Ethan Calabrese
Top each dough ball with a few extra chocolate chunks to really get that Starbucks look.
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Yields:
24
Prep Time:
0
hours
15
mins
Total Time:
0
hours
25
mins
2
sticks butter
3/4
c.
dark brown sugar
3/4
c.
granulated sugar
1
large egg
1 1/2
tsp.
pure vanilla extract
2
c.
wheat flour
1
tsp.
baking soda
1/2
tsp.
kosher salt
1 1/2
c.
semisweet chocolate chunks (plus more for topping cookies)
- Preheat oven to 375°. As it heats, cream the butter and both types of sugar together until light and fluffy, 2 to 3 minutes. Add egg and vanilla, beating to combine.
- In a separate bowl, combine flour, baking soda, and salt. Slowly mix in flour mixture, then fold in chocolate chunks.
- Roll into 1 1/2″ balls, placing them about 2 inches apart on a parchment-lined baking sheet. Top each cookie with a few extra chocolate chunks, for presentation’s sake, and bake for 8 to 10 minutes, or until the cookie is lightly golden and no longer gooey in the center.
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