Better Basics Milling Company

Chewy Chocolate Chunk Cookies

Chewy Chocolate Chunk Cookies

These Chewy Chocolate Chunk bakery-style cookies are a fan favourite in this house, and for good reason. They are loaded with chocolate chips, stay soft (even after they have cooled down from the oven), give delicious crumbl cookie vibes, and I must say, are the perfect accompaniment with your afternoon coffee.

I got this recipe from a dear friend who made these all the time! And I can vouch that these are her (and my) all-time favourite cookies. There are a few small steps that make these next level good...with my Better Basics Red Fife Multipurpose Flour being one of them!


  • 1 cup butter, room temp
  • 1 ¼ cup light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, room temp
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 tbsp organic cornstarch
  • 3 cups Red Fife Multipurpose Flour
  • 1-1 ½ cup chocolate chunks + 1/4 for later.
    I use semi-sweet, but milk chocolate takes these to the next level.

Step One

 Preheat your oven to 375°F

Step Two

Using your stand mixer with the paddle attachment, mix together your butter, light brown sugar and granulated sugar on medium speed for 2 minutes.

Step Three

Add eggs, vanilla, baking soda, salt and cornstarch to your mixer. Mix on medium for 1 minute. 

Step Four

Add flour on low speed and mix until just combined. 

Step Five

Fold in chocolate chips.

Step Six

Scoop out ⅓ cup of cookie dough and roll it into a ball. Then take that ball and rip it into two pieces. Press the dough back together with the rough, shaggy side up. Place on parchment lined tray. These cookies will look high, and they should. Give them room to spread out. I place 6 on a large baking sheet. 

Step Seven

Bake for 10-11 minutes, until the edges are golden brown. They will feel loose and undercooked when you take them out, which is what we are looking for.

Step Eight

Press additional chocolate chips into the top of each cookie. This step is unnecessary but gives that bakery-style cookie appearance. Cool on a baking sheet for 5-10 minutes, then transfer to a cooling rack.


*This recipe makes approximately 12 large cookies. Store in an airtight container for up to 4 days or freeze for 30 days.  

Watch me bake these cookies here



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