Description
Thick and soft bakery-style milk chocolate chunk cookies with crisp edges and gooey chocolate pockets in every bite.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (170 g) unsalted butter, melted
- 1 cup (200 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups (255 g) milk chocolate chunks
Instructions
- Whisk flour, baking soda, and salt in a bowl.
- In another bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
- Add eggs one at a time, then mix in vanilla.
- Fold dry ingredients into wet mixture until just combined.
- Stir in chocolate chunks evenly.
- Cover and refrigerate dough for at least 1 hour.
- Preheat oven to 190°C (375°F) and line a baking sheet.
- Scoop large portions of dough and place spaced apart.
- Bake 12–15 minutes until edges are golden and centers soft.
- Cool on baking sheet for 5 minutes, then transfer to a rack.
Notes
- Chilling dough improves flavor and texture.
- Do not overmix to keep cookies soft.
- Use chocolate chunks for better melt pockets.
- Slightly underbake for gooey centers.
- Add sea salt on top for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
