11.5ouncebag semi-sweet chocolate chunksdivided use
flaky sea salt, for topping(optional)
Instructions
Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
In a large bowl stir together the flour, cornstarch, baking soda, and salt, set aside.
In the body of a stand mixer with the paddle attachment (or in a bowl and an electric hand mixer) cream the butter with both sugars for 3 minutes until light and fluffy.
Add the eggs in one at a time making sure the first one is fully mixed in before adding the next. Stir in the vanilla extract.
Add the dry ingredients you mixed earlier and slowly stir them in until combined. Scrape down the sides as needed.
Reserve ½ cup of the chocolate chunks and set aside side. A
Add the remaining chocolate chunks to the cookie dough and mix until just combined.
Portion the cookie dough into 18 portions (about 2.5 ounces each.)
Roll the cookie dough between your hands to form a smooth ball. Place them onto the sheet trays making sure they are about 4 inches apart.
Top each cookie with the reserved chocolate chunks (roughly 3 chunks per cookie) and gently press them into the tops.
Bake for 12-13 minutes until the cookies are puffed up, they do not appear moist in the center and they start to very lightly brown along the edges. Only bake one sheet at a time for even baking.
Immediately sprinkle them with some flaky sea salt if using. Let them cool completely on the sheet tray.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.