Chewy Chocolate Chunk Monster Cookies

Makes 20-24 (4 1/2 inch cookies)

2 3/4 C all-purpose white flour

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp salt

1 C (2 sticks) unsalted butter, slightly softened

3/4 C plus 2 Tbsp sugar

3/4 C packed light brown sugar

2 1/2 Tbsp light corn syrup

2 large eggs

2 1/2 tsp vanilla extract

2 3/4 C (about 16 oz) semisweet chocolate chunks (divided)

In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda, and salt; set aside. In another large bowl, with an electric mixer on medium speed, beat together the butter, sugar, brown sugar, and corn syrup until well blended and fluffy, about 2 minutes. Add the eggs and vanilla and beat until evenly incorporated. Stir in the remaining flour mixture and a generous 1 C chocolate chunks until evenly incorporated. Refrigerate the dough for 30 to 40 minutes, or until firm enough to shape into balls. (If necessary, the dough can chill for 1 to 2 hours, but the cookies will spread less and be smaller.) Place the remaining chocolate chunks in a shallow bowl. 

Preheat the oven to 350 degrees. Grease several baking sheets or coat with non-stick spray.

After you've shaped the dough into balls, dip half of each ball into the reserved chocolate chunks to generously embed the top of the cookie with them. Place on cookie sheet chocolate chunk side up, spacing about 4 inches apart. Using your hands pat down the tops of the balls until flattened.

Bake the cookies, one sheet at a time, in the upper 1/3 of the oven for 9-12 min, or until golden brown at the edges but still slightly soft and underdone in the centers.

(From the book "The All-American Cookie Book" by Nancy Baggett - I didn't do all the dipping but just used the main recipe as a new cookie recipe and they turned out awesome. I think I even used the mini M & M's for these too and my kids thought that was a real treat!)