Frank's Chocolate Chip Cookies

200g brown sugar
100g white sugar
115g (1 stick) unsalted butter, room temperature
4g vanilla extract
3g almond extract
2 eggs
7g salt
3g baking soda
3g baking powder
15g cornstarch
330g all-purpose flour
300g large chocolate chips (the bigger the better!)

Mix together the butter, brown sugar, and white sugar for 5-6 minutes until creamed and fluffy.
Add in vanilla extract, almond extract, eggs. Mix until combined.
Add flour, salt, baking soda, baking powder, and cornstarch. Mix until just combined and no white streaks of flour remain.
Fold in the chocolate chips.
Scoop dough into 2oz balls and put on a parchment-lined tray or freezer-safe container. (Dan's note: ~1.5 inch - idk if that's 2oz but it's worked well) Cover and freeze for at least 1 hour but ideally overnight. 
When ready to eat, preheat your oven to 425°F.
Once preheated, place frozen dough balls direct from the freezer onto a baking sheet, sprinkle with flaky salt, and bake for 10 minutes. (D: 11 min was perfect in my oven. not 13. that burned a few.)

Let cool slightly before serving. Cookies will come out bulbous, crisp on the outside but gooey on the inside. (D: made 26 cookies last time)

 

Source: Frank James