Method

Heat oven to 350°F (175°C). Line full sheet tray or two half-sheet trays with parchment paper or silicone liners. If using a single large bakery tray, lightly grease tray edges with butter or spray.

In a large mixing bowl or stand mixer fitted with a paddle, beat softened butter, granulated sugar, and packed brown sugar on medium speed for 2–3 minutes, until light, fluffy and slightly pale.

Add eggs one at a time, mixing 30 seconds after each addition. Add vanilla extract and mix until combined and smooth, scraping bowl sides as needed.

In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, baking powder, and fine sea salt until evenly distributed. If using rolled oats, stir them into the dry mix now.

With mixer on low, gradually add dry ingredients to the butter-sugar-egg mixture in two additions, mixing just until no streaks of flour remain. Do not overmix; the dough should be thick but pliable.

Using a spatula, fold in the chocolate chunks until evenly distributed throughout the dough.

Shaping & Baking

Portion cookies for a tray

For a cookie tray (large bakery-style cookies), divide dough into 12 large portions (about 3.5–4 oz / 100–115 g each) or 24 medium portions (about 1.75–2 oz / 50–60 g) depending on desired size. Use a scale or a 1/3‑cup scoop for the large portions. Roll each portion into a ball between your hands.

Arrange on tray

Place cookie balls on the prepared tray, leaving about 2–3 inches (5–7.5 cm) between each for spreading. For full sheet trays you can fit more, but maintain spacing so cookies don't merge into a single mass.

Optional egg wash and salt

Lightly brush the top of each cookie with the beaten egg wash for a glossy finish. Sprinkle a small pinch of coarse or flaky sea salt on each cookie to accentuate the chocolate flavor.

Bake

Bake in the preheated 350°F (175°C) oven for 12–16 minutes for medium cookies or 15–20 minutes for large tray-style cookies. Bake until edges are set and beginning to brown but centers still look slightly soft — they will firm up while cooling.

Cool

Remove tray from oven and let cookies rest on the tray for 5–8 minutes to set. Transfer cookies to a wire rack to cool completely. If preparing a display tray, cool cookies completely before arranging on serving tray to avoid melting or stickiness.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. If packing a tray for transport, layer with parchment between rows to prevent sticking.

Chocolate Chunk Cookie Tray Recipe