Description
Indulge in irresistible ultra-thick and chewy chocolate chip cookies that are easy to make and perfect for any occasion.
Ingredients
- 2 cups all-purpose flour, spoon and leveled
- 1/2 cup cake flour, spoon and leveled
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup cold butter, cut into cubes
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, cold
- 2 teaspoons pure vanilla extract
- 4 ounces good quality semi-sweet baking chocolate, chopped
- 1 1/8 cups semi-sweet chocolate chips, divided
- 3/4 cup coarsely chopped walnuts (optional)
- Sea salt (optional, for sprinkling)
Instructions
- Preheat your oven to 400°F and prepare two cookie sheets lined with parchment paper.
- In a mixing bowl, whisk together all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt.
- Cream the cold butter with light brown sugar and granulated sugar until creamy.
- Add the cold egg and vanilla extract, then mix until fully combined.
- Add chopped chocolate, chocolate chips, and walnuts, mixing on low speed until just incorporated.
- Use a 1/2 cup cookie scoop to divide the dough into ten equal balls and press extra chocolate chips on top.
- Bake for 12-13 minutes until edges are golden while middles remain soft.
- Sprinkle with sea salt and cool on cookie sheets for about 5 minutes before transferring to a wire rack.
Notes
Store cookies at room temperature for 2–3 days in an airtight container. For longer storage, refrigerate for up to a week or freeze for up to 2 months.