Ingredients:
- 225 g Unsalted Butter (softened)
- 100 g Granulated Sugar
- 200 g Light Brown Sugar (packed)
- 2 large Eggs (room temperature)
- 10 ml Vanilla Extract
- 280 g All-Purpose Flour
- 5 g Cornstarch
- 5 g Baking Soda
- 5 g Baking Powder
- 5 g Fine Sea Salt
- 340 g Milk Chocolate Chips/Chunks
Instructions:
- Combine Dry Ingredients: Whisk together the flour, cornstarch, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Cream Butter and Sugars: In the bowl of the stand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed for 3–5 minutes until the mixture is pale, fluffy, and significantly increased in volume. This step is crucial for texture.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring the first is fully incorporated before adding the next. Scrape down the bowl. Beat in the vanilla extract.
- Add Dry Mixture: Reduce the mixer speed to low. Gradually add the dry ingredient mix, mixing only until just combined. Stop the mixer immediately when no streaks of flour remain (Do not overmix).
- Fold in Chocolate: Gently fold in 1 ½ cups of the milk chocolate chips/chunks using a spatula. Reserve the remaining ½ cup for topping.
- Portion and Chill (Mandatory): Using an extra-large scoop, portion the dough into 8–10 large balls. Chill the dough balls in the refrigerator for a minimum of 60 minutes (up to 24 hours).
- Preheat and Arrange: Preheat your oven to 190°C (375°F). Line two baking sheets with parchment paper. Place 3–4 chilled dough balls on the sheet, ensuring ample space. Press the remaining reserved chocolate chips gently onto the tops.
- Bake: Bake for 12–16 minutes. The edges should be set and golden, but the centres must still look soft, glossy, and dramatically underbaked.
- Cool: Remove the tray from the oven. Let the cookies cool completely on the baking sheet for at least 30 minutes. This allows the residual heat to finish cooking the centre and prevents collapse.