Ultra-Soft Bakery-Style Chocolate Chunk Cookies
So you want cookie magic that tastes like you ambushed a bakery, but from your own kitchen?
Perfect. These cookies are pillowy, slightly gooey in the middle, and big enough to be considered a small life decision. Let’s bake some joy.
Why This Recipe is Awesome
Because it’s basically zero drama and maximum chew. It’s idiot-proof — even I didn’t mess it up (and I once forgot sugar in a cake).
These cookies spread just enough to get those glorious craggy edges while staying soft inside. Big chocolate chunks > sad crumbs. Also: you can make the dough ahead, or scarf the warm ones straight off the tray. No judgement.
Ingredients You’ll Need
- 2 1/4 cups (281 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (227 g) unsalted butter, softened (not melted) — don’t skimp
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (about 340 g) chocolate chunks (mix dark & milk if you’re feeling wild)
- Optional: flaky sea salt for sprinkling
Short, simple, and a little sassy. Want them extra bakery-sized? Use a 3-tablespoon scoop.
Step-by-Step Instructions
- Preheat & prep. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Chill a minute? No — preheat now.
- Mix dry stuff. Whisk the flour, baking soda, and salt in a bowl. Set aside.
- Cream butter + sugars. In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy — about 2–3 minutes. It should look a little paler.
- Add eggs + vanilla. Beat in eggs one at a time, then stir in vanilla. Scrape bowl. We want even dough, not mystery lumps.
- Combine wet + dry. Add dry mixture to wet in two additions; fold gently until just combined. Over-mixing = tougher cookies. We’re aiming soft, not rubber.
- Fold in chunks. Use a spatula to fold in chocolate chunks. Don’t pulverize them. Chunky > homogenous.
- Scoop. Scoop dough in ~2–3 tablespoon portions (or use a medium cookie scoop). Place 2 inches apart on baking sheets. Flatten slightly — these are bakery-style, not tennis balls.
- Bake 10–12 minutes. Bake until edges are golden but centers still look a touch underdone — that’s the magic. They’ll finish as they cool.
- Cool & salt. Let cookies rest 5 minutes on the sheet, then transfer to a rack. Sprinkle flaky sea salt immediately if you like sweet-salty heaven.
- Store. Store in an airtight container for up to 4 days, or freeze dough scoops for later.
Nutritional facts
Yield: ~24 cookies
Serving size: 1 cookie
| Nutrient | Per cookie | Per batch (24 cookies) |
|---|---|---|
| Calories | ≈ 238 kcal | ≈ 5,701 kcal |
| Carbohydrates | ≈ 30 g | 729 g |
| Fat | ≈ 12 g | 299 g |
| Protein | ≈ 2.5 g | 60 g |
| Sugar | ≈ 20 g | 485 g |
| Fiber | ≈ 1.2 g | 27.9 g |
These are approximate values based on typical ingredient weights and standard chocolate chunk content. If you need exact nutrition for clinical reasons, use a nutrition calculator and your exact ingredient brands.
Quick benefit note: Cookies are not health food — shocker. HOWEVER, each cookie provides a concentrated source of energy (handy in a sugar-crash emergency) and a small bit of protein and fiber when using real butter and chocolate. IMO, the real benefit is emotional: these are great for cheering someone up, sharing at parties, or turning a bad day into a slightly less bad one. Eat responsibly. 😉
Common Mistakes to Avoid
- Thinking you don’t need to preheat the oven — rookie mistake. Oven temperature matters for texture.
- Using melted butter. Melted butter = flatter, denser cookies. Softened butter only.
- Overmixing the dough. Mix until combined. Overworked gluten = tough cookies.
- Skipping chilling when you want bigger, chewier cookies. Not required but chilling firms the fat and helps control spread.
- Baking until totally brown. Pull them when centers still look slightly underbaked — they’ll set while cooling.
Alternatives & Substitutions
- No unsalted butter? Use salted butter and omit added salt. Taste before you over-salt.
- Want vegan? Swap butter for a firm vegan butter and use an egg replacer (flax egg works OK), but texture will differ.
- No chocolate chunks? Chop a chocolate bar for big melty pockets. Chips work, too, but chunks = bakery vibe.
- Prefer less sugar? Reduce each sugar by 25 g, but expect a less-browned cookie and slightly different texture.
- Add-ins: chopped nuts, dried cherries, or toffee bits play nicely. IMO, walnuts + sea salt = chef’s kiss.
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter? Technically, yes — but margarine changes flavor and texture. Butter = flavor. Don’t hurt your soul.
Why are my cookies flat? Probably melted butter, overmixing, or the oven is too hot/too cool. Also make sure your baking soda is fresh.
Can I freeze the dough? Absolutely. Scoop dough onto a tray, freeze until solid, then bag. Bake from frozen; add a minute or two to the bake time.
How big should I make each cookie? For bakery-style, use a 2–3 tablespoon scoop. For smaller cookies, reduce bake time by a minute or two.
Are these safe to eat slightly underbaked in the middle? Yes — if you used pasteurized eggs and your oven hits the right temp. If you’re nervous, bake to a touch firmer.
Can I make these gluten-free? Use a 1:1 gluten-free flour blend formulated for baking; results vary but many readers get great results.
How to get a crisp edge + soft center? Bake until edges are golden, centers still soft, and flatten dough slightly before baking.
Final Thoughts
Now go impress someone—or yourself—with your new cookie powers. These are forgiving, big-hearted cookies that reward you whether you’re baking for a crowd or warming the world one plate at a time. Share them, freeze them, dunk them in milk, or hide them in a Tupperware and call it “research.” You’ve earned it!
