Chocolate Chunk Cookies

Our chocolate chunk cookies are better than bakery cookies with crispy egdes, divinely chewy centers and the perfect flavor!

Course Dessert

Cuisine American

Keyword chocolate cookies, Cookies

Prep Time 30

Cook Time 15

Refrigeration Time 8

Total Time 45

Servings cookies

Calories 622kcal

Author Kathleen

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
3/4 cup dark brown sugar, packed
1/4 cup granulated sugar
1 large egg, at room temperature
1 egg yolk, room temperature
2 teaspoons vanilla extract
2 cups chocolate chunks, divided
flaky sea salt for topping

US Customary - Metric

Instructions

Remember these will need to chill overnight in the fridge!!
Whisk together flour (2 1/4 cups), cornstarch (1 teaspoon), baking powder (1/2 teaspoon), baking soda (1/4 teaspoon), and salt (1/2 teaspoon) in a medium bowl; set aside.
In the bowl of a stand-up mixer fitted with a paddle attachment, beat the butter (1 cup), brown sugar (3/4 cup), and granulated sugar (1/4 cup), for 2 minutes at medium-high speed, until mixture is fluffy.
Using a rubber spatula, scrape down the sides of the bowl, and add the eggs (1 egg + 1 egg yolk) and vanilla (2 teaspoons). Continue to beat on medium-high speed for 3 minutes.
Scrape down the sides, and gradually add the flour mixture. Mix on low speed until combined, just until almost combined, but Do No Overmix.
Remove bowl from the stand-up mixer and fold in 1 1/2 cups of chocolate chunks.
Line a baking sheet with parchment paper, and place a piece of wax paper over a food scale.
Use a large cookie scoop dough (over-filled, not leveled) or large ice-cream scoop to scoop the dough onto the food scale, and measure 4-ounce cookies, which should be around 1/2 cup of dough. Shape the dough so it's tall and round, and place it on your prepared cookie sheet. Press the remaining 1/2 cup of chocolate chunks into the top of your dough. Place cookies side by side, and into the fridge overnight to harden the butter completely.
Place the formed dough balls in the refrigerator on the cookie sheet overnight.
Preheat oven to 350°F. Place chilled cookies on each baking sheet, making sure to space them out as much as possible. Bake in preheated oven for 13-16 minutes (mine were perfectly baked at 15 minutes). You'll know the cookies are done once the edges are golden brown.
Enjoy. Sprinkle warm cookies with flaky sea salt, and allow them to cool on the baking sheet until they've firmed enough to transfer before moving them to a wire rack. Enjoy!

Notes

Chill Time: Remember these will need to chill overnight in the fridge!!
Mixing: I use my stand-up mixer for this recipe. You can use a handheld electric mixer, but be prepared to mix for a while!
Eggs: It's very important to ensure the success of this recipe to have the eggs at room temperature. Here's a great trick if you forget to leave them out to come to room temp.
Scraping the Bowl: It really makes a difference when you do this! It will ensure you produce uniform dough. If you don't scrape the bowl, a dense film of butter and sugar will form on the sides of bowl. After you add the dry ingredients, a buttery ribbon can form streak through the dough, creating some weirdly shaped cookies

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