Hey y’all! If you love gooey, chewy, Chocolate Chip Cookies packed with rich chocolate chunks, you’re in for a treat with this Trader Joe’s Chocolate Chip (Chunk) Cookies Recipe. These bakery-style cookies are perfect for parties, after-school snacks, or anytime you need a sweet, comforting bite. They’re quick, easy, and taste just like the beloved Trader Joe’s version—if not better! Let’s get cooking!

Trader Joe's Chocolate Chip (Chunk) Cookies Recipe

Why You’ll Love This

Big, bakery-style cookies loaded with melty chocolate chunks.
Super easy to make with simple pantry staples.
No chill time needed—just mix, scoop, and bake!
Perfectly crisp edges with soft, chewy centers.
A crowd-pleaser that brings Trader Joe’s flavors home!

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups Trader Joe’s chocolate chunks or semi-sweet chocolate chips
1 cup chopped walnuts (optional, but recommended for the classic taste)

Directions

Prep The Oven And Pans

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

Mix Dry Ingredients

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

Cream Butter and Sugars

In a large bowl, using a hand mixer or stand mixer, cream the butter, brown sugar, and granulated sugar together on medium-high speed for 2-3 minutes, until light and fluffy.

Add Eggs and Vanilla

Beat in the eggs, one at a time, then add vanilla extract, mixing until combined.

Combine Dry and Wet Ingredients

Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.

Fold In Chocolate and Nuts

Using a spatula, fold in the chocolate chunks (and walnuts, if using) until evenly distributed.

Scoop and Bake

Drop 2-tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them at least 2 inches apart.
Bake for 10-12 minutes, until the edges are golden brown but centers look slightly soft.

Cool and Enjoy

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

Notes

For extra gooey centers, slightly underbake the cookies.
If using salted butter, reduce the added salt to 1/4 teaspoon.
For perfectly round cookies, swirl a round cookie cutter around each cookie while they’re warm.

Variations

Peanut Butter Chocolate Chunk: Replace half the butter with creamy peanut butter for a nutty twist.
Triple Chocolate: Use a mix of white, milk, and dark chocolate chunks.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.

Required Equipment

Baking sheets
Parchment paper
Mixing bowls (medium and large)
Electric hand mixer or stand mixer
Measuring cups and spoons
Rubber spatula
Wire rack
Cookie scoop (optional)

Storage Instructions

Store cookies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze baked cookies for up to 2 months. Thaw at room temperature.
Dough can also be frozen (scooped) for up to 2 months; bake from frozen, adding 1-2 extra minutes.

Suggested Pairings & Serving Recommendations

Enjoy warm with a glass of cold milk for the ultimate treat.
Sandwich a scoop of vanilla ice cream between two cookies for a decadent dessert.
Serve alongside fresh berries or coffee for an afternoon pick-me-up.