Ultra big & thick Bakery Style Chocolate Chip Cookies are golden brown around the edges with ooey-gooey centers.  Follow my tips for making these cookies extra big and thick!  Homemade is always better!! 

I think it’s safe to say that Chocolate Chip Cookies are the most popular cookies in the universe!  With that being said, there are SO many ways to make chocolate chip cookies…thin & chewy, thin & crispy, thick and cakey, thick and chewy, nuts or no nuts.  I decided to take a poll among my friends and most of them, hands down, said big, thick and chewy…just like the ones you get at the bakery!  So, I decided this recipe was way past due!

In this recipe, I decided that everything should be big!  Go big or go home!!  I started with the chocolate.  Instead of using regular chocolate chips, I used large chocolate chunks.  I also used cold butter cut into chunks.  That’s right, no room temperature butter in this recipe.

Remember we’re talking about big bakery-style cookies here, so I used a large 1/2 cup cookie scoop for the cookie dough.  If you don’t have a 1/2 cup cookie or ice cream scoop, you can use a 1/2 cup measuring cup for measuring the dough, then roll the dough into balls with your hands.  The important thing here is that each dough ball is the same size.  If you don’t have a 1/2 cup measuring cup, you can also weigh the dough on a kitchen scale to ensure the dough balls are the same size.

TIPS FOR MAKING PERFECT BAKERY STYLE CHOCOLATE CHIP COOKIES

  • COLD BUTTER – Use cold butter for this recipe.  Cut the butter into chunks, but keep it cold.  Room temperature, warm, or melted butter will cause your cookies to spread more, resulting in thin cookies.
  • CHILL DOUGH – The colder the dough, the better.  Chill your dough overnight, or at least 4 to 5 hours.  You can also pop it in the freezer while you preheat your oven, to make it even colder.  The very cold dough, along with the cold chunks of butter, will help the dough to spread slowly as it bakes, thus resulting in thick cookies.
  • USE THE RIGHT FLOUR – Use the type of flour listed in this recipe.  For soft cookies, I like to use part cake flour and part all-purpose flour.  Cake flour is a much finer flour than all-purpose and lends a softer texture to cookies and makes them more fluffy.  Remove the cookies from the oven when the edges are golden brown but the centers still look a tiny bit wet and doughy.  The cookies will continue to bake on the hot cookie sheet for about 1 minute.  Allow the cookies to stay on the hot cookie sheets for 1 minute before transferring them to a cooling rack.
  • CHEWY COOKIES – Brown sugar lends chewiness to cookies.  I used both brown and granulated sugars in this recipe for the texture I wanted.  If you want a cookie that is like the bakery-style cookies, follow the amounts of white and brown sugars listed on this recipe.  If you want a totally chewy chocolate chip cookie, that’s a different recipe.  You would use more brown sugar and less granulated.  Brown sugar contains molasses and lends a chewy texture to cookies.
  • DON’T OVERBAKE – Don’t overbake your cookies.  The cookies should be golden brown around the edges, but the centers should still look slightly underbaked or wet when you remove them from the oven.  The cookies will continue to bake on the hot cookie sheet for the next minute until you transfer them to a cooling rack.

CAN I FREEZE THIS COOKIE DOUGH?

Absolutely!  This cookie dough freezes beautifully.  Here’s how to freeze it…

  1. Form the dough into dough balls and place at least an inch apart on a cookie sheet.
  2. Freeze the dough balls for at least 1 hour, until they are very firm and won’t stick together.
  3. Place the dough balls in a freezer bag and freeze.

HOW TO BAKE FROZEN COOKIE DOUGH BALLS…

What I love about keeping a freezer bag full of frozen cookie dough balls in my freezer is that I can take 1 or 2 out of the freezer and pop them in the oven when I’m craving a sugar fix, or if I have unexpected company, I can take the whole bag out and pop them in the oven.

Here’s how to bake frozen cookie dough balls…

  1. Preheat oven 25 degrees lower than what the recipe states.
  2. Bake the frozen dough balls for an additional 2-3 minutes more than unfrozen balls.

or,

  1. Thaw the cookie dough balls until they are totally thawed but very cold.
  2. Preheat oven according to recipe and bake as directed on recipe.

MORE CHOCOLATE CHIP COOKIE RECIPES…

Thick & Chewy Chocolate Chip Cookies

Thin & Chewy Chocolate Chip Cookies

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bakery Style Chocolate Chip Cookies

  • Author: Cindy Gibbs
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 2 hours 33 minutes
  • Yield: 11 cookies 1x
  • Category: cookies
  • Method: bake
  • Cuisine: American

Description

Ultra big & thick Bakery Style Chocolate Chip Cookies are golden brown around the edges with ooey-gooey centers.  Follow my tips for making these cookies extra big and thick!  Homemade is always better!! 


Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup cake flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 sticks cold unsalted butter, cut into small cubes
  • 1 cup granulated sugar
  • 2/3 cup light brown sugar, lightly packed
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 package (10 ounces) dark chocolate chunks, divided*

Instructions

  1. In a medium bowl, whisk together the all-purpose flour, cake flour, salt, baking soda, and baking powder and set aside.
  2. Add the butter and sugars to the bowl of a stand mixer, or use a hand mixer.  Mix on medium speed for about 1 minute.  Add the vanilla and mix to incorporate.  Add the eggs, one at a time, mixing well after each addition.  Add the dry ingredients one cup at a time, mixing each time until the dry ingredients are almost incorporated.  Set 1/4 cup of the chocolate chunks aside and add the rest to the cookie dough.  Mix just until the chocolate chunks are mixed in.  Don’t overmix the cookie dough.
  3. Line 2 baking sheets with parchment paper.  Using a large 1/2 cup ice cream/cookie scoop, scoop the dough onto the 2 cookie sheets, leaving plenty of room between the dough balls.  If you don’t have a quick-release cookie scoop you can spray the scoop lightly with cooking spray.  Press the reserved chocolate chunks lightly onto the tops of the dough balls.  Place the cookie sheets in a refrigerator for 4 to 5 hours or overnight, or you can place them in a freezer for 2 hours.
  4. Preheat oven to 375 degrees.
  5. Remove one cookie sheet from the refrigerator.  Make sure there are only 4 to 5 cookies on 1 cookie sheet, allowing plenty of space between them, and bake one sheet at a time,   Bake until the cookies are golden brown around the edges and on top, 15 to 18 minutes.  The centers should still be slightly doughy.  Remove the cookies from the oven and allow them to cool on the cookie sheet for 1 minute and transfer to a wire rack to completely cool.
  6. Store cooled cookies in an airtight container.

Notes

*I used simply organic 72% cacao dark chocolate chunks.

Keywords: bakery style chocolate chip cookies, chocolate chip cookies,