saltthick flakes of salt in a grinder on the largest setting
Instructions
Make the Dough
In a medium mixing bowl, whisk together flour, baking soda, cornstarch and salt to combine. Set aside.
In a large mixing bowl or stand mixer, combine melted butter, sugar and brown sugar until well combined. Add egg, egg yolk and vanilla and mix until just combined.
Gradually add dry mixture to wet mixture until just combined. Fold in chocolate chips (allow dough to cool first to prevent any marbling if needed). Cover dough and refrigerate 2 hours.
Prep and Stuff
Preheat oven to 325°F. Line large cookie sheets with parchment paper.
Using a medium size cookie scoop for consistent cookie size (about 2 tablespoons), make dough balls. Using your thumb, create a well and press rolo into it. Cover the rolo with dough and roll in the ball of your hands. Place 6 dough balls spaced evenly onto cookie sheets. Top with thick flakes of sea salt.
Bake
Bake cookies in the center of pre-heated oven one sheet at a time (for an even bake) 13 minutes.
Allow to cool 1 minute, then transfer to a wire rack to prevent overbaking.
Notes
Tips
Resist the temptation to over bake. Bake cookies until just set and transfer to a wire rack to cool (they'll continue baking on a hot cookie sheet). This helps them maintain their irresistible gooey texture!
You must refrigerate the dough to maintain the body of the cookie and keep the rolo in the center of the cookie.
Bake the cookies on a parchment lined cookie sheet.
Use a cookie scoop for consistent cookie size, but careful not to pack the dough.