Description
These bakery-style chocolate chunk cookies are delightfully chewy with a perfect balance of brown sugar sweetness and rich semi-sweet chocolate chunks. Made with cold butter and a blend of flour and cornstarch, these cookies achieve a tender, melt-in-your-mouth texture you can easily recreate at home for 12 delicious servings.
Ingredients
Scale
Wet Ingredients
- 1 cup cold unsalted butter, cubed
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- ½ teaspoon salt
Chocolate
- 1½ cups semi-sweet chocolate chunks
- ½ cup semi-sweet chocolate chips
Instructions
- Cream Butter and Sugars: In a stand mixer, cream together the cold, cubed butter with both the brown and granulated sugars until the mixture becomes light and fluffy, ensuring the sugar is well incorporated.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Stir in the vanilla extract thoroughly to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt to evenly distribute all dry elements.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which keeps cookies tender.
- Incorporate Chocolate: Using a spatula, fold in the semi-sweet chocolate chunks and chips gently to distribute evenly without breaking them up.
- Portion and Chill Dough: Scoop approximately ¼ cup-sized mounds of dough onto a baking sheet lined with parchment paper. Chill the dough on the sheet for 30 minutes to firm up, which helps cookies maintain shape while baking.
- Preheat Oven: Preheat your oven to 375°F (190°C) so it’s ready for baking once the dough has chilled.
- Bake Cookies: Bake the chilled cookie dough for 11–13 minutes or until the edges turn golden brown while the centers remain slightly underdone, ensuring a chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Using cold butter and chilling the dough helps control spread and results in thicker cookies.
- Do not overmix the dough once the flour is added to maintain a tender crumb.
- The combination of chocolate chunks and chips creates varied texture and pockets of melty chocolate.
- For softer cookies, reduce baking time slightly; for crisper edges, extend baking by 1–2 minutes.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
