Chocolate Chunk CookiesDirection:
- 2 1/4 cups (280g) flour
- 1 tsp baking soda
- 2 tsp cornstarch
- 1 tsp salt
- 3/4 cup (170g) unsalted butter, melted
- 3/4 cup (135g) brown sugar
- 1/2 cup (100g) sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/4 cups (180-200g) semisweet chocolate chunks (55-70% cocoa)
Chop up semisweet chocolate into chunks.
In a mixing bowl, mix flour, baking soda, cornstarch and salt.
Melt butter and allow to cool in a separate bowl. Then add brown sugar, sugar, eggs and vanilla extract. Mix thoroughly. Then slowly combine with the flour mix.
Continue to mix ingredients until you get a dough. Then add chocolate chunks and fold them into the dough. Cover the bowl with plastic wrap and refrigerate for a couple of hours or, preferably, overnight.
Preheat oven to 325 deg F.
Prepare a baking pan with parchment paper.
Use an ice cream scooper to scoop out dough and lay them on the baking pan with 1 inch space because they'll expand when baking.
For this batch, I used a bigger-sized ice cream scoop to make these cookies 4-5 inches in diameter for a bigger effect of yum! If you do this, leave a more space between each scoop, say 3-4 inches, depending on how big you want your cookies.
Bake in oven for 11-13 minutes or until slightly golden around the edges.
Remove from heat and let cool on a rack.
Now, these cookies are best eaten shortly after baking while the chocolate is still gooey and the cookie has hardened up enough. They are so much better when the middle is still soft and chewy.
This is the video for reference. Check it out before diving into baking these cookies. You'll get some great tips.