• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Heirloom Pantry

  • Recipes
    • Appetizers
    • Brunch Recipes
    • Dinner
    • Dogs
    • Dressings and Sauces
    • Drinks
    • Main Course
    • Pasta
    • Sides
    • Soups and Stews
    • Sweets
  • ENTERTAINING
  • SHOP
    • Shop Our Kitchen
    • Amazon Shop
    • Promotions & Codes
  • About
    • Bio
    • Connect
    • The Heirloom Pantry Newsletter
menu icon
go to homepage
  • Spring Recipes
  • Recipes
  • About
  • Shop
  • Subscribe
  • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Spring Recipes
    • Recipes
    • About
    • Shop
    • Subscribe
    • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    The Heirloom Pantry » Recipes » Sweets

    Giant Bakery-Style Chocolate Chip Cookies

    Published: Apr 5, 2023 · Modified: Oct 7, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

    84 shares
    • Share41
    • Tweet
    • Yummly
    • Flipboard
    Jump to Recipe Jump to Video
    Giant bakery-style chocolate chip cookies Pinterest Pin.

    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, iced coffee, or ice cream.

    Hand holding a giant bakery-style chocolate chip cookie with crispy edges and a chewy center.

    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!

    Jump to:
    • About Bakery-Style Chocolate Chip Cookies
    • Ingredients
    • Substitutions
    • Variations
    • Instructions
    • Storage
    • Baking Tips
    • Recipe FAQs
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    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

    Ingredients to make giant bakery-style chocolate chip cookies, including flour, vanilla, chocolate, eggs, butter, brown sugar, granulated sugar, baking soda and powder, and kosher salt.
    • 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

    Steps to make giant bakery-style chocolate chip cookies, including making the dough with flour, eggs, vanilla, sugar, and brown sugar with a mixer.
    • 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)
    Steps to make giant bakery-style chocolate chip cookies, including mixing in the chocolate chips, using a measuring cup to form the dough balls, baking, and rounding with a cookie cutter.
    • 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

    What makes bakery-style cookies different?

    Bakery-style cookies are larger, thicker, and have a more cakey and chewy texture than typical baked cookies.

    What makes bakery cookies so soft?

    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.

    How do bakeries get their cookies so round?

    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.

    Does the toothpick trick work for cookies?

    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.

    Can I freeze bakery-style chocolate chip cookie dough?

    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.

    What is the golden rule in baking cookies?

    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.

    Hand holding a stack of giant bakery-style chocolate chip cookies cut in half to show the melted chocolate inside.

    Related Recipes

    • Small batch salted chocolate chip cookies on a parchment paper-lined sheet pan.
      Small Batch Chocolate Chip Cookies
    • matcha cookies in a pile
      Matcha Cookies (Soft and Chewy)
    • Gluten-free coconut macaroons drizzled and dipped in chocolate on a sheet pan.
      Gluten-Free Coconut Macaroons
    • Chocolate-covered Oreos on parchment paper with chocolate chips and white chocolate chips.
      How to Make Chocolate Covered Oreos

    Did You Like This Recipe?

    Love this bakery-style chocolate chip cookies recipe? Please leave a 5-star rating in the recipe card below and leave a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your giant cookies!

    📖 Recipe

    Hand holding a giant bakery-style chocolate chip cookie with crispy edges and a chewy center.
    Print Recipe Pin Recipe
    5 from 4 votes

    Giant Bakery-Style Chocolate Chip Cookies

    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.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Freeze time30 minutes mins
    Total Time55 minutes mins
    Course: Dessert, Sweets
    Cuisine: American
    Servings: 10 cookies
    Calories: 444kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 whisk
    • 1 mixing bowl
    • 1 handheld mixer or stand mixer
    • 1 cookie dough scooper
    • 1 parchment paper
    • 1 baking sheet
    • 1 cooling rack

    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 spooned and leveled
    • ½ teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt
    • 2 cups chocolate chips divided
    • flaky sea salt optional
    Prevent your screen from going dark

    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

    Storage
    • 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.
    Baking Tips
    • 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 - 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.

    Nutrition

    Calories: 444kcal | Carbohydrates: 80g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 406mg | Potassium: 204mg | Fiber: 1g | Sugar: 53g | Vitamin A: 87IU | Calcium: 89mg | Iron: 2mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

    More Sweets

    • Brown butter pistachio chocolate chip cookies with flaky sea salt on a parchment paper-lined baking sheet.
      Brown Butter Pistachio Chocolate Chip Cookies
    • Homemade cinnamon persimmon curd in weck jars, made for spreading on toast, biscuits, waffles, and more, or drizzled on ice cream, yogurt, and more.
      Persimmon Curd
    • Chocolate-dipped pistachio shortbread cookies topped with toasted chopped pistachios and flaky sea salt.
      Pistachio Shortbread Cookies
    • Chocolate chunk brown butter shortbread cookies with flaky sea salt.
      Chocolate Chunk Brown Butter Shortbread Cookies

    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    5 from 4 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

    More about us →

    Fresh Spring Recipes

    • Flower lavender lemon curd cookies dusted with powdered sugar on parchment paper with lemon slices, lavender, and a jar of homemade lemon curd.
      Lavender Lemon Curd Cookies
    • Pesto, burrata, prosciutto, and toasted pine nut pizza on a wooden Boos Block cutting board.
      Pesto, Burrata, and Prosciutto Pizza
    • Edible flower shortbread cookies with a lemon zest vanilla bean glaze.
      Edible Flower Shortbread Cookies
    • Whipped lemon feta dip topped with toasted pine nuts, herbs, and olive oil and served with toasted pita, crudités, and olives.
      Whipped Lemon Feta
    • Japanese fruit sandwich (sando) made with shokupan (white bread) and filled with fresh honey whipped cream and fresh fruit, including kiwi, mandarin oranges, and strawberries.
      Fruit Sando (Japanese Fruit Sandwich)
    • Healthy corn and zucchini fritter stacked and topped with greek yogurt, roasted corn, and basil.
      Healthy Corn and Zucchini Fritters

    As Featured In

    The Heirloom Pantry As Featured In

    Popular Recipes

    • Closeup shot of ricotta tomato tartlets with puff pastry.
      Tomato Tartlets with Puff Pastry
    • Furikake Salmon with Kewpie mayo on a sheet pan with a spatula.
      Furikake Salmon
    • matcha cookies in a pile
      Matcha Cookies (Soft and Chewy)
    • White and brown fotzu waiting for bowl of bone broth.
      How to Make Beef Bone Broth for Dogs
    • Overhead shot of sliced Spam in a pan with homemade teriyaki sauce.
      Fried Spam (How to Cook Spam)
    • Broiled Salmon Collars (Sake Kama) on serving plate with beer.
      Broiled Salmon Collars (Sake Kama)
    The Heirloom Pantry shop page.

    Footer

    ↑ back to top

    Recipes

    About

    Shop

    Contact

    Privacy Policy

    Copy-of-The-Heirloom-Pantry-Typography-Logo
    • Facebook
    • Pinterest
    • Instagram
    • TikTok
    • YouTube

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2024 The Heirloom Pantry, LLC®

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.