Jumbo Bakery-Style Chocolate Chip Cookies Recipe

Jumbo Bakery Style Chocolate Chip Cookies

These cookies are sheer perfection while they are warm and gooey from the oven, with crisp edges and plenty of melty chocolate in every bite.

They are thick, they are chewy, and they are sized like the jumbo cookies sitting behind the glass at a bakery. One batch makes 10 big cookies, and each one weighs about 140 grams, which is almost 5 ounces of dough per cookie.

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I finish mine with a pinch of flaky sea salt and eat them while the chocolate is still soft. If you have ever wanted that bakery counter texture in your own kitchen, this is the recipe to start with.

Why you’ll love these Bakery Style Chocolate Chip Cookies:

There is a lot to love here, and it starts with the size.

• They are genuinely jumbo. Each cookie weighs about 140 grams, almost 5 ounces, so one cookie really does feel like a bakery treat instead of a snack.
• Chocolate in every single bite. The dough uses both regular semisweet chocolate chips and mini semisweet chocolate chips. The minis slip into all the small gaps, so the chocolate is spread evenly through the cookie instead of landing in a few lucky spots.
• Soft and chewy with crisp edges. That contrast is the whole point. The center stays soft baked while the rim sets up crisp and golden.
• Simple, everyday ingredients. Regular all purpose flour does the job beautifully. There is no cake flour, no bread flour, and no specialty shopping list.
• Ten cookies from one batch. A small batch of very big cookies, which is perfect for a weekend treat, a bake sale, or sharing with neighbors.

Prep takes about 25 minutes and the cookies bake in 12 to 16 minutes, with chilling time on top of that. Here is how it all comes together.

Ingredient Overview:

Every ingredient here is a pantry staple, but a couple of them matter more than you might expect.

Salted butter. Salted butter gives the best flavor, and unsalted butter works just fine if that is what you keep on hand. Either way, let it soften at room temperature first. Cold butter will not cream properly with the sugars, so do not skip this step.

Chocolate chips, two sizes. The mix of regular and mini semisweet chocolate chips is what makes these cookies taste so loaded. The regular chips give you big melty pockets, and the minis fill in the rest.

Real vanilla extract. Use the real thing if you can. In a simple cookie like this one, the vanilla actually shows up in the flavor.

Here is the full list:

That flaky sea salt is optional, but it is the easiest upgrade in the whole recipe. A light sprinkle on warm cookies makes the chocolate taste even richer.

Ingredient Substitutions and Variations:

Once you have the base recipe down, there is plenty of room to play. The dough is forgiving, and every variation below still gives you that big, chewy cookie.

Dairy free version. Swap in dairy free butter and dairy free chocolate chips. Everything else stays exactly the same.

Chocolate swaps. Semisweet, dark, or milk chocolate chips all work, and chopped chocolate chunks are excellent too. A mix of two or three kinds is my favorite way to build layers of chocolate flavor.

Mix ins. Chopped nuts fold in beautifully alongside the chocolate.

Smaller cookies. Portion the dough into 50 gram balls instead. That yields about 28 cookies, and they bake in 8 to 9 minutes. Any size between 50 grams and 140 grams works as long as you watch the doneness cues.

Flour matters. Spoon and level the flour, or weigh out 390 grams. Scooping straight from the bag packs in too much flour and gives you a dry, crumbly dough.

Make ahead. The dough can be made ahead and kept in the refrigerator for 1 to 3 days, or frozen for about 2 months. Frozen dough balls go into the oven straight from the freezer, no thawing needed, and the same oven temperature and bake time apply.

Here is how to make them, step by step.

1. Make the cookie dough. In a large mixing bowl, cream the softened butter with an electric mixer on high speed. Add the brown sugar and granulated sugar and mix until well creamed together with the butter, about 1 to 2 minutes. Add the vanilla and the eggs and mix until combined and smooth. Add the dry ingredients and mix until a dough forms. It may look a bit crumbly at first, so keep mixing until it comes together. Add the chocolate chips and mix until they are distributed through the dough.
2. Chill the dough. Scoop the dough into 10 balls, about 140 grams each. Press a few extra chocolate chips into any bare spots on 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.
3. Bake the cookies. Preheat your oven to 350 degrees Fahrenheit. Line a few cookie sheets with parchment paper or silicone baking mats. Place 3 to 4 cookies on a sheet, leaving plenty of room since they are large. Bake for 12 to 16 minutes. The centers 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.
4. Serve and store. Sprinkle with flaky sea salt if you like, and enjoy them while they are warm and gooey. Store cooled cookies in an airtight container at room temperature for 4 to 5 days. Warm them back up for a few seconds in the microwave to get that warm gooey texture back.

You can stir the chocolate chips in with the electric mixer on low speed, or switch to a rubber spatula if you prefer to keep the chips whole.

Expert Baking Tips:

These tips are what turn a good cookie into a bakery looking one.

Round the hot cookies. Cookies rarely bake into perfect circles. The moment you pull the pan from the oven, take a round cutter that is larger than the cookie and swirl the cookie inside it. That neatens the edges without cutting them off. Then press a few extra chocolate chips on top while the surface is still soft.

Chill the dough, every time. Skipping the chill is the number one reason jumbo cookies spread into flat puddles. The butter needs time to firm up so the cookies hold their height in the oven.

Do not over bake. Pull the cookies when the centers still look like they need 1 to 2 more minutes and the edges look just set. That is the sweet spot. Bake past it and the cookies turn hard and dry by the next day.

Give them space. Only 3 to 4 cookies per sheet. These are big cookies and they need room to spread without touching their neighbors.

Underdone looking centers are not a mistake here. They are the signal that your cookies will cool into soft, chewy centers.

Serving + Storing this Recipe:

These cookies are at their absolute best warm from the oven, when the chocolate is still melted and the edges have just set. Sprinkle on flaky sea salt right after baking, and let them rest on the baking sheet for about 5 minutes before you dig in.

For leftovers, cool the cookies completely on a wire rack, then store them in an airtight container at room temperature. They keep well for 4 to 5 days. A few seconds in the microwave brings back that warm, gooey texture.

They are wonderful with a cold glass of milk, packed into a lunchbox, or set out on a plate when friends stop by. One cookie is a real treat at 655 calories, with 78 grams of carbohydrates, 7 grams of protein, and 35 grams of fat per cookie, so plan your day accordingly.

Special Tools:

You do not need much equipment, but a few tools make jumbo cookies easier and more consistent.

• A large cookie scoop. The kind sold as an ice cream scoop is perfect for portioning these big dough balls evenly.
• Baking sheets. Use your favorite rimmed sheets. You will want a few of them, since only 3 to 4 cookies fit on each one.
• Parchment paper or a silicone baking mat. A washable silicone mat cuts down on waste and keeps the bottoms from browning too fast.
• A hand mixer or stand mixer. Helpful for creaming the butter and sugars until they are light and well combined.
• A kitchen scale. The easiest way to get 140 gram dough balls and a precise 390 grams of flour.
• A round cutter. Larger than the baked cookie, for swirling the hot cookies into neat circles.
• An airtight container. For keeping leftovers fresh for days.

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Jumbo Bakery-Style Chocolate Chip Cookies

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Jumbo Bakery Style Chocolate Chip Cookies These cookies are sheer perfection while they are warm and gooey from the oven, with crisp edges and plenty of melty chocolate in every bite. They are thick, they are chewy, and they are sized like the jumbo cookies sitting behind the glass at a bakery.

• Total Time: 0 min
• Yield: 10 cookies 1x

Ingredients

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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 (mini)
flaky sea salt, for topping

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Instructions

1-In a large mixing bowl, cream the: 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.
2-Scoop the dough into 10 balls, about: 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 into an airtight container and chill in the fridge at least 3 hours or up to 48 hours, or in the freezer at least 1 hour.
3-Preheat your oven to 350℉: 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’ll set up to the perfect soft-baked texture as they cool. Let cookies cool on the baking sheet for about 5 minutes, then dig in!
4-Sprinkle with flaky sea salt, if desired,: Sprinkle with flaky sea salt, if desired, and enjoy while they’re warm and gooey. Store cooled cookies in an airtight container at room temp for 4-5 days. Warm them back up for a few seconds in the microwave to get that warm gooey texture back!

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• Prep Time: 25 min
• Cook Time: 12 min
• Method: bake

Nutrition

• Calories: 655kcal
• Sugar: 46g
• Sodium: 337mg
• Fat: 35g
• Saturated Fat: 21g
• Carbohydrates: 78g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 88mg