Big, bold, and full of chocolate—these cookies are made with butter, brown sugar, and three kinds of chocolate for true cookie lovers.

1 cup unsalted butter, room temperature

1 cup brown sugar

½ cup granulated sugar

2 large eggs

1 tablespoon vanilla extract

3 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1 teaspoon salt

8 oz semi-sweet chocolate chips

4–8 oz chocolate chunks (adjust to preference)

Optional: sea salt flakes for topping

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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix dry ingredients: In a bowl, whisk together flour, cornstarch, baking soda, and salt.

Cream butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).

Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla extract.

Combine mixtures: Gradually add dry ingredients to wet mixture, mixing just until a dough forms.

Add chocolate: Fold in chocolate chips and chunks until well distributed.

Portion: Use a large scoop (about ¼ cup) to form dough balls and space 3 inches apart on baking sheet.

Bake for 12–15 minutes, or until edges are golden and centers are set but soft.

Cool: Let cookies cool on the baking sheet for 15 minutes before transferring to a wire rack.

Refrigerate the dough for 30 minutes before baking for even thicker cookies.

Press extra chocolate chunks into the tops of the dough balls before baking for bakery-style presentation.

Sprinkle sea salt flakes on top after baking for a sweet-salty finish.