Indulge in the classic comfort of homemade chocolate chunk cookies with this foolproof recipe. Each cookie is bursting with gooey chocolate and boasts a perfect texture that’s crisp on the edges and chewy in the center.
Ingredients:
- 230 g butter, softened to room temperature
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 tsp vanilla extract
- ½ tsp kosher salt
- 1 large egg
- 1 egg yolk
- 2 ¼ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tbsp cornstarch
- 1 ½ cups chocolate chunks, plus extra for topping
Instructions:
- In a large mixing bowl, cream together the softened butter, both sugars, vanilla extract, and kosher salt with an electric mixer until the mixture becomes light and fluffy, which should take about 2 to 3 minutes.
- Incorporate the egg and egg yolk one at a time, beating until each is well combined and the mixture appears creamy.
- Gently mix in the flour, cornstarch, baking powder, and baking soda until the dough is almost fully combined, taking care not to over-mix.
- Fold in the chocolate chunks with a spatula, stirring just enough to distribute them throughout the dough.
- Wrap the bowl with plastic wrap and refrigerate the dough for at least one hour, or overnight for best results.
- When ready to bake, preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper for non-stick baking.
- For each cookie, scoop out about 150g of dough and roll into a ball. Space the dough balls out on the prepared baking sheet, allowing ample room for spreading. If your kitchen is warm, keep the unbaked dough in the fridge between batches.
- Bake the cookies for 12 to 15 minutes, or until they spread nicely and are lightly golden on top. Be careful not to overbake to ensure a soft center.
- As soon as the cookies come out of the oven, press additional chocolate chunks into the tops for a bakery-style finish.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips:
- Room-temperature ingredients are key for a smooth dough. Ensure your eggs and butter are at room temperature before starting.
- For accurate flour measurement, fluff the flour with a spoon, spoon it into your measuring cup, and level it off with a knife.
- Lining your baking sheet with parchment paper or a silicone baking mat ensures an easy release and even baking.
- Refrigerating the dough helps prevent excessive spreading and results in a thicker, chewier cookie.
- Let the cookies cool slightly before moving them to prevent breaking, as they will firm up as they cool.
Serve these cookies with a cold glass of milk or a cup of your favorite coffee for a delightful treat. Enjoy the ultimate homemade indulgence with every bite!
