Ingredients
Equipment
Method
Preparation
- Cream softened butter and both sugars in a stand mixer for 3-5 minutes until pale and fluffy. Add eggs, yolk, and vanilla; mix until just combined.
- Whisk flour, cornstarch, baking soda, and salt. Slowly incorporate into wet ingredients. Fold in chocolate chunks by hand.
- Chill dough for 30 minutes. Use a large scoop to form oversized balls and place on a parchment-lined tray.
- Bake at 350°F (175°C) for 10-12 minutes until edges are golden and surface is crinkled but center remains soft. Let cool on the pan.
Nutrition
Notes
Use hand-chopped chocolate instead of chips for the molten effect.
Do not overbake; the cookies should look slightly soft in the middle when pulled out.
Do not overbake; the cookies should look slightly soft in the middle when pulled out.
