Giant Bakery-Style Chocolate Chip Cookies have crispy edges, a soft and chewy center, and are bigger than the palm of your hand! Make them in just a few simple steps then enjoy with a glass of milk, coffee, or ice cream.
Bakery-style cookies are more of everything: more size, more flavor, and more fun! They are the perfect indulgence for a cozy night in and require minimal effort. Don't waste time or money going out when you can make perfect bakery cookies at home!
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About Bakery-Style Chocolate Chip Cookies
- Texture - These giant cookies feature a fluffy and chewy interior with a lightly crispy exterior.
- Flavor - The cookies are extra decadent and rich.
- Time - It takes about 10 minutes of prep, 30 minutes to freeze the dough, and about 15 minutes to bake.
- Effort - All you need to do is mix the ingredients, make the cookie dough balls, chill them, then bake them.
Ingredients
- Butter - Room temperature butter makes the cookie dough soft and chewy and has a rich flavor. We prefer European butter because it has a higher fat content resulting in a crispier, more buttery cookie.
- Granulated sugar - Granulated sugar adds sweetness and helps the cookies spread as the sugar melts.
- Light Brown Sugar - Light brown sugar adds moisture and a molasses like sweetness to the cookies.
- All-purpose flour - All-purpose flour is the foundation of the cookies.
- Baking powder - Baking powder is a leavening agent that makes the cookie dough lighter and more tender.
- Baking soda - Baking soda helps the cookie dough spread.
- Egg yolk - Egg binds the ingredients together and adds moisture to the dough.
- Vanilla extract - Vanilla extract adds complexity and sweetness. For a stronger vanilla flavor, use vanilla bean paste.
- Chocolate chips - We recommend a mix of large and normal sized semi-sweet chocolate chips to match the size of the cookies.
- Kosher Salt - Kosher salt enhances the rich flavors of the cookies.
- Flaky sea salt - Flaky sea salt is optional, but it adds a savory accent to balance the sweetness of the cookies.
See recipe card for quantities.
Substitutions
- Gluten free - Use gluten-free all purpose flour to make these cookies gluten free.
- Chocolate chips - Use dark chocolate chips instead of semi-sweet if you prefer the richer and lightly bitter taste of dark chocolate chocolate chips. You can also use milk chocolate chips if you want a sweeter alternative.
- Peanut butter cookies - Use peanut butter chips and/or add peanut butter to the dough to make these peanut butter chip cookies.
- Chocolate chunks - Chocolate chunks are less sweet and richer than normal chocolate chips.
Variations
- Nuts - Add chopped walnuts, pecans, or macadamia nuts for an extra hearty crunch.
- Ice cream - Enjoy these large cookies fresh out the oven with a scoop of vanilla bean ice cream for an extra sweet treat.
- Less chocolatey - We are chocolate lovers so these cookies are very chocolatey. If you want a lower chocolate to cookie ratio, only use 1 cup of chocolate chips.
- Extra chocolatey - If you want to make these small batch cookies even more chocolatey, add another ½ cup of chocolate chips or cocoa powder to the dough.
Instructions
- Prepare oven and baking sheet - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Cream butter and sugar - In a mixing bowl or the bowl of a stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. (Photo 1)
- Add vanilla and egg - Then reduce the speed to low and add the vanilla and eggs one at a time. (Photo 2)
- Mix dry ingredients - Mix in flour, baking powder, baking soda, and kosher salt until just mixed. Scrape the sides and bottom of the bowl with a silicone spatula to ensure all the ingredients are combined. Do not over mix or the dough will become dense. (Photo 3 and 4)
- Fold in chocolate - Then fold in chocolate chips. If including walnuts, add them at this time. (Photo 5)
- Scoop - Use a cookie scoop, measuring cup or spoon to scant scoop and form loose â…“ cup cookie dough balls. Do not pack the dough when scooping. Place them on the baking sheet with at least 2 inches of space around each one to make room for spreading. (Photo 6)
- Chill - Cover the baking sheets loosely with wrap (e.g. a clean dish cloth, plastic wrap, beeswax wrap, foil, etc.) and refrigerate for 1 hour. You can also freeze the cookie dough for 30 minutes. Don't skip this step! It develops the cookie dough flavor and gives them a deep, caramel flavor. (Photo 7)
- Bake - Bake the cookies on the middle rack one tray at a time for 13-16 minutes, or until the dough is just set. The edges will be deep golden brown and the tops a light golden brown. For a crispier cookie, bake for 1-2 minutes longer.
- Remove and cool - Remove the cookies from the oven. To make the cookies round, use a large cookie cutter, place it over the cookie as soon as it comes out of the oven, and make a swirling movement to form the perimeter into a circle. Allow the cookies to cool until they are set. Then repeat the process with the remaining cookie dough. (Photo 8)
Pro tip - Use an aluminum baking sheet for even heating and line the baking sheet with parchment paper to minimize sticking and cleanup time.
Storage
Store these perfectly chewy chocolate chip cookies in an air-tight container and keep in a cool, dry place for up to 5 days. You can also freeze the cookies for up to 1 month. To freeze, let the cookies reach room temperature then place them in a freer safe storage bag, press out the air, and seal them. When you are ready to enjoy them again, thaw them in the refrigerator or on the counter. To warm them, place them on a baking sheet in the oven at 300°F for 2 to 3 minutes or microwave them briefly.
Baking Tips
- Use a cookie dough scooper, measuring cup, or scale to ensure your cookies are the same size and have the same texture.
- Use a room temperature egg yolk so it spreads evenly in the cookie dough.
- Don't over-mix ingredients so the cookies have the perfect light texture. Over mixing can make the cookies tough.
- Bake cookies on the middle rack for even baking. If baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven. Rotate the baking sheets halfway through baking to ensure the cookies bake evenly.
- Cool down the cookies before storing to ensure they maintain their texture. The steam from hot cookies will make the cookies soggy inside of the container.
Recipe FAQs
Bakery-style cookies are larger, thicker, and have a more cakey and chewy texture than typical baked cookies.
Bakery cookies are extra soft because they are not overcooked to be too crispy. We bake the cookies until they are just set so the middles are chewy and tender.
In order to make a perfectly round cookie, use a heat resistant glass or cookie cutter that is larger than the cookie and swirl it around the cookie as soon is it comes out of the oven but before the dough is set.
Yes, if you are concerned your cookies aren't finished baking, you can place a toothpick through the center of the cookie to tell if it is finished. If there is anything sticking to the toothpick, the cookies need to bake longer.
Yes, you can freeze cookie dough for up to 3 months. Just be sure to use a freezer safe bag then thaw them in the refrigerator when you are ready to bake them.
Don't over mix the dough! Over mixing the dough will make the cookies tough. When mixing the dough, remember to mix the ingredients until just combined.
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Giant Bakery-Style Chocolate Chip Cookies
Equipment
- 1 whisk
Ingredients
- 1 cup butter room temperature
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 2 teaspoon vanilla extract
- 2 large eggs room temperature
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups chocolate chips divided
- flaky sea salt optional
Instructions
- Prepare oven and baking sheet - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Cream butter and sugar - In a mixing bowl or the bowl of a stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Reduce the speed to low and add the vanilla and eggs one at a time.1 cup butter, ¾ cup granulated sugar, ¾ cup light brown sugar, 2 teaspoon vanilla extract, 2 large eggs
- Mix dry ingredients - Mix in flour, baking powder, baking soda, and kosher salt until just mixed. Scrape the sides and bottom of the bowl with a silicone spatula to ensure all the ingredients are combined. Do not over mix or the dough will become dense. Fold in chocolate chips.2½ cups all-purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, 2 cups chocolate chips
- Scoop - Use a cookie scoop, measuring cup or spoon to scant scoop and form loose â…“ cup dough balls. Do not pack the dough when scooping. Place them on the baking sheet with at least 2 inches of space around each one to make room for spreading.
- Chill - Cover the baking sheets loosely with wrap (e.g. a clean dish cloth, plastic wrap, beeswax wrap, foil, etc.) and refrigerate for one hour. You can also freeze the cookie dough for 30 minutes.
- Bake - Bake the cookies on the middle rack one tray at a time for 13-16 minutes, or until the dough is just set. The edges will be deep golden brown and the tops a light golden brown. For a crispier cookie, bake for 1-2 minutes longer.
- Remove and cool - Remove the cookies from the oven and immediately a small pinch of flaky sea salt on each one, if desired. This adds a yummy sweet and salty flavor. Allow them to cool until they are set. Repeat the process with the remaining cookie dough.flaky sea salt
Video
Notes
- Store cookies in an air-tight container for up to 5 days. You can also freeze the cookies for up to 1 month. To freeze, let the cookies reach room temperature then place them in a freezer storage bag, press out the air, and seal them. When you are ready to enjoy them again, thaw them in the refrigerator or on the counter. To warm them, heat them on a baking sheet in the oven at 300°F for a few minutes or microwave them briefly.
- Don't over mix the cookie dough or it will be tough and won't spread evenly.
- Use a cookie dough scooper to ensure your cookies are the same size and have the same texture.
- Use a room temperature egg yolk so it spreads evenly in the cookie dough.
- Bake on the middle rack for even baking. If baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven. Rotate the baking sheets halfway through baking to ensure the cookies bake evenly.
- Cool the cookies down before storing to ensure the cookies maintain their texture and don't get soggy.
- Use an aluminum baking sheet for even heating and line the baking sheet with parchment paper to minimize sticking and cleanup time.
- Make the cookies round -Â To make the cookies round, use a large cookie cutter, place it over the cookie as soon as it comes out of the oven, and make a swirling movement to form the perimeter into a circle.
- Don't skip freezing the dough! It develops the cookie dough flavor and gives them a deep, caramel flavor.
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