Ingredients

The following ingredients have 4 Servings
  • 1 cup cold butter (cubed)
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 3/4 cup all-purpose flour
  • 3 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup mini semisweet chocolate chips
  • 1 cup semisweet chocolate chunks (divided)

Instruction

  • Preheat oven to 350 degrees Fahrenheit. Place nine 4” shallow paper baking cups on a large baking sheet. (They don't have to be exactly 4", but at least 3".)
  • In a bowl of a stand mixer fitter with a paddle attachment, beat butter and sugars on medium-high speed until fluffy, about 3 minutes.
  • Add eggs and vanilla and mix until combined.
  • In a medium bowl, whisk flour, cornstarch, baking powder and salt until well incorporated. Slowly add the dry ingredients to the mixing bowl with the wet ingredients, beating on low speed, until it resembles a soft cookie bater.
  • Add chocolate chips and ½ of the chocolate chunks until evenly distributed without overmixing.
  • Using a large spoon or ice cream scoop, add ½ cup of dough into each baking cup, gently pressing dough into the bottom of each one.
  • Sprinkle the remaining chocolate chunks on top of each cookie cup and gently press them into the top of the cookie.
  • Place the cookies in the oven and bake for 20 to 22 minutes until they are golden brown on top. The cookies will be brown on the outside edges and soft in the middle. Remove from the oven and let cool for 5 minutes before transferring them to a wire rack to cool completely.