Thick, chewy, bakery-style cookies loaded with large chocolate chunks, offering a perfect balance of crispy edges and a gooey, soft center.

Why You’ll Love This Recipe

These cookies deliver the indulgence of your favorite bakery treat—luxuriously thick, perfectly chewy, and studded with rich, melty chocolate chunks. Easy to customize with nuts or different chocolates, they’re a timeless crowd-pleaser for any occasion.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Light brown sugar
Large eggs
Vanilla extract
Chocolate chunks or chopped chocolate
Optional: chopped nuts (walnuts, pecans)

directions

Prep: Preheat your oven to 350 °F (175 °C). Line baking sheets with parchment paper or silicone mats.
Mix dry ingredients: In a bowl, whisk together flour, baking soda, and salt.
Cream butter and sugars: In a separate bowl, beat softened butter with granulated and brown sugar until light and fluffy (about 2–3 minutes).
Add eggs & vanilla: Beat in eggs one at a time, then stir in vanilla extract until combined.
Combine: Gradually blend dry ingredients into the wet mixture until just combined—avoid overmixing.
Fold in chunks: Gently fold in chocolate chunks and, if desired, nuts.
Portion dough: Use a large cookie scoop (around 3 tablespoons) to portion dough onto baking sheets, spacing at least 2 inches apart.
Optional chill: For thicker cookies, chill dough balls for 30 minutes before baking.
Bake: Bake for 12–15 minutes until edges are golden and centers look soft but set.
Cool: Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Servings and timing

Yield: 18–24 cookies (depending on size)
Prep time: 15 minutes (plus optional chill time)
Bake time: 12–15 minutes
Total time: Approximately 27–45 minutes (including chilling)

Variations

Sea salt finish: Sprinkle flaky sea salt on top right after baking for a sweet‑salt contrast.
Double chocolate: Replace half of the all-purpose flour with unsweetened cocoa powder for a richer, fudgy version.
Chunk mix: Use a combination of dark, milk, and white chocolate chunks for varied texture and flavor.
Nutty boost: Stir in chopped walnuts, pecans, or toffee bits for crunch.

storage/reheating

Room temperature: Store in an airtight container for up to 5 days.
Freezing: Freeze baked cookies in a sealed container for up to 3 months. Reheat individual cookies in a 300 °F oven for 5 minutes.
Dough freezing: Scoop dough and freeze balls on a tray; once solid, transfer to a bag and bake from frozen with an added minute or two to baking time.
Reheating: Microwave a cookie for 10–15 seconds to warm the center, or bake briefly to restore crisp edges.

FAQs

What makes these cookies “bakery-style”?

They’re generously sized, thick, chewy in the center with crisp edges, and packed with large chocolate chunks for a premium look and mouthfeel.

Can I use regular chocolate chips instead of chunks?

Yes—you can substitute chips, but chunks offer more uneven melting and an appealing texture.

Why are my cookies flat?

Likely due to over‑creaming butter and sugar or dough being too warm. Chill the dough and avoid over-mixing to prevent spread.

My cookies are too cakey—what did I do wrong?

Excess flour or overbaking can cause a cakey texture. Measure flour accurately and remove from oven when centers are just set.

Can I use margarine instead of butter?

Butter is preferred for flavor and texture. Margarine may result in softer, less flavorful cookies.

How do I make them dairy-free?

Use vegan butter and dairy-free chocolate chunks; ensure vanilla extract is alcohol‑based.

Are they freezer-friendly?

Yes—freeze baked cookies or cookie dough balls for later. Baked cookies freeze well up to 3 months.

Can I add oats or cereal?

Yes—add rolled oats, crushed cornflakes, or granola for an interesting texture twist.

Why did my chocolate not melt evenly?

Ensure chunks are evenly distributed and cookies are still slightly warm when you check. Avoid adding cold dough on top of each other before cooling.

How do I keep them soft?

Store with a slice of bread in the container—the moisture from the bread keeps cookies soft.

Conclusion

Bakery‑Style Chocolate Chunk Cookies combine the best of indulgent texture, rich chocolate flavor, and homemade warmth. With simple ingredients and flexible variations, these cookies are perfect for everyday treats, gifting, parties, or any craving that calls for thick, gooey, and delightful results. Enjoy baking and sharing these crowd‑favorite delights!