Half a Pound of Dark Chocolate Chunk Cookies
I am always in search of the ultimate-in my mind-chocolate chunk cookie. Of all things, chocolate chip cookies are the most subjective: people love them thick or thin, chewy or crisp-edged… no one can claim the best recipe because there will never be one definitive best. My idea of a go-to cookie is slightly thick but chewy, not cakey, with a crunchy edge and range of dark chocolate shards, some large and puddle-like, some tiny and well distributed through the dough.
I’ve been intrigued by Anna Olson’s use of cornstarch in chocolate chip cookie dough. Not much – only 2 tsp to 2 cups of flour, which creates a more soft, marshmallowy interior and gives them longevity. It seems to work, though I can’t hold onto a batch for long enough to really tell.
There’s a half pound of chopped chocolate in these. (That sounds much more appealing than 8 oz or 2 cups, don’t you think?) Go semisweet or as dark as you like. I like using chopped chocolate in a cookie rather than chips – you get that spread of teeny bits to enormous chunks, which works in these. They really are All That, and interestingly enough the cornstarch – perhaps paired with the low sugar-flour ratio – produces a cookie very different from those I generally fall back on. They have that thick denseness reminiscent of the ones I used to get at Cookies by George when we took the bus downtown after school. They aren’t cakey, but they aren’t as chewy as most. But yet they are chewy. At any rate, they’re totally fab. Even Ben looked up from the table and said, all contemplative and serious (particularly for an 8 year old), “wow, these are really good chocolate chip cookies.”
You could sprinkle them with flaky salt before you bake them, if you like that combo.
These are totally ridiculously easy to make. You don’t need to age the dough, or chill it, or do anything but nibble at it as you stir, then scoop (I really do love my levered scoop – ask Santa for one) and bake. Never before has superherosim been so easy.
Half a Pound of Dark Chocolate Chunk Cookies
AuthorJulieWith thanks to Anna.
Preheat oven to 350F.
In a large bowl, beat the butter and sugars until pale and almost fluffy. Beat in the egg and vanilla.
Add the flour, cornstarch, baking soda and salt and stir or beat on low until almost combined; add the chocolate chunks and stir just until blended.
Drop dough by the spoonful onto a parchment-lined (or buttered) sheet and bake for 10-14 minutes (depending on their size) until golden around the edges but still soft in the middle. Transfer to a wire rack to cool.
Ingredients
+1 on getting a cookie scoop. It has made cookie baking even easier — perhaps dangerously so. Also, after the success of this, I’m sort of curious to try corn starch in some of my other cookie recipes.
Oh shoot. I have to make these tomorrow. Wait, it’s past midnight. Maybe I’ll make them right now…
Wow…can’t wait to make these cookies!! I made your browned butter blueberry muffins recently and doubled the recipe. I only ended up with twelve regular sized muffins and about 9 mini muffins. I thought I would end up with at least 24 mini muffins. What do you think happened?
It’s Saturday morning where I am, and I have a batch of tea biscuits in the oven as I type, but this post makes me want to go back into the kitchen and make cookies! They look soooo good!
Evil! I just had a baby six weeks ago and I’m trying not to indulge too much. Hmm, I wonder if these are good for breastfeeding? 😉
I am now hooked Julie!
I’m thinking about trying your OSC recipe with the addition of 1.5 tsp cornstarch.
I made these when I saw the recipe on her website. I only had bittersweet chips, and halfway through making these with my toddler we ran out of all-purpose flour and scrounged up some cake flour. They still turned out divine, and four days later (can you believe my restraint?!) they’re still nice and chewy. Great cookie.
Oh … eff!!
Those look amazing!
Both of you now? Dangerous territory indeed, especially with a kidlet who loves to bake.
PS Love that you posted lettuce soup, then these.
OMG – these look so nummy and are going the ” must bake” list! And yes, the lever scoop is a must! I have 1 for muffins too. Bakings baking so much easier.
I’m with Cheryl on the lettuce soup. These are MUCH more appetizing!!!
Oh eff, indeed. Those look amazing.
Julie my community cookbook came. Thank you! These cookies are going to be made and taken to the Break the Fast at church tomorrow. Yum!
My wife just made these (@mindthecompany on twitter) and they are soooo wonderful. She used extra dark 85% cocoa chocolate bar, cut up, and they turned out like a gourmet coffee shop style cookie. We’re thinking semi-sweet next time, but still with less sugar. Thanks for this recipe! I think it’s going to remain a favourite!
What’s the deal with the levered scoop? Why haven’t I twigged to this before? Available at any kitchen store? I only ask all these questions to delay rummaging in the kitchen to see if I have al the ingredients to make these. They look amazing.
There are quite a number of levered scoops out there. Good for meatballs, tuna salad portions etc. What sized diameter would you recommend for the best cookie?
oh my god these look sooo delicious! Very much like the cookies by george at the uni. Want!!
Wow.. I just called and got a carrot cake recipe from my sister-in-law, but it might have to wait. I think I’ve finally found a fate for the chocolate easter bunny that I’ve had since, well… easter 🙂
Oh, and I have 3 diff sizes of levered scoop for exactly this reason!
These cookies look amazing!
I’ve never seen a better use for half a pound of chocolate. Must! Make! Soon!
Hello, lovelies! I must make these soon.
Made these today. My 7 yr old son said these are the best homemade cookies he’s ever had.
I went home last night and made these cookies! DELISH! My girls asked me to substitute half of the dark choc with milk chocolate so I obliged and they were excellent. Thanks for another great recipe, Julie!
Any particular brand recommendation for a levered scoop? I have always wanted one, but have been told a few times that they don’t work very well. Also, what size would be best for cookies, muffins, etc.?
@Jenn Pampered Chef. I don’t sell it but I do get invited to the occasional party(Hi Deborah! hehe). I own their scoops, can opener and veggie peeler and they’re all used pretty much daily and still look new.
I bought my scoop at Superstore. It’s ice cream – scoop size, so my cookies were about the size of large, coffee house style cookies.
i love that everyone loves these cookies! i’ve been making this recipe for almost 10 years!
@ Jenn, I too have Pampered Chef and use them all the time. The one I used for these cookies is marked 40 on the inside lever, not sure if this is a universal size measurement(perhaps someone else out there can comment) and measures about a tablespoon. I have a smaller one as well, marked 60. Had them for 10 yrs + and still looking great! Worth the expense for quality.
Julie, made these this aft and it is all I can do to restrain myself from eating them all now.
Just made these and had 3! First time I bake cookies with a scoop. I like it a lot. First time I use “real” chocolate too, Callebaut. Awesome! Merci!
OMG! Can’t stop making these. They are so good. Use milk and dark chocolate and added pecans this batch too. So yummy! Thanks for sharing.
Can’t stop making these. They are so good. Used milk and dark chocolate and added pecans this batch too. So yummy! Thanks for sharing.
Such a great recipe! Thanks so much – you are a great cookie resource. They disappear every time I put them out…
I found this recipe awhile ago and said that I couldn’t wait to try it, but I never came back to give a review! Here I am making a batch a few months later so I thought while I was here that I’d say I absolutely LOVE these cookies! they’re amazing! Best cookies recipe ever except my moms peabutbutter delights 🙂 Thank you so dearly!
My little sister and I made some of this just a while ago. It was…PERFECTION! I will never be happy with any other chocolate chip cookie either store bought or homemade. This recipe from now on is the only one we will ever recognize or follow when making chocolate chip cookies. The only thing left to do now is to decide how we can divide these cookies between ourselves without having to fight to the death! 😛
Having one now with a glass of milk. Yum! Had to leave them in for a bit longer, but that’s probably one of the peculiarities of my oven. Mine came out perfect – looked even better than shop bought cookies, and were very tasty.
Miss T – so glad to hear it!!
I love this recipe! I was craving the milk chocolate chunk cookies I used to get at cookies by George and found this recipe last night. Well, I made it first thing this morning (before work!!! What a pregnant lady wouldn’t do to satisfy a craving right?) and they came out perfectly. I did replace the dark chocolate with milk chocolate though 🙂 thanks for sharing!
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