Bakery-Style Chocolate Chunk Cookies (Crispy Edges, Gooey Centers)
These bakery-style chocolate chunk cookies have perfectly crispy edges and gooey, chocolate-filled centers. Made with a blend of whole wheat and all-purpose flour, brown sugar, and turbinado sugar for incredible texture, then finished with flaky salt for the ultimate sweet-salty bite.
Ingredients
- 1 stick Earth Balance or any non-dairy butter at room temperature
- ¾ cup dark brown sugar
- 2 tbsp turbinado sugar
- 2 tbsp granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla
- ¾ tsp baking soda
- ¼ tsp kosher salt
- ¾ cup whole wheat flour
- 1 cup all-purpose flour
- 10 oz chocolate chunks
- Maldon salt for finishing
Instructions
- Preheat oven to 360℉ and line two baking sheets with parchment paper.
- In the bowl of a stand mixer cream together Earth Balance and sugars. on medium speed. Do this longer than you think you should, about 7-8 minutes, scraping the sides intermittently to ensure everything is well mixed.
- Add in eggs one at a time, ensuring the mixture is well incorporated before adding the next. Add in vanilla, baking soda and salt and allow everything to incorporate.
- Slowly add in flour and only mix until incorporated, do not over mix.
- Pour in chocolate chunks and mix with a rubber spatula. Using a size 50 cookie scoop (or just 1.5 tbsp) set batter on the tray. You should have enough for about 20 cookies.
- Top with Maldon salt and bake for 10 minutes, rotating the tray halfway through.
- Let cool in the tray for at least 20 minutes.