Ingredients
• 2¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cornstarch (secret to chewiness!)
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, melted & cooled slightly
• ¾ cup granulated sugar
• 1 cup packed dark brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups semi-sweet chocolate chunks or chopped bars (not chips—chunks stay gooey!)
• Flaky sea salt for finishing (optional but recommended)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment.
- Whisk flour, baking soda, cornstarch, and salt. Set aside.
- In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, then vanilla—whisk until glossy (~2 mins).
- Gradually stir in dry ingredients just until combined. Fold in chocolate chunks.
- Chill dough 30–60 mins (essential for thick, chewy texture—don’t skip!).
- Scoop 3-tbsp mounds (use a #20 cookie scoop). Place 3″ apart on sheets. Press 2–3 extra chocolate chunks on top for bakery appeal.
- Bake 9–10 mins—edges golden and set, centers still soft and puffed (they’ll sink slightly as they cool—this is the chewy sign!).
- Let cool on sheet 5 mins (centers stay molten-soft). Sprinkle with flaky salt if desired. Transfer to rack.
PREP TIME & NUTRITION :
Prep Time: 15 mins (+30 chill), Cook Time: 10 mins, Total Time: 55 mins, Yield: 18 cookies
Calories: 210, Net Carbs: 28g, Fats: 11g, Protein: 3g
✅ Lower-sugar option: Use monk fruit blend + sugar-free chocolate — net carbs drop to ~5g/cookie.