If you have ever craved a cookie that delivers the perfect balance of a soft, chewy center and crisp, golden edges with rich pockets of melty chocolate, then you are in for a treat. This Bakery-Style Chocolate Chunk Cookies Recipe captures that classic bakery magic right in your own kitchen. It brings together simple, quality ingredients to create cookies that will melt your heart and satisfy your sweet tooth like no other. Whether you’re baking for a crowd or just wanting a delicious homemade indulgence, these cookies promise to become an instant favorite.
Ingredients You’ll Need
These ingredients are everyday pantry staples, yet each one plays an essential role in achieving that bakery-style quality. The cold butter gives the dough its structure and texture, while the combination of brown and granulated sugars adds depth in sweetness and moisture. The unique addition of cornstarch helps keep the cookies tender, and the generous chocolate chunks and chips bring irresistible pockets of rich flavor.
- Cold unsalted butter (1 cup, cubed): Using cold butter helps create those beautifully crisp edges and a tender crumb.
- Brown sugar (1 cup): Adds moisture and a slight caramel flavor that makes these cookies irresistible.
- Granulated sugar (½ cup): Balances sweetness and helps with browning for that perfect golden look.
- Large eggs (2): Bind everything together and lend richness to the dough.
- Vanilla extract (2 teaspoons): Enhances the overall flavor giving a warm, inviting aroma.
- All-purpose flour (2¾ cups): The foundation that holds everything in place and provides structure.
- Baking soda (1 teaspoon): Helps the cookies rise just enough to keep them soft yet slightly airy.
- Cornstarch (1 tablespoon): Keeps the cookies tender and adds to that delicate, bakery-style texture.
- Salt (½ teaspoon): Balances sweetness and amplifies the chocolate’s flavor.
- Semi-sweet chocolate chunks (1½ cups): Large, gooey pockets of chocolate that melt perfectly in every bite.
- Semi-sweet chocolate chips (½ cup): Adds extra bursts of chocolate throughout the cookie.
How to Make Bakery-Style Chocolate Chunk Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by creaming the cold, cubed butter with both brown and granulated sugars in a stand mixer until the mixture is light and fluffy. This step is crucial—it incorporates air that helps your cookies rise just right and sets the stage for that incredible texture you’re aiming for.
Step 2: Add Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract. These ingredients add richness and bring all those flavors together for a harmonious, mouthwatering dough.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. This ensures all your dry ingredients are evenly distributed and helps prevent any lumps.
Step 4: Mix Dry Ingredients into Wet
Gradually add the dry flour mixture to your butter and sugar mix, stirring just until combined. Be careful not to overmix, or the dough can become tough rather than tender.
Step 5: Fold in the Chocolate Chunks and Chips
Using a spatula, gently fold in the chocolate chunks and chips. This step ensures the chocolate is evenly dispersed and you get those luscious melty bites throughout your cookies.
Step 6: Chill the Dough
Scoop out ¼ cup-sized mounds of dough onto a baking sheet and chill them in the fridge for 30 minutes. This chilling phase solidifies the butter, preventing excessive spreading during baking and enhancing the final texture.
Step 7: Bake the Cookies
Preheat your oven to 375°F (190°C). Bake the chilled dough for 11 to 13 minutes or until the edges turn a gorgeous golden hue but the centers remain slightly underdone. This ensures your cookies come out soft and chewy, just like from your favorite bakery.
Step 8: Cool Before Enjoying
Allow the cookies to cool for 5 minutes on the baking sheet so they firm up, then transfer to a wire rack. This cooling process locks in moisture while maintaining that coveted chewy center.
How to Serve Bakery-Style Chocolate Chunk Cookies Recipe
Garnishes
While these cookies are fantastic on their own, topping them with a sprinkle of flaky sea salt instantly elevates each bite by balancing sweetness with a subtle savory twist. For a festive touch, dusting lightly with powdered sugar works beautifully too.
Side Dishes
Serve these delightful cookies alongside a cold glass of milk or a warm cup of coffee for a classic pairing. For an extra indulgent treat, scoop vanillla ice cream on top for an easy homemade ice cream sandwich that’ll wow any guest.
Creative Ways to Present
Stack your bakery-style chocolate chunk cookies on a pretty plate layered with parchment paper for casual gatherings. Or arrange them in a decorative tin as a heartfelt edible gift. You can even use them as a base for dessert pizzas with toppings like whipped cream and fresh berries, adding a fresh twist to a beloved classic.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature for up to five days. Adding a slice of bread to the container can help maintain their softness by absorbing excess moisture.
Freezing
You can freeze unbaked cookie dough scoops on a baking sheet and then transfer them to a freezer-safe bag for up to three months. Bake straight from frozen, just add a couple extra minutes to the baking time. Alternatively, freeze fully baked cookies in an airtight container to enjoy at a moment’s notice.
Reheating
To bring back that fresh-baked warmth, reheat cookies in a preheated oven at 300°F (150°C) for about 5 minutes. This melts the chocolate chunks and revives their soft texture without drying them out.
FAQs
Can I substitute butter with margarine in this Bakery-Style Chocolate Chunk Cookies Recipe?
While margarine can be used in a pinch, butter gives these cookies their signature rich flavor and texture. Using butter is highly recommended to achieve that authentic bakery-style result.
Why is the dough chilled before baking?
Chilling the dough firms up the butter, which prevents the cookies from spreading too much during baking. It also helps develop more complex flavors and creates the perfect chewy yet crisp texture.
Can I use different types of chocolate?
Absolutely! Feel free to experiment with milk chocolate, dark chocolate, or even white chocolate chunks. Just keep in mind the flavor balance and sweetness may vary slightly.
What’s the purpose of cornstarch in the recipe?
Cornstarch tenderizes the cookie dough by softening the proteins in the flour, contributing to that melt-in-your-mouth texture typical of bakery cookies.
How should I store these cookies for the best freshness?
Store them in an airtight container at room temperature, and if possible, add a slice of bread inside to keep the cookies soft and fresh for longer.
Final Thoughts
This Bakery-Style Chocolate Chunk Cookies Recipe is more than just a recipe; it’s your new go-to for homemade cookies that taste like they were made by your favorite bakery. Each step is designed to bring out the best texture and flavor so that every bite feels like a warm hug. Trust me, once you make these, you’ll want to keep a stash on hand for anytime cravings strike. So go ahead, roll up your sleeves, and start baking sweet memories today!
Print
Bakery-Style Chocolate Chunk Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 58 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These bakery-style chocolate chunk cookies are delightfully chewy with a perfect balance of brown sugar sweetness and rich semi-sweet chocolate chunks. Made with cold butter and a blend of flour and cornstarch, these cookies achieve a tender, melt-in-your-mouth texture you can easily recreate at home for 12 delicious servings.
Ingredients
Wet Ingredients
- 1 cup cold unsalted butter, cubed
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- ½ teaspoon salt
Chocolate
- 1½ cups semi-sweet chocolate chunks
- ½ cup semi-sweet chocolate chips
Instructions
- Cream Butter and Sugars: In a stand mixer, cream together the cold, cubed butter with both the brown and granulated sugars until the mixture becomes light and fluffy, ensuring the sugar is well incorporated.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Stir in the vanilla extract thoroughly to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt to evenly distribute all dry elements.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which keeps cookies tender.
- Incorporate Chocolate: Using a spatula, fold in the semi-sweet chocolate chunks and chips gently to distribute evenly without breaking them up.
- Portion and Chill Dough: Scoop approximately ¼ cup-sized mounds of dough onto a baking sheet lined with parchment paper. Chill the dough on the sheet for 30 minutes to firm up, which helps cookies maintain shape while baking.
- Preheat Oven: Preheat your oven to 375°F (190°C) so it’s ready for baking once the dough has chilled.
- Bake Cookies: Bake the chilled cookie dough for 11–13 minutes or until the edges turn golden brown while the centers remain slightly underdone, ensuring a chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Using cold butter and chilling the dough helps control spread and results in thicker cookies.
- Do not overmix the dough once the flour is added to maintain a tender crumb.
- The combination of chocolate chunks and chips creates varied texture and pockets of melty chocolate.
- For softer cookies, reduce baking time slightly; for crisper edges, extend baking by 1–2 minutes.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
