Chocolate Chip and Chunk Cookies

Seriously one of the best chocolate chip cookie recipes I've made. There super moist, chewy and chocolaty. The cornstarch keeps these cookies soft and tender and the chips and chunks of chocolate gives them some character.

Ingredients:
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
1 cup all-purpose flour
1 cup bread flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup semi-sweet chocolate chips
4 - 6 ounces bittersweet or dark baking chocolate, chopped

Combine both flours, cornstarch, baking soda, and salt in a bowl, set aside.

To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. 

Add the sugars and beat on medium-high speed until creamed and well combined, about 3 minutes.

Add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes.

Slowly add flour mixture until combined.

Add the chocolate chips and chunks.

Transfer dough to an airtight container and refrigerate for at least 30 minutes.

Preheat oven to 350 degrees, spray a baking pan with cooking spray. 

Using a 2-ounce cookie scoop, form heaping mounds and place them on the baking sheet, spaced at least 2 inches apart.

Bake for 8 to 10 minutes, until barely golden brown around the edges.

Let cool on pan for 5 minutes before transferring to a wire rack.