Ingredients:

  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon (5ml) baking soda
  • 1 teaspoon (5ml) cornstarch
  • ½ teaspoon (3ml) salt
  • 8 ounces (225g) semi-sweet or dark chocolate, coarsely chopped

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Fold in the chocolate chunks until evenly distributed.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 2 hours). This step is crucial for preventing spreading.
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  9. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Don't overbake!
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.