Description
Soft, thick, bakery‑style chocolate chunk cookies with a mix of milk chocolate and dark chocolate.
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
- 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.
Nutrition
- Serving Size: 1 cookie
- Calories: 974 kcal
- Sugar: 77 g
- Sodium: 523 mg
- Fat: 52 g
- Saturated Fat: 31 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 119 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 111 mg
