Courtesy Tate’s Bake Shop
2¼ cups unbleached all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup firmly packed dark brown sugar
12 tbsp. (1½ sticks) salted butter, at room temperature
½ cup granulated sugar
1 tbsp. light corn syrup
1 large egg plus 1 large egg yolk, at room temperature
2 tsp. pure vanilla extract
2 cups (12 oz.) semisweet chocolate chips
1. Position the oven racks in the top third and center of the oven and preheat the oven to 325 degrees. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a large bowl, beat the brown sugar, butter, granulated sugar and corn syrup with an electric mixer set on high speed until combined, about 1 minute. Beat in the egg, egg yolk and vanilla.
4. With the mixer on low speed, mix in the flour mixture until just combined. Mix in the chocolate chips.
5. Using 2 tablespoons per cookie, drop the dough about 3 inches apart onto the prepared baking sheets. (The mounds of dough can be frozen on the baking sheets until hard, then transferred to a zip-tight plastic bag and frozen for up to 1 month. Bake without thawing.)
6. Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the cookies are lightly browned on the edges, about 18 minutes. (If using frozen cookies, bake for about 20 minutes.)
7. Let cool on the baking sheets for 5 minutes. Transfer to a wire cooling rack and let cool completely. Repeat with the remaining dough on cool baking sheets.