Ingredients
Units Scale
- 2 1/4 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 cup butter (1 1/2 sticks)
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chunks
- sea salt
Instructions
- Preheat oven to 350 degrees.
- In a small bowl combine flour, cornstarch and baking soda. Whisk gently. Set aside.
- Melt butter slightly in microwave. It should be runny but not completely liquefied. In a mixing bowl fitted with flat paddle, cream butter with brown sugar and granulated sugar. Beat on medium speed until well mixed. Stir in egg, egg yolk and vanilla.
- Add flour mixture and beat for until thoroughly combined. Mix in chocolate chunks.
- Refrigerate dough for at least 2 hours or up to 2 days.
- Use your fingers to scoop dough into approximately 1 1-2 inch balls. Don't pack it together. Place on a cookie sheet baking pan lined with a non-stick silicone baking mat or parchment.
- Bake for 9-11 minutes or until edges have just begun to brown. Centers will be glossy and look slightly under cooked. Sprinkle with salt. Let them cool on pan for about 5 minutes. Remove to rack to cool completely.
- These salted dark chocolate chunk cookies will keep fresh for up to 1 week in a covered container.
Notes
*Plan ahead. This dough tastes best chilled for at least 2 hours prior to baking. This step is not mandatory though if you are short on time. It does enhance the flavor of the cookie dough.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American