These giant bakery style chocolate chip cookies are large and loaded with chocolate chips! They are gooey in the middle and crunchy on the edges.
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.
We love making chocolate chip cookies with different flavors, you should try our white chocolate chip cookies, smores cookies, brown butter pecan cookies, biscoff butter cookies, brookies cookies, chewy chocolate cookies, and our brown butter chocolate chunk cookies.
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Why this recipe works
- These chocolate chip cookies are giant! They are 5 oz each or 150g in size!
- These cookies are made with chocolate chunks that are super chocolaty and melty!
- They are gooey and chewy on the inside and crispy on the outside.
- These cookies are made with simple ingredients that you may have in your kitchen!
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- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
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 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, 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 white chocolate chunks.
Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
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.
- 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.
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.
These cookies will last for up to 4 days stored at room temperature in an airtight container.
We use all-purpose flour for this recipe, and cake flour will work great as well.
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!
Storing
It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container so they won't dry out.
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.
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 3 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.
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.
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.
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📖 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 white chocolate chunks.
- Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
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.
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