👩🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
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2
In a large bowl, or the bowl of a stand mixer, cream together the softened butter, granulated sugar, and light brown sugar on medium speed for 2-3 minutes, until light and fluffy.
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3
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt.
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5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
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6
Gently fold in the chocolate chips and chopped dark chocolate until evenly distributed.
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7
Using a large cookie scoop (about 3 tablespoons), scoop dough balls onto a plate. For best results, chill the dough for at least 30 minutes, or up to 24 hours.
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8
Place the chilled cookie dough balls onto the prepared baking sheets, leaving about 2 inches between them. Bake for 10-13 minutes, or until the edges are golden brown and set, but the centers still look slightly underbaked.
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9
Remove from the oven and let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.
💡 Notes
For extra thick cookies, a minimum 30-minute chill time is highly recommended. To freeze cookie dough, scoop balls onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding 2-4 minutes to baking time. For perfect chocolate puddles, press a few extra chocolate chunks onto the top of each cookie dough ball before baking.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
3g
Total Fat
15g
Saturated Fat
9g
Carbs
35g
Fiber
1g
Sugar
23g
Sodium
160mg
Cholesterol
45mg
