Double Chocolate Chunk Cookies

• All-purpose flour: 120 grams
• Dutch-processed cocoa powder: 33 grams
• Cornstarch: 1 tablespoon (The chef's secret addition to ensure a soft, gooey bakery-style center)
• Baking soda: 1/2 teaspoon
• Sea salt: 1/2 teaspoon

• Brown sugar: 110 grams
• White granulated sugar: 66 grams
• Maple syrup: 45 grams (Note: While the video description lists 120ml, the chef explicitly weighs out and states 45 grams in the kitchen)
• Brown butter: 113 grams
• Eggs: 2 large eggs
• Vanilla paste: 2 teaspoons

Chopped chocolate: 100 grams (Note: The description notes 80g, but the chef adds 100g on the scale for a more decadent bite)

• Grab your digital kitchen scale and place your primary mixing bowl directly on top.
• Remember to turn on and zero out or tare your scale before adding any ingredients to ensure absolute measurement accuracy.
• Prepare your mini oven or standard kitchen oven by setting the preheat temperature to a steady 190°C (375°F).

• Weigh out and add 33 grams of Dutch-processed cocoa powder directly into the bowl. Because the cookie dough is remarkably wet, you do not need to sift it beforehand; any tiny cocoa lumps will melt out easily during mixing.
• Weigh and add 120 grams of all-purpose flour to the cocoa.
• Add 1/2 teaspoon of sea salt, 1/2 teaspoon of baking soda, and 1 whole tablespoon of cornstarch. Including cornstarch is a crucial baking trick that blocks excessive gluten development, guaranteeing a gooey texture that stays soft long after baking.

• Pour 66 grams of white granulated sugar and 110 grams of brown sugar straight over the flour. Using a higher ratio of brown sugar adds an extra layer of moisture and deep caramel undertones.
• Measure and pour 45 grams of pure maple syrup into the bowl to enhance the gooeyness of the dough.
• Stream in 113 grams of melted brown butter, ensuring you capture all the nutty, toasted milk solids from the bottom of your pan.
• Crack your 2 large eggs cleanly into the mixture.
• Measure out and add your 2 teaspoons of vanilla paste.

• Dump 100 grams of coarsely chopped chocolate bars or chunks directly into the wet bowl.
• Flavor Enhancer Hack: If you want to intensify the chocolate profile to an even higher level, you can choose to fold a splash of brewed coffee or espresso powder into the wet dough during this stage.
• Grab a standard electric hand mixer. You can comfortably use a heavy stand mixer or even a simple baking spatula to pull this together by hand, as the dough forms rapidly without mechanical assistance.
• Mix on a low speed setting just until the dry powders absorb the wet butter and syrup, forming a completely cohesive, uniform, and glossy cookie dough.

• Lay a sheet of parchment paper over a clean baking tray or dish.
• Grab a large 2-ounce cookie scoop. Avoid using a standard giant 4-ounce ice cream scoop, as smaller portions ensure a better bake-to-gooey-center ratio.
• Plunge the scoop into the rich chocolate dough and drop even mounds onto your prepared sheet, yielding roughly 10 cookies in total.
• Mandatory Step: Transfer the tray of scooped cookie dough directly into the freezer. Because the brown butter and maple syrup create a relaxed, highly fluid dough, you cannot bake them straight away. Freezing the portioned dough prevents the cookies from flattening out into thin discs in the oven, keeping them beautifully thick.

• Slide the frozen cookie dough balls directly into your preheated oven at 190°C (375°F).
• Bake the cookies continuously. They require a swift baking duration inside the oven to cook perfectly.
• Remove the tray from the oven. The cookies will look extraordinarily shiny and feel incredibly delicate. Let them sit undisturbed on the hot baking sheet for a few minutes to let the fudgy structure set up safely before handling. Serve warm while the chocolate chunks remain melted, molten, and beautifully gooey.