Thick Chocolate Chunk Cookies
Thick Chocolate Chunk Cookies
Ingredients
- 3/4 cup salted butter, cold, cubed (170g)
- 3/4 cup brown sugar, (165g)
- 1/4 cup granulated sugar, (50g)
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla
- 2 cups all-purpose flour, (250g)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 chocolate bar, chopped
Instructions
- 1
In a large bowl, mash the cold, cubed butter and both sugars together until thick and well combined. An electric mixer can be used for efficiency, or you can do this by hand.
⏱️ 5 min
- 2
Add the large egg, egg yolk, and vanilla extract to the butter and sugar mixture. Mix until fully incorporated.
⏱️ 3 min
- 3
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
⏱️ 5 min
- 4
Gently fold in the chopped chocolate chunks until evenly distributed throughout the dough.
⏱️ 2 min
- 5
Divide the dough into 6 to 8 large cookie mounds. For extra thick cookies, break each dough ball in half and stack the two rough sides together like a jagged tower. Keep the mounds tall and rough; do not roll them smooth.
⏱️ 5 min
- 6
Place the dough balls on a baking sheet and chill in the refrigerator for 30 to 45 minutes. This step is optional but highly recommended for taller, less spread-out cookies. If you skip chilling, work quickly to get them into the oven.
⏱️ 45 min
- 7
Preheat your oven to 400°F (205°C).
00🌡️ 400 - 8
Bake the chilled cookie dough at 400°F (205°C) for 10 to 13 minutes, or until the edges are golden brown but the center still appears soft and slightly underbaked.
⏱️ 13 min•🌡️ 400
- 9
Once baked, remove the cookies from the oven and let them rest on the baking pan for 10 to 15 minutes before transferring them to a wire rack to cool completely. This allows them to set and prevents them from breaking.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Thick Chocolate Chunk Cookies
- 3/4 cup salted butter, cold, cubed (170g)
- 3/4 cup brown sugar, (165g)
- 1/4 cup granulated sugar, (50g)
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla
- 2 cups all-purpose flour, (250g)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 chocolate bar, chopped
Instructions
- 1
In a large bowl, mash the cold, cubed butter and both sugars together until thick and well combined. An electric mixer can be used for efficiency, or you can do this by hand.
⏱️ 5 min - 2
Add the large egg, egg yolk, and vanilla extract to the butter and sugar mixture. Mix until fully incorporated.
⏱️ 3 min - 3
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
⏱️ 5 min - 4
Gently fold in the chopped chocolate chunks until evenly distributed throughout the dough.
⏱️ 2 min - 5
Divide the dough into 6 to 8 large cookie mounds. For extra thick cookies, break each dough ball in half and stack the two rough sides together like a jagged tower. Keep the mounds tall and rough; do not roll them smooth.
⏱️ 5 min - 6
Place the dough balls on a baking sheet and chill in the refrigerator for 30 to 45 minutes. This step is optional but highly recommended for taller, less spread-out cookies. If you skip chilling, work quickly to get them into the oven.
⏱️ 45 min - 7
Preheat your oven to 400°F (205°C).
00🌡️ 400 - 8
Bake the chilled cookie dough at 400°F (205°C) for 10 to 13 minutes, or until the edges are golden brown but the center still appears soft and slightly underbaked.
⏱️ 13 min•🌡️ 400 - 9
Once baked, remove the cookies from the oven and let them rest on the baking pan for 10 to 15 minutes before transferring them to a wire rack to cool completely. This allows them to set and prevents them from breaking.
⏱️ 15 min