Bakery Style Chocolate Chunk Cookies

Instructions

Preheat the oven to 400°F. Line two baking sheets with parchment paper or a silicone baking mat.

In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup butter (softened), 3/4 cup brown sugar, and 1/2 cup granulated sugar. Mix on low speed to incorporate, then increase to medium and beat until smooth, about 1 minute.

Add 2 large eggs and 1 teaspoon vanilla extract. Beat until just combined, about 30 seconds.

Add 2 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mix on low speed until just combined, scraping down the sides of the bowl as needed.

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

Divide the dough into 8 to 10 equal portions. Roll each portion into a ball using your hands and place them on the prepared baking sheets, spacing them 4 to 5 per pan.

Bake for 11 to 14 minutes, or until the tops are set.

Let the cookies cool on the baking sheet for 15 minutes before serving warm or transferring to a wire rack to cool completely.

Dessert