Chocolate Chunk Cookies

Ingredients for 1 servings:

• 280 g wheat flour
• 100 g white sugar
• 150 g brown sugar
• 175 g butter, melted
• 1 large egg(s)
• 1 egg yolk
• ½ tsp cornstarch
• 1 tsp baking powder
• 2 tsp vanilla extract, alternatively 1 packet vanilla sugar
• ½ tsp salt
• 200 g chocolate coating, 55% cocoa content

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 57 minutes

Super soft American chocolate cookies

Mix the dry ingredients (flour, baking powder, cornstarch, and salt) in a separate bowl. In a second bowl, mix the melted butter and sugar until the sugar is completely dissolved. Then stir in the egg, followed by the egg yolk, and finally the vanilla extract; mix until smooth. Now fold the dry ingredients into the wet ingredients, using a rubber spatula for best results. Cut the chocolate into approximately 1 cm chunks and add half to the batter. Try to distribute the pieces evenly throughout the batter. Refrigerate the dough for at least 2 hours to cool. Allow the chilled dough to return to room temperature for about 15 minutes before handling. Preheat the oven to 160°C. Line two baking sheets with parchment paper. Shape the dough into approximately 5 cm balls and gently press 3-4 of the remaining chocolate chunks into the tops of each ball. Use 9 balls per baking sheet. Bake the cookies for about 11-12 minutes and remove them from the oven. Leave them on the baking sheets for another 10 minutes, allowing the residual heat from the baking sheets to finish baking. Then let them cool completely.