Enjoy this one-bowl chocolate chunk cookie recipe to make moist and delectable cookies loaded with dark and milk chocolate chunks. The hardest thing about these cookies is stopping yourself from eating all of them at once.
In a large bowl, beat softened butter with a hand whisk. Add brown sugar, grapeseed oil, and mix with the whisk. Then add half egg white, egg yolk, and, in order, flour, baking soda, and salt. Mix with a rubber spatula as little as possible. Finally, add dark and milk chocolate chunks. Cover the bowl with plastic film and refrigerate for 3 hours.
Make balls of 1.9 oz (55 g), place them on a baking sheet lined with parchment paper, cover with food film and refrigerate overnight.
The next day, heat oven to 375 F/190 C. Distribute cookie dough balls 3-inches/8 cm apart and bake for 9 minutes.
Let the cookies rest on the baking sheet for about 10 minutes before removing to a wire rack to cool completely.
Make sure to respect the chilling time to prevent cookies from extra spreading while baking.
Do not over bake cookies. They bake very fast (about 8 to 9 minutes); so, keep the timer on for the best results. At the end of the baking time, cookies will not look done, but they are done!
Store cookies in an airtight container at room temperature for up to 3 days.