Description
Bakery-Style Chocolate Chunk Cookies are thick, chewy, and loaded with pools of melty chocolate chunks. With crisp edges and a soft center, they’re the ultimate homemade treat.
Ingredients
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- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 2 cups semi-sweet chocolate chunks (plus extra for topping)
- Optional: flaky sea salt for finishing
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the chocolate chunks.
- Scoop dough into large balls (about 3 tablespoons each) and place on baking sheets, spacing about 2 inches apart.
- Press a few extra chocolate chunks on top of each cookie dough ball.
- Bake for 10–12 minutes, or until edges are golden and centers are just set.
- Sprinkle with flaky sea salt while warm if desired. Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
- Chill dough for 30 minutes for thicker cookies.
- Use a mix of milk and dark chocolate chunks for variety.
- Store in an airtight container for up to 5 days or freeze for later.
Nutrition
- Serving Size: 1 cookie
- Calories: 290
- Sugar: 21g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg