Bakery Style Chocolate Chunk Cookies

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

chocolate chunks

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar and more antioxidants.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide similar texture; sunflower seeds are nut-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Preheat your oven to 400°F (204°C).

Line two baking sheets with parchment paper.

Cream together 1 cup of softened butter with 3/4 cup of brown sugar and 1/2 cup of granulated sugar until smooth, about 2 minutes.

Add in 2 large eggs, making sure no shells get in, and 1 teaspoon of vanilla extract, mixing until just combined.

In a separate bowl, combine 2 1/2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.

Slowly mix the dry ingredients into the wet mixture on low speed, gradually increasing until you have a thick and soft dough.

Fold in 2 cups of milk chocolate chips and 1 1/2 cups of dark chocolate chunks using a rubber spatula.

For giant cookies, scoop 5 to 6 oz of dough each; for regular size, use about 2 oz each. Place cookies on the baking sheet, with up to 5 per pan if desired.

Bake giant cookies for 11 to 14 minutes, or smaller cookies for about 8 minutes.

Once baked, place the pan onto a wire rack and let the cookies cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens