These cookies are just loaded with chocolatey goodness. Crisp on the outside and moist and chewy on the inside make a million-dollar combination.
Prep Time 5mins
Cook Time 10mins
Total Time 15mins
1 ¼cupsall-purpose flourspooned and leveled
1cupsemi-sweet chocolate chunks
1cupsemi-sweet chocolate chips
Preheat the oven to 475°F.
Add the flour, cornstarch, baking soda, white sugar, and brown sugar to a medium mixing bowl.
Cut the butter into half-inch chunks and put it into another large mixing bowl. Add the egg and vanilla and mix at medium speed until totally creamy and combined.TIP: Using cold butter for this recipe will ensure the dough is nice and cold before going into the oven. If you find there’s been a delay in your prep work and the dough is not cold enough, then pop the baking sheet into the refrigerator for 30 minutes before baking.
Add the dry ingredients in cup fulls while mixing.
When combined, mix in the chocolate chunks, chips and, chopped pecans using a spatula or wooden spoon.
Take about 2 tablespoons of the dough and shape it into balls (1 tablespoon for a smaller cookie)
Place onto a cookie sheet lined with parchment paper and space 3 inches apart.
Bake the cookies for 9 to 10 minutes. If you’re making a smaller cookie, reduce the time to 6 to 7 minutes.TIP: The trick to this recipe is the super high heat. This allows the cookie to become slightly crunchy on the outside yet still super ooey gooey on the inside.
Remove the cookies from the oven and allow to cool on the baking sheet.