Ingredients
- 2 3/4 cup all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1 tsp. salt
- 2 tbsp. cornstarch
- 1 cup cold butter (cut into cubes)
- 1/4 cup granulated sugar
- 1 cup light brown sugar
- 2 eggs
- 1 tsp. vanilla
- 1 bar of chocolate (cut into chunks)
- 1 cup chocolate chips
Instructions
In a medium mixing bowl, sift together your flour, baking soda, baking powder, salt and cornstarch.Using a stand mixer or a hand mixer, whisk the cold butter until fluffy (this should take about 3-4 minutes.Add both sugars to the butter and whisk until it is combined.Add your eggs one at a time to the creamed butter, whisking before you add the next egg.Next, add your vanilla and mix until incorporated.In 1 cup increments, pour your dry ingredients into the butter mixture. Stop when everything is just combined and it becomes dough-like. Be careful not to over-mix as that can create a tough cookie.Add your chocolate chips and chocolate chunks to the dough and fold them in.Scoop out the dough and roll them into 5-ounce balls. Place the balls on a baking sheet topped with parchment paper and refrigerate for at least 1 hour. Refrigerating them overnight is ideal.Once the cookie dough is chilled transfer them straight into a preheated oven set to 375°F. Bake them for 14 minutes rotating the baking sheet halfway through baking time. For the last 4-5 minutes bake the cookies at 400°F so that the outside of the cookie can develop a more golden color and become crunchier.Take the cookies out of the oven and let them sit on the baking sheet for at least 10 minutes, (they will continue to bake as they cool), before enjoying.
Tips
- Using cold butter and refrigerating your dough will ensure that the cookies spread less in the oven and keeps their large shape.
- Depending on the type of oven you own, you might need to take your cookie out earlier or later than the recommended time. To make sure you take them out when they are ready, you can use a toothpick. If it comes out gooey but has cake like crumbs on it, it’s ready. If no crumbs come out and there is only dough, it is a bit raw and you would have to wait a little longer.
- Once you add your dry ingredients to your wet ingredients, make sure you do not over-mix, this will create more gluten which will then create a tough cookie.
- I really suggest enjoying your cookies right as they come out of the oven because they are at their best. But a good thing about them is that they can stay at room temperature and can be reheated the next day. It will still taste fresh and the best part is that it’s still just as soft.
