GIANT ESPRESSO CHOCOLATE CHIP COOKIES

Preheat the oven to 400F. Line a baking sheet with parchment paper; set aside.
In a small bowl, whisk together the flour, cornstarch, espresso granules (if using), baking powder, baking soda, and salt. Set aside.
In a separate medium bowl, using a hand-mixer or a whisk, whisk together the butter and sugars until incorporated and creamed.
Add in the egg yolks and vanilla, and whisk until combined.
Then, add the dry ingredients to the wet, and use a spatula or wooden spoon to mix until a dough forms. You may need to use your hands at the end to get all of the flour incorporated; it’s going to seem like the dough won’t come together, but just trust the process, it eventually will!
Add the chocolate chips (or chopped chocolate), and fold in until well dispersed.
Split the dough into two giant equal-sized pieces. Use your hands to shape into balls, they don’t have to be perfect.
Then, press extra chocolate chips or chopped chocolate on top, and sprinkle with a little flaky sea salt, if desired.
Bake at 400F for 12-15 minutes, or until golden.
Remove and allow to cool for 5-10 minutes before serving.
Serve warm with a sprinkle of extra flaky sea salt if desired.