These giant bakery style chocolate chip cookies have a gooey in the middle and crunchy on the edges texture.
You do not need to go to the bakery to eat these amazing giant chocolate chip cookies! I love topping them with flakey salt for a perfect balance of flavors.
Bakery style chocolate chip cookies are a delicious treat that brings the taste of freshly baked goods right into your home.
These cookies are known for their soft and chewy texture, with a perfect balance of sweetness and rich chocolate flavor.
Baking them at home allows you to enjoy the warm, gooey goodness straight from the oven, filling your kitchen with an irresistible aroma.
We love making chocolate chip cookies with different flavors, you should try our white chocolate chip cookies, smores cookies, brown butter pecan cookies, and biscoff butter cookies.
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Why this recipe works
- Giant chocolate chip cookies- These chocolate chip cookies are giant! They are 5 oz each or 150g in size!
- Melty chocolate- These cookies are made with chocolate chunks that are super chocolaty and create pockets of melted chocolate in every bite!
- Texture- They are gooey and chewy on the inside and crispy on the outside which is the ultimate cookie texture.
- Simple- These cookies are made with simple ingredients that you may have in your kitchen right now!
- Freezer friendly- These freeze great and can be prepped ahead of time. You can freeze the cookie dough balls and bake them without thawing!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- For this recipe, make sure to use unsalted butter. Butter is essential for this recipe; avoid using margarine or coconut oil. Margarine can alter the flavor of these delicious cookies with its strange taste.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda and baking powder – baking soda and baking powder help the cookies rise and spread. Make sure that your levelers aren't expired.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- I like using light brown sugar for this. The brown sugar adds a caramelly flavor and chewy texture to the cookies.
Eggs- you will need 1 large egg for this recipe. Make sure that your egg is at room temperature.
Egg yolk- egg yolk gives this cookie a chewier texture.
Vanilla extract- adds extra flavor.
Cornstarch- cornstarch helps to create a tender texture for these cookies, plus, it keeps the cookie thick and soft.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Chocolate chunks- use either chocolate chunks or chop chocolate bars. I used semisweet chocolate, but you can use dark chocolate as well!
Instructions
Into a large mixing bowl, add the room temperature butter, granulated sugar, brown sugar, kosher salt, and vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
Add the egg, and egg yolk, and mix until combined and creamy.
Then, add the flour, cornstarch, baking powder, and baking soda, and mix with the hand mixer until almost combined.
Add the chocolate chunks, and fold with a spatula until the mixture is just combined. Don't overmix!
Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
Weigh 5 oz or 150 g of the cookie dough and shape it into a ball. Bake 3 cookies at a time, leaving space between each ball, and chill the cookie dough balls in the fridge while you wait for the batch to bake.
Bake for 12-15 minutes or until the cookies spread and the top is light golden brown. Do not overbake them so they will stay soft in the middle.
Remove from the oven and immediately top them with more chocolate chunks.
Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely. Top with flakey salt if desired and serve with a large glass of cold milk!
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Chill the dough! This step is crucial and prevents the cookies from spreading out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- I suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
If your cookies didn't spread, you may didn't measure your flour correctly. Check the notes of this post for instructions on how to measure flour. Also, make sure that your baking soda isn't expired.
The secret to bakery cookies is topping the cookies with flakey salt, using europe butter (which has a higher fat content), and using high quality chocolate!
Yes, to get perfect cookies you will need to chill the cookie dough before baking.
Chilling the dough helps solidify the fats in the dough, resulting in cookies that spread less during baking and have a better texture.
It also allows the flavors to meld together for a more delicious end result.
When cookies spread too much during baking, it is often due to not chilling the dough for a sufficient amount of time, not adding enough flour to the mixture, or overmixing the dough.
Make sure you measure your flour correctly, i recommended using a kitchen scale, and chilling the dough for at least an hour or even better, overnight.
When making chocolate chip cookies, it is best to use high-quality semi-sweet chocolate chips or chunks for that perfect balance of sweetness and richness in each bite.
I like using 55% dark chocolate for my cookies and sometimes incorporate high quality milk chocolate.
Storing
Store these cookies at room temperature for up to 4 days. Make sure that you store them in an airtight container so they won’t dry out.
Freezing
Follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 2 months.
When ready to bake the cookies, bake them right away, no need to thaw them. Add an extra minute or so for the baking time.
Or, you can freeze the cookies after you baked them and let them cool to room temperature. Then place them in airtight containers and freeze them for up to 2 months.
Make these ahead of time
To make these ahead of time, you can make the cookie dough and store it in the fridge for up to 2 days. When you are ready to bake, follow the instructions as written.
Or, you can make the cookie dough, weigh and roll the cookie dough balls into balls, and freeze them in an airtight container for up to 2 months.
When you are ready to bake, bake them at 180c (350f) for 15-17 minutes or until the edges turn light golden brown.
Substitutions
Dairy-free- it’s easy to make this recipe dairy-free. Simply replace the butter with vegan butter and the chocolate chips or chunks with dairy-free chocolate.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Variations
Add-ins- add your favorite add-ins for these like chopped nuts, mini marshmallows, mini chocolate chips, etc.
Chocolate- you can swap the chocolate chunks with semisweet chocolate chunks, white chocolate, milk chocolate, or dark chocolate, or use your favorite chocolate chips like caramel chocolate chips, butterscotch, etc.
Serving Tips
The best way to serve chocolate chip cookies is to ensure they are freshly baked and warm. Serve them with a cold glass of milk for a classic and delicious combination that everyone will enjoy.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
- Electric hand mixer
More chocolate chip cookies
Coffee cookies- These coffee cookies are chewy chocolate chip cookies, loaded with chocolate chunks, and espresso powder.
Pistachio cookies- These pistachio cookies are made with a chocolate chip cookie base filled with chopped pistachios and chocolate chunks and topped with flakey salt!
Triple chocolate cookies- These triple chocolate cookies are made with cocoa powder, chocolate chips, and chocolate chunks! These are the ultimate cookies for real chocolate lovers.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Giant Bakery Style Chocolate Chip Cookies
Ingredients
- 230 g Butter softened
- ¾ cup Brown sugar light brown sugar
- ½ cup Granulated sugar
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 Egg
- 1 Egg yolk
- 2 ¼ cups Flour
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- 1 tablespoon Cornstarch
- 1 ½ cups Chocolate chunks
Instructions
- Into a big mixing bowl, add the room temperature butter, granulated sugar, brown sugar, kosher salt, and vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
- Add the egg, egg yolk, and mix until combined and creamy.
- Then, add the flour, cornstarch, baking powder, and baking soda, and mix with the hand mixer until almost combined.
- Add the chocolate chunks, and fold with a spatula until the mixture is just combined. Don't overmix!
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
- Weigh 5 oz or 150 g of the cookie dough and shape it into a ball. Bake 3 cookies at a time, leaving space between each ball, and chill the cookie dough balls in the fridge while you wait for the batch to bake.
- Bake for 12-15 minutes or until the cookies spread and the top is light golden brown. Do not overbake them so they will stay soft in the middle.
- Remove from the oven and immediately top them with more chocolate chunks.
- Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely. Top with flakey salt if desired and serve with a large glass of cold milk!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Chill the dough! This step is crucial and prevents the cookies from spreading out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Elizabeth Acevedo says
Oh my god the first recipe I have followed that came out wonderfully big and chocolatey and delicious smelled heavenly as well thank you so much for your recipe <3