Chocolate Chunk Cookies

The best chocolate chip cookies should be crisp around the edges and soft, fudgy, and gooey in the center. These are just that. They are the perfect cookies to take on a picnic, or to munch on while watching the Real Housewives.

Ingredients

1 stick unsalted butter, melted

1/2 cup (100 g) granulated sugar

1/2 cup (110 g) packed light brown sugar

1/2 tsp. (2.1 g) vanilla extract

1 large egg and 1 large egg yolk, both room temp.

1 ½ cups (188 g) all-purpose flour

1/2 tsp. (4 g) baking soda

1 tbsp. (8 g) cornstarch

1/2 tsp. (3 g) table salt

1 package of 4 oz. semi-sweet baking chocolate

Directions

Preheat oven to 350 degrees Fahrenheit.

Chop semi-sweet baking chocolate into small chunks.

Melt butter over medium heat in a small saucepan on the stove.

Add granulated, brown sugar, and vanilla, and butter to a mixing bowl and whisk to combine. Whisk in the eggs.

In a separate bowl, combine flour, baking soda, cornstarch, and salt with either a fork, sifter, or whisk for 30 seconds.

Add the dry mixture to the wet mixture, and stir until almost all of the dry ingredients are absorbed by the wet ingredients.

Using a silicone spatula, gently fold in the chocolate chunks. This prevents you from overworking the dough.

Form dough into golf-ball-sized cookies with your hands, a cookie scoop, or an ice cream scoop and then place each cookie dough ball on a sheet pan. They should be about two inches apart.

Bake cookies for 8-10 minutes or until cookies start to brown around the edges.

Let cookies rest on baking pans for 10 minutes, then transfer to cooling racks.

Makes about 12 cookies.

Enjoy!