Description

These bakery-style double chunk chocolate cookies offer crisp edges and a soft, gooey center, featuring a mix of dark and semi-sweet chocolate. This family-friendly recipe brings gourmet taste to your table with straightforward steps.

Ingredients

Scale

1 cup (226 g) unsalted butter, softened
1 cup (200 g) packed light brown sugar
0.5 cup (100 g) granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
2.25 cups (270 g) all-purpose flour
1 teaspoon baking soda
0.5 teaspoon fine sea salt
2 cups (340 g) chocolate chunks (dark, semi-sweet, milk)
Optional: 1-2 Tablespoons milk (if dough is dry)
Optional: sprinkle of flaky sea salt
Optional: 0.5 cup chopped nuts (pecans or walnuts)

Instructions

Cream Butter & Sugars: In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy, 5 to 7 minutes. Scrape the bowl often.
Add Eggs & Vanilla: Beat in eggs one at a time until just combined, then stir in vanilla extract. Scrape down the sides of the bowl.
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt until fully combined and lump-free.
Gradually Add Dry to Wet: Slowly add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. If the dough looks dry, splash in 1-2 Tablespoons milk. Do not overmix.
Fold in Chocolate Chunks: Gently fold in all your chosen chocolate chunks until evenly distributed throughout the dough.
Chill Dough: Chill the dough in the refrigerator for 30 to 60 minutes for best results and to prevent spreading, which also deepens the flavor.
Scoop & Bake: Preheat your oven to 375°F (190°C). Scoop large (2-3 Tablespoons) dough balls onto parchment-lined baking sheets, leaving space between them. Bake for 10-12 minutes, or until edges are golden and centers look slightly soft.

Notes

For best results, chill the dough for 30-60 minutes to prevent spreading and deepen flavor. You can use flax eggs for a vegan option or 1:1 gluten-free baking flour blend for a gluten-free version. Consider using chopped high-quality baking chocolate bars for ultimate melt. Flaky sea salt or chopped nuts (pecans, walnuts) are great optional mix-ins.

Prep Time: 42 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 large cookie (80 g)
Calories: 350 calories
Sugar: 30 g
Sodium: 200 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 70 mg

Keywords: chocolate cookies, bakery style, double chunk, chewy, soft center, family friendly, easy dessert, sweet, vanilla