I love my all cookies soft and chewy. And the trick is not only putting your cookie dough in the refrigerator overnight, put in this case adding a little cornstarch! For the real chocolate lovers out there, this is one of the best chocolate chunk cookies you’ll ever find! I like them so much I make up my dough and store the cookie dough balls in my freezer. That way I can control how many I make at one time that way!
Chewy Chocolate Chunk Cookies
2 and 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup butter
3/4 cup light brown sugar, loosely packed
1/2 cup sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 cup chocolate chunks
Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
In a medium size bowl, mix the butter, brown sugar, and white sugar together until blended. Add the egg and the egg yolk and vanilla and continue to mix until combined.
Using a wooden spoon, mix the dry ingredients with the wet ingredients. Next fold in the chocolate chunks, making sure they are mixed throughout.
Cover the dough and chill for at least 2 hours. I refrigerate mine overnight. Remember, refrigerating cookie dough makes for a more flavorful and chewy cookie and your dough spreads out less.
When you are ready to bake, take the cookie dough out of the refrigerator and allow it to sit at room temperature for 15 minutes.
Preheat the oven to 325 degrees. Line cookie sheets with parchment paper. Scoop about 3 tablespoons of your cookie dough in your hand and roll into a ball. Place 8 cookie balls on your baking sheet and add a couple of chocolate chunk to the top of each one.
Bake the cookies for 11-12 minutes. Cookies will look under baked at this point and be very soft, however they will continue to bake on the cookie sheet as it is cooling. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
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