Jumbo Bakery-Style Chocolate Chip Cookies

why make this recipe

Jumbo Bakery-Style Chocolate Chip Cookies are a delightful treat that can bring joy to any occasion. Their big size means they are perfect for sharing or enjoying on your own! With a soft, chewy center and crispy edges, these cookies offer the perfect balance of textures. The generous amount of chocolate chips makes every bite a chocolate lover’s dream. Plus, the simple ingredients and straightforward steps make it easy for anyone to bake them at home.

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

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 them into an airtight container and chill in the fridge for at least 3 hours or up to 48 hours, or in the freezer for at least 1 hour.

Bake the Cookies: Preheat your oven to 350℉. 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 12-16 minutes. The centers of the cookies may look a bit underdone when you take them out, and they may be a bit puffy on top. The edges will feel set when gently tapped. They will set up to the perfect soft-baked texture as they cool. Let the 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 temperature for 4-5 days. Warm them back up for a few seconds in the microwave to get that warm gooey texture back!

how to serve Jumbo Bakery-Style Chocolate Chip Cookies

These giant cookies are best served warm, as that’s when they are gooey and soft. You can enjoy them on their own, or pair them with a glass of milk or a scoop of ice cream for a delicious dessert. They also make a wonderful gift wrapped up in a cute box.

how to store Jumbo Bakery-Style Chocolate Chip Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about 4-5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to thaw them at room temperature before enjoying!

tips to make Jumbo Bakery-Style Chocolate Chip Cookies

• Use room temperature butter for easy mixing.
• Don’t rush the chilling time; this helps the cookies maintain their shape.
• Experiment with different types of chocolate chips or nuts for added flavor.
• For extra crunchy edges, bake a minute or two longer.

variation

You can make these cookies even more exciting by adding nuts like walnuts or pecans. You can also try using milk chocolate or white chocolate chips instead of semi-sweet for a different taste.

FAQs

1. Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter. If you do, just add a pinch of salt to the dough to balance the flavors.

2. How long should I chill the dough?
Chilling the dough for at least 3 hours is recommended, but you can chill it for up to 48 hours for even better flavor.

3. Can I freeze the cookie dough?
Absolutely! You can freeze the cookie dough balls for later use. Just thaw them in the fridge before baking.

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