Chewy Chocolate Chunk Monster Cookies
These large cookies are packed with abundant semi-sweet chocolate chunks, with crisp edges and a chewy interior—perfect filling “monster”-level fare for when you’re hungry.
Ingredients
all-purpose flour
2 3/4 cups
cream of tartar
2 teaspoons
baking soda
1 teaspoon
salt
1/2 teaspoon
unsalted butter (slightly softened)
1 cup (2 sticks)
granulated sugar
3/4 cup plus 2 tablespoons
light brown sugar (packed)
3/4 cup
light corn syrup
2 1/2 tablespoons
eggs
2 large
vanilla extract
2 1/2 teaspoons
semi-sweet chocolate chunks (about 16 ounces, some for topping)
2 3/4 cups
Instructions
1
Mix dry ingredients
In a large bowl, thoroughly mix the flour, cream of tartar, baking soda, and salt; set aside.
2
Cream the butter
In another large bowl, beat the butter, granulated sugar, brown sugar, and corn syrup with an electric mixer on medium speed until well combined and fluffy, about 2 minutes. Add the eggs and vanilla extract, and beat until evenly blended.
3
Combine the dough
Stir in half of the flour mixture until uniform. Fold in the remaining flour mixture and about 1 cup of chocolate chunks until evenly combined. Chill the dough for 30 to 40 minutes until firm enough to roll. Place the remaining chocolate chunks in a shallow bowl.
4
Preheat
Preheat the oven to 350°F. Grease or spray several baking sheets with nonstick spray.
5
Shape the cookies
On parchment paper, shape the dough into a disc, then divide it into four equal portions. Divide each portion into 5 or 6 equal pieces. Using lightly oiled hands, roll the dough into balls (the dough will be soft). Dip the top half of each ball into the reserved chocolate chunks so that the cookie tops are studded with chocolate; don't worry about using too many, as the chunks will spread out as the cookies bake. Place on the baking sheets, chocolate-chunk side up, spacing about 4 inches apart. Gently press the top of each ball with your hand to flatten it.
6
Bake
Bake one sheet at a time on the upper third of the oven for 9 to 12 minutes, until the edges are golden brown but the centers are still slightly soft and underdone. Rotate the baking sheet front to back once during baking. Transfer the baking sheet to a wire rack and let sit for 1 to 2 minutes until slightly firm. Use a spatula to transfer the cookies to the wire rack to cool completely.
