Chocolate…sweet, delicious chocolate. These mouthwatering cookies are just the way we like them – chewy, chunky and chocolatey.

Prep time: 20 minutes

Cook time: 14 minutes

Servings: 24 cookies


  • 1 cup bread flour
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 3 teaspoons vanilla
  • 2 large eggs, at room temperature
  • 15 ounces milk chocolate, chopped into chunks


Preheat oven to 350°F. 

Sift together bread flour, all-purpose flour, salt and baking soda in medium bowl. Set aside.

Using an electric mixer, cream together butter, brown sugar, granulated sugar and vanilla in a large bowl until light and fluffy, about 2-3 minutes. Add eggs and beat until just combined. Add flour mixture to the creamed mixture, about 1/2 cup at a time, beating until just combined. Fold in chocolate chunks.

Drop 2 tablespoons of dough for each cookie onto parchment paper-lined baking sheets, spacing about 2-3 inches apart. Bake until golden brown, about 12-14 minutes.

Allow the cookies to cool slightly then transfer to a wire rack to cool completely.


ORANGE & FIELD TIP: If you don’t have bread flour on hand, feel free to substitute an additional cup of all-purpose flour in it’s place. That being said, bread flour will make your cookies extra chewy.