If you’re craving a melty, gooey cookie without making a trip to your favorite bakery, these Bakery Style Giant Chocolate Chip Cookies are just the answer. This giant chocolate chip cookie recipe has crisp golden edges, soft, chewy centers, and plenty of chocolate chips in every bite.
What makes this giant chocolate chip cookie recipe different is that it creates just four giant cookies using simple pantry ingredients. Unlike many bakery-style cookie recipes, there’s no need to chill the dough, pull out a stand mixer, or make a huge batch. Just mix, bake, and enjoy these oversized cookies. I’ve tested plenty of giant cookies over the years, and this version consistently delivers the soft center and chewy texture that you’d expect from a bakery treat.
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Jump to:
- What are Bakery Style Giant Chocolate Chip Cookies?
- Key Takeaways
- Baker’s Notes
- Ingredient Notes
- How to Make Giant Chocolate Chip Cookies
- Pro Tips for the Best Bakery Style Giant Chocolate Chip Cookies
- Variations and Substitutions
- Frequently Asked Questions
- What to Serve with Bakery Style Giant Chocolate Chip Cookies
- Storage and Reheating
- More Cookie Recipes
- Giant Chocolate Chip Cookies
What are Bakery Style Giant Chocolate Chip Cookies?
Bakery Style Giant Chocolate Chip Cookies are oversized cookies that are larger and thicker than a traditional chocolate chip cookie. They feature crisp edges, soft centers, and plenty of chocolate chips throughout. The bakery-quality texture and impressive size make them a favorite dessert for sharing or an indulgent treat.
Key Takeaways
- Ready in just about 30 minutes!
- Makes 4 giant cookies with this simple batch.
- No mixer or chilling needed, the melted butter makes it easy to stir and bake.
- Soft and chewy centers.
- Made with pantry staples in a small batch.
- Bakery-style with no special ingredients!
Baker’s Notes
One of the biggest challenges with bakery-style cookies is getting the centers soft while keeping the edges perfectly golden brown. After testing multiple versions, I found that melted butter creates the ideal chewy texture while keeping the recipe simple. Dividing the dough into four large portions gives these cookies their signature bakery-style appearance without any special equipment. To get a true bakery-style cookie, add additional chocolate chips right on top before baking.
Ingredient Notes
Butter: Melted butter creates the rich flavor and chewy texture, plus no mixer is needed when using melted butter.
Granulated Sugar: This helps create the crisp edges the bakery cookies are known for.
Brown Sugar: Brown sugar adds the moisture and creates soft, chewy centers.
Egg: The egg provides the structure and richness while helping bind the dough together.
Vanilla Extract: This flavoring enhances the overall cookie flavor.
Baking Soda: Gives the cookies the rise you would expect from a bakery-style cookie.
All-Purpose Flour: Creates the structure needed for thick, bakery-style cookies.
Semi-Sweet Chocolate Chips: Provide the balance of sweetness and chocolate flavor.
How to Make Giant Chocolate Chip Cookies
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, stir together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the egg and vanilla extract and mix very well until the mixture looks smooth and glossy.
- Stir in the baking soda and flour until a soft dough forms.
- Fold in the chocolate chips.
- Divide the dough into 4 equal portions and shape each portion into a large ball.
- Place the dough balls well spaced apart on the prepared baking sheet and gently flatten them slightly.
- Bake for 15–17 minutes, or until the edges are golden and the centers look just set.
- Let the cookies cool on the baking sheet for 5–10 minutes before serving or transferring to a wire rack.
Pro Tips for the Best Bakery Style Giant Chocolate Chip Cookies
- Use melted butter for a quick and easy recipe with no mixer required.
- Let the butter cool slightly before mixing.
- For the bakery-style finish, press a few chocolate chips on top of the cookies before baking.
- Swap the chocolate chips for white chocolate, dark chocolate, or M&Ms if preferred.
- Do not overbake the cookies; the centers may look slightly underdone, but they will finish baking while they cool.
- Always allow the cookies to cool on a baking sheet for 5-10 minutes.
Variations and Substitutions
- Use Chocolate Chunks
- Add in ¼ cup chopped pecans or walnuts.
- Add 2 tablespoons of cocoa powder to the flour mixture for double chocolate cookies.
- Sprinkle flaky sea salt over the top immediately after baking for a salted chocolate cookie.
- Use different varieties of chocolate chips.
Frequently Asked Questions
Bakery-style cookies are often made larger than traditional cookies, which helps create the soft centers.
The dough can be made in advance, covered and stored in the fridge for up to 48 hours before baking.
Overly warm butter or too little flour can cause spreading. Be sure to measure and follow the recipe instructions as written.
Once cooled, store them in an airtight container for up to 5 days at room temperature.
This dough can be divided into smaller cookies, and the baking time will go down by several minutes when making smaller cookies.
The baked cookies or unbaked dough can be stored in a freezer-safe storage bag for up to 3 months.
Adding too much flour or overbaking can cause them to be dry. Be sure to follow the instructions carefully.
What to Serve with Bakery Style Giant Chocolate Chip Cookies
- Cold Milk
- Chantilly Cream
- Vanilla Ice Cream
- Hot Chocolate
- Caramel Sauce
- Hot Fudge Sauce
- Fresh Berries
Storage and Reheating
Room Temperature
Store the cookies in an airtight container for up to 5 days.
Freezer
Freeze baked cookies or unbaked dough in a freezer-safe storage bag for up to 3 months.
Reheating
For a warm cookie, heat in the microwave on a microwave-safe plate for 10 to 15 seconds to restore the texture.
More Cookie Recipes
Bakery Style Giant Chocolate Chip Cookies deliver everything you love about bakery cookies without any complicated techniques. They’re thick, chewy, loaded with chocolate chips, and easy enough for beginners but tasty enough for experts. Best of all, this small-batch recipe makes just 4 giant cookies, no mixer required, and no chilling needed, perfect for a busy weeknight or late-night cookie craving.
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Giant Chocolate Chip Cookies
Ingredients
- ½ cup butter melted
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- 1⅔ cups all-purpose flour
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, stir together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the egg and vanilla extract and mix very well until the mixture looks smooth and glossy.
- Stir in the baking soda and flour until a soft dough forms.
- Fold in the chocolate chips.
- Divide the dough into 4 equal portions and shape each portion into a large ball.
- Place the dough balls well spaced apart on the prepared baking sheet and gently flatten them slightly.
- Bake for 15–17 minutes, or until the edges are golden and the centers look just set.
- Let the cookies cool on the baking sheet for 5–10 minutes before serving or transferring to a wire rack.
Notes
- These cookies are extra delicious served warm while the chocolate chips are still melty.
- The melted butter makes this recipe quick and easy with no mixer needed, though you can absolutely use one if preferred.
- You can swap the semi-sweet chocolate chips for milk chocolate, dark chocolate, white chocolate, or a mix of your favorites.
- Don’t overbake the cookies. The centers may look slightly underdone when you remove them from the oven, but they’ll continue setting as they cool.
- This recipe doubles or triples easily if you want to make more giant cookies for a crowd.
- For extra bakery-style cookies, press a few additional chocolate chips onto the tops before baking.
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