why make this recipe
Jumbo Bakery-Style Chocolate Chip Cookies are a delicious treat that brings back warm memories of the bakery. They are big, soft, and packed with gooey chocolate! Everyone loves a good chocolate chip cookie, and this recipe takes it to the next level. These cookies are perfect for sharing with friends or enjoying on your own. With just the right amount of sweetness and a chewy texture, they’ll quickly become a favorite in your 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
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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 combined, about 1-2 minutes. Then add the vanilla and eggs, mixing until smooth. Gradually mix in the dry ingredients until a dough forms (it may seem crumbly at first, but keep mixing). Fold in the chocolate chips until they are evenly distributed.
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Chill: Scoop the dough into 10 balls, about 140 grams each. Press a few extra chocolate chips into any bare spots on the dough balls. Place the balls in 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.
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Bake the Cookies: Preheat your oven to 350℉. Line a few cookie sheets with parchment paper or silicone mats. Place 3-4 cookie balls on a sheet, leaving plenty of room for them to spread. Bake for 12-16 minutes. The cookies may appear a bit underdone in the center when you take them out, and they may be puffy on top. The edges should feel set when you gently tap them. They will finish baking and firm up as they cool afterward. Let the cookies cool on the baking sheet for about 5 minutes before enjoying!
how to serve Jumbo Bakery-Style Chocolate Chip Cookies
Serve these cookies warm, allowing everyone to enjoy that gooey chocolate goodness. Pair them with a glass of milk or a warm drink for an extra special treat. You can also add a sprinkle of flaky sea salt on top for a nice touch.
how to store Jumbo Bakery-Style Chocolate Chip Cookies
Store the cooled cookies in an airtight container at room temperature for 4-5 days. If you want to enjoy them warm again, just pop them in the microwave for a few seconds. They’ll regain that soft, gooey texture!
tips to make Jumbo Bakery-Style Chocolate Chip Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- Chilling the dough is key to achieving the perfect size and texture; don’t skip this step!
- Use a cookie scoop to ensure evenly sized cookies for baking.
- Experiment with different types of chocolate chips or add nuts for added flavor.
variation
Feel free to change up the chocolate chips! Instead of semi-sweet, you could use dark chocolate or even white chocolate. You can also add in some chopped nuts, like walnuts or pecans, for a crunchy texture.
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.
2. How do I freeze the cookie dough?
Scoop the dough balls and place them on a lined baking sheet. Freeze until solid, then transfer to an airtight container or zip-top bag. You can bake them straight from the freezer – just add a couple of extra minutes to the baking time.
3. Why are my cookies flat?
Flat cookies can be caused by too much butter or not enough flour. Make sure to measure your ingredients correctly and chill the dough before baking!
Jumbo Bakery-Style Chocolate Chip Cookies
- Total Time: 196 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Deliciously big, soft cookies packed with gooey chocolate, reminiscent of your favorite bakery treat.
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 (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
Instructions
- In a large mixing bowl, cream the softened butter with an electric mixer on high speed. Add the sugars and mix until well combined, about 1-2 minutes. Then add the vanilla and eggs, mixing until smooth. Gradually mix in the dry ingredients until a dough forms. Fold in the chocolate chips until evenly distributed.
- Scoop the dough into 10 balls, about 140 grams each. Press extra chocolate chips into any bare spots on the dough balls. Chill in the fridge for at least 3 hours or in the freezer for at least 1 hour.
- Preheat your oven to 350℉. Line cookie sheets with parchment paper. Place 3-4 cookie balls on a sheet, leaving space between them. Bake for 12-16 minutes. The cookies may appear underdone in the center but will firm up as they cool. Let cool on the baking sheet for about 5 minutes before serving.
Notes
Serve warm with milk or a warm drink. Add a sprinkle of flaky sea salt on top for extra flavor.
- Prep Time: 180 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 20g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
