1 cup bread flour (all-purpose flour may be substituted in place of bread flour)
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt, optional and to taste
6 ounces (3/4 cup) semi-sweet chocolate chips
6 ounces bittersweet or dark baking chocolate, chopped into bite-sized chunks
1. To the bowl of a stand mixer fitted with the paddle attachment,
beat the butter on low speed until smooth, 1 to 2 minutes.
2. 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.
3. Scrape down the sides of the bowl, and add the flours (solely
using all-purpose flour will work, but the cookies will not be as
chewy), corn starch, 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.
4. Preheat oven to 350F. Using a 2-ounce cookie scoop, form
heaping mounds weighing 2 1/4-ounces each. Bake for 8 to 10
minutes, until barely golden brown around the edges. Allow
cookies to cool on the baking sheet for 5 minutes before removing
and transferring to a rack to finish cooling.
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