Bakery-Style Chocolate Chunk Cookies
These jumbo-size cookies are crispy around the edges, chewy and fudgy in the center. They are rich and indulgent and go perfectly with a cold refreshing glass of milk.
This recipe is from my new favorite cookbook, Milk Bar Life by Christina Tosi. I’m a huge fan of MasterChef, and I was so excited when I found out Christina was going to be a judge this year. She is a world-renowned pastry chef, and owner of 8 successful bakeries. Have you ever been to one of the Momofuku Milk Bar locations? They are full of crazy creative and indulgent goodies. How the heck does she stay so thin?!
What drew me to this recipe is how easy it is to make. It is made by hand in one bowl, and there is no chilling required. It makes 1&1/2 dozen cookies, so just enough for you to enjoy with a few lucky friends or family members. But if you decide to keep all the cookies for yourself (because they are that good) I won’t tell.
The recipe uses melted butter and a whole lot of chocolate. I used dark chocolate chunks instead of chocolate chips because it is what I had on hand. There is also one unique ingredient in this recipe, and that is nonfat milk powder. According to Christina, it is what give these cookies their chewiness.
These cookies should be called Homemade better than bakery-style cookies, because they really are. My husband took one bite and said “why would we ever buy cookies again?” and then he continued to moan as he ate the cookie. Did that sound weird? I hope I didn’t embarrass him by writing that. 🙂
Anyways, you will be amazed by how quickly and easily you can whip up a batch of these cookies. The results are truly better than what you can buy from a bakery. These cookies are perfectly crispy on the outside, rich and chewy on the inside, and loaded with chocolate. You really couldn’t ask for anything more in a cookie.
PS If you like these cookies, then you’re gonna love my Bakery-Style Chocolate Chip Muffins!
Bakery-Style Chocolate Chunk Cookies
Ingredients
- 1 cup (227g) unsalted butter, melted and lukewarm
- 3/4 cup (175g) packed brown sugar
- 1/2 cup (100g) white sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 & 3/4 cups (220g) all-purpose flour
- 2 Tbsp nonfat milk powder
- 1 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 300 g chocolate chunks, I used a dark chocolate bar, roughly chopped
Instructions
- Preheat oven to 375F and line 3 baking sheets with parchment paper.
- In a large bowl, whisk together the melted butter, brown and white sugar until nice and smooth.1 cup (227g) unsalted butter, 3/4 cup (175g) packed brown sugar, 1/2 cup (100g) white sugar
- Add the egg and vanilla. Whisk again until glossy and completely blended.1 large egg, 2 tsp vanilla extract
- Using a sturdy rubber spatula or wooden spoon, mix in the flour, milk powder and salt.1 & 3/4 cups (220g) all-purpose flour, 2 Tbsp nonfat milk powder, 1 tsp salt
- Add the baking powder and baking soda until just combined.1/2 tsp baking powder, 1/4 tsp baking soda
- Fold in the chocolate chunks.300 g chocolate chunks
- Using a large cookie scoop or a 1/4 cup dry measuring cup, drop the cookie doughs 2 to 3 inches apart onto the prepared baking sheets. Bake for 10-12 minutes or until the edges golden brown.
- Let cool completely on the baking sheet.
I will also be sharing this at Fiesta Friday#97. Come check out some other fabulous recipes.
Does this recipe call for light or dark brown sugar? Or is it just a preference thing?
A preference thing, so whichever you have on hand or prefer. I hope you enjoy the cookies!
OMG! This is the best recipe ever! Easy and tasty.
Do you thing next time I could substitute the butter with canola oil?
Thanks!
I’ve made this twice now, both times replaced half the butter with canola. First time, I made them as I usually do, creaming the fats/sugars, using my stand mixer to make sure everything integrated. They spread SO MUCH in the oven and tasted distinctly Just Okay. They turned out similar after freezing.
Today, I just mixed with a spoon and they turned out AMAZING. Again, only half canola, but probably would be similar results with full canola. Good luck!
These cookies are perfect! I’ve always done regular chocolate chip cookies, but I wanted to try the chocolate chunks and I definitely like the chunks better. I’ve made these twice so far and I know I will make it many more times in the future!
Thank you, Kara! Chunks are definitely more satisfying and I’m happy to hear you’ll be making this recipe again and again:)
Can I freeze the cookies?
Yes, you can:)
I’ve had success baking a few of your recipes so far. So since I’ve been searching for the perfect chocolate chip cookie recipe forever, I gave yours a try. I baked them this morning. It was super quick and easy. I didn’t have milk powder so I substituted with the flour in the same amount (like I saw you say in another post). They came out so good! My kids loved them and said they actually taste like the ones from a bakery. I’ll definitely be keeping this recipe on hand for future cookies!
Hey, can I substitute milk powder with regular milk (let’s say 2%), Or should I omit it? Also, is it possible to reduce the recipe by half? If so, can you please mention the quantity (for example the egg)?
Thank you!
You can replace the milk powder with more flour in the same amount. If you want to reduce the recipe in half just use one egg yolk and divide the rest of the ingredients in two. I hope this helps!
Hi.I did cookies today.They came up well just very sweet. Will that come out good if I will use half of the sugar?
You can try, but I can’t guarantee you any results as I haven’t done it myself. I would start with reducing the sugar by 1/4 cup and see how things go from there. Thank you for your review and have a great week!
I baked these cookies for a party the other day and all the guests loved them. They were all gone not even halfway through the party!
Thank you Lily!
Will make this right now
Can I skip the milk powder?
Yes you can. Have fun baking with your son:)
Major moaning from both hubby and son!
15 huge cookies!
Can u use salted butter instead of unsalted?
Yes, just omit the salt. Enjoy Melissa and have a wonderful day:)
I made these cookies yesterday for a Labor Day gathering at our friends’ home. They were a terrific hit. Everyone loved them. My son and husband said that these are the only chocolate chip cookies I should make from now on. They really are delicious. Question: Mine spread out quite a bit in the oven and only needed about 8 minutes to bake. Is that because of the melted butter? They were very thin, with crisp edges and very chewy centers. Just wondering since the cookies in the picture look thicker than mine. I did use my stand mixer on Stir with the whisk attachment. I was looking for REAL EASY! Thanks for sharing this recipe. It was great getting so many compliments on the cookies last night.
Aww, thank you again for your kind words Beverly. If you want the cookies to be a bit thicker next time, just chill your batter in the fridge for a few minutes to firm up the cookie dough, and that should help:)
Thanks for the tip, Lily. I’ll try that next batch.
Thank you for bringing a great classic cookie to FF Lili and beautifully photographed too!
Lily, these cookies look absolutely delicious!
Just in time for cookie exchanges! These look yummy, thank you for bringing them to FF.
Yes! These look great, and yes she is my favorite chef! Have not been to any of her bakeries, but have tried several of her recipes and am thoroughly amazed how well they turn out and how good they are! Today also happens to be National Cookie Day (US)
I admire her and fear her at the same time. I admire her because she is so successful for her age, but she comes off as quite a tough cookie sometimes (no pun intended) haha. Thanks for letting me know about National Cookie Day.
Wow, these really do look amazing!! I’ve been stubbornly attached to my mom’s chocolate chip cookie recipe for years and have rarely tried others, but this one certainly looks worth trying. I can’t wait!
Thanks Cake Pants. Let me know what you think when you try it. Have a great weekend 🙂