These Chewy Chocolate Chunk bakery-style cookies are a fan favourite around here. My dear friend is a self-proclaimed chocolate chip cookie connoisseur, and these are her all-time favourite cookies I've ever made. There are a few small steps that make these that next level good. Red Fife Multipurpose Flour being one of them!
- 1 cup butter, room temp
- 1 ¼ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temp
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tbsp organic cornstarch
- 3 cups Red Fife Multipurpose Flour
- 1-1 ½ cup chocolate chunks + 1/4 for later.
I use semi-sweet, but milk chocolate takes these to the next level.
Preheat your oven to 375°F
Using your stand mixer with the paddle attachment, mix together your butter, light brown sugar and granulated sugar on medium speed for 2 minutes.
Add eggs, vanilla, baking soda, salt and cornstarch to your mixer. Mix on medium for 1 minute.
Add flour on low speed and mix until just combined.
Fold in chocolate chips.
Scoop out ⅓ cup of cookie dough and roll it into a ball. Then take that ball and rip it into two pieces. Press the dough back together with the rough, shaggy side up. Place on parchment lined tray. These cookies will look high, and they should. Give them room to spread out. I place 6 on a large baking sheet.
Bake for 10-11 minutes, until the edges are golden brown. They will feel loose and undercooked when you take them out, which is what we are looking for.
Press additional chocolate chips into the top of each cookie. This step is unnecessary but gives that bakery-style cookie appearance. Cool on a baking sheet for 5-10 minutes, then transfer to a cooling rack.
*This recipe makes approximately 12 large cookies. Store in an airtight container for up to 4 days or freeze for 30 days.
Watch me bake these cookies here