Bakery-Style Chocolate Chunk Cookies

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Big, bold, and packed with gooey chocolate in every bite, these Bakery-Style Chocolate Chunk Cookies are everything you want in a decadent homemade treat. They’re thick and rustic with golden edges, a soft center, and oversized chocolate pockets that melt perfectly into the dough. If you’ve ever bitten into a bakery cookie and thought, “How do they do this?”—this recipe is your answer.

What makes these cookies unforgettable is their sheer size and texture. By using a mix of chopped chocolate bars and chips, you get that perfect balance of melty pools and classic chocolate bursts. Plus, they’re made with cold butter, which helps them hold shape while still getting that signature crispy edge. Whether you’re baking for a crowd or freezing a batch for later, these cookies deliver big-time flavor and bakery-level quality.

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What Kind of Chocolate Should I Use?

The magic of these cookies is in the chocolate. Using a combination of semi-sweet chocolate bars (chopped into chunks) and traditional chocolate chips gives you both gooey puddles and sturdy bits of chocolate in every bite. Go for high-quality chocolate—it truly makes a difference here.

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Ingredients for the Bakery-Style Chocolate Chunk Cookies

• Unsalted Butter (cold & cubed): Using cold butter keeps the cookies thick and prevents excessive spreading in the oven.
• Brown Sugar: Adds deep caramel flavor and chewiness.
• Granulated Sugar: Balances the molasses notes of the brown sugar and adds crisp edges.
• Eggs: Essential for structure and richness.
• Vanilla Extract: Rounds out the flavor with sweet warmth.
• All-Purpose Flour: The base that supports the heft of the cookie.
• Baking Soda: Provides the rise and helps create those crackly tops.
• Cornstarch: Adds tenderness and keeps the cookies soft.
• Salt: Enhances the chocolate and balances sweetness.
• Semi-Sweet Chocolate Chunks & Chips: A mix creates a bakery-style texture with gooey and structured bites.

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How To Make the Bakery-Style Chocolate Chunk Cookies

Step 1: Cream the Butter and Sugars

Start by combining the cold, cubed butter with both sugars in a stand mixer. Beat until the mixture is creamy and slightly fluffy. It’ll take a little longer than room-temperature butter, but this step creates that chewy, thick texture.

Step 2: Add the Eggs and Vanilla

Mix in the eggs one at a time, scraping down the bowl between additions. Then add vanilla extract for flavor depth.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. Slowly incorporate this into the butter mixture on low speed. Mix until just combined—don’t overmix.

Step 4: Fold in the Chocolate

Gently stir in both chocolate chunks and chips using a spatula or wooden spoon. Make sure every scoop of dough has plenty of chocolate.

Step 5: Portion and Chill

Scoop large mounds of dough (about 1/4 cup each), and place them on a baking sheet. Chill in the fridge for at least 30 minutes to prevent spreading.

Step 6: Bake to Perfection

Preheat your oven to 375°F (190°C). Bake chilled dough balls for 11–13 minutes, or until the edges are golden and centers look slightly underdone. Let them cool on the baking sheet to finish setting.

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Serving and Storing These Bakery-Style Cookies

These cookies are best served warm with those glorious molten chocolate pockets still gooey inside. Pair them with cold milk, coffee, or crumble them over vanilla ice cream for the ultimate indulgence.

To store, keep them in an airtight container at room temperature for up to 5 days. You can also freeze the dough balls for up to 3 months—just bake directly from frozen with an extra 1–2 minutes added to the baking time.

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Frequently Asked Questions

How do I keep my cookies from spreading too much?

Use cold butter and chill the dough before baking. This keeps the cookies thick and tall.

Can I use only chocolate chips?

Yes, but mixing in chopped chocolate chunks adds variety and those dramatic chocolate pools.

Do I need a mixer?

It helps for creaming cold butter, but you can use a strong arm and a sturdy spatula if needed.

Can I make these cookies smaller?

Sure! Just adjust baking time to around 8–10 minutes and use a medium cookie scoop.

Why cornstarch in cookies?

Cornstarch keeps the center soft while helping the cookie hold its shape.

What’s the best way to freeze the dough?

Scoop into balls, flash freeze on a tray, then store in a zip-top bag. Bake directly from frozen.

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Want More Cookie Ideas with a Twist?

If you love these Bakery-Style Chocolate Chunk Cookies, you’ll probably enjoy these other reader-loved treats:

• Cotton Candy Cookies for a playful pastel crunch.
• Maraschino Cherry Chocolate Chip Cookies if you love fruity bursts.
• Lemon Oatmeal No-Bake Cookies when you want something quick and zesty.
• Strawberry Cheesecake Donut Holes for a creamy stuffed surprise.
• Whipped Shortbread Cookies for melt-in-your-mouth simplicity.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use milk chocolate or dark? Did you try stuffing the center with extra chocolate?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

For even more delicious ideas, follow along on Pinterest at Life with Nina.

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