Short Description
Thick and chewy with golden, crisped edges and melty chocolate pockets throughout—these classic bakery-style cookies are loaded with chocolate chunks for the perfect balance of gooey center and soft bite.

Why You’ll Love This Recipe

• Ultimate texture: Thick, chewy, and slightly crisp around the edges, offering the perfect balance of softness and crunch.
• Loaded with chocolate: Generous chunks of semi-sweet chocolate make every bite a melty delight.
• Simple yet indulgent: With basic ingredients, these cookies deliver a bakery-quality treat from the comfort of your home.

ingredients

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

• 1 cup unsalted butter, softened
• ¾ cup light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 cups semi-sweet chocolate chunks

directions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and both sugars until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the chocolate chunks.
7. Scoop large dough balls (about 3 tbsp each) and place them on the prepared sheet, spacing them out to allow for spreading.
8. Bake for 12–14 minutes or until the edges are golden and the centers are just set.
9. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 large cookies.

• Prep time: 15 minutes
• Bake time: 12–14 minutes
• Total time: 30–35 minutes

Variations

• Chocolate variety: Use a mix of semi-sweet and milk chocolate chunks for a sweeter flavor, or try dark chocolate for a more intense taste.
• Add-ins: Include chopped nuts such as walnuts, pecans, or macadamias to add texture and flavor.
• Brown butter option: Brown the butter before using it for an extra depth of flavor and a slight caramel undertone in the cookies.

storage/reheating

• Store cooled cookies in an airtight container at room temperature for up to 1 week.
• For longer storage, freeze the cookies in a zip-top bag for up to 3 months. Thaw at room temperature when ready to enjoy.
• To reheat, microwave for 5–10 seconds or warm in the oven at 300°F (150°C) for 3–5 minutes to restore the melty chocolate goodness.

FAQs

How do I get bakery-style thick cookies?

To ensure thick cookies, scoop large dough balls (about 3 tbsp each) and don’t flatten them before baking. The cookies will spread on their own and maintain their thickness.

Can I use chocolate chips instead of chunks?

Yes, chocolate chips can be substituted for chocolate chunks. However, chunks typically give larger pockets of melted chocolate, which enhance the texture.

Can I use margarine instead of butter?

For the best flavor and texture, use unsalted butter. While margarine can be substituted, the cookies may not have the same richness.

How do I make sure the cookies are soft in the center?

Bake until the edges are golden but the center is still slightly soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack, allowing the centers to set without becoming overly firm.

Can I freeze the cookie dough?

Yes, you can freeze the dough. Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a zip-top bag. When ready to bake, simply place the dough balls on a baking sheet and bake as directed, adding an extra 2–3 minutes of bake time.

Can I reduce the sugar in the recipe?

Yes, you can slightly reduce the sugar, but doing so may affect the cookie’s texture and flavor. Brown sugar adds moisture, while granulated sugar contributes to the cookie’s crispness.

Can I use whole wheat flour?

You can substitute up to half of the all-purpose flour with whole wheat flour for a slightly nuttier flavor and denser texture, though the cookies may spread a bit less.

How can I make my cookies extra chewy?

For a chewier cookie, you can add a bit more brown sugar (which helps retain moisture) and bake for a slightly shorter time to keep the center soft and gooey.

Why did my cookies spread too much?

This could be due to using warm butter, not chilling the dough before baking, or baking at too low of a temperature. Make sure the dough is well-chilled before baking and that your oven is fully preheated.

Can I add sea salt to these cookies?

Yes, adding a sprinkle of flaky sea salt on top of the cookies before baking can enhance the chocolate flavor and provide a beautiful contrast to the sweetness.

Conclusion

Bakery-Style Chocolate Chunk Cookies are the ultimate chocolate chip cookie, delivering the perfect combination of chewy center and crisp edges. With an abundance of rich, melty chocolate chunks, these cookies are ideal for satisfying any sweet tooth. Whether you’re baking for yourself or sharing with others, these thick and indulgent cookies will make you feel like you’re enjoying a treat from your favorite bakery.

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