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Bakery Style Giant Chocolate Chip Cookies are thick with chewy centers and crispy edges and finished with flakey sea salt. Adapted from my chewy chocolate chip cookies, these are twice the size and loaded with layers of chocolate in every bite.
TABLE OF CONTENTS
- Seriously The Best Giant Chocolate Chips Cookies
- What Makes These Cookies So Good?
- What Makes This Recipe Different?
- The Secret to Giant Bakery Style Cookies- Don’t Skip This Step
- What You’ll Need
- How to Make Giant Chocolate Chip Cookies
- Storing and Freezing These Cookies
- How to Fix a Cookie That Spreads
- Get the Recipe
Cookies have become a staple around here, and I’m not even mad about it.
A couple of months ago I was craving a giant, bakery-style chocolate chip cookie. You know the ones you stare at behind the bakery case wondering if they’re really as good as they look? I hate to waste calories on a mediocre cookie. Am I right?
Well lucky for us, there’s nothing mediocre about this recipe. I had no idea that I could make a cookie that was even better than my original chewy chocolate chip cookie recipe. But this you guys, this is the real deal.
We are o-b-s-e-s-s-e-d.
The best part is, these are easy to make at home! There’s nothing like satisfying your cookie craving at 9pm. Grab a cold glass of milk and let’s talk about this recipe.
- They are thick and dense and did I mention they’re huge?
- The edges are crisp, but the centers are gooey and perfectly baked.
- They’re rich and chewy thanks to the additional brown sugar and egg yolks
- The combination of chopped chocolate and chocolate chips gives this cookie layers of chocolate throughout.
What Makes This Recipe Different?
I spent so much time recipe testing my original chewy chocolate chip cookies, and now it was time to see if I could make something even better. Mission accomplished.
The size: Besides the actual size (these are double the size), I’ve added more brown sugar and egg yolks. The combination of the two provide the right amount of softness and chewiness for these cookies.
The Butter: My original recipe uses melted butter, but this recipe uses softened butter. It should be slightly softened, but not fully room temperature, this holds the dough together better during baking, so they don’t spread too thin. I suggest letting the butter sit for about 20 minutes.
The chocolate: I’ve used a combination of chopped chocolate and chocolate chips. Grab your favorite chocolate bar (I love the Trader Joes 1 pound dark chocolate bars), and chop it up into pieces about the size of a dime. You want a variety of sizes so that it gets layered into the cookie. Chocolate bars will meltdown to create those pools of chocolate you see in these cookies. Adding some chocolate chips helps to keep these cookies a little thicker.
I’ve been chasing the elusive giant bakery-style cookies for quite some time now. In each city that we travel too, I am always on the hunt for the best cookies.
I’ll let you in on the secret: it’s two big scoops of cookie dough stacked on top of one another. This allows the dough to spread enough when baking, but still produces a thick & dense cookie in the middle with crispy edges.
These cookies are giant, like the size of my hand, and twice the size of a normal cookie, and I am not the least bit mad about it. This recipe is specifically designed to be this way, so baking them with only one scoop of dough will not produce the same results as I described above.
It’s best if you can use a large cookie scoop for the dough which is 3 tablespoons of dough per scoop. So, each cookie is approximately 6 tablespoons of dough.
What You’ll Need
- Unsalted 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. It should be slightly softened, but not fully room temperature.
- Light brown sugar & granulated sugar: This recipe uses more brown sugar than white for added chewiness.
- Eggs & Egg yolks: The addition of the egg yolks adds fat, which in turn adds richness and chewiness.
- Vanilla extract: a high quality, pure vanilla extract is always recommended. My go to is Rodelle (affiliate).
- All-purpose flour, salt & baking soda
- Chopped Chocolate: Using chopped chocolate creates layers of chocolate through out the cookies. Use a chocolate bar like Ghirardelli or the Trader Joes 1 pound bars. Chop it into piece about the size of a dime or smaller.
- Chocolate chips: Any type of chocolate chips can be used, but I recommend semi-sweet or unsweetened dark chocolate.
- Flaky sea salt (affiliate) : Don’t skip this, it seriously makes these cookies SO much better.
- Prep: Preheat the oven, line a baking sheet with parchment paper or use a silicone baking mat (affiliate). Soften the butter for approximately 20 minutes.
- Cream the butter and sugars together
- Add the liquid ingredients: eggs, egg yolks and vanilla extract and continue beating until well incorporated.
- Combine and add remaining dry ingredients: The dough will thicken to a fudgy consistency. As the dough is thickening, add the chocolate chips and chopped chocolate.
- Stacking the dough (super important- don’t skip this step!) Using a large cookie scoop (affiliate), place two scoops of the dough, one stacked on top of the other, and place on baking sheet, 2 inches apart. Sprinkle with flaky sea salt
- Bake for 15-16 minutes.
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.
I have not tested this pre-freezing the dough. If you would like to pre-freeze the dough, I would recommend freezing single scoops of dough, thawing to room temperature, and then proceeding to stack the dough prior to baking.
Some spreading is inevitable with this recipe because there’s a lot of dough. Dough that might have extra pocket of butter, or not enough chunks of chocolate also tend to spread more. And since this is stacked, you might get some off shapes.
Right when these come out of the oven, like RIGHT AWAY, use some spoons, or spatulas and press the edges of the dough bake towards the center and you can reshape them. If you have a giant round circle cutter, that works best. This can only be done before the edges have full set.Print
Bakery Style Giant Chocolate Chip Cookies are thick with chewy centers and crispy edges and finished with flakey sea salt.
- 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
- 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.
- 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
Keywords: Chocolate chip cookie, Big Cookie Recipe, bakery style chocolate chip cookies