If you have ever dreamed of biting into perfectly soft, thick, and melty chocolate chip cookies just like the ones from your favorite bakery, then this Jumbo Bakery-Style Chocolate Chip Cookies Recipe is going to feel like a warm hug from your oven. These cookies are larger than life, boasting a tender center with crispy edges and a mouthwatering balance of brown and granulated sugars that create depth and chewiness. From the first crackly bite topped with a hint of flaky sea salt to the generous pockets of gooey semi-sweet chocolate chips, this recipe invites you to indulge in homemade cookie magic that’s just begging to be shared with friends and family.
Ingredients You’ll Need
Keep it simple and delicious! Each ingredient plays a starring role in building the classic flavor and irresistible texture of these jumbo cookies that will have you coming back for more.
- Salted butter (1 cup, softened): Provides rich fat content and flavor, helping achieve that tender crumb and lovely golden edges.
- Brown sugar (3/4 cup, packed): Adds moisture and chewiness with a subtle caramel note that deepens the cookie’s taste.
- Granulated sugar (3/4 cup): Contributes to the crispness and sweetness, balancing the brown sugar perfectly.
- Vanilla extract (1 1/2 tsp): Brings warmth and aroma that enhances the chocolate and butter flavors.
- Large eggs (2): Bind the ingredients and create structure while adding moisture.
- All-purpose flour (3 cups): The backbone of the cookie dough, providing body and chew.
- Baking soda (1 tsp): Helps the cookies spread and rise with a light texture.
- Baking powder (1 tsp): Adds a little extra lift to keep cookies fluffy yet sturdy.
- Salt (1/4 tsp): Balances sweetness and enhances all the other flavors.
- Semi-sweet chocolate chips (2 1/4 cups): The star ingredient—melts perfectly into gooey pockets of chocolate throughout each cookie.
- Flaky sea salt (for garnish): Adds a delightful contrast that makes every bite pop with flavor.
How to Make Jumbo Bakery-Style Chocolate Chip Cookies Recipe
Step 1: Preheat and Prepare
Set your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats. Starting with a properly heated oven ensures your cookies bake evenly, developing those perfectly crisp edges without drying out the centers.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened salted butter until light and fluffy. Then add both the brown and granulated sugar, mixing well until the mixture is creamy. This step is crucial because creaming introduces air into the dough, helping the cookies rise beautifully.
Step 3: Add Vanilla and Eggs
Blend in the vanilla extract and eggs until the dough is smooth and shiny. The eggs add richness and moisture, while vanilla elevates the flavor, making the cookie taste like it belongs in a bakery window.
Step 4: Combine Dry Ingredients and Mix Dough
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, stirring just until combined to avoid overworking the dough. Then fold in those generous semi-sweet chocolate chips, making sure every bite will deliver chocolate goodness.
Step 5: Chill the Dough
Pop your dough into the refrigerator for at least 3 hours. This chilling step is a game-changer— it firms up the dough, preventing excessive spreading during baking and intensifying the flavors so your cookies develop that much-loved bakery taste.
Step 6: Scoop and Arrange
Using an ice cream scoop or large spoon, form balls of dough around 140 grams each and space them on your lined baking sheets. This ensures they bake into beautifully jumbo cookies with plenty of room to spread without merging together.
Step 7: Bake to Perfection
Bake for 12 to 16 minutes until the edges are a lovely crisp golden brown but the centers still look soft and slightly underbaked. This slight underbaking keeps the cookies chewy and irresistibly soft inside.
Step 8: Cool and Salt
Let the cookies cool on the baking sheets for about five minutes to set their shape. While still warm, sprinkle with flaky sea salt to bring out the chocolate’s richness and add a wonderful salty-sweet contrast.
How to Serve Jumbo Bakery-Style Chocolate Chip Cookies Recipe
Garnishes
Enhance these cookies by serving with a light dusting of powdered sugar or a drizzle of melted chocolate. A sprinkle of extra flaky sea salt on top right after baking adds a salon-worthy finish that heightens every bite.
Side Dishes
Pair these jumbo cookies with a tall glass of cold milk, a scoop of vanilla bean ice cream, or even a cup of rich coffee or hot chocolate for ultimate indulgence. The creamy drinks balance the cookie’s sweetness perfectly.
Creative Ways to Present
For a fun twist, serve your jumbo cookies stacked and tied with rustic twine as gifts, or arrange them on a platter surrounded by fresh berries and whipped cream for dessert parties. You can even sandwich two cookies with a layer of frosting or ice cream for a heavenly cookie sandwich.
Make Ahead and Storage
Storing Leftovers
Store cooled cookies in an airtight container at room temperature for up to 4 days. Adding a slice of bread to the container helps maintain their softness by retaining moisture in the container.
Freezing
You can freeze unbaked dough balls or fully baked cookies. For dough, freeze on a tray until firm and then transfer to a freezer-safe bag for up to three months. For baked cookies, layer them with parchment paper and freeze in an airtight container.
Reheating
Warm cookies for 10–15 seconds in the microwave or for a few minutes in a 300°F oven to restore that freshly baked softness and melty chocolate feeling, just like they came out of the oven moments ago.
FAQs
Can I use unsalted butter instead of salted butter?
Absolutely! If using unsalted butter, just add an extra 1/4 teaspoon of salt to the dry ingredients to keep the flavor balanced.
Why do you chill the dough before baking?
Chilling solidifies the fats, reducing spread and allowing flavors to meld for a more intense, bakery-quality taste and perfectly thick texture.
Can I substitute the chocolate chips with chunks or another type of chocolate?
Yes! Chocolate chunks work wonderfully, giving larger pockets of gooey chocolate. You can also mix semi-sweet with milk or dark chocolate to customize the flavor.
How do I know when the cookies are done baking?
Look for golden-brown edges with centers that still look a bit soft and slightly underbaked. They will firm up as they cool but stay deliciously chewy.
Can I make smaller cookies with this recipe?
Definitely! Just adjust the baking time to about 9–12 minutes and expect more cookies per batch. Smaller cookies will be crispier overall but still delightfully soft inside.
Final Thoughts
There is something truly special about baking your own jumbo-sized cookies that bring the bakery right into your kitchen. This Jumbo Bakery-Style Chocolate Chip Cookies Recipe isn’t just a treat; it’s a warm invitation to create memories, indulge your sweet tooth, and share a little joy with every bite. I encourage you to give this recipe a try, and soon it will become that beloved classic you reach for again and again when you want nothing but the best homemade cookie experience.
Print
Jumbo Bakery-Style Chocolate Chip Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 40 minutes
- Yield: About 10 jumbo cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these jumbo bakery-style chocolate chip cookies featuring a perfect balance of crisp edges and soft, gooey centers. Made with a rich blend of butter, brown and granulated sugars, and loaded with semi-sweet chocolate chips, these cookies are chilled for enhanced flavor and texture, then baked to perfection and finished with a touch of flaky sea salt for a gourmet twist.
Ingredients
Cookie Dough
- 1 cup salted butter (softened)
- 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
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 2 and 1/4 cups semi-sweet chocolate chips
For Garnish
- Flaky sea salt (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking your cookies evenly.
- Cream Butter and Sugars: In a large bowl, cream the softened butter until fluffy. Gradually add the brown sugar and granulated sugar, mixing well to create a smooth, creamy base.
- Add Vanilla and Eggs: Mix in the vanilla extract followed by the eggs, beating the mixture until it is smooth and homogeneous.
- Combine Dry Ingredients: Slowly incorporate the all-purpose flour, baking soda, baking powder, and salt into the wet mixture until a dough forms. Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough.
- Chill Dough: Refrigerate the dough for at least 3 hours. This step is crucial to develop flavors and improve the texture of the cookies.
- Shape Cookies: Using a scoop or your hands, portion the dough into balls weighing about 140 grams each. Place them on lined cookie sheets, leaving enough space for spreading.
- Bake Cookies: Bake the cookies for 12 to 16 minutes, or until the edges are crisp and golden while the centers remain slightly soft and underbaked for a chewy texture.
- Cool and Garnish: Allow the cookies to cool on the baking sheets for five minutes. While still warm, sprinkle with flaky sea salt before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is essential for proper texture and flavor development.
- Use a kitchen scale to measure dough balls for consistent cookie size and baking results.
- If you prefer a sweeter finish, you can omit the flaky sea salt garnish.
- Store cookies in an airtight container at room temperature for up to 5 days.
