Chocolate Chunk Cookies

Ingredients

Preparation

  1. Heat oven to 350 F (175 C) and adjust a rack to the middle position.
  2. In a large bowl using a hand-held mixer, beat the butter, brown sugar, and sugar on medium until combined and creamy, about 2 minutes.
  3. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
  4. In a separate bowl, combine flour, cornstarch, baking soda, and salt.
  5. Add dry ingredients into the wet ingredients and beat on low speed until combined. The dough will be rather thick.
  6. On low speed, beat in the chocolate chunks.
  7. Cover tightly with foil or plastic wrap and chill for at least 1 hour, up to 2 days. Don't skip this!
  8. Heat oven to 350 F (175 C) and adjust a rack to the middle position.
  9. Remove dough from the refrigerator and allow to sit at room temperature for 10 minutes.
  10. Line 2 large baking sheets with parchment paper or silicone baking mats.
  11. The dough will be slightly crumbly, but will come together when you work it with your hands. Roll dough, about 1½ Tbs (22.5 ml) per cookie, into balls.
  12. Bake 10-12 minutes, until barely golden brown around the edges. They may look soft when they come out of the oven. If they are too puffy, you can press lightly with the back of a spoon to deflate them a bit.
  13. Optional: Press a chocolate or caramel disc into the top of each cookie.
  14. Let cool for 5 minutes on a baking sheet before moving to cooling racks.

Makes about 40 cookies (41 in our first batch). This recipe seems like it wouldn't be hurt at all by adding some chopped nuts, though that increases the yield accordingly.

The original recipe calls for 2 tsp of corn starch, but Jenny said she could taste it at that level. It might be worth going a little light on that?

Recipe adapted from Sally's Baking Addiction