Don’t bother bringing your butter to room temperature before making these cakey cookies. The secret to their height is cold butter, straight from the refrigerator. If this seems like an unusually small amount of brown sugar, it’s because the brown sugar’s main role is to add a touch of color to the finished cookies, while most of the sweetness comes from the white sugar.
Note: You can also scoop the dough, chill the scoops, then bake straight from the refrigerator. The cookies will be slightly thicker.
- Preheat oven to 350 degrees.
- Whisk together flour, salt and baking soda and set aside.
- Cream butter and sugars together until mixture is light in color and sticking to the sides with no large lumps.
- With mixer on low speed, add in eggs one at a time, followed by the vanilla extract, until mixture looks curdled.
- Add dry ingredients in three parts, scraping down bowl between each time, until just combined.
- Stir in chocolate chunks until just incorporated.
- Use a four-ounce ice cream scoop to portion cookies. Place two inches apart on cookie sheets lined with silicone baking sheets or parchment paper.
- Bake until golden, about 14 to 16 minutes. Cool on cookie sheet for 10 minutes, then move to a cooling rack.