Chunky Chocolate Chip Cookies
- 1 cup of cold unsalted butter cut into small cubes
- ¾ cup of brown sugar
- ½ cup of granulated white sugar
- 2 eggs
- 1 cup of cake flour (For a DIY: take 1 cup of flour, remove 2 tbsp of it and replace with 2 tbsp of corn starch)
- 1¾ cup of all purpose flour
- 1 tsp of cornstarch (yes, add this, too)
- 1 tsp of baking soda
- ½ tsp of salt
- 2 cups of chocolate chips (we use half semi-sweet, half dark chocolate chips)
Preheat your oven to 400°F. Line baking sheet with silicone baking mat.
In the bowl of a stand mixer, add butter and sugars. Cream until light and fluffy, for about 2 minutes. Start on low for about 30 seconds. Switch to medium speed for 30 seconds and then high speed for about a minute.
Scrape down the sides and bottom of the bowl. Add in your eggs and mix on medium speed until all incorporated.
Add in chocolate chips and mix on the lowest speed until the chocolate chips are evenly incorporated into the dough.
Remove dough from bowl and mix with hands a few times to make sure chocolate chips are evenly distributed.
Divide dough into equal pieces. Grab the dough by the handful and pile it together. Be careful not to compact.
Place 4 cookies on the baking sheet at a time.
Bake only one sheet at a time in the middle row of the oven, for about 13-14 minutes. The tops of the cookies should be a light brown and the dough should look cooked, but the cookies should not be fully set. Let cookies cool at least 15 minutes. This gives the inside of the dough more time to cook a little more. They should still be gooey inside even after you wait 15 minutes, but are best enjoyed warm with a glass of milk!