Good Cooks

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven rack to middle position and heat oven to 375 degrees.

Step 2

Line 2 large (18- by 12-inch) baking sheets with parchment paper.

Step 3

Whisk flour, cornstarch, and baking soda together in medium bowl; set aside.

Step 4

Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes.

Step 5

Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, to 3 minutes.

Step 6

Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.

Step 7

Stir remaining 4 tablespoons butter into hot butter until completely melted.

Step 8

Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.

Step 9

Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.

Step 10

Let mixture stand 3 minutes, then whisk for 30 seconds.

Step 11

Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.

Step 12

Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.

Step 13

Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

Step 14

Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop).

Step 15

Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.

Step 16

Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Top with flakey salt immediately after taking out of the oven.

Step 17

Transfer baking sheet to wire rack; cool cookies completely before serving.