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- 2 cups all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 2 large eggs - 2 teaspoons vanilla extract - 1 cup semi-sweet chocolate chunks - 1 cup white chocolate chunks These ingredients create a rich, chocolatey cookie. The all-purpose flour gives structure. Unsweetened cocoa powder adds deep chocolate flavor. Baking soda helps the cookies rise, while salt boosts taste. Softened butter makes the cookies rich and chewy. Granulated and brown sugars add sweetness and moisture. Eggs bind the ingredients. Vanilla extract gives a lovely aroma. The semi-sweet and white chocolate chunks create a delightful contrast. Feel free to customize this list! You can swap chocolate types or add nuts. Enjoy the process of measuring and mixing. Each ingredient plays a vital role in the final taste. - Preheat oven to 350°F (175°C) - Line baking sheets with parchment paper Start by preheating your oven to 350°F. This ensures your cookies bake evenly. While the oven heats up, grab some parchment paper to line your baking sheets. This step helps prevent the cookies from sticking. - Whisk together flour, cocoa powder, baking soda, and salt In a medium bowl, whisk 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Mixing these dry ingredients first helps distribute the baking soda evenly. Set this bowl aside for later. - Cream butter, granulated sugar, and brown sugar until fluffy In a large bowl, cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of packed brown sugar. Use a hand mixer or a stand mixer to mix until light and fluffy. This process takes about 3-4 minutes. - Beat in eggs and vanilla extract Now, beat in 2 large eggs, one at a time. Then add 2 teaspoons of vanilla extract. Mix well until everything is combined. This adds moisture and flavor to the dough. - Gradually mix dry ingredients into wet ingredients - Fold in chocolate chunks Next, gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix. Then, fold in 1 cup of semi-sweet chocolate chunks and 1 cup of white chocolate chunks. Make sure they are evenly spread throughout the dough. - Drop dough onto prepared baking sheets - Bake for 10-12 minutes and cool on wire rack Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared sheets. Leave about 2 inches between each cookie. Bake in the oven for 10-12 minutes. The edges should be set, but the centers can look soft. After baking, cool the cookies on a wire rack for about 5 minutes before enjoying! To make cookies with the right feel, do not overmix the dough. Overmixing can make your cookies tough. Mix until just combined, and stop. Bake the cookies until the edges are set but the centers are still soft. This gives a nice chewy bite that everyone loves. Using a cookie scoop helps make uniform cookie sizes. This keeps your cookies baking evenly. If some cookies are bigger, they may bake differently. A scoop ensures each cookie is the same. This way, they look great and taste balanced! Arrange cookies on a decorative plate for a pretty look. You can stack them or lay them flat. For extra flair, add a pinch of sea salt on top. This gives a nice contrast to the sweet chocolate. Serve warm with a glass of cold milk. It makes for a tasty treat that looks great too! {{image_2}} You can switch up the chocolate in your cookies. Use dark chocolate chunks for a richer taste. Milk chocolate adds a sweeter note for those who prefer it. If you need a gluten-free option, try almond flour or a gluten-free blend. These options keep the cookies soft and tasty. Adding nuts like walnuts or pecans gives your cookies a great crunch. Dried fruits like cherries or cranberries can add a fun twist. You can also experiment with flavored extracts. Almond extract brings a lovely nutty flavor, while mint extract adds a fresh touch. Just use a little to keep the balance right. Making a big batch of cookies is great for parties or sharing. You can double the recipe easily. If you want to save some dough, freeze it! Scoop the dough into balls and place them on a baking sheet. Freeze until firm, then store them in a bag. You can bake them later, straight from the freezer—just add a couple of minutes to the baking time. To keep your bakery-style double chocolate chunk cookies fresh, use airtight containers. Glass or plastic containers work well. Store cookies at room temperature for up to 5 days. They will stay soft and tasty if sealed properly. Refrigerate cookies if you want them to last longer. They can stay fresh for about two weeks in the fridge. To freeze cookies, place them in a single layer on a baking sheet. After they freeze, pack them in a freezer-safe bag. They can last up to three months frozen. You can also freeze the dough. Just scoop it onto a tray, freeze, then store in a bag. This way, you can bake fresh cookies anytime! Yes, you can use margarine. It will change the taste a bit. Margarine has more water than butter. This may affect your cookies' texture. If you do use margarine, choose a stick form for best results. To get chewy cookies, use more brown sugar than white sugar. Brown sugar adds moisture. You can also chill the dough for an hour. This helps the cookies hold their shape. Bake them until the edges are set, but the centers look soft. Use cold butter instead of room temperature butter. Cold butter helps keep the cookies thick. Another tip is to chill your dough before baking. This prevents spreading in the oven. Make sure to space them well on the baking sheet, too. Yes, you can make the dough ahead. Just wrap it tightly in plastic wrap. Keep it in the fridge for up to 3 days. You can also freeze the dough for up to 3 months. When ready, let it thaw in the fridge before baking. Check the edges of the cookies. They should look set and slightly firm. The centers may still look soft. This means they will finish cooking outside the oven. Let them cool on the baking sheet for a few minutes. Yes, you can use cocoa powder instead of chocolate. But you will need to add more fat. Use about 1/3 cup cocoa powder and add an extra tablespoon of butter. This keeps your cookies rich and tasty. Adjust the sugar if needed for sweetness. You now have the tools to make delicious cookies. We covered all the steps, from mixing ingredients to baking. Remember, the right texture makes every bite special. Don't forget to try variations and add your own twist. With these tips, you can store and enjoy cookies longer. Whether for a party or just for yourself, these cookies are sure to impress. Enjoy your baking and the tasty results!

Bakery-Style Double Chocolate Chunk Cookies

Indulge in delicious Bakery-Style Double Chocolate Chunk Cookies that are easy to make and irresistible! With rich cocoa, semi-sweet and white chocolate chunks, these cookies are a chocolate lover's dream. Perfect for any occasion, they’re soft in the center and crispy at the edges. Ready in just 30 minutes, you won't want to miss out! Click through to explore the full recipe and elevate your cookie game today!
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Ingredients
  

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

1 cup semi-sweet chocolate chunks

1 cup white chocolate chunks

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

      In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

        Beat in the eggs, one at a time, followed by the vanilla extract. Mix until well combined.

          Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

            Fold in the semi-sweet and white chocolate chunks, ensuring they're evenly distributed throughout the dough.

              Using a cookie scoop or a spoon, drop heaping tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

                Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still soft.

                  Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                      - Presentation Tips: Arrange the cookies on a decorative plate and sprinkle a pinch of sea salt on top for an added flavor contrast. Serve warm with a glass of cold milk for the ultimate treat!