Chocolate Chunk Cookies

There’s so much to love about these cookies — the big pockets of chocolate, the fall-apart-in-your-mouth texture, the milkshake vibes (thanks, malt powder!) — but our favorite part is the outer edge, all golden brown and lightly crispy. It makes the perfect frame for each cookie’s chewy, tender center.

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Prep Time45 Minutes

Servings12

Cook Time12 Minutes

Ingredients

½ cup unsalted butter, softened

¾ cup packed dark brown sugar

⅓ cup granulated sugar

1 large egg, room temperature

1 ½ teaspoons vanilla extract

1 ½ cups all-purpose flour

1 tablespoon plus 1 ½ teaspoons malted milk powder

1 ½ teaspoons corn starch

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon kosher salt

10 ounces semisweet chocolate, rough chopped

Directions

In a large bowl, whisk together the melted butter, dark brown sugar and granulated sugar until fluffy and light in color, 3 to 5 minutes.
Add the egg and vanilla extract, and whisk until fully incorporated.
In a medium bowl, whisk together the flour, malted milk powder, cornstarch, baking soda, baking powder and salt.
Add the dry ingredients to the wet ingredients in 3 batches, using a rubber spatula to mix until fully incorporated.
Fold in the chopped chocolate until evenly distributed.
Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to overnight.
When you’re ready to bake the cookies, heat the oven to 350 F.
Use ¼ cup scoop to portion the dough into rough balls and place them about 2 inches apart on a large sheet pan.
Bake the cookies for 6 minutes. Carefully lift the sheet pan about 5 inches above the oven rack and drop it onto the rack to flatten the cookies. Bake the cookies for 5 minutes more, or until golden brown on the edges.
Transfer the sheet pan to a cooling rack by dropping the pan again to help the cookies flatten. Let cool for 5 minutes. Enjoy! Leftover cookies can be stored in an airtight container for up to 5 days.

TIP: Splurge on a good bar of baking chocolate. You’ll taste the difference.

45 minutes

Prep Time

12 minutes

Cook Time

Servings

Shop Ingredients

Makes 12 servings

½ cup unsalted butter, softened

Hope Creamery Unsalted Butter, 16 Ounce

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$10.99$0.69/oz

¾ cup packed dark brown sugar

Crystal Sugar Dark Brown Sugar, 2 Pound

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$3.79$1.90/lb

⅓ cup granulated sugar

C&H Pure Cane Granulated White Sugar, 10 Pound

Add C&H Pure Cane Granulated White Sugar to Favorites.Add C&H Pure Cane Granulated White Sugar to Favorites.

$14.99$1.50/lb

1 large egg, room temperature

L&B Pasture Raised Organic Large Brown Eggs, 12 Each

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$5.99$0.50 each

1 ½ teaspoons vanilla extract

L&B Organic Pure Vanilla Extract, 2 Ounce

Deal

Add L&B Organic Pure Vanilla Extract to Favorites.Add L&B Organic Pure Vanilla Extract to Favorites.

$6.99 was $7.99$3.50/oz

1 ½ cups all-purpose flour

Gold Medal All-Purpose Flour, 5 Pound

Add Gold Medal All-Purpose Flour to Favorites.Add Gold Medal All-Purpose Flour to Favorites.

$5.49$1.10/lb

1 tablespoon plus 1 ½ teaspoons malted milk powder

Carnation Chocolate Malted Milk Powder, 13 Ounce

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$6.79$0.52/oz

1 ½ teaspoons corn starch

Clabber Girl Corn Starch, 12 Ounce

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$3.59$0.30/oz

½ teaspoon baking soda

Our Family Baking Soda, 16 Ounce

Add Our Family Baking Soda to Favorites.Add Our Family Baking Soda to Favorites.

$1.19$0.07/oz

½ teaspoon baking powder

Argo Baking Powder, 12 Ounce

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$3.29$0.27/oz

½ teaspoon kosher salt

Morton Coarse Kosher Salt, 3 Pound

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$5.99$2.00/lb

10 ounces semisweet chocolate, rough chopped

Scharffen Berger 62% Cacao Semisweet Dark Chocolate Baking Portions Bars, 4 Ounce

Add Scharffen Berger 62% Cacao Semisweet Dark Chocolate Baking Portions Bars to Favorites.Add Scharffen Berger 62% Cacao Semisweet Dark Chocolate Baking Portions Bars to Favorites.

$6.79$1.70/oz

Directions

In a large bowl, whisk together the melted butter, dark brown sugar and granulated sugar until fluffy and light in color, 3 to 5 minutes.
Add the egg and vanilla extract, and whisk until fully incorporated.
In a medium bowl, whisk together the flour, malted milk powder, cornstarch, baking soda, baking powder and salt.
Add the dry ingredients to the wet ingredients in 3 batches, using a rubber spatula to mix until fully incorporated.
Fold in the chopped chocolate until evenly distributed.
Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to overnight.
When you’re ready to bake the cookies, heat the oven to 350 F.
Use ¼ cup scoop to portion the dough into rough balls and place them about 2 inches apart on a large sheet pan.
Bake the cookies for 6 minutes. Carefully lift the sheet pan about 5 inches above the oven rack and drop it onto the rack to flatten the cookies. Bake the cookies for 5 minutes more, or until golden brown on the edges.
Transfer the sheet pan to a cooling rack by dropping the pan again to help the cookies flatten. Let cool for 5 minutes. Enjoy! Leftover cookies can be stored in an airtight container for up to 5 days.

TIP: Splurge on a good bar of baking chocolate. You’ll taste the difference.