Bakery Style Chocolate Chunk Cookies

I’ve taken our classic Bakery Style Chocolate Chip Cookies and made them into a chocolate lover’s dream. Chocolate dough is combined with both milk chocolate chips and dark chocolate chunks for the perfect combination of sweet and rich. Do yourself a favor and make a batch for your family or just yourself. We won’t tell!

For more cookie goodness, try our Cowboy Cookies or our Chocolate Turtle Cookies.

I love bakery-style cookies for their soft and thick texture, and this easy recipe will give you those same giant cookies but without the price of the cookie shops. To make these cookies extra thick, chilling or freezing the dough balls for 20 minutes before baking is the trick. Cooling the dough slows down spreading during baking, resulting in cookies that stay tall and chunky. For the thickest cookies, bake them straight from the freezer.

Ingredient Notes

• Softened Butter: If you only have unsalted on hand, just add a 1/2 tsp salt to the dough. Margarine can also be used, but we strongly recommend using real butter for the best flavor.
• Brown Sugar: Light or dark brown sugar works, though dark brown sugar will give a deeper flavor.
• Vanilla Extract: Pure vanilla extract gives the best flavor, but imitation vanilla also works.
• Eggs: Use large eggs at room temperature for easier mixing.
• All-Purpose Flour: Stick with regular all-purpose flour for this one. Bread flour can also work.
• Baking Powder & Baking Soda: Check the expiration date to ensure proper leavening.
• Milk Chocolate Chips: Brings a creamy, sweet contrast to the dark chocolate chunks. I highly recommend Guittard chocolate chips.
• Dark Chocolate Chunks: Chop a high-quality dark chocolate bar for pools of melted chocolate throughout the cookies or purchase chocolate chunks.

Chocolate Choices Overload

Chocolate chips and chocolate chunks melt perfectly into gooey pockets of chocolate. We recommend mixing and matching based on the personal preferences of your sweet tooth.

Chocolate chunks are a must for these cookies. You have a couple of options. You can purchase bags of chocolate chunks at the grocery store, but sometimes you can’t find them. The other option is to chop up a high-quality dark chocolate bar. Our favorite is actually the one-pound bars sold at Trader Joe’s.

For the chocolate chips, we use milk chocolate chips to create a creamy contrast to the dark chocolate chunks. If you like things less sweet, use semi-sweet. Want more chocolate in every bite? Swap in mini chocolate chips for an extra chocolatey cookie.

The Science Behind High Heat

These cookies are baked at 400°F (200°C), which is higher than the typical temperature for cookies. Why? Baking at a high heat causes the butter in the dough to melt quickly, spreading the cookies slightly while setting the edges fast enough to create that golden, slightly crisp exterior. The centers stay soft and chewy because the high temperature shortens the baking time, preventing overcooking.

Freeze for Later

I love to freeze cookie dough for later. It’s so nice to have cookies ready to bake when you have unexpected guests or want to pop over to a friend or neighbor with a little treat. And let’s be honest, it’s also nice to have some on hand when you just need a cookie for yourself.

Freeze baked cookies by placing them in a single layer on a baking sheet to freeze initially, then transfer them to a resealable freezer bag or an airtight container for up to 3 months. To enjoy, thaw at room temperature, or warm them in the microwave for 10–15 seconds.

Freeze cookie dough in pre-portioned balls by placing them on a baking sheet until frozen solid. Then transfer the frozen dough balls to a freezer-safe bag or container for up to 3 months.

To bake from frozen, transfer to a parchment-lined baking sheet and bake at 400°F (200°C). Add 1-2 extra minutes to the baking time, and enjoy fresh, warm cookies on demand!