These Bakery Style Giant Chocolate Chip Cookies are a total show-stopper of a cookie. For sure, this will be the chocolate chip cookie recipe all your friends will be wanting you to share! Thick and soft inside with slightly crisp edges and filled with semi-sweet chocolate morsels, these cookies might even be better than bakery fresh because they’re coming right from your own kitchen.
Bakery Style Giant Chocolate Chip Cookies
I used to always say the one thing I couldn’t make was chocolate chip cookies. I don’t know why, but every time I tried to make even the simple Toll House recipe it was a total fail. Because of this, I made it my mission to figure out how to make perfect chocolate chip cookies and I eventually succeeded.
I now have so many amazing cookie recipes that I know will be a success every time, but by far these Bakery Style Giant Chocolate Chip Cookies are the best. They seriously could be sold at a bakery or cafe and easily be a favorite, they’re that good!
Tips for Making Chocolate Chip Cookies
These cookies are simple to make, but there are some things you need to know in advance:
- This cookie dough needs to chill for 2 hours before baking. You can also make the dough the night before and let it chill overnight (up to 12 hours) so it’s ready to bake the next day.
- If you wish to freeze the dough, freeze it in the dough balls with each wrapped in plastic, and then all of the dough balls placed in a freezer bag. They can be frozen for up to three months. Place them in the refrigerator to thaw for at least 24 hours before baking.
- A round measuring cup was perfect for forming the big cookie dough balls, but it can also be done by hand. Another option would be a large ice cream scoop.
- The cookies will keep well in a Ziploc bag or food storage container for up to three days on the counter. However, I did like them best fresh. They can be reheated in the microwave in 10-second cooking intervals until warm.
The Ingredients You’ll Need
You will need 10 simple ingredients to make the cookies. The full list of ingredients and baking instructions are lower in this article and can easily be printed if you wish.
- 2 1/3 cup all-purpose flour – the basic all-purpose flour is perfect for this recipe.
- 2 teaspoons baking powder – the combination of baking powder and baking soda is just right for helping the cookies rise a bit and be lighter in texture.
- ½ teaspoon baking soda
- 1 teaspoon salt – the reason for adding salt and using unsalted butter is to control the amount of salt in the cookies. Salt in butter can vary a but by brand. 1 teaspoon salt is the perfect amount for these cookies.
- 10 tablespoons unsalted butter (1 stick plus 2 tablespoons), softened – if you prefer to use salted butter, reduce the amount of added salt by half.
- 2/3 cup brown sugar, packed – I recommend light brown sugar.
- 1/3 cup granulated sugar
- 1 egg – use one large egg.
- 2 teaspoons vanilla extract – be sure to use a good quality vanilla extract; it really does make a difference.
- 12-ounce bag semi-sweet chocolate chips – when making chocolate chip cookies, the best chocolate to use is almost always semi-sweet. It has the perfect flavor that people typically expect in a chocolate chip cookie. Milk chocolate tends to be too sweet and burns more easily when the cookies are baking. Dark chocolate works well, but may be too strong for many people’s taste.
How to Make Bakery Style Giant Chocolate Chip Cookies
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In a large mixing bowl (or the bowl of a stand mixer–I use my KitchenAid mixer), cream the butter, brown sugar, and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 5 minutes).
Add the egg and vanilla and beat until combined.
Add the flour mixture and beat at medium speed just until combined. Stir in the chocolate chips.
Note: the dough will be very firm and a bit crumbly but should form a ball when pressed together.
Split the dough into six equal portions and shape each into a ball.
Tip: use a round ½ cup measuring cup to make it easier to shape each cookie dough ball.
Place the dough balls on a large cookie sheet lined with parchment paper. Cover the cookie sheet with plastic wrap and refrigerate for 2 hours.
Baking the Cookies
After the cookie dough balls have chilled and you’re ready to bake them, preheat the oven to 400F.
Remove the plastic wrap from the cookie sheet, then bake the cookies at 400F for 15-18 minutes until set and golden brown around the edges.
Allow the cookies to cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely. The cookies can be served warm or at room temperature.
The cookies will be thick and full of chocolate chips. We think the cookies are especially wonderful when warm and the chocolate is melted.
How to Give Cookies as a Gift
The cookies are a perfect gift! Here are some ideas:
- Package the cookies in clear plastic bags and tie them closed with ribbon.
- Fill a holiday cookie tin with the cookies and tie closed with ribbon.
- Add a small card or gift tag with a list of the ingredients for anyone with food allergies or sensitivities.
- Place a package of the cookies in a gift basket along with cute mugs and packets of hot cocoa mix.
How to Store Leftover Chocolate Chip Cookies
Keep the leftover cookies in a Ziploc bag or in an air-tight food storage container. They will stay fresh at room temperature for up to three days.
Bakery Style Giant Chocolate Chip Cookies
- Total Time: 2 hours, 30 minutes
- Yield: 6 large cookies 1x
Description
These Bakery Style Giant Chocolate Chip Cookies are a total show-stopper of a cookie. For sure, this will be the chocolate chip cookie recipe all your friends will be wanting you to share! Thick and soft inside with slightly crisp edges and filled with semi-sweet chocolate morsels, these cookies might even be better than bakery fresh because they’re coming right from your own kitchen.
Ingredients
- 2 1/3 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 10 tablespoons unsalted butter (1 stick plus 2 tablespoons), softened
- 2/3 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 12-ounce bag semi-sweet chocolate chips
Instructions
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a large mixing bowl (or the bowl of a stand mixer), cream the butter, brown sugar, and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 5 minutes). Add the egg and vanilla and beat until combined.
- Add the flour mixture and beat at medium speed just until combined. Stir in the chocolate chips. Note: the dough will be very firm and a bit crumbly but should form a ball when pressed together.
- Split the dough into six equal portions and shape each into a ball. Tip: use a round ½ cup measuring cup to make it easier to shape each cookie dough ball.
- Place the dough balls on a large cookie sheet lined with parchment paper. Cover the cookie sheet with plastic wrap and refrigerate for 2 hours.
- Preheat the oven to 400F.
- Remove the plastic wrap from the cookie sheet. Bake the cookies at 400F for 15-18 minutes until set and golden brown around the edges.
- Allow the cookies to cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely. The cookies can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
More Cookie Recipes to Try
After you’ve filled your cookie jar with Bakery Style Giant Chocolate Chip Cookies, here are more delicious cookie recipes you’ll love:
- Chocolate Fudge Drop Cookies
- Pumpkin Cookies with Cream Cheese Frosting
- Orange Zest Sprinkle Cookies
- Cream Cheese Sprinkle Cookies
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