Bakery Style Chocolate Chunk Cookies Recipe
Introduction
These Bakery Style Chocolate Chunk Cookies are rich, soft, and packed with both milk chocolate chips and dark chocolate chunks for an irresistible treat. Perfect for chocolate lovers looking to recreate that bakery quality at home.
Ingredients
- 1 cup salted butter (softened)
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups milk chocolate chips
- 1 1/2 cups dark chocolate chunks
Instructions
- Step 1: Preheat your oven to 400°F and line two baking sheets with parchment paper or a silicone baking mat.
- Step 2: In a stand mixer fitted with the paddle attachment, combine the softened butter, brown sugar, and granulated sugar. Mix on low speed to incorporate, then increase to medium and beat until smooth, about 1 minute.
- Step 3: Add the eggs and vanilla extract to the mixture. Beat until just combined, about 30 seconds.
- Step 4: Add the flour, cocoa powder, baking powder, baking soda, and salt. Mix on low speed until just combined, scraping down the sides of the bowl as needed.
- Step 5: Fold in the milk chocolate chips and dark chocolate chunks by hand using a rubber spatula or wooden spoon.
- Step 6: Divide the dough into 8 to 10 equal portions, each weighing about 5 to 6 ounces. Roll each portion into a ball and place them on the prepared baking sheets, spacing about 4 to 5 per pan.
- Step 7: Bake for 11 to 14 minutes, until the tops are set.
- Step 8: Let the cookies cool on the baking sheet for 15 minutes before serving warm or transferring to a wire rack to cool completely.
Tips & Variations
- Use room temperature butter for easier mixing and a better texture.
- Swap half the milk chocolate chips for white chocolate chips for a sweeter variation.
- For chewier cookies, slightly underbake by removing them a minute or two earlier.
- If you don’t have a stand mixer, a hand mixer or sturdy wooden spoon will also work well.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze the baked cookies for up to 3 months. Reheat gently in a microwave or oven to enjoy them warm and melty.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unsalted butter instead?
Yes, but reduce or omit the added salt in the recipe to avoid making the cookies too salty.
How do I make the cookies softer?
Try baking them for a shorter time and allow them to cool on the baking sheet—they will set up but remain soft inside.
Print
Bakery Style Chocolate Chunk Cookies Recipe
- Total Time: 27 minutes
- Yield: 8 to 10 cookies 1x
Description
These Bakery Style Chocolate Chunk Cookies deliver a perfect balance of rich cocoa flavor and an abundance of melty milk and dark chocolate pieces. Soft and chewy on the inside with a slight crisp around the edges, these cookies are an indulgent treat that bring the classic bakery experience right to your home oven.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup salted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Chocolate
- 2 cups milk chocolate chips
- 1 1/2 cups dark chocolate chunks
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, brown sugar, and granulated sugar. Mix on low speed until combined, then increase to medium speed and beat until the mixture is smooth and creamy, about 1 minute.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the bowl. Beat on medium speed just until combined, around 30 seconds, being careful not to overmix.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients while mixing on low speed. Mix until just combined, scraping down the sides of the bowl to incorporate all ingredients evenly.
- Fold in Chocolates: Using a rubber spatula or wooden spoon, gently fold in the milk chocolate chips and dark chocolate chunks, ensuring they are evenly distributed throughout the dough.
- Portion Dough: Divide the dough into 8 to 10 equal portions, each weighing approximately 5 to 6 ounces. Roll each portion into a ball with your hands and place them spaced out on the prepared baking sheets, about 4 to 5 cookies per pan, leaving room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 11 to 14 minutes, or until the tops look set but the centers remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 15 minutes to firm up before serving warm or transferring them to a wire rack to cool completely and preserve their texture.
Notes
- Using two types of chocolate chips (milk and dark) adds a deeper chocolate flavor and interesting texture.
- For consistent cookie size and baking, weigh the dough balls for even portions.
- Do not overbake; cookies should be soft in the center when removed from the oven as they continue to firm up while cooling.
- Butter should be softened but not melted to achieve the right cookie texture.
- Store cooled cookies in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate chunk cookies, bakery style cookies, chocolate chip cookies, homemade cookies, chocolate cocoa cookies
