Ultimate Chocolate Chunk Cookies (+ A Secret Ingredient)

A close up of chocolate chunk cookies with melted chocolate pieces.

Ultimate Chocolate Chunk Cookies (+ A Secret Ingredient)

The epitome of the perfect chocolate chunk cookie: thick, soft, gooey, and packed with oodles and oodles of melted pools of chocolate!

Course Dessert

Cuisine American

Prep Time 10

Servings , approximately

Author Voula

Ingredients

191 g (1 ½ cups) all purpose flour (+ extra if needed*)
1 tablespoon cornstarch
½ teaspoon baking soda
¼ teaspoon salt
113 g (½ cup) unsalted butter, melted
50 g (¼ cup) granulated sugar
50 g (¼ cup) packed light brown sugar
50 g (¼ cup) dark packed brown sugar
1 egg
150 g (5.3 oz) good quality dark, semisweet or bittersweet chocolate, cut into chunks + 25 g/1 oz extra to top hot cookies (optional)

Instructions

Preheat the oven to 180 °C / 350°F. Line a baking sheet with parchment paper. Set aside.
In a bowl, whisk together the flour, cornstarch, baking soda, and salt until combined. Set aside.
In another bowl, whisk together the melted butter with the sugars until creamy.
Add the egg & whisk again for a few seconds, until it's well incorporated.
Add the flour mixture and mix until combined.
* If the dough is too wet, add a little bit more flour, one tablespoon at a time, but don't overmix.
Fold in the chocolate chunks, using a spatula or wooden spoon (or by hand), until they are evenly combined.
Using a cookie scoop or a teaspoon, form dough balls that are about 30 g (1.1 oz) each. Place them on a baking sheet, about 2 inches (5 cm) apart.
Bake for about 10-15 minutes, or until the edges are golden brown. The centers may look slightly undercooked.
Remove the cookies from the oven & immediately press some extra chocolate chunks on top of the cookies, if you like.
Allow the cookies to cool on the baking sheet for about 10 minutes or DEVOUR them while they’re still nice and warm!
Transfer the cookies to a wire rack to cool completely.
Store the cookies in an airtight container for up to a week.
Enjoy!

Notes

You could keep the cookie dough in the refrigerator for up to 3 days.

To Freeze the Cookie Dough

Use a small cookie scoop or teaspoon to make small balls of dough and then put them on a baking tray lined with parchment paper. Cover them with plastic wrap and put them in the freezer. After about an hour, take the tray out of the freezer and put the frozen dough balls in a freezer bag or other container and freeze for about a month. Defrost them in the refrigerator and then bake as directed or you could bake them frozen; just add a few more minutes to the baking time.

Baking Measurements: I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!