Jumbo Bakery-Style Chocolate Chip Cookies

Jumbo Bakery Style Chocolate Chip Cookies

These are the cookies you see stacked behind bakery glass: thick, chewy, and packed with chocolate in every bite. Each one is jumbo, weighing in at about 140 grams of dough, which is almost 5 ounces per cookie, so a single cookie feels like a real treat.

I use both regular semi sweet chocolate chips and mini chocolate chips so the chocolate shows up everywhere instead of pooling in one spot. A little flaky sea salt on top is optional, and it makes the sweet and salty contrast sing.

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The best part is how simple they are to make at home with everyday ingredients, and how incredible they taste warm from the oven.

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

Here is why this recipe earned a permanent spot in my rotation, and why I think it will earn one in yours too.

• They are truly jumbo. You scoop 10 big dough balls at about 140 grams each, almost 5 ounces, so every cookie feels like a bakery splurge.
• Double the chocolate. The dough calls for 1 and 1/2 cups of semi sweet chocolate chips plus 3/4 cup of mini semi sweet chocolate chips, which is a lot of chocolate in every bite.
• Soft and chewy with crisp edges. They bake up thick and gooey in the center while the edges stay crisp and golden.
• Only all purpose flour. No cake flour, no bread flour, no special shopping trip. Just the 3 cups of all purpose flour you probably already have in the pantry.
• Made for sharing. One batch makes 10 giant cookies, which is perfect for a crowd, a bake sale, or a slow weekend afternoon.

I have made these for birthdays, for neighbors, and for no reason at all on a Tuesday, and they disappear every time. If you love a cookie with a soft center and a little crisp at the edge, this is the one to bookmark.

Ingredient Overview:

A few ingredient details make a real difference in the finished cookie. Here is everything you need.

• 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 and leveled, or 390 grams by weight
• 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 chips work beautifully here
• Flaky sea salt, optional, for topping

Butter: Let it soften at room temperature so it creams easily with the sugars. Salted butter is my preference for flavor, and unsalted butter works just as well.

Vanilla: Use real vanilla extract, not imitation, because you can taste the difference in a cookie this simple. Chocolate: The mix of mini chips and regular chips is what puts chocolate in every single bite.

Ingredient Substitutions and Variations:

Dairy free version. Swap the butter for a dairy free butter and use dairy free chocolate chips. Everything else stays exactly the same, including the chilling step.

Chocolate swaps. Semi sweet is the classic choice, but dark chocolate chips or milk chocolate chips both work well. Chopped chocolate chunks are another lovely option because they melt into little pools inside the cookie.

Stir ins. Chopped nuts such as pecans or walnuts fold in beautifully with the chips. You can also add other stir ins you love. Just keep the total amount of add ins close to the amount of chocolate in the recipe so the dough still holds together.

Smaller cookies. Not everyone wants a 140 gram cookie. Portion the dough into 50 gram balls instead and bake for 8 to 9 minutes. That gives you about 28 cookies from the same batch.

Any size between 50 grams and 140 grams works too, you just need to watch the cookies and pull them when the edges are set and the centers still look slightly underdone.

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 sugars 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 evenly 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. In a hurry, the freezer works too, with a minimum of 1 hour. The recipe’s timing notes list about 2 hours of chilling, so if you are short on time, plan on 2 to 3 hours, knowing the recipe card prefers 3.
3. Bake. Preheat the oven to 350°F. Line a few cookie sheets with parchment paper or silicone baking mats. Place only 3 to 4 cookies on a sheet and leave plenty of room, since these cookies are large. Bake for 12 to 16 minutes. The centers may look a little underdone and puffy when you take them out, and the edges will feel set when you gently tap them. They 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. A few seconds in the microwave brings back that warm, gooey texture.

Make ahead and freeze. The dough can be chilled in the fridge for up to 48 hours, and the dough balls freeze beautifully for about 2 months. Frozen dough balls bake straight from the freezer at the same temperature and time, so you can have fresh cookies whenever the craving hits.

This dough is also a great base. Once you are comfortable with it, swapping the chocolate or the stir ins is an easy way to build your own cookie variations.

Expert Baking Tips:

Make them perfectly round. The moment the cookies come out of the oven, place a round cutter that is larger than the cookie over each one and swirl it gently in a small circle.

This nudges the warm edges into a neat circle without trimming or cutting anything off. Then press a few extra chocolate chips on top for that bakery look.

Do not skip the chill. Chilling is a required step, not an optional one. Warm dough spreads into flat puddles in the oven, while cold dough holds its height and gives you thick, chewy cookies with crisp edges.

Pull them early. This is the tip that matters most. When the cookies are done, the centers should look like they need another 1 to 2 minutes and the edges should be just set. That is exactly right. They finish setting on the hot baking sheet. Bake them longer and the cookies turn hard and dry by the next day.

When in doubt, take the cookies out earlier than feels comfortable. Slightly underdone centers are what make these cookies chewy instead of crunchy.

Weigh your flour when you can. Spooning and leveling the flour works perfectly well, and 390 grams by weight is even more reliable for a thick cookie that does not spread too far.

Give them space. Only 3 to 4 cookies belong on a sheet at a time. Crowding the pan traps steam and the cookies spread into each other instead of baking up tall.

Serving + Storing this Recipe:

These cookies are at their very best warm from the oven, when the chocolate is still soft and gooey. Cool any leftovers completely on a wire rack, then store them in an airtight container at room temperature for 4 to 5 days.

A few seconds in the microwave brings that fresh baked texture right back. For reference, the source nutrition lists about 655 calories per cookie.

Special Tools:

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

• A large cookie scoop. A big ice cream style scoop is the easiest way to portion 140 gram dough balls evenly, and it works for the 50 gram version too.
• Baking sheets. Use your favorite rimmed sheets, and remember that only 3 to 4 cookies fit on each one.
• A silicone baking mat. A reusable mat or parchment paper keeps the cookies from sticking and cuts down on waste.
• A round cutter. A cutter larger than the cookie is what helps you swirl each one into a perfect circle right out of the oven.

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Jumbo Bakery-Style Chocolate Chip Cookies

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Jumbo Bakery Style Chocolate Chip Cookies These are the cookies you see stacked behind bakery glass: thick, chewy, and packed with chocolate in every bite. Each one is jumbo, weighing in at about 140 grams of dough, which is almost 5 ounces per cookie, so a single cookie feels like a real treat.

• 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
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 but 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