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
  • 3/4 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 3 teaspoons vanilla extract
  • 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 a medium bowl. Set aside.

Using an electric mixer, cream together butter, dark brown sugar, granulated sugar and vanilla extract 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 using a spoon or spatula.

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

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


ORANGE & FIELD TIP: Be careful not to overbake these cookies as they’ll continue to bake slightly even after being removed from the oven. They’re still very soft and chewy after they cool completely.