This recipe is perfect when you want to eat a chocolate chip cookie, but not be stuck with a huge batch! This recipe makes 6 chocolate chip cookies that are soft and topped with flaky sea salt.
Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
In the bowl of a stand mixer fitted with a paddle attachment cream the butter, brown sugar, and granulated sugar for 1-2 minutes. Add the egg yolk and vanilla extract and mix to combine. Scrape down the sides of the bowl with a rubber spatula.
Add the flour, cornstarch, baking soda and salt. Mix to combine, scraping down the sides of the bowl with a rubber spatula. Fold in the chocolate chips with the rubber spatula. (Cover the bowl with plastic wrap, chill dough for 15 minutes then scoop).
Use a 2 T sized cookie scoop (size 30 scoop) to portion out 6 total cookie dough balls. Place the balls on the prepared baking sheet. Sprinkle the tops of each cookie dough ball with flaky sea salt. Bake for 10 minutes or until the edges are set and the tops are barely golden.
Remove from the oven, let side on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.