These bigger than life chocolate chunk cookies are the perfect midnight snack.



Chewy, buttery, gooey, and crispy. These are the qualities I’m looking for in a perfect bakery-style chocolate chunk cookie. Making a great cookie is deceptively hard. If your ingredients are too hot or cold or if you over/under mix them things can go awry. The secret? Chilled dough, a large scoop, and a little bit of oil all help make this cookie my new best friend. Bake up a batch and grab a glass of milk (or a White Russian, it’s quarantine time after all.)


Yields 10-12 big cookies
Ingredients:
1/2 Cup unsalted butter, softened 1/2 Cup canola or neutral flavored oil 1 Cup dark brown sugar 1/2 Cup granulated sugar 2 eggs, at room temp. 1 Tbsp vanilla extract 1 Cup all-purpose flour 1 Cup bread flour 1 Tbsp cornstarch 1 1/2 tsp kosher salt 1 tsp baking soda 1 1/2 Cups assorted chocolate chunks and chips pinch of Maldon or coarse sea salt for garnish
Method:
In the base of a mixing bowl place butter, oil, and sugar. Beat until fully combined. Add eggs and vanilla and mix until combined. Scrape down the sides of the bowl as needed. In a separate bowl whisk together flours, starch, salt, and soda. Add the dry to the butter mixture and mix until just combined. Add the chocolate and mix until just incorporated. I use dark chocolate chunks, large milk chocolate chips, and mini semi-sweet chips. Feel free to substitute some of the chocolate for nuts or other mix-ins. Scoop cookies with a 3 ounce scoop onto a parchment lined sheet pan. Cover pan with plastic wrap and chill overnight. Once fully chilled you can store uncooked scooped dough in the freezer for up to one month. When ready to bake preheat the oven to 375 F and line a baking sheet with parchment paper. Pull the cookies from the fridge while your oven pre-heats. Place 4 cookies to a baking sheet and sprinkle a pinch of chunky sea salt in the center. Bake for 7 minutes, rotate and bake for another 7 minutes. It’s important to know your oven. If your oven runs hot then lower the temp to 350 F or don’t cook the cookies for a full 14 minutes. Remove cookies from oven and cool for 2 minutes before transferring to a cooling rack. Eat and enjoy!