1 cup (2 sticks / 226g) unsalted butter, cold and cut into small cubes
1 cup (200g) light brown sugar, packed
½ cup (100g) granulated sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
3 cups (375g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp fine sea salt
2 cups (340g) good-quality chocolate chunks (mix of milk + dark for best flavor)
Optional: ½ cup (60g) walnuts or pecans, roughly chopped
- Cream the butter & sugars
In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the cold cubed butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes until creamy but still slightly chunky.
Add the wet ingredients
Beat in the eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl to ensure even mixing.Combine the dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.Mix together
Add the dry ingredients to the butter mixture in two batches, mixing on low until just combined. Do not overmix.Add the chocolate
Gently fold in the chocolate chunks (and nuts if using). The dough will be thick.Chill the dough
Scoop out large bakery-sized mounds of dough (about ¼ cup or 80–90g each) and place them on a baking sheet. Cover and chill in the fridge for at least 1–2 hours, or up to 24 hours.
Bake
Preheat oven to 375°F (190°C). Place dough balls 3 inches apart on a lined baking sheet. Bake for 12–14 minutes, or until the edges are golden brown but the centers still look slightly underbaked.Cool (but not too long)
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm for maximum gooeyness.
- Use chunks, not chips – larger chocolate pieces mean more melting.
- Don’t overbake the chocolate pieces – they’ll finish baking on the baking sheet but will remain soft inside.
- For an upscale bakery look, sprinkle with flaked sea salt before baking.
- Store in an airtight container with a slice of bread to keep them soft for several days.
