Perfect Chunky Chocolate Chip Cookies

9 mins
Serves 6
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Directions

  1. 1In a large bowl, whisk together flour, baking soda, cornstarch, and salt.
  2. 2In a large bowl, whisk together flour, baking soda, cornstarch, and salt.
  3. 3In a large bowl, whisk together flour, baking soda, cornstarch, and salt.
  4. 4In a stand mixer (or electric hand mixer), cream together melted butter, granulated sugar, brown sugar, one whole egg, and one egg yolk until well combined.
  5. 5In a stand mixer (or electric hand mixer), cream together melted butter, granulated sugar, brown sugar, one whole egg, and one egg yolk until well combined.
  6. 6In a stand mixer (or electric hand mixer), cream together melted butter, granulated sugar, brown sugar, one whole egg, and one egg yolk until well combined.
  7. 7Slowly add the dry ingredients to the wet ingredients, about a third at a time, mixing on low speed until a dough forms.
  8. 8Slowly add the dry ingredients to the wet ingredients, about a third at a time, mixing on low speed until a dough forms.
  9. 9Slowly add the dry ingredients to the wet ingredients, about a third at a time, mixing on low speed until a dough forms.
  10. 10Add chocolate chips and fold them into the dough using a spatula or a large wooden spoon.
  11. 11Add chocolate chips and fold them into the dough using a spatula or a large wooden spoon.
  12. 12Add chocolate chips and fold them into the dough using a spatula or a large wooden spoon.
  13. 13Refrigerate the cookie dough for 1-2 hours.
  14. 14Refrigerate the cookie dough for 1-2 hours.
  15. 15Refrigerate the cookie dough for 1-2 hours.
  16. 16Preheat oven to 375°F.
  17. 17Preheat oven to 375°F.
  18. 18Preheat oven to 375°F.
  19. 19Scoop 3 tablespoons of cookie dough per cookie onto a baking sheet lined with parchment paper. Do not flatten.
  20. 20Scoop 3 tablespoons of cookie dough per cookie onto a baking sheet lined with parchment paper. Do not flatten.
  21. 21Scoop 3 tablespoons of cookie dough per cookie onto a baking sheet lined with parchment paper. Do not flatten.
  22. 22Bake for 11-13 minutes.
  23. 23Bake for 11-13 minutes.
  24. 24Bake for 11-13 minutes.
  25. 25Sprinkle with coarse sea salt while still warm.
  26. 26Sprinkle with coarse sea salt while still warm.
  27. 27Sprinkle with coarse sea salt while still warm.
  28. 28Let cookies cool on the baking sheet before serving.
  29. 29Let cookies cool on the baking sheet before serving.
  30. 30Let cookies cool on the baking sheet before serving.

Ingredients

  • 2.25 cups flour
  • 2.25 cups flour
  • 2.25 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1.5 teaspoons cornstarch
  • 1.5 teaspoons cornstarch
  • 1.5 teaspoons cornstarch
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.75 cup unsalted butter, melted
  • 0.75 cup unsalted butter, melted
  • 0.75 cup unsalted butter, melted
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.75 cup light brown sugar, lightly packed
  • 0.75 cup light brown sugar, lightly packed
  • 0.75 cup light brown sugar, lightly packed
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 2.5 teaspoons vanilla extract
  • 2.5 teaspoons vanilla extract
  • 2.5 teaspoons vanilla extract
  • 1 cup 60% Ghirardelli chocolate chips
  • 1 cup 60% Ghirardelli chocolate chips
  • 1 cup 60% Ghirardelli chocolate chips
  • 1 teaspoon sea salt flakes
  • 1 teaspoon sea salt flakes
  • 1 teaspoon sea salt flakes

Equipment

whiskstand mixer with paddle attachmentspatulaice cream scoopbaking sheetparchment paper