Chocolate Chunk Cookies
fromgoodhousekeeping.comwww.goodhousekeeping.com/food-recipes/a65972079/chocolate-chunk-cookies-recipe
Our take on the classic chocolate chip cookie features a mix of semisweet and bittersweet chocolate chunks—not chips—for optimal meltiness.
Ingredients
Instructions
<strong></strong>In medium bowl, whisk together flour, baking soda, and kosher salt.
In large bowl, whisk together butter and both sugars until combined. Whisk in egg and vanilla until no streaks remain. Gradually add flour mixture and, using rubber spatula, stir until just incorporated. Fold in both chocolates. Cover bowl with plastic wrap and refrigerate at least 1 hour, up to 5 days.
Arrange racks in upper and lower thirds of oven and heat oven to 350°F. Line 2 baking sheets with parchment paper.
Drop heaping 2-tablespoon scoops of dough onto prepared sheets, spacing 2 inches apart. Sprinkle tops with flaky salt. Bake, rotating sheets and swapping positions on racks halfway through, until just set and golden brown around edges, 10 to 12 minutes. Let cookies cool on sheets 5 minutes, then transfer to wire racks and let cool at least 10 minutes.
