2 1/4 cup (280 grams) unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup dark brown sugar, firmly packed
12 tablespoons unsalted butter, at room temp
1/2 cup sugar
1 tablespoon light corn syrup
1 large egg plus 1 large egg yolk, at room temperature
2 teaspoons pure vanilla extract
2 cups (390 grams) chocolate chips
Combine the flour, baking soda, and salt and set aside.
Beat the brown sugar, butter, granulated sugar and corn syrup on high speed until combined, about 1 minute.
Beat in the eggs and vanilla.
Add in the dry ingredients with the mixer on low speed until just combined.
Mix in the chocolate chips.
Line baking sheets with parchment paper or silicone baking mats. Using 2 tablespoons per cookie, drop the dough about three inches apart. If freezing the cookies, freeze on baking sheets until hard and then transfer to a zip-lock plastic bag. They will be good for about one month.
Bake at 350 degrees using racks in the top third or center position of your oven. Rotate the positions of the sheets from top to bottom and front to back halfway through baking, until cookies are lightly browned on the edges, about 18 minutes, or 20 minutes if frozen. Transfer to wire rack and cool completely.