Name: Bakery-Style Chocolate Chunk Cookies
Prep time: 16 min
Cook time: 14 min
Total time: 30 min
Cuisine: American
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

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Soft, thick, and irresistibly chocolatey—these bakery-style chocolate chunk cookies are everything I want in a homemade treat. Each bite is packed with a rich blend of milk chocolate chips and dark chocolate chunks, delivering that perfect gooey-meets-crunchy texture. Whether I'm baking a fresh batch for guests or freezing a few for later, these cookies never disappoint.

Why I’ll Love This Recipe

I love how these cookies bring that fresh-from-the-bakery magic right into my kitchen. The high oven temperature creates perfectly crispy edges, while the soft center stays chewy and rich. Using both milk and dark chocolate means every bite is layered with flavor. Plus, I can easily make them smaller or freeze the dough for whenever I want a warm cookie on demand.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup salted butter, softened
¾ cup brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups milk chocolate chips
1 ½ cups dark chocolate chunks

Directions

I preheat the oven to 400 °F (200 °C) and line two baking sheets with parchment paper or silicone mats.
In a stand mixer fitted with the paddle attachment, I combine the softened butter, brown sugar, and granulated sugar. I mix on low to start, then increase to medium until the mixture is smooth—about 1 minute.
I add in the eggs and vanilla extract, mixing just until combined—around 30 seconds.
I add the flour, cocoa powder, baking powder, baking soda, and salt. Mixing on low, I stop once everything is just combined and scrape down the bowl as needed.
I fold in the milk chocolate chips and dark chocolate chunks using a spatula or spoon.
I divide the dough into 8–10 large portions (about 5–6 oz each), roll them into balls, and space them out on the prepared sheets (about 4–5 per pan).
I bake them for 11–14 minutes, just until the tops are set.
After baking, I let them cool on the baking sheet for 15 minutes before moving them to a wire rack—or serving warm for a melty chocolate experience.

Servings and Timing

This recipe yields 8 large cookies, each weighing around 5–6 oz. The total prep time is about 16 minutes, and the baking takes up to 14 minutes. That means I can have a warm, bakery-style cookie ready in just 30 minutes.

Variations

Smaller Cookies: I sometimes make smaller portions (~2 oz each) for about 24 cookies. I bake them at the same temperature for roughly 8 minutes.
Extra Tall Cookies: For a taller, chunkier cookie, I chill or freeze the dough balls before baking. This keeps them from spreading too much.
Frozen Dough: I freeze pre-portioned dough balls and bake them straight from the freezer, adding an extra 1–2 minutes to the baking time.

Storage/Reheating

Once baked and cooled, I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a zip-top bag and reheat in the microwave for about 10–15 seconds when I want one warm. If I freeze the raw dough, I bake directly from frozen without thawing—just adjust the baking time by a minute or two.

FAQs

What makes these cookies bakery-style?

It’s the size and texture. I make them large and thick, and the combination of cocoa powder and two types of chocolate creates a rich, indulgent flavor that mimics bakery cookies.

Can I use only one type of chocolate?

Absolutely. I’ve made these with just milk or just dark chocolate, and they still taste amazing. The mix just adds more depth.

Do I need to chill the dough?

It’s optional, but if I want a thicker cookie with less spread, I chill or even freeze the dough balls before baking.

Can I make the dough ahead of time?

Yes, I often make the dough ahead, portion it into balls, and freeze them. Then I can bake a cookie or two whenever I want.

How do I know when the cookies are done?

I take them out when the tops look just set and the edges are slightly firm. They’ll continue cooking a bit on the baking sheet as they cool.

Conclusion

These bakery-style chocolate chunk cookies are a chocolate lover’s dream—soft, thick, and absolutely packed with flavor. I love how versatile they are, whether I’m baking a big batch or freezing some dough for later. Once I tried this recipe, it instantly became my go-to for when I want something rich, comforting, and deliciously homemade.

Bakery-Style Chocolate Chunk Cookies

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Author: Sue
Prep Time: 16 minutes
Cook Time: 14 minutes
Total Time: 30 minutes
Yield: 8 large cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Soft, thick, bakery‑style chocolate chunk cookies with a mix of milk chocolate and dark chocolate.

Instructions

Preheat the oven to 400 °F (200 °C). Line two baking sheets with parchment paper or silicone mats.
In a stand mixer with the paddle attachment, combine the softened butter, brown sugar, and granulated sugar. Mix on low to combine, then medium until smooth (≈1 minute).
Add the eggs and vanilla extract, and beat until just combined (≈30 seconds).
Add the flour, cocoa powder, baking powder, baking soda, and salt. Mix on low until just combined, scraping down bowl as needed.
Fold in the milk chocolate chips and dark chocolate chunks with a spatula or spoon.
Divide dough into 8–10 equal portions (5–6 oz each), roll into balls, and place on prepared sheets (space 4–5 per pan).
Bake 11–14 minutes or until tops are set.
Let cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack (or serve warm).

Notes

For smaller cookies, portion into ~24 dough balls (≈2 oz each) and bake ~8 minutes at 400 °F.
For extra tall cookies, chill or freeze dough balls before baking to reduce spreading.
Freeze pre‑portioned dough balls; when ready to bake, place directly from frozen and add 1–2 minutes to baking time.