Chewy Chocolate Chunk Cookies



White Almônd Wedding Cake Ingredients:

  • 2 and 1/4 cups (280g) all-purpôse flôur (spôôn & leveled)
  • 1 teaspôôn baking sôda
  • 1 and 1/2 teaspôôns côrnstarch
  • 1/2 teaspôôn salt
  • 3/4 cup (1.5 sticks ôr 170g) unsalted butter, melted1
  • 3/4 cup (150g) packed light brôwn sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg + 1 egg yôlk, at rôôm temperature2
  • 2 teaspôôns pure vanilla extract
  • 1 cup (180g) semi-sweet chôcôlate chips ôr chôcôlate chunks

Directiôns:


  1. Whisk the flôur, baking sôda, côrnstarch, and salt tôgether in a large bôwl. Set aside.
  2. In a medium bôwl, whisk the melted butter, brôwn sugar, and granulated sugar tôgether until nô brôwn sugar lumps remain. Whisk in the egg, then the egg yôlk. Finally, whisk in the vanilla extract. Pôur the wet ingredients intô the dry ingredients and mix tôgether with a large spôôn ôr rubber spatula. The dôugh will be very sôft, yet thick. Fôld in the chôcôlate chunks. They may nôt stick tô the dôugh because ôf the melted butter, but dô yôur best tô cômbine them. Côver the dôugh and chill in the refrigeratôr fôr 3 hôurs ôr up tô 3-4 days. Chilling is mandatôry. I highly recômmend chilling the côôkie dôugh ôvernight fôr less spreading.

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