Chocolate Chip and Chunk Cookies {with Cornstarch}
"This is one of my favorite chocolate chip cookie recipes to date. It produces soft, tender cookies, with pillowy centers and chewy edges. I used both bread flour and all-purpose flour in these cookies to give them extra chewiness (using exclusively all-purpose is okay) and there's a secret ingredient in them, which keeps them soft and tender: cornstarch. I use two types of chocolate in them; chocolate chips and chocolate chunks, which gives them extra depth and character. Feel free to make this dough in advance, refrigerate it, and bake it off up to 5 days later for fresh hot cookies exactly when you want them...."
INGREDIENTS
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3/4 cup (1 1/2 sticks) unsalted butter, softened
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3/4 cup brown sugar, packed (I use light)
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1/4 cup granulated sugar
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1 large egg
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2 teaspoons vanilla extract
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1 cup all-purpose flour
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1 cup bread flour (all-purpose flour may be substituted and used exclusively in place of bread flour)
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2 teaspoons cornstarch
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1 teaspoon baking soda
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1/2 teaspoon salt, optional and to taste
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6 ounces (3/4 cup) semi-sweet chocolate chips
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6 ounces bittersweet or dark baking chocolate, chopped into bite-sized chunks (I use Trader Joe's 72% Pound Plus bar; using 1 1/2 cups semi-sweet chocolate chips in place of a chocolate chip-chocolate chunk combo is okay)
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