Chocolate Chunk Cookies

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

  • ½
    cup unsalted butter, softened
  • ¾
    cup packed dark brown sugar
  • cup granulated sugar
  • 1
    large egg, room temperature
  • 1 ½
    teaspoons vanilla extract
  • 1 ½
    cups all-purpose flour
  • 1
    tablespoon plus 1 ½ teaspoons malted milk powder
  • 1 ½
    teaspoons cornstarch
  • ½
    teaspoon baking soda
  • ½
    teaspoon baking powder
  • ½
    teaspoon kosher salt
  • 10
    ounces semisweet chocolate, rough chopped

Directions

  1. 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.

  2. 2

    Add the egg and vanilla extract, and whisk until fully incorporated.

  3. 3

    In a medium bowl, whisk together the flour, malted milk powder, cornstarch, baking soda, baking powder and salt.

  4. 4

    Add the dry ingredients to the wet ingredients in 3 batches, using a rubber spatula to mix until fully incorporated.

  5. 5

    Fold in the chopped chocolate until evenly distributed.

  6. 6

    Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to overnight.

  7. 7

    When you’re ready to bake the cookies, heat the oven to 350 F.

  8. 8

    Use ¼ cup scoop to portion the dough into rough balls and place them about 2 inches apart on a large sheet pan.

  9. 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.

  10. 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