why make this recipe
Jumbo Bakery-Style Chocolate Chip Cookies are a delightful treat perfect for any occasion. Their generous size and rich ingredients make them soft, chewy, and chocolatey—everything you want in a cookie! Baking these giant cookies at home means you can enjoy the warm, gooey goodness right from your oven, and it also gives you the chance to impress friends and family with your baking skills.
how to make Jumbo Bakery-Style Chocolate Chip Cookies
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
- 3 cups all-purpose flour, spooned & leveled or weighed out (390 grams)
- 1 tsp baking soda
- 1 tsp baking powder
- 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
Directions:
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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 combined, about 1-2 minutes. Add the vanilla and eggs, mixing until smooth. Gradually mix in the dry ingredients until a dough forms; it may be a little crumbly, but keep mixing until it comes together. Fold in the chocolate chips until evenly distributed.
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Chill: Scoop the dough into 10 balls, each about 140 grams. Press a few extra chocolate chips into any exposed areas of the dough balls. Place them in an airtight container and chill in the fridge for at least 3 hours or up to 48 hours, or freeze for at least 1 hour.
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Bake the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Place 3-4 cookie dough balls on each sheet, allowing plenty of space for spreading. Bake for 12-16 minutes. The centers may appear slightly underbaked, and the tops might look puffed, but the edges will feel firm. They will achieve the perfect soft-baked texture as they cool.
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Serve + Store: Let cookies cool on the baking sheet for about 5 minutes before enjoying. If desired, sprinkle with flaky sea salt for an extra touch of flavor. Store cooled cookies in an airtight container at room temperature for 4-5 days. Reheat in the microwave for a few seconds to restore that warm, gooey texture!
how to serve Jumbo Bakery-Style Chocolate Chip Cookies
Serve these cookies warm for the best experience. Pair them with a glass of cold milk or a scoop of vanilla ice cream for a delicious treat. They are perfect for sharing at parties, gatherings, or just enjoying on your own.
how to store Jumbo Bakery-Style Chocolate Chip Cookies
Store your cookies in an airtight container at room temperature for 4-5 days. If you want them to last longer, you can freeze the cookie dough balls before baking or store the baked cookies in the freezer for up to 3 months.
tips to make Jumbo Bakery-Style Chocolate Chip Cookies
- Ensure your butter is softened to room temperature for the best creaming results.
- Chill the dough to prevent the cookies from spreading too much while baking.
- Don’t skip the extra chocolate chips on top; they add both flavor and a great look to your cookies.
variation
Consider adding nuts, such as chopped walnuts or pecans, for an extra crunch. You can also substitute half of the semi-sweet chocolate chips with milk chocolate or dark chocolate chips for a different flavor profile.
FAQs
Q: Can I use unsalted butter instead?
A: Yes, you can use unsalted butter. Just add a pinch of salt to balance the flavors.
Q: How thick should the cookie dough balls be?
A: Each dough ball should weigh about 140 grams, and they don’t need to be perfectly round, just shaped enough to hold together.
Q: Can I make smaller cookies?
A: Absolutely! Just scoop smaller amounts of dough and reduce the baking time to about 8-10 minutes, keeping an eye on them.
Jumbo Bakery-Style Chocolate Chip Cookies
Ingredients
Method
- In a large mixing bowl, cream the softened butter with an electric mixer on high speed.
- Add the sugars and mix until well combined, about 1-2 minutes.
- Add the vanilla and eggs, mixing until smooth.
- Gradually mix in the dry ingredients until a dough forms; it may be a little crumbly, but keep mixing until it comes together.
- Fold in the chocolate chips until evenly distributed.
- Scoop the dough into 10 balls, each about 140 grams.
- Press a few extra chocolate chips into any exposed areas of the dough balls.
- Place them in an airtight container and chill in the fridge for at least 3 hours or up to 48 hours, or freeze for at least 1 hour.
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone mats.
- Place 3-4 cookie dough balls on each sheet, allowing plenty of space for spreading.
- Bake for 12-16 minutes.
- The centers may appear slightly underbaked, and the tops might look puffed, but the edges will feel firm.
- They will achieve the perfect soft-baked texture as they cool.
- Let cookies cool on the baking sheet for about 5 minutes before enjoying.
- If desired, sprinkle with flaky sea salt for an extra touch of flavor.
- Store cooled cookies in an airtight container at room temperature for 4-5 days.
- Reheat in the microwave for a few seconds to restore that warm, gooey texture.