Chocolate Chunk Cookies

Crispy edges. Gooey centers. Real chocolate chunks.These cookies do not mess around. Once you make them, the basic bag-of-chips version just will not cut it anymore.

This is my go-to recipe when I want bakery-style cookies without overcomplicating things. The mix of chocolates gives you depth and texture, and yes, the chill time matters. These are the cookies people remember and ask you to make again.

Three hundred grams of chocolate might sound like a lot, but that is exactly what makes these special. Chopping a mix of dark, milk, and semi-sweet creates pockets of melty chocolate instead of uniform chips.

Ingredients

• 300g Total Chocolate

  • 100g dark chocolate bar, chopped

  • 120g Symphony or milk chocolate bar, chopped

  • About 80g semi-sweet chocolate chips

• ¾ cup granulated sugar (150g)

• ¾ cup packed light brown sugar (165g)

• 160g bread flour (1 cup)

• 150g unbleached all-purpose flour (1 cup)

• 1 tsp baking soda

• ½ tsp kosher salt

• 2 large eggs, room temperature

• 1 tsp vanilla extract or paste

• 1 cup (227g) butter, softened, salted or unsalted

Instructions

1. Cut and weigh the chocolates. Mix bread flour, all-purpose flour, baking soda, and salt. Stir in the chocolates and set aside.

2. Cream butter and both sugars for 3 to 4 minutes. Scrape the bowl. Cream again for 2 to 3 minutes. Scrape the bowl again. Cream again for 2 to 3 minutes. Scrape the bowl again.

3. Add eggs and vanilla the the creamed butter and sugar. Beat until fluffy, about 2 to 3 minutes.

4. Add dry ingredients slowly on low speed, mixing just until combined. Finish mixing by hand. You don't want to over mix.

5. Chill dough for at least 4 hours. Overnight is preferred.

6. Scoop into large muffin tins using about 1.5 to 2 ounces of dough per cookie.

7. Bake at 350°F on the center rack for 12 minutes-ish or until golden.

8. Cool in the pan for 3 to 4 minutes. For a gooier center you can bake for a shorter time.

9. Store dough in the fridge for 3 to 4 days or freeze for up to one month.

Helpful Tips

• Do not skip the chill time. It improves both flavor and texture.

• Baking in a muffin tin helps keep the cookies thick with soft centers.

• Press a few extra chocolate chunks on top before baking for a bakery-style look.

• Bake one test cookie first to dial in timing for your oven.

These cookies freeze beautifully, which means you can have fresh-baked cookies without making a full batch every time.

Grab the tools and ingredients here ⬇️