Chocolate Chunk Cookies
There’s so much to love about these cookies — the big pockets of chocolate, the fall-apart-in-your-mouth texture, the milkshake vibes (thanks, malt powder!) — but our favorite part is the outer edge, all golden brown and lightly crispy. It makes the perfect frame for each cookie’s chewy, tender center.
Our tip: Splurge on a good bar of baking chocolate. You’ll taste the difference.
12 servings
Preparation time: 45 minutes
Cook time: 12 minutes
Ingredients
½ cup unsalted butter, softened
¾ cup packed dark brown sugar
⅓ cup granulated sugar
1 large egg, room temperature
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 tablespoon plus 1 ½ teaspoons malted milk powder
1 ½ teaspoons cornstarch
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
10 ounces semisweet chocolate, rough chopped
Directions
- In a large bowl, whisk together the melted butter, dark brown sugar and granulated sugar until fluffy and light in color, 3 to 5 minutes.
- Add the egg and vanilla extract, and whisk until fully incorporated.
- In a medium bowl, whisk together the flour, malted milk powder, cornstarch, baking soda, baking powder and salt.
- Add the dry ingredients to the wet ingredients in 3 batches, using a rubber spatula to mix until fully incorporated.
- Fold in the chopped chocolate until evenly distributed.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to overnight.
- When you’re ready to bake the cookies, heat the oven to 350 F.
- Use ¼ cup scoop to portion the dough into rough balls and place them about 2 inches apart on a large sheet pan.
- Bake the cookies for 6 minutes. Carefully lift the sheet pan about 5 inches above the oven rack and drop it onto the rack to flatten the cookies. Bake the cookies for 5 minutes more, or until golden brown on the edges.
- Transfer the sheet pan to a cooling rack by dropping the pan again to help the cookies flatten. Let cool for 5 minutes. Enjoy! Leftover cookies can be stored in an airtight container for up to 5 days.
Recipe source: The Salted Table
