Milk Chocolate Chunk Cookies
Scale
Ingredients
- 1 1/2 cups room temp butter
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 room temp eggs
- 2 T corn Starch
- 2 t baking soda
- 1 t salt
- 4 cups flour
- 4 + 2 Toblerone chocolate bars, tough chopped and separated (or bars that can be rough chopped into thick chunks)
- 8 oz Milk chocolate chips
- 2T flake Salt
Instructions
- Cream butter and sugar. Add eggs and mix until light and fluffy.
- Combine all dry ingredients and add slowly to butter mixture.
- Stir in chocolate chips and Chunks from the first 4 bars.
- Refrigerate dough overnight or a least 1 hour.
- When ready to cook, Preheat grill to 350F with pecan pellets (or oven).
- Spoon dough into golf ball sized balls, then press two balls together to create a cylinder. Roll tops in salt and press 5-6 additional chocolate chunks into the top and sides of each cookie.
- Place on parchment lined cookie sheet.
- Bake 12-14 minutes until edges are just starting to golden.
- Let cool on the cookie sheet 5-10 minutes before loving to a cooling rack.
- Serve warm with milk
