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These bakery-style giant chocolate chip cookies are thick and chewy, gooey in the center, with crisp, buttery edges. Double the size, with double the chocolate in every bite!
TABLE OF CONTENTS
- Ooey Gooey Giant Chocolate Chip Cookies
- What Makes These The Best
- What Are Bakery-Style Cookies?
- Ingredient Notes and Recommendations
- What Is the Secret to Thick Cookies?
- Frequently Asked Questions
- Recipe Tips
- How to Prepare Giant Chocolate Chip Cookies
- How to Store Baked Cookies
- Get the Recipe
- More Easy Cookie Recipes
Fun fact: According to the Guinness World Records, the biggest chocolate chip cookie ever made measured 101 feet wide and weighed 40,000 pounds. That’s not what we’re making today, but I have so many questions. You can read about it from the Immaculate Baking Company, it’s quite fascinating.
If you’re craving a big, gooey, chewy cookie like the ones you see behind bakery windows, these giant chocolate chip cookies are the real deal.
Soft, buttery, with crispy edges and chocolatey centers, I’ve supersized my classic chocolate chip cookies. Double the size, double the deliciousness! You’re going to love it.
What Makes These The Best
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- Chewy and gooey. My jumbo-sized chocolate chip cookies are a little thicker and gooey in the center, but crisp at the edges, and irresistibly soft and chewy thanks to extra egg yolks and brown sugar.
- Bakery-worthy. Making the ultimate chocolate chip cookie at home is easy. With a few key ingredients and the right technique, these giant chocolate chip cookies look like they belong in a gourmet bakery.
- Loaded with chocolate. This recipe uses a combination of chopped chocolate AND chocolate chips, for layers of chocolatey flavor throughout.
This could mean something different for everyone, but personally, I am not going into a bakery to pay top dollar for small cookies. So my criteria for calling something bakery-style must be:
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- Giant-Sized: These chocolate chip cookies are double the size of a normal cookie. There’s a lot of chocolate love to go around. If you prefer a larger, thicker cookie, you’d probably like my Extra Thick Chocolate Chip Cookies.
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- Cafeteria-style: Does anyone else remember grabbing a big cookie from the school cafeteria wrapped in saran wrap? It was soft in the middle but the edges were crispy and rippled, perfect for dunking. Huge bonus if they were still warm, those days were the best. I also have an M&M Chocolate Chip Cookie using this same base recipe.
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- Unique ingredients and presentation: I am not just looking for any old chocolate chip cookie. These use a combination of two types of chocolate and a sprinkle of sea salt for added flavor. If you want those melted pools of chocolate on top, you have to use chopped chocolate.
Ingredient Notes and Recommendations
The perfect giant chocolate chip cookie comes down to a handful of key ingredients. I’ve included some quick notes here. Scroll down to the recipe card for a printable list with amounts.
- Butter – This recipe works with both salted and unsalted butter. If you’re using salted butter, reduce the added salt to 1/2 teaspoon. The butter should be slightly softened, but not fully at room temperature.
- Sugar – Combination of granulated sugar for spread and brown sugar for chewiness.
- Eggs and Egg Yolks – The extra egg yolks add fat, which in turn adds richness and chewiness.
- Chocolate – The combination of chopped chocolate and chocolate chips creates layers of chocolate throughout the cookies. Use Ghirardelli or Trader Joe’s 1-pound bars and chop the chocolate into a variety of sizes. The chocolate bar melts down more than chocolate chips and gives you layers of chocolate throughout the cookie. Any type of chocolate chips can be used, but I recommend semi-sweet or unsweetened dark chocolate.
- Sea Salt – Salt adds and enhances flavor. I finish these giant cookies with a sprinkle of flaky sea salt. Don’t skip it! The salty contrast makes these cookies SO much better.
The secret to giant, bakery-style cookies? Two big scoops of cookie dough stacked on top of one another. Stacking the dough allows it to spread, while still producing a sizeable, dense cookie with crispy edges.
It’s best if you use a large cookie scoop, which is 3 tablespoons of dough per scoop. This way, each cookie is about 6 tablespoons of dough. Using one scoop of dough will not produce those thick, jumbo cookies we’re after and you’ll find the cookies will spread to be too thin. So make sure to double up!
Frequently Asked Questions
Can I prepare the dough ahead of time?
If you would like to pre-freeze the chocolate chip cookie dough, I recommend freezing single scoops of dough. Thaw the scoops at room temperature, and then stack the dough as directed before baking.
How can I make these cookies gluten-free?
Most of my cookies will work with a measure-for-measure (1:1 )gluten-free all-purpose baking flour.
Why did my cookies spread thin?
This could be a number of things.
- Type of pan: Every pan and oven produces different results.
- Properly measure the flour using a spoon and level method if you don’t have a food scale.
- Butter temperature and creaming methods also factor into how much cookies spread. Over creaming the butter and sugar will lead to spreading.
Recipe Tips
Here are my additional tips if you’ve been chasing those elusive giant bakery-style chocolate chip cookies:
- Butter temperature. Let the butter sit outside of the fridge for about 20 minutes, so that it’s slightly softened, but not fully at room temperature. This holds the dough together better during baking and prevents the cookies from spreading too thin.
- Line the baking sheet. Use parchment paper or a silicone baking mat to line the baking sheet. This keeps the bottoms of the cookies from browning too quickly.
- Don’t overload the pan. These are quite large, so I recommend no more than 5 at a time on a large cookie sheet.
- Don’t overbake. The goal with any soft, chewy cookie is to leave the cookies slightly underbaked, but not wet in the center. They’ll continue to set up on the baking sheet as they cool.
- Fix cookies that spread too much. Some spreading is inevitable since there’s a lot of dough. To fix any over-spreading or misshapen cookies, right when they come out of the oven, like RIGHT AWAY, use a spoon or spatula to gently press the edges of the cookie back towards the center. If you have a giant round circle cutter, that works best. This can only be done before the edges have fully set.
Below are the simple steps for baking chewy chocolate chip cookies that are the size of your face! Scroll down to the recipe card for printable recipe instructions.
- Prep the chocolate. Chop a chocolate bar into various-sized pieces and be sure to save a few pieces to place on top.
- Combine the wet ingredients. Cream together the butter with both sugars for a couple of minutes until it’s a sandy texture. Next, beat in the eggs, yolks, and vanilla until they’re well combined.
- Add the dry ingredients. Whisk together flour, salt and baking soda. Slowly add the dry ingredients to the wet ingredients. As the dough thickens to a fudgy consistency, stir in the chopped chocolate and chocolate chips.
- Scoop the dough. Using a large cookie scoop, scoop the dough onto a lined baking sheet, 2-3 inches apart. Place a second scoop of dough directly on top of the first scoop (see photos). Sprinkle each cookie with flaky sea salt and place a few extra pieces of chopped chocolate or chocolate chips on top.
- Bake. Bake the cookies at 350ºF for about 15 minutes. Let the cookies cool on the baking sheet for a bit before moving them to a wire rack.
- To Store. Once your giant chocolate chip cookies have cooled completely, store them in an airtight container at room temperature. They’ll be at their freshest for 3-4 days.
- Freeze. You can also freeze the baked cookies in an airtight, freezer-safe container or freezer bag. Microwave the frozen cookies for approximately 15-20 seconds, or thaw them at room temperature.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 10 cookies
Print Recipe
Pin RecipeDescription
These giant chocolate chip cookies are thick and gooey in the center with rich, buttery edges. Double the size means double the chocolate in every bite!
Ingredients
- 1 cup(226g) unsalted butter, softened
- 1 ½ cups (330g) light brown sugar, packed
- ½ cup (95g) granulated sugar
- 2 large egg
- 2 large egg yolk
- 2 tablespoon (30ml) pure vanilla extract
- 2 ½ cups(350g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup(180g) chopped chocolate (see notes)
- 1 cup (180 g) chocolate chips
- Flaky sea salt
Instructions
- Prep: Preheat the oven to 350° F. Allow the butter to soften for 20 minutes. Line a baking sheet with parchment paper or use a silicone baking sheet.
- Cream the butter and sugar: Combine the butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
- Add the wet ingredients: Next add the eggs, egg yolks and vanilla extract and continue beating until well incorporated.
- Add the dry ingredients: In a separate bowl, combine the remaining dry ingredients: flour, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form. As the dough thickens, add the chocolate chips. Beat until incorporated.
- Scoop the dough: Using a large cookie scoop, place two scoops of the dough, one stacked on top of the other, and place on baking sheet at least 3 inches apart, 5 cookies will fit on a large baking sheet. Sprinkle with flaky sea salt.
- Bake for 15-16 minutes. The center of the cookies should be slightly under baked but not too gooey. Allow to cool on the baking sheet for at least 15 minutes before transferring to a wire rack to cool.
Notes
- Chocolate chips vs chopped chocolate: Any type of chocolate chips can be used. I like to use a combination of chocolate chip and a chopped chocolate bar, but that’s optional. The chocolate bar melts down to make the pools of chocolate. If you don’t want to do this, then use 2 cups (1- 12oz bag of chocolate chips).
- Butter: I’ve made this recipe with both salted and unsalted butter. Either will work. If using salted butter, reduce the added salt to 1/2 teaspoon.
- Storing and Freezing baked cookies: These are best stored in an airtight container once completely cooled. You can also freeze these baked cookies in an airtight container. Microwave the frozen cookies for approximately 15-20 seconds.
- This recipe makes 10 large cookies but it can easily be cut in half to make 5 cookies. These are large and they can spread a bit, so I only bake 5 at a time on a large cookie sheet.
- Category: Cookies
- Method: Baked
- Cuisine: Americsn
