Chocolate Chip and Chunk Cookies
READ DOWN BELOW
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup brown sugar, packed (I use light)
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup cake flour* (all-purpose flour may be substituted and used exclusively in place of bread flour)
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt, optional and to taste
6 ounces (1 cup) semi-sweet chocolate chips
6 ounces bittersweet or dark baking chocolate, chopped into bite-sized chunks
Add the sugars and beat on medium-high speed until creamed and well combined, about 3 minutes.
Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes.
Stop, scrape down the sides of the bowl, and add the flours, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.
Add the chocolate chips and chunks, and either fold in by hand or beat for a few seconds on low speed.
Using a 2-ounce cookie scoop, form heaping mounds weighing 2 1/4-ounces each (weighed on a scale, which is approximately a scant 1/4-cup measure. Dough mounds will look large for their weight because there's lots of chocolate pieces adding bulk). Place mounds on a large plate or tray, cover with plastic wrap and refrigerate for at least 2 hours, up to 5 days.
Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.