Chocolate Chunk Cookies
July 15, 2023
There’s so much to love about these cookies — the big pockets of chocolate, the fall-apart-in-your-mouth texture, the milkshake vibes (thanks, malt powder!) — but our favorite part is the outer edge, all golden brown and lightly crispy. It makes the perfect frame for each cookie’s chewy, tender center.
Our tip: Splurge on a good bar of baking chocolate. You’ll taste the difference.
SERVINGS
12
PREP TIME
45 min
COOK TIME
12 min
Ingredients
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½cup unsalted butter, softened
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¾cup packed dark brown sugar
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⅓cup granulated sugar
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1large egg, room temperature
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1 ½teaspoons vanilla extract
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1 ½cups all-purpose flour
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1tablespoon plus 1 ½ teaspoons malted milk powder
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1 ½teaspoons cornstarch
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½teaspoon baking soda
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½teaspoon baking powder
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½teaspoon kosher salt
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10ounces semisweet chocolate, rough chopped
Directions
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1
In a large bowl, whisk together the melted butter, dark brown sugar and granulated sugar until fluffy and light in color, 3 to 5 minutes.
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2
Add the egg and vanilla extract, and whisk until fully incorporated.
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3
In a medium bowl, whisk together the flour, malted milk powder, cornstarch, baking soda, baking powder and salt.
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4
Add the dry ingredients to the wet ingredients in 3 batches, using a rubber spatula to mix until fully incorporated.
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5
Fold in the chopped chocolate until evenly distributed.
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6
Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to overnight.
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7
When you’re ready to bake the cookies, heat the oven to 350 F.
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8
Use ¼ cup scoop to portion the dough into rough balls and place them about 2 inches apart on a large sheet pan.
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9
Bake the cookies for 6 minutes. Carefully lift the sheet pan about 5 inches above the oven rack and drop it onto the rack to flatten the cookies. Bake the cookies for 5 minutes more, or until golden brown on the edges.
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10
Transfer the sheet pan to a cooling rack by dropping the pan again to help the cookies flatten. Let cool for 5 minutes. Enjoy! Leftover cookies can be stored in an airtight container for up to 5 days.
Recipe source: The Salted Table