These extra large bakery style chunk chip cookies are loaded with chocolate chunks! They are gooey in the middle and crunchy on the edges.

These are the best bakery style chocolate chip cookies! Your friends and family will be asking what bakery you bought them from. Every bite is rich, buttery and loaded with gooey chocolate puddles. 

What You Need:

Butter – use unsalted butter. 

Flour – all-purpose flour. 

Baking soda and baking powder – help the cookies rise and spread. 

Sugar – organic sugar.

Brown sugar – adds a caramel flavour and chewy texture.

Eggs – 1 large room temperature egg.

Egg yolk – gives the cookie a chewier texture.

Vanilla extract – adds extra flavour.

Cornstarch – helps to create a tender texture and it keeps the cookie thick and soft.

Sea salt – always necessary in baking.

Chocolate chunks – use either semisweet chocolate chunks, chopped chocolate bars or Toblerone or Rolo for variety. 

Recipe Notes:

• Use room temperature ingredients.This ensures that your mixture mixes into a uniform mixture and bakes perfectly.
• Don’t overmix the batter, to ensure you have moist cookies and not dense and dry cookies.
• Measure your flour accurately. Spoon the flour into the measuring cup and level with a knife. 
• Line sheet pan with parchment paper or a silicone mat. This helps the cookies to bake evenly, and stops the cookies from sticking.
• Chill the dough. This is crucial and prevents the cookies from spreading out too much. After making the cookie dough, cover the bowl with a clean towel, and chill in the fridge for at least 1 hour.
• Be patient. It’s easy to say and extremely tempting to eat the cookies as they are pulled out of the oven, but let them cool for at least 15 minutes so they set and firm up. 
• Cool. Let cookies cool for 5 minutes and then transfer them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of the cookies will not be soggy from the steam.

Print Pin

Bakery Style Chocolate Chunk Cookies

They are gooey in the middle and crunchy on the edges.

Course Dessert

Ingredients

• 230 g unsalted butter, softened
• ¾ cup light brown sugar
• ½ cup organic sugar
• 2 tsp pure vanilla extract
• ½ tsp sea salt
• 1 large egg, at room temperature
• 1 egg yolk, at room temperature
• 2 ¼ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 tbsp cornstarch
• 1 ½ cups chocolate chunks

Instructions

• Add the room temperature butter, granulated sugar, brown sugar, salt and vanilla to a large bowl and cream with an electric hand mixer until creamy and light in colour (about 2-3 minutes).
• Add egg and egg yolk, and mix until combined and creamy.
• Add the flour, cornstarch, baking powder, and baking soda and mix until just combined.
• Add chocolate chunks, and fold with a spatula until the mixture is just combined. Don’t over-mix.
• Cover the bowl and let the dough rest in the fridge for 2 hours.
• Preheat oven to 350°F.
• Line 2 baking sheets with parchment paper.
• Scoop 100g of cookie dough (weigh to be precise) and shape into a ball.
• Bake 3 cookies at a time, leaving space between each ball, and chill the cookie dough balls in the fridge while you wait for each batch to bake.
• Bake for 12-15 minutes or until the cookies spread and the top is light golden brown. Do not overbake as they must be soft in the middle.
• Remove from the oven and top with more chocolate chunks and give the baking sheets a good tap to spread the cookies out a bit.
• Let the cookies cool for 5 minutes, and then transfer to a wire rack to cool completely.