Ingredients
Equipment
Method
- Whisk the flour, cornstarch, salt and baking soda in a large bowl and set aside. Chop the dark chocolate into small chunks if you haven't already.1 ¼ cups all-purpose flour, 1 teaspoons cornstarch, ½ teaspoon sea salt, ½ teaspoon baking soda
- Place the room temperature butter and both sugars into a second mixing bowl and beat together until creamy using either a hand mixer or stand mixer with a paddle attachment. Scrape down the sides of the bowl and then add the vanilla and egg and beat 30 seconds more.½ cup (1 stick) unsalted butter, ⅓ cup white sugar, 6 tablespoons packed light brown sugar, 1 teaspoon vanilla extract, 1 large egg
- Add half of the dry mixture to the wet ingredients and mix on low for about 20 seconds; add the rest of the dry mixture and continue to mix just until incorporated. Use a silicone spatula or wooden spoon to fold in the chocolate chips and chunks.6 ounces semi-sweet chocolate chips, 2 ounces dark chocolate
- Place the batter in the refrigerator and chill for a minimum of 1 hours, or overnight. Tip: to chill the dough faster, divide into 2 separate bowls.
- Center a rack in the oven and preheat to 375°F (190°C). Line a baking sheet with parchment paper. Place 9 rounded spoonfuls of batter onto the sheet at least 2 inches apart and bake for 11-12 minutes (see notes), rotating the cookie sheet once. Remove the cookies from the oven once the edges are just starting to brown and the tops are golden (the middle should still look soft.)
- Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a cooling rack using a spatula.
- Enjoy the cookies while they're warm; there's nothing better!
Nutrition
Notes
Baking time: Keep in mind that oven temps will vary across different ovens, so if this is your first batch just keep an eye on the cookies and take them out of the oven once the edges just start to brown and the tops are golden (if anything, err on the shorter side; they will continue to cook when you take them out.)
Bake as you go: Chill the dough up to 5 days in the fridge and cook as many cookies as you'd like at a time using the same cooking time as above. Or, freeze formed balls of dough for future baking up for to 2 months. To freeze, place the balls on a lined cookie sheet into the freezer until they're solid, then you can transfer the balls into a freezer-safe bag. When you decide to bake the dough balls, just add an extra minute or two to the cooking time; no need to defrost first.
Storage: Chocolate chip cookies can be stored in the fridge for up to five days, or in the freezer for up to 2 months.
