Thick cookies with a mix of chocolate chips and chunks, baked until the edges set but centers remain tender.
CBy chef_t
Servings
12
0.75 cup Unsalted butter, melted and cooled slightly
0.75 cup Light brown sugar, packed
0.25 cup Granulated sugar
1 piece Large egg
1 piece Egg yolk
2 tsp Vanilla extract
2 cup All-purpose flour
1 tsp Cornstarch
0.75 tsp Baking soda
1 tsp Fine sea salt
0.75 cup Semisweet chocolate chips
1 cup Dark chocolate chunks
0.5 tsp Flaky sea salt (garnish)
Calories
368 kcal
Protein
5g
Carbs
48g
Fat
18g
Fiber
2g
Sugar
29g
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Make the Dough
1. Whisk the melted unsalted butter, light brown sugar and granulated sugar in a large bowl until smooth and glossy, about 1 minute.
0.8 cup Unsalted butter, melted and cooled slightly,
0.8 cup Light brown sugar, packed,
0.2 cup Granulated sugar
2. Whisk in the large egg, egg yolk and vanilla extract until the mixture is thick and creamy.
3. Add the all-purpose flour, cornstarch, baking soda and fine sea salt. Fold with a spatula just until a few flour streaks remain, avoiding overmixing.
2 cup All-purpose flour,
1 tsp Cornstarch,
0.8 tsp Baking soda,
1 tsp Fine sea salt
4. Fold in the semisweet chocolate chips and dark chocolate chunks until evenly distributed. Cover and chill the dough for at least 30 minutes to thicken it and deepen the flavor.
0.8 cup Semisweet chocolate chips,
1 cup Dark chocolate chunks
Shape and Bake
5. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop the dough into 12 tall balls of about 3 tablespoons each, spacing them 3 inches (7.5 cm) apart. Press a few extra chocolate pieces on top if desired.
6. Bake one sheet at a time for 11 to 13 minutes, until the edges are set and golden but the centers look soft and slightly underbaked.
Cool and Finish
7. Sprinkle the cookies with flaky sea salt as soon as they come out of the oven. Let them rest on the baking sheet for 10 minutes so the centers finish setting, then transfer to a wire rack.
0.5 tsp Flaky sea salt (garnish)
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