1 1/4 cup (250 g) Brown Sugar, firmly packed (see note)
1/2 cup (100 g) Granulated Sugar
2 large Eggs + 1 Egg Yolk, room temperature preferred
2 tsp Vanilla Extract
2 1/4 cups (285 g) All-purpose Flour
2 tsp Cornstarch
1/2 tsp Baking Powder
1 tsp Salt
2/3 cup (115 g) Semi-sweet Chocolate Chips
Instructions:
Prepare Claypot Grease or line bottom of Claypot with parchment paper.
Mix Wet Ingredients Beat melted Unsalted Butter, Brown Sugar, and Granulated Sugar in a large mixing bowl. Add Eggs, Egg Yolk, and Vanilla Extract, mixing until just combined.
Combine Dry Ingredients In a separate bowl, whisk together All-purpose Flour, Cornstarch, Baking Powder, and Salt. Gently stir into a wet mixture until just combined—avoid overmixing.
Incorporate Add-ins Fold in Semi-sweet Chocolate Chips.
Assemble Pour batter into the prepared Claypot. Tap the pot gently on the countertop to release air bubbles and smooth surface.
Bake Preheat the oven to 350°F (175°C). Place the Claypot (without lid) in the oven. Bake for 25–30 minutes, or until the edges are golden and the toothpick inserted in the center comes out clean or with a few fudgy crumbs.
Cool Cool completely in the Claypot before cutting.
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