If you’re looking for the ultimate soft chocolate chunk cookies, this recipe delivers bakery-quality results with minimal effort. These cookies are crisp around the edges, wonderfully soft in the center, and loaded with large chunks of milk chocolate that melt into every bite.
Soft Chocolate Chunk Cookies
10
cookies20
minutes15
minutes590
kcal35
minutesThese bakery-style soft chocolate chunk cookies are thick, buttery, and packed with melted milk chocolate. Easy to make and ready in under 30 minutes.
Ingredients
230 g 1 cup Granulated Sugar
240 g 1 cup Unsalted Butter, softened
3 3 Large Eggs
450 g 3 cup All-purpose Flour
200 g 7 oz Milk Chocolate, roughly chopped
2 tsp 2 tsp Baking Powder
1/2 tsp 1/2 tsp Baking Soda
1 pinch 1 pinch Salt
2 tsp 2 tsp Vanilla Extract
100 g 3 1/2 oz Milk Chocolate chunks, for topping
Recipe directions
- In a large bowl, beat the softened butter and sugar with a hand mixer for 2 minutes, until light and creamy.
- Add the salt and vanilla.
- Gradually add the eggs, mixing well after each addition.
- Stir in the baking soda.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually fold the dry ingredients into the butter mixture using a spatula until no dry flour remains.
- Roughly chop the milk chocolate.
- Fold the chocolate chunks into the dough.
- Place the bowl in the freezer for 15 minutes to firm up the dough.
- Divide the dough into 10 equal portions, about 130 g each.
- Shape each portion into a thick cookie.
- Press a few extra chocolate chunks onto the top of each cookie.
- Arrange the cookies on a parchment-lined baking tray, leaving space between each one.
- Bake in a preheated oven at 375°F (190°C) using conventional top and bottom heat on the middle rack for 13–15 minutes.
- The edges should be lightly golden while the centers remain soft.
- Let the cookies cool on the baking tray for 10 minutes before transferring them to a wire rack.
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