Ingredients
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup brown sugar, packed
½ cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 cups semi-sweet chocolate chunks (or chips)
Flaky sea salt (optional, for topping)
Instructions
In a medium bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
In a large bowl, beat softened butter with brown sugar and granulated sugar until fluffy (2–3 minutes).
Add eggs and vanilla, mixing until smooth.
Slowly mix in the dry ingredients until just combined.
Fold in the chocolate chunks, reserving a few for topping.
Cover dough and chill for at least 1 hour (overnight is best).
Preheat oven to 350°F (175°C).
Scoop large dough balls (about 3 tablespoons each) onto a parchment-lined baking sheet.
Bake 12–14 minutes, until edges are golden but centers are soft.
Sprinkle with flaky sea salt if desired. Cool slightly before serving.
Notes
Chilling the dough is the secret to ultra-thick cookies.
Use chocolate chunks instead of chips for melty bakery-style centers.
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes (+ 1 hour chill)
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9 g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55 mg