Bakery Style Chocolate Chip Cookies
These jumbo chocolate chip cookies might just be the perfect cookie! Soft, buttery and filled with gooey melted chocolate, every bite is pure decadence!
Jumbo Chocolate Chip Cookies
There are a lot of recipes that claim to be the best chocolate chip cookie recipe, but these giant chocolate chip cookies really do earn that title! These are BIG bakery style cookies that are soft, chewy, and loaded with chocolate!
Golden brown on the outside, warm and gooey on the inside, these giant cookies remind me of the delicious cookies they used to sell at Wendy’s restaurants. That was my favorite treat to get as a kid when my parents took me to Wendys and this is on of my new favorite cookie recipes!
Everyone needs a go-to chocolate chip cookie recipe, am I right?!
And with a slightly crisp coating, soft center, and tons of chocolate, this is one that definitely should be on your list!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 1 teaspoon cream of tartar
- 1 cup cold butter, cubed
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
Yield: This recipe makes 10 BIG chocolate chip cookies. You may end up with slightly more or less depending on your exact portions.
Helpful Kitchen Tools
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- Stand mixerย or electric mixer with Large Mixing Bowl
- Large Bowl or Medium Bowl
- Large Baking Sheet
- Non-Stick Cooking Spray
- Wire Cooling Rack
- Silicone Baking Mat or parchment paper
Instructions
- In the bowl of a stand mixer, using the paddle attachment, cream together the butter and sugar for about 2 minutes.ย Add in the eggs and vanilla extract, mixing until incorporated.
- In a separate large bowl, whisk together flours, baking soda, salt, cornstarch, and cream of tartar. Pour half of the dry ingredients into your bowl of wet ingredients, mix well, the add the remaining flour mixture. Mix until you have a well incorporated cookie dough.
- Fold or stir in the chocolate chips, then divide the cookie dough into 10 equal portions that are about 1/2 cup each. Place on the cookie sheet and press down to form flat discs that are about 1/2″ thick. Chill dough in the fridge for 30 minutes.
- Preheat oven to 400ยฐF about 10 minutes before you’re ready to bake cookies. Divide the chilled dough discs between two lined baking sheets and bake cookies for 14-16 minutes, until the edges just start to turn golden brown.
Prep Tips
- Love chocolate? You can use chocolate chunks instead of chocolate chips. You can also use your favorite kind of chocolate, from milk chocolate to dark chocolate.
- Don’t skimp on the chocolate chips! You want lots of ooey-gooey chocolate in every bite…chocolate chips are essential for this recipe (or any good chocolate chip cookie recipe for that matter!)
Frequently Asked Questions
What Does Cake Flour Do In Cookies?
You may notice in this recipe that it calls for both all-purpose flour and cake flour. Cake flour is often used in baking to create light and fluffy cakes and other baked goods. When you combine flours, you end up with a cookie that is both fluffy and dense at the same time. It’s the secret to making bakery style chocolate chip cookies!
However, if you only have all purpose flour on hand, you can use this in place of the cake flour. The texture may be slightly different, but the cookies will still taste delicious!
Why Do You Use Cold Butter In Cookies?
When it is cold, butter is able to hold onto air longer, resulting in cookies that are lighter and fluffier. Using melted butter can result in cookies that areย too dense, as the butter can’t keep air in it when you’re mixing. If you don’t have chilled butter, room temperature is the next best thing.
Why Do You Chill Cookie Dough Before Baking?
Chilling cookie dough makes the fats in the cookies solidify, meaning that they will hold their shape and not spread out too much during baking. It’s not necessary for every cookie recipe, but in this particular recipe it allows us to control the size of our cookies. That way they are big enough to pick up and hold, without being so big that they break or are hard to handle.
More Chocolate Chip Cookie Recipes To Try
- Almond Butter Chocolate Chip Cookies (Gluten Free and Flourless)
- Raspberry Chocolate Chip Cookies
- Keto Chocolate Chip Cookies
- Gluten Free Potato Chip Chocolate Chip Cookies
- Cornflake Chocolate Chip Marshmallow Cookies
Jumbo Chocolate Chip Cookie Recipe (Printable Recipe Card)
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Jumbo Chocolate Chip Cookies
Equipment
- Stand mixer or electric mixer with large bowl
- Medium mixing bowl
- 2 Large Baking Sheets
- 2 Silicone Baking Mats
- Wire cooling rack
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 1 teaspoon cream of tartar
- 1 cup cold butter cubed
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- In the bowl of a stand mixer, using the paddle attachment, cream together the butter and sugar for about 2 minutes.ย Add in the eggs and vanilla extract, mixing until incorporated.
- In a separate mixing bowl, whisk together flours, baking soda, salt, cornstarch, and cream of tartar. Pour half of the dry ingredients into your bowl of wet ingredients, mix well, the add the remaining flour mixture. Mix until you have a well incorporated cookie dough.
- Fold in the chocolate chips, then divide the cookie dough into 10 equal portions that are about 1/2 cup each. Place on the cookie sheet and press down to form flat discs that are about 1/2" thick. Chill dough in the fridge for 30 minutes.
- Preheat oven to 400ยฐF. Divide the chilled cookies between two lined baking sheets and bake for 14-16 minutes, until the edges just start to turn golden brown.
Notes
Nutrition
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