Ingredients
2¼cupsall-purpose flour,spooned and leveled
1tspbaking soda
1½tspcornstarch
½tspsalt
¾cupunsalted butter,(1½ sticks), melted, slightly cooled
¾cuplight brown sugar,packed
½cupgranulated sugar
1large egg,plus 1 egg yolk
2tsppure vanilla extract
10mini Mounds Bars,(about 1½ cups), chopped
⅓cupdark chocolate chips,or pure chocolate, or semi-sweet chocolate chips
¼tspshortening,for thinning
Preparation
Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk and the vanilla extract.
Pour the wet ingredients into the dry ingredients and mix together until combined. Fold in the chocolate chips.
Cover the dough and chill in the refrigerator for 3 hours or up to 2 to 3 days.
Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
Preheat the oven to 325 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the dough into balls to about 3 tablespoons of dough each. Roll the cookie dough balls to be taller rather than wide.
Place 8 balls of dough onto each cookie sheet. Press a few more chocolate chips on top of the dough balls, if desired.
Bake the cookies for 12 to 13 minutes. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Melt the dark chocolate chips and shortening in a small bowl in the microwave. Drizzle on warm or cooled cookies.
Serve, and enjoy!
