Ingredients
Scale
- 1 cup (227g) cold, unsalted butter, cubed
- 1 cup (200g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1/2 cup (60g) bread flour (optional, but recommended)
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups (350g) chocolate chunks or chips
Instructions
- Cream the Butter and Sugars: In a mixer, beat cold butter, brown sugar, and white sugar until well-combined. Add eggs one at a time, then add vanilla.
- Mix Dry Ingredients: In a separate bowl, whisk flour, bread flour, cornstarch, baking soda, and salt. Gradually add to the wet ingredients until just combined.
- Fold in Chocolate: Stir in the chocolate chunks or chips, ensuring even distribution.
- Chill the Dough: Cover and refrigerate for at least 1 hour.
- Preheat and Scoop: Preheat oven to 375°F (190°C). Scoop large balls of dough (about 3-4 tablespoons each) and place them on a baking sheet lined with parchment paper.
- Bake: Bake for 10-12 minutes, or until the edges are golden. The centers should look slightly underbaked for a chewy texture.
- Cool and Enjoy: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes (plus 1 hour for chilling)
- Cook Time: 10-12 minutes per batch