. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature and continue with step 3. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.