I want to say I started going to Starbucks when I was about 17. My favorite item at the time was chocolate chunk cookies coupled with a hot chocolate. There is absolutely no comparison with having 24 of your own, warm and fresh out of the oven though. These are perfect to make on a rain day like we often do or for your next gathering. Everyone wins with these BIG, chocolatey and soft cookies. Enjoy!
Chocolate Chunk Cookies
Ingredients
- 2 1/4 cups all purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp corn starch
- 1 cup dark brown sugar, packed
- 3 tbsp granulated sugar
- 1 egg + 1 egg yolk, cold
- 1 cup unsalted butter, cold (2 sticks)
- 1 tbsp vanilla bean paste
- 1 1/4 cup semi sweet chocolate chips
- 1 cup milk chocolate chunks
- Pinch of salt + more for topping
Prepare
- First, preheat oven to 350 F.
- In a bowl or stand mixer add cubed cold butter. Beat on high until creamy for about 2 min.
- Add in brown sugar and granulated sugar. Beat again for 2-3 min on high until well combined. Add in the egg and egg yolk along with the with vanilla bean paste. Mix on high for 3-4 min until everything is well incorporated.
- In a separate bowl add all purpose flour, baking powder, baking soda, salt, and corn starch. Mix to combine.
- Gradually, add dry ingredients to the wet mixture. Add in chocolate. Mix until just combined, do not over mix the batter at this stage.
- Make 24 large dough balls and place evenly spread out on two baking sheets lined with parchment paper.
- Bake for 18 min making sure to rotate the sheets on the oven racks halfway through (after 9 minutes). Let cool completely before serving and enjoy!
