Jumbo Bakery-Style Chocolate Chip Cookies
Experience the joy of warm, oversized cookies with soft middles and crispy edges, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour — spoon and level for accuracy; swap half for whole wheat for a healthy option.
- 1 teaspoon baking soda — ensures a gentle lift.
- 1/2 teaspoon fine sea salt — or kosher salt if you prefer a softer hit of salt.
Wet Ingredients
- 12 tablespoons unsalted butter, softened — for deeper flavor, brown the butter.
- 3/4 cup granulated sugar — for chew.
- 1 cup packed light brown sugar — gives that caramel note bakery cookies have.
- 2 large eggs, at room temperature — more structure and shine.
- 2 teaspoons pure vanilla extract — use good quality for the best aroma.
Mix-ins
- 2 cups chocolate chips or chopped bittersweet chocolate — mix milk and dark for complexity. Optional: 1 cup chopped pecans or walnuts — for crunch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter with the granulated and brown sugars until creamy and slightly aerated, about 2–3 minutes.
- Add eggs one at a time, beating well after each addition, then stir in the vanilla.
- Fold in the dry ingredients just until combined.
- Stir in the chocolate chips and optional nuts, distributing them evenly.
- Using an ice cream scoop, portion out 1/4 to 1/3 cup of dough per cookie onto the baking sheets.
Baking
- Chill scooped dough on the baking sheet for 30 minutes for bakery-style domes, or bake immediately.
- Bake for 12–15 minutes, until edges are golden but centers still look soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
For dairy-free, use plant-based butter and dairy-free chocolate chips. For a festive dish, fold in dried cherries and a pinch of cinnamon.