Chocolate Chip Cookies in 25 Minutes with Melted Butter

Instructions:

1. Emulsify the Sugars. Whisk the 170g of melted butter with the 150g light brown sugar and 100g white sugar in your large bowl. Whisk until no lumps remain and the mixture looks like liquid gold.
2. Add the Aromatics. Crack in the egg and the extra egg yolk, then pour in the 2 tsp of vanilla. Whisk vigorously for 1 minute until the batter lightens in color and takes on a shiny, caramel like sheen.
3. Sift the Dry Base. Hold a fine mesh sieve over the bowl and add the 280g flour, 1 tsp baking soda, 1 tbsp cornstarch, and ½ tsp sea salt. Sift directly into the wet ingredients to remove any stubborn clumps of soda or starch.
4. Fold the Dough. Use your spatula to gently fold the mixture. Stop when a few streaks of flour remain visible. This prevents the gluten from getting too excited and making the cookies tough.
5. Incorporate the Chips. Dump in the 225g of chocolate chips. Gently fold until evenly distributed throughout the thick, heavy dough.
6. Portion and Chill. Scoop 3 tablespoon mounds onto a plate. Place them in the freezer for 15 minutes exactly. Note: This sets the fat so the cookies don't spread into a puddle.
7. Preheat and Prep. While the dough chills, set your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
8. Space and Bake. Transfer the chilled balls to the sheets, leaving 3 inches of space between them. Bake for 10 minutes until the edges are a deep mahogany brown but the centers still look slightly soft and under done.
9. The Carryover Cook. Let the cookies sit on the hot pan for at least 10 minutes after removing them from the oven. Wait until the centers firm up before moving them to a wire rack.