Go Back
+ servings
A stack of broken open cookies, showing their gooey insides with chocolate puddles.
Print

Jumbo Bakery-Style Chocolate Chip Cookies

These Bakery Style Chocolate Chip Cookies are thick, chewy cookies with crisp edges and tons of chocolate and mini chocolate chips. Each cookie is extra big, just like your favorite bakery ones! Top these off with flaky sea salt and dig in while they're warm and gooey from the oven.
Course Dessert
Cuisine Dessert
Keyword Chocolate Chip Cookies, Bakery Style Cookies, Giant Cookies
Prep Time 25 minutes
Cook Time 12 minutes
Dough Chilling 2 hours
Servings 10 cookies
Calories 655kcal
Author Stephanie Simmons

Ingredients

  • 1 cup salted butter, softened at room temperature
  • 3/4 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 1 and 1/2 tsp vanilla extract
  • 2 large eggs
  • 2 and 2/3 cup all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 and 1/2 cups semi-sweet chocolate chips
  • 3/4 cup semi-sweet chocolate chips
  • flaky sea salt, for topping

Instructions

  • Make the Cookie Dough: In a large mixing bowl, cream the softened butter with an electric mixer on high speed. Add the sugars and mix until well creamed together with the butter, about 1-2 minutes. Add the vanilla and eggs and mix until combined and smooth. Add the dry ingredients and mix until a dough forms (it may be a bit crumbly at first, but keep mixing until it comes together). Add the chocolate chips and mix until distributed through the dough.
  • Chill: Scoop the dough into 10 balls, about 140 grams each. Press a few extra chocolate chips into any bare spots in the dough balls. Pop into an airtight container and chill in the fridge at least 2 hours or up to 3 days, or in the freezer at least 1 hour.
  • Bake the Cookies: Preheat your oven to 350 degrees F. Line a few cookie sheets with parchment paper or silicone baking mats.
    Place 3-4 cookies on a sheet, leaving plenty of room since they're large. Bake for 11-12 minutes. The centers of the cookies will look a bit underdone when you take them out, but the edges will feel set when gently tapped. They'll set up to the perfect soft-baked texture as they cool. Let cookies cool on the baking sheet for about 5 minutes, then dig in!
  • Serve + Store: Sprinkle with flaky sea salt, if desired, and enjoy while they're warm and gooey. Store cooled cookies in an airtight container at room temp for 4-5 days. Warm them back up for a few seconds in the microwave to get that warm gooey texture back!

Nutrition

Serving: 1cookie | Calories: 655kcal | Carbohydrates: 78g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 337mg | Potassium: 308mg | Fiber: 4g | Sugar: 46g | Vitamin A: 642IU | Calcium: 55mg | Iron: 4mg