Ingredients:
1 sticks cold unsalted butter, cubed
1/3 cup light brown sugar, packed
1/4 cup granulated sugar
1 large eggs
1 1/4 cups plus 2 tablespoons all-purpose flour
1 tablespoons plus 1/2 teaspoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cups dark chocolate chunks
The process:
Preheat the oven to 400 degrees Fahrenheit. In a large bowl fitted to a stand mixer, using the paddle attachment and on low speed, beat the butter, brown sugar, and granulated sugar for about 30 seconds. Increase the speed to medium and continue to beat for about 30 seconds more. Increase the speed to high and finish beating, scraping the bottom of the bowl as needed, until the mixture is light and fluffy, about 1 minute.
Add the eggs one at a time to the butter mixture on medium speed, beat until fully combined.
Add the flour, cornstarch, baking soda, and salt to the bowl with the butter and egg mixture and on the lowest speed, beat until the dry ingredients are just incorporated.
Add the chocolate chunks to the bowl with the cookie dough and on the lowest speed, beat for about 5 seconds.
Using a spatula, stir the cookie dough until everything is combined, being careful not to over-mix.
Divide the cookie dough into 4 equal-sized balls, loosely packed. Alternatively, use a kitchen scale to portion out 6-ounce balls. Space the balls 2 inches apart on a Silpat or parchment-lined baking sheet.
Transfer the cookies to the middle rack of the oven and bake until golden brown and just set, 12 to 13 minutes.Â
Remove the cookies from the oven and allow to sit on the baking sheet for at least 15 minutes before transferring to a wire rack to finish cooling.