Bakery Style Chocolate Chunk Cookies — cooking, recipes, bon apetit

The Stay At Home Chef shares a joyful, no-fuss recipe for bakery style triple chunk chocolate cookies that deliver on drama and comfort. Perfect for anyone who loves chocolate, this guide walks through everything from creaming softened butter to folding in both milk chocolate chips and dark chocolate chunks. Whether a beginner baker or a seasoned pro, readers will find clear steps, helpful tips, and a printable ingredient list to make these cookies at home.

Why these cookies stand out

These cookies are all about maximum chocolate and bakery-style heft. The dough is enriched with cocoa powder for a deep, fudgy base (that’s chocolate number one), plus a generous mix of milk chocolate chips and dark chocolate chunks that create pockets of gooey and bittersweet contrast. The Stay At Home Chef emphasizes softened butter and proper creaming to get that tender, moldable dough—think fresh Play‑Doh—so every giant cookie keeps a soft center and slightly crisp edges.

Key takeaways

• Big, bakery-style cookies (5–6 oz) bake in 11–14 minutes at 400°F.
• Triple-chocolate flavor comes from cocoa powder, milk chocolate chips, and dark chocolate chunks.
• Use room-temperature butter and fold chips by hand for even chocolate distribution and chunky texture.
• Let cookies rest on the pan for about 5 minutes before transferring to a wire rack to finish cooling.

Ingredients

• 1 cup (2 sticks) salted butter, softened to room temperature
• 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 unsweetened 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

Step-by-step instructions

1. Preheat oven to 400°F and line two baking sheets with parchment paper or silicone mats.
2. In a stand mixer, cream 1 cup softened butter with 3/4 cup brown sugar and 1/2 cup granulated sugar until smooth and combined (about 1–2 minutes). A properly creamed mixture should be glossy and without large sugar streaks.
3. Add 2 large eggs, one at a time, ensuring no shells get into the bowl. Stir in 1 teaspoon vanilla extract just until combined.
4. On low speed, mix in the dry ingredients: 2 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Increase speed slightly as needed until a thick, soft dough forms. The texture should be easily moldable—almost like fresh Play‑Doh.
5. Fold in 2 cups milk chocolate chips and 1 1/2 cups dark chocolate chunks with a rubber spatula. This takes some arm strength—fold gently but thoroughly so chocolate is evenly distributed.
6. Portion the dough. For bakery-style giants, make 8–10 balls at 5–6 ounces each. For regular cookies, portion 2-ounce balls. Place 3–5 cookies per pan depending on how brave you are—these don’t spread dramatically, but spacing is important for uniform baking.
7. Bake: large cookies 11–14 minutes; smaller 2-ounce cookies about 8 minutes. The tops should look set but still slightly soft in the center.
8. Remove pans from the oven and let cookies cool on the baking sheet for about 5 minutes. Then transfer to a wire rack to cool completely or serve warm.

Pro baker tips

• Use high-quality chocolate (the recipe uses Guittard) for superior melting and flavor contrast between milk and dark pieces.
• Room-temperature butter yields a better emulsion and a softer crumb. Cold butter won’t cream properly.
• For extra bakery flair, gently press a few extra chunks onto the tops of each dough ball right before baking.
• Serve with a tall glass of milk for the classic combo—the fudgy bite is irresistible.

"Give this a fudgy bite." — a joyful reminder to savor the gooey center and chocolate contrast.

Serving, storing, and gifting

These cookies are fantastic warm, but they keep well. Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer for one hour, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or warm briefly in a low oven for that fresh-baked experience.

Because they’re big, rich, and full of chocolate, these cookies make excellent gifts—wrap a few in parchment and tie with string for a simple, bakery-style present.

Ready to bake?

The Stay At Home Chef’s bakery style chocolate chunk cookies are a joyful celebration of chocolate and simple technique. This recipe marries fudgy cocoa dough with both milk and dark chocolate for an indulgent treat that’s easy to make at home. Happy baking, and bon appétit!

This article was created from the video Bakery Style Chocolate Chunk Cookies with the help of AI.

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