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Chocolate Chunk Cookies (Chewy Bakery-Style)

Cookie pieces on parchment with milk chocolate chunks and cookies on a dessert plate.
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5 from 10 reviews

Make these chewy chocolate chunk cookies, bakery-style cookies with crisp edges and soft, gooey centers, loaded with dark and milk chocolate chunks. The hardest thing about them is stopping yourself from eating all of them at once.

Ingredients

Scale
  • 3.3 oz (95 g) butter, softened
  • ½ tablespoon (6 g) grapeseed oil
  • ⅓ cup + 2 ⅓ tablespoons (95 g) brown sugar
  • ½ large egg white 
  • 1 large egg yolk
  • 1 teaspoon baking soda
  • 1 cup + 2 tablespoons (140 g) all-purpose flour
  • 2 pinches of salt
  • 3.7 oz (105 g) dark chocolate chunks 
  • 1.9 oz (55 g) milk chocolate chunks 

** If needed, please refer to Baking Conversion Charts.

Instructions

  1. In a large bowl, beat softened butter with a hand whisk. Add the brown sugar and grapeseed oil, and whisk to combine. Then add half the egg white, egg yolks, and, in order, flour, baking soda, and salt. Mix with a rubber spatula as little as possible. Finally, add dark and milk chocolate chunks. Cover the bowl with plastic film and refrigerate for 3 hours.
  2. Make 1.9 oz (55 g) balls, place them on a baking sheet lined with parchment paper, cover with food film, and refrigerate overnight.
  3. The next day, heat oven to 375°F (190°C). Distribute cookie dough balls 3 inches (8 cm) apart and bake for 9 minutes.
  4. Let the cookies rest on the baking sheet for about 10 minutes before removing to a wire rack to cool completely. 

Notes

  1. Make sure to respect the chilling time to prevent cookies from spreading too much while baking.
  2. Do not overbake cookies. They bake very fast (about 8 to 9 minutes); so, keep the timer on for the best results. At the end of the baking time, cookies will not look done, but they are done!
  3. Store cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://www.bakinglikeachef.com/chewy-chocolate-chunk-cookies/