Ingredients

The following ingredients have 2 Servings
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 lb. cold unsalted butter, cut into small pieces (2 sticks )
  • 1 1/3 cup packed dark brown sugar
  • 1/4 cup sugar
  • 2 tablespoons light corn syrup
  • 1 large egg (room temperature)
  • 2 large egg whites (room temperature)
  • 1 teaspoon vanilla
  • 3 cups dark chocolate chunks

Instruction

  • Position the oven racks in the top and bottom thirds of the oven and preheat to 375 degrees. Line 2 large cookie sheets with parchment paper.
  • In a large bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  • Add the butter and both sugars to another large bowl and cream together on medium speed for 1 minute, until the mixture is light but still a bit grainy.
  • Add the corn syrup, egg and egg whites, and vanilla and beat on medium speed until combined. The mixture should be a little runny.
  • With the mixer off, add all of the flour, then beat on low speed just until incorporated. Use a wooden spoon to stir in the chocolate chunks.
  • Working in batches, use a tablespoon or cookie scoop to drop the cookies onto the parchment lined cookie sheets about 3 inches apart.
  • Bake for 6 minutes, then rotate the sheets top to bottom and back to front. Continue baking 6 more minutes, or until the cookies are a little brown around the edges.
  • Cool on the cookie sheets for 5 minutes, then gently transfer to wire racks until cooled completely.