We love this intensely chocolate cookies, maybe even better than good ol’ chocolate chip cookies. There’s just more chocolate per bite. Search out high-quality chocolate chunks at better supermarkets or online. You’ll spend more but the cookies will be so much better. (Avoid milk chocolate chunks which melt a bit too quickly during the bake.)

Makes about 4 dozen

3 cups (360 grams) all-purpose (or plain) flour
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
1 cup (2 sticks or 225 grams) cold, unsalted butter, cut into small pieces
1 1/3 cups packed (or 270 grams) dark brown sugar
¼ cup (or 50 grams) granulated white (or caster) sugar
2 tablespoons (or 27 grams) light corn syrup
1 large egg, at room temperature
2 large egg whites, at room temperature
1 teaspoon vanilla extract
3 cups (or 510 grams) chocolate chunks

1. Position the racks on the top and bottom third of the oven; heat the oven to 375F (or 190C).

2. Whisk the flour, baking soda, cream of tartar, and salt in a medium bowl until uniform; set aside.

3. Cream the butter, brown sugar, and granulated sugar in a large bowl, using an electric mixer at medium speed, until soft but a tad grainy, about 1 minute.

4. Beat in the corn syrup, then beat in the egg, egg whites, and vanilla, until fluffy and a little runny, a little less than 1 minute.

5. Turn off the mixer, add the flour mixture, and beat at low speed, just until a meltingly soft batter forms, about 30 seconds. Do not overbeat.

6. Drop by tablespoonfuls onto two large, ungreased baking sheets, spacing the cookies about 3 inches apart.

7. Bake for 6 minutes, then rotate the sheets top to bottom and back to front. Continue baking for about 6 more minutes, or until the cookies have spread and started to brown at the edges. They should still be quite soft, even a little gooey, but stabilized. Cool on the sheets for 5 minutes, then transfer them to wire racks to cool completely. Cool the baking sheets for 5 minutes before making further batches, as necessary.