Go Back

Jumbo Bakery-Style Chocolate Chip Cookies

Indulge in oversized, comforting cookies with a crackly golden edge and a soft center filled with melted chocolate, perfect for sharing or enjoying solo.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups 2 1/2 cups all-purpose flour for structure; use 1:1 gluten-free flour if needed.
  • 1 teaspoon 1 teaspoon baking soda leavening for lift.
  • 1 teaspoon 1 teaspoon fine sea salt balances sweetness and enhances chocolate.
Wet Ingredients
  • 1 cup 1 cup unsalted butter, softened for rich flavor; browned butter is a lovely upgrade.
  • 3/4 cup 3/4 cup granulated sugar sweetness and crispness at the edges.
  • 3/4 cup 3/4 cup packed light brown sugar adds chew and caramel notes; dark brown for deeper molasses.
  • 2 large 2 large eggs, at room temperature binds and tenderizes.
  • 2 teaspoons 2 teaspoons pure vanilla extract flavor anchor; substitute vanilla bean paste for extra perfume.
Chocolate and Extras
  • 2 cups 2 cups semisweet chocolate chips or chunks mix chips and chunks for texture and dramatic melty pockets.
  • 1/2 cup 1/2 cup oats for a rustic touch (optional).
  • to taste flaky sea salt for sprinkling (optional)
  • to taste chopped toasted pecans or walnuts (optional) for crunch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, cream the softened butter with granulated and brown sugars until light and airy, about 3–4 minutes.
  4. Beat in the eggs one at a time, then stir in vanilla.
  5. Mix in the dry ingredients until just combined and fold in the chocolate chips and any nuts or oats.
  6. Using a 1/3-cup scoop or large spoon, portion dough onto the prepared sheets.
Baking
  1. Bake one sheet at a time for 12–15 minutes until edges are golden and centers are just set but still soft.
  2. Immediately sprinkle with flaky sea salt if using, then cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Chill the scooped dough for thicker, bakery-style domes and better texture contrast. Store cooled cookies in an airtight container at room temperature for up to 3 days.