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Chewy Chocolate Chunk Cookies

You’ll Need:

2 1/4 c. flour
1 tsp. baking soda
1 1/2 tsp. cornstarch
1/2 tsp. salt
3/4 c. butter, melted
3/4 c. light brown sugar
1/2 c. sugar
1 egg
1 egg yolk
2 tsp. vanilla
1 c. chocolate chunks

How To:

Toss flour, baking soda, cornstarch, and salt in a bowl.  Pour in the melted butter, brown sugar, white sugar, egg, egg yolk, and vanilla.  Mix well – combination will be very thick and difficult to stir.  Fold in the chocolate chunks, cover with plastic wrap, and allow to refrigerate for at least 2 hours, but no more than 3 days.  You must chill this dough.

When ready to bake, remove dough from fridge and allow to sit at room temperature for at least 10 minutes.  Preheat oven to 325F.  Line two large baking sheets with parchment paper.

Roll the dough into balls, about 3 tablespoons each.  Make the balls taller (as opposed to wider).

Bake for 11-12 minutes.  They may look soft and underbaked, but they will continue to cook when removed from the oven.  Allow to cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely.

Makes: 16 cookies

Prep Time: 15 minutes
Chill Time: 2 hours
Cook Time: 12  minutes
Calories: 342

Adapted from Sally’s Baking Addiction.

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