Try this Best Soft Chocolate Chunk Cookies recipe
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (100 grams) granulated sugar
- 3/4 cup (1.5 sticks or 170 grams) unsalted butter (melted)
- 3/4 cup (135 grams) light brown sugar
- 1 large egg + 1 egg yolk (room temperature)
- 2 and 1/4 cups (280 grams) all-purpose flour
- 1 and 1/2 teaspoons cornflour
- 2 1/2 teaspoons imitation vanilla
- 1 cup (180 grams) milk chocolate chunks
- Carbohydrate 0.00986270833333333 g
- Cholesterol 30.503125 mg
- Fat 11.5075491666667 g
- Fiber 0.000552083333333333 g
- Protein 0.120821875 g
- Saturated Fat 7.28785541666667 g
- Serving Size 1 1 large cookie (14g)
- Sodium 81.7209166666667 mg
- Sugar 0.009310625 g
- Trans Fat 0.805569166666669 g
- Calories 102 calories
Step-by-step
- In a large bowl combine the dry ingredients: flour, baking soda, cornflour and salt. Set aside.
- In another bowl using a wooden spoon mix the melted butter, light brown sugar and granulated sugar. Whisk until there are no brown sugar lumps remaining.
- Add the egg and the egg yolk. Mix with a wooden spoon until combined. Add in the vanilla extract.
- Finally add the chopped chocolate chunks and mix until just combined. The batter will be soft and thick.
- Cover the dough and place it in the refrigerator for at least 2 hours.
- After 2 hours take out the dough and let it come to room temperature. You can even put it in the microwave for about 5-10 seconds to just slightly soften it. But be careful not to soften the dough too much.
- Preheat the oven to 190 C (375 F).
- Roll the dough into balls. Each cookie should be made from about 3 tablespoons dough.
- Line two baking sheets with parchment paper, and place 8 cookie dough balls on each baking sheet.
- Bake for about 10-11 minutes, or until the edges are light golden. To check if the cookie is done place a butter knife just under the edge of a cookie, if it lifts easily the cookie is done.
- The cookies will look very under done, but do not over bake. Let the cookies rest on the baking sheet for 10 minutes. They will continue baking from the residual heat of the baking sheet. After 10 minutes place them on a cooling rack to cool completely.
- Enjoy with a cold glass of milk!
Most home bakers ruin batch consistency by removing cookies based solely on rigid clock timers rather than physical cues. Achieving a tender crumb requires precise temperature control and specific handling techniques throughout mixing and baking.
The Role of Fat and Starches
Melted butter combined with cornflour creates a dense, chewy matrix. Whisking the sugars vigorously into warm fat dissolves the granules entirely, producing a shiny surface crust during baking. Adding an extra egg yolk introduces additional emulsifiers, which restrict gluten development and yield a softer bite.Refrigeration and Rest Mechanics
Chilling the dough for at least two hours solidifies the butterfat, preventing excessive spreading in the 190 C oven. Allow chilled dough to temper slightly before rolling into three-tablespoon portions to ensure uniform baking.Judging Doneness Visually
Bake batches for 10 to 11 minutes until the perimeter turns light golden. Slide a butter knife underneath an edge; if the base lifts cleanly without tearing, extraction is complete despite the center appearing soft. Residual heat on the baking sheet during the 10-minute rest finishes the internal structure.
