Ingredients
Equipment
Instructions
- In a large bowl, whisk together the melted butter, packed light brown sugar, and granulated sugar until it looks like wet sand. Whisk in the room temperature eggs and vanilla extract until smooth.
- In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and fine sea salt to ensure even distribution.
- Gently fold the dry ingredients into the wet ingredients with a silicone spatula until just combined. Do not overmix.
- Fold in the dark chocolate chunks and semi-sweet chocolate discs until evenly distributed throughout the thick dough.
- Cover the bowl and refrigerate for at least 2 hours, and up to 24 hours. This step is critical for flavor and to prevent spreading.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Portion cold dough into large (3-tablespoon) balls. Tear each ball in half and press back together with the jagged, torn sides facing up.
- Place dough balls 3 inches apart and bake for 12-15 minutes. The edges should be golden-brown, and the centers should look slightly soft and underdone.
- Let the cookies cool on the baking sheet for 10 minutes to set before transferring to a wire rack to cool completely.
Notes
Don't Skip the Chill: Chilling the dough is the number one secret to thick, flavorful cookies that don't spread.
Use High-Quality Chocolate: Using premium chocolate bars and discs instead of standard chips will completely transform your cookies.
Slightly Underbake: Pull the cookies from the oven when the centers still look soft. They will continue to bake from the residual heat of the pan, ensuring a perfectly gooey middle.
Use High-Quality Chocolate: Using premium chocolate bars and discs instead of standard chips will completely transform your cookies.
Slightly Underbake: Pull the cookies from the oven when the centers still look soft. They will continue to bake from the residual heat of the pan, ensuring a perfectly gooey middle.
