Instructions
Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 3: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Step 6: Fold in the chocolate chunks and chocolate chips.
Step 7: Scoop large portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Press a few extra chocolate chunks on top of each cookie and sprinkle lightly with flaky sea salt.
Step 9: Bake for 11 to 14 minutes until the edges are golden brown and the centers remain soft. Allow the cookies to cool before serving.
Storage and Reheating Tips
Store Bakery-Style Chocolate Chunk Cookies in an airtight container at room temperature for up to 5 days.
To enjoy warm cookies, microwave them for 10 to 15 seconds before serving.
Cookie dough can be frozen for up to 3 months and baked directly from frozen with a few extra minutes of baking time.
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