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.
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.
Scoop - Use a cookie scoop, measuring cup or spoon to scant scoop and form loose ⅓ 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.
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.