Thick and Chewy Chocolate Chunk Cookies
Thick, soft, chewy and chocolatey, and not overly sweet
Ingredients
- 2 ¼ cup (295 g) all-purpose flour
- 1.5 tsp corn flour
- 1 tsp baking soda
- ½ tsp salt
- 1 egg + 1 egg yolk at room temperature
- ½ cup (82 g) soft dark brown sugar you can use light brown or the regular brown sugar
- ¼ cup (55 g) white granulated sugar
- ¾ cup (180 ml) melted unsalted butter
- 2 tsp vanilla extract
- 1 cup or more chopped chocolate or chocolate chips I used dark but you can use whatever you prefer
- More chocolate at the top
Instructions
-
In large bowl, add flour, salt, baking soda, and corn flour. Mix and set aside.
-
In another bowl, add egg, egg yolk, brown and white sugar, melted butter, and vanilla extract – mix. Add this mixture to the dry ingredients, and then mix.
-
Add the chopped chocolate (or chocolate chips) and mix again using a spatula.
-
Keep the cookie dough in the freezer for 5 to 10 minutes to firm it up a bit. If firm enough, remove from the fridge. Using a regular sized ice cream scooper, scoop out the dough and arrange them in a small baking pan or any container/plate that could fit in your freezer. Top each with more chocolate and reshape them like a cube (please see the video for visuals) or you can skip the whole reshaping part. You can just stick to how you normally shape your cookie dough.
-
When done, put them back in the freezer while preheating your oven to 325 F. Then prepare a baking sheet with a parchment paper. Note: You can keep these in the freezer overnight and bake them the next day.
-
Place the shaped cookie dough in the prepared baking sheet, keeping 2 inches apart from each other.
-
Bake in a preheated oven at 325 F for 13-15 minutes or until bottom is lightly browned. Let the baked cookies stay in the pan for about 5 minutes before moving to a cooling rack.
-
The cookies stay amazing up to 5 days stored in an air-tight container. These can also be kept in the fridge to stay longer and can be reheated in a microwave for a few seconds before enjoying.
Recipe Notes
- I used soft dark brown sugar, but you can use light brown sugar or the regular one.
- I prefer using dark chocolate, but you can use milk, semi-sweet (I think this will give you that super melty look inside when you cut the cookies) or even white chocolate.
- I always keep my cookie dough inside the freezer for like 5 to 10 minutes to make it firm a bit and then shape them, then return them back to the freezer while preheating the oven. I noticed that letting it stay in the freezer for 5 to 10 minutes to firm them up a bit makes the cookie dough easier to shape than keeping the cookie dough in the fridge or freezer until very firm before shaping them. Do whatever works for you.
- I shape the cookie dough using an ice cream scoop (I used the regular size) then reshape them like a large cube. I do this when I don’t want the cookies to be thick and not to spread too much. But again, oven works differently from each other. What I do is test a first batch then adjust accordingly. I don’t always get all the cookies to have the same shape.
- You can use chocolate chips instead of chopped chocolate but I love using chopped chocolate more.