Friday, January 30, 2015

Chocolate Chunk Cookies

These are the best chocolate chunk cookies you will ever have. The are super soft, chewy and pillowy, and every bite you get a piece of chocolate chunks. Everyone will love these cookies, they now became my favorite. My husband pours a tall glass of milk and then they slowly disappear very quickly, I double recipe because my family actually gets made when we are out of them.

The secret to this recipe is the cornstarch, it makes thee cookie super soft and bakes up fluffy, and then chilling the dough. Very important step in this recipe, you can chill this dough from at least 2 hours or up to 2 days.  When you chill the dough they actually make the cookies bake up taller, did you ever end up with flat chocolate chip cookies I hate that, but not with these as long as the directions are followed. Also if you notice their is melted butter in this recipe, which also makes these cookies soft. Perfect recipe because no mixer needed. I love that about this recipe, so glad I found this recipe they are just perfect cookies.


2 1/4 cup all purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
Pinch of salt
3/4 cup butter, melted
1/2 cup sugar
1 large egg and 1 large egg yolk
3/4 cup light brown sugar, lightly packed
2 teaspoons vanilla extract
2 cups chocolate chunk chips


1. In a large bowl combine flour, baking soda, cornstarch and salt and set aside.
2. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Then whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula. The dough will be very soft, yet thick. 
3. Fold in the chocolate chips. They may not stick to the dough because of the melted butter,  but try to have them evenly dispersed in the dough. Cover the dough and chill in the refrigerator for 2 hours or up to 2 days. Chilling is mandatory.
4. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
5. Preheat the oven to 325 degrees. Line two large baking sheets with parchment paper. Set aside.
6. Roll the dough into balls, about 3 Tablespoons of dough each. The dough may be crumbly, but the warmth of your hands will allow the balls to stay together. Mine wasn't crumbly. Roll the cookie dough balls in your hands to be taller rather than wide, then they will bake up to be thick. Place 8 balls of dough onto each cookie sheet. Press a few more chocolate chunks on top of the dough balls, if desired. 

7. Bake the cookies for 11-13 minutes. The cookies will look very soft and look under baked, but take them out, believe me they will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

recipe slightly adapted and photo source:

1 comment:

Anonymous said...

This is similar to a Tea Cookie my Nana made w/o Chips. Eager to bake a batch with C.Chips.Thank You so much.(=^_^=)