Giant Bakery Style Chocolate Chip Cookies
This recipe reveals the technique behind giant bakery style chocolate chip cookies. cold butter, a unique mixing method, and a freezer step that keeps every cookie thick, chewy, and perfectly gooey in the center. Finished with flaky sea salt and baked until the edges are crispy and the middle is molten, these cookies deliver every single time. Make them once and no other chocolate chip cookie recipe will measure up.
Servings 10 cookies
Equipment
- Stand mixer with paddle attachment
- Large rimmed baking sheet
- Parchment paper or non-stick spray
- Measuring cups and measuring spoon
- Small mixing bowl
- Plate or sheet pan that fits in your freezer
Ingredients
- 2 sticks Cold unsalted butter (1 Cup)- cut into ½-inch cubes
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 3 cups all-purpose flour
- 2.5 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1.5 cups semi-sweet chocolate chips
- 2 eggs
- 1.5 tsp vanilla extract
- 1 pinch flaky sea salt for topping
Instructions
- Add the cold, cubed butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until the butter just begins to break down and lose its shape, about 30 to 45 seconds. Do not cream the butter. you want it slightly softened but still rough and chunky. Scrape down the sides of the bowl.
- Add the brown sugar and granulated sugar to the bowl. Mix on low speed until just combined. Scrape down the sides of the bowl again.
- Add the flour, baking powder, baking soda, and salt all at once. Mix on low until fully incorporated. The mixture will look dry and crumbly, similar to a streusel or sandy texture. This is normal and correct.
- Add the chocolate chips and mix briefly on low until evenly distributed throughout the dough crumble.
- In a separate small bowl, whisk together the eggs and vanilla extract until combined. With the mixer running on low, slowly pour the egg and vanilla mixture into the dough. Mix until the dough fully comes together and looks like traditional cookie dough, about 1 minute.
- Using a half-cup measuring cup or large cookie scoop, portion the dough into balls. Place the dough balls on a plate or sheet pan and transfer to the freezer. Freeze until completely solid, at least 2 hours or overnight.
- When ready to bake, preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper or lightly coat with non-stick spray.
- Arrange the frozen dough balls on the prepared baking sheet, spacing them about 2 inches apart. Sprinkle the top of each dough ball with a generous pinch of flaky sea salt.
- Bake for 20 minutes, then rotate the pan 180 degrees and bake for an additional 10 minutes, for a total of 30 minutes. The edges should be golden and set while the centers still look slightly underdone. This is correct.
- Remove from the oven and let the cookies cool on the pan for 10 to 15 minutes before eating. The centers will continue to set as they cool.
Notes
- Frozen dough balls can be stored in a zip-lock freezer bag for up to 1 month. Bake directly from frozen, no need to thaw.
- For best results, do not skip the freezing step. It is what keeps these cookies thick, tall, and gooey in the center.
- Leftover baked cookies can be stored in an airtight container at room temperature for up to 4 days. Microwave for 15 to 20 seconds to refresh.
