If you have ever dreamed of biting into a warm, soft, and utterly irresistible treat, then you are in for a delight with this Jumbo Bakery-Style Chocolate Chip Cookies Recipe. These cookies are all about that perfect bakery feel—thick, chewy in the center, with a slightly crisp edge, loaded generously with gooey semi-sweet chocolate chips. Every single bite delivers a beautiful balance of buttery sweetness and that subtle hint of saltiness from the flaky sea salt garnish, elevating your cookie experience to an indulgent new level. Trust me, once you try this Jumbo Bakery-Style Chocolate Chip Cookies Recipe, you’ll find yourself reaching for another one before you know it!
Ingredients You’ll Need
Making these jumbo cookies doesn’t require a pantry full of exotic ingredients; in fact, the magic lies in the simplicity and quality of each component. Each ingredient plays its own key role—flour and leaveners give the cookies structure and that bakery rise, butter brings melt-in-your-mouth richness, and of course, chocolate chips inject pure joy.
- Salted butter (1 cup, softened): Provides the rich, creamy base and contributes to a tender crumb when creamed properly.
- Brown sugar (3/4 cup, packed): Adds moisture and a deep, caramel-like sweetness essential for chewy centers.
- Granulated sugar (3/4 cup): Balances out sweetness and helps in the slight crispiness of the cookie edges.
- Vanilla extract (1.5 tsp): Rounds out the flavors with a warm, aromatic note.
- Large eggs (2): Bind everything together and give the dough richness and structure.
- All-purpose flour (3 cups): The backbone that forms the cookie’s soft yet sturdy texture.
- Baking soda (1 tsp): Helps with spreading and browning, giving that perfect bakery cookie surface.
- Baking powder (1 tsp): Adds a gentle lift so your cookies aren’t flat but gloriously puffed.
- Salt (1/4 tsp): Enhances all the flavors, balancing the sweetness beautifully.
- Semi-sweet chocolate chips (2¼ cups): The star ingredient that melts tenderly into pockets of chocolate heaven.
- Flaky sea salt (for garnish): Sprinkled on top to add a delightful contrast and that charming bakery finish.
How to Make Jumbo Bakery-Style Chocolate Chip Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). It’s important to get your oven to the right temperature so that the cookies bake evenly, achieving that perfect contrast between crispy edges and soft centers. While it heats, line your cookie sheets with parchment paper to keep cookies from sticking and make cleanup a breeze.
Step 2: Cream the Butter and Sugars
In a large bowl, cream your softened salted butter until it’s delightfully fluffy. This step is crucial because the air you incorporate here gives your cookies that light texture. Add both the brown and granulated sugars and mix until fully combined and creamy. You’ll notice the mixture turning slightly lighter in color—this means you’re on the right track!
Step 3: Add Vanilla and Eggs
Pour in the vanilla extract and crack in your eggs one at a time, beating well after each addition. Vanilla brings warmth and depth, while the eggs help emulsify the dough, ensuring it comes together smoothly without being too dense.
Step 4: Combine Dry Ingredients and Form Dough
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mix into the wet ingredients, mixing just until the dough starts to form. Resist the urge to overmix here—that can lead to tough cookies instead of soft, chewy ones. Fold in those generous 2¼ cups of semi-sweet chocolate chips, making sure they’re evenly distributed through the dough.
Step 5: Chill the Dough
Cover your dough and refrigerate it for at least 3 hours. This chilling step is a game changer; it firms up the dough, which helps the cookies spread less during baking and develop a richer flavor as the ingredients meld together. Plus, it makes handling the dough way easier when scooping!
Step 6: Scoop and Shape
Once chilled, scoop out dough balls of about 140 grams each. These large scoops guarantee that when baked, each cookie truly earns the name “jumbo.” Place them on the lined cookie sheets, spaced generously apart, because these beauties do spread a little, and you want to keep their interesting shape.
Step 7: Bake to Perfection
Pop those cookie sheets into your preheated oven. Bake for 12 to 16 minutes, watching carefully for crisp edges while the centers stay a bit soft and just underbaked. This contrast between edges and center is what makes this Jumbo Bakery-Style Chocolate Chip Cookies Recipe so uniquely delicious.
Step 8: Cool and Garnish
Allow the cookies to cool on the baking sheets for about five minutes. This resting period lets them set just enough so they don’t fall apart when moved. While still warm, sprinkle a pinch of flaky sea salt over the tops. The salt cuts through the sweetness and enhances each bite, making these cookies feel truly special.
How to Serve Jumbo Bakery-Style Chocolate Chip Cookies Recipe
Garnishes
Adding a little extra flaky sea salt right after baking is a personal favorite—it provides a perfect sweet and salty combo. For an extra decadent touch, drizzle with melted dark chocolate or a light dusting of powdered sugar for a bakery-worthy presentation.
Side Dishes
These lush cookies pair beautifully with a cold glass of milk for the ultimate classic combo. Alternatively, serve them alongside a scoop of vanilla bean ice cream or a cup of rich coffee to turn your cookie time into a delightful treat break.
Creative Ways to Present
If you want to wow friends or family, turn these cookies into an ice cream sandwich with your favorite flavors—just sandwich a scoop of creamy ice cream between two jumbo cookies for an indulgent dessert. Wrapping them in pretty parchment paper tied with twine also makes a charming homemade gift idea!
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature, where they’ll stay fresh and chewy for up to 4 days. To keep them soft longer, add a slice of bread in the container to maintain moisture—it’s a neat little baking tip that works wonders!
Freezing
You can freeze the cookie dough balls before baking or freeze baked cookies for later enjoyment. Dough balls stay good in the freezer up to 3 months—just thaw overnight in the fridge before baking. Baked cookies freeze well for about 2 months, best stored tightly wrapped or in freezer-safe containers to prevent freezer burn.
Reheating
For that fresh-baked feel anytime, reheat cookies in a warm oven at 300°F for 5 to 7 minutes. This warms the chocolate chips and brings back the soft texture without drying them out. Microwaving for 10 seconds also works if you’re in a rush, but be careful not to overdo it.
FAQs
Can I substitute salted butter with unsalted butter?
Yes, you can use unsalted butter, but remember to add a little extra salt (about 1/4 teaspoon) to maintain the flavor balance. The salted butter naturally enhances the taste, so this adjustment helps mimic that effect.
Why do I need to chill the dough?
Chilling solidifies the fats in the dough which reduces spreading during baking, resulting in thick, puffy cookies with a better texture. It also helps the flavors meld together, giving the cookies a richer taste.
What if I only have regular chocolate chips instead of semi-sweet?
Regular or milk chocolate chips can be used and will make the cookies sweeter and creamier. Semi-sweet chips provide a nice balance, but feel free to customize based on your preference!
Can I make smaller cookies with this recipe?
Absolutely! You can scoop smaller portions to make standard-sized cookies, but keep in mind the bake time will reduce, usually about 8 to 10 minutes, and the texture might be slightly less chewy and more crisp.
How important is flaky sea salt on top?
The flaky sea salt is a finishing touch that really elevates the cookie by balancing sweetness with subtle saltiness and adding a delicate crunch. If you don’t have it, you can skip it, but it definitely adds that signature bakery flair.
Final Thoughts
If you’re craving a cookie that feels like it came straight from your favorite bakery, this Jumbo Bakery-Style Chocolate Chip Cookies Recipe is just the ticket. There’s something so comforting about making these from scratch and sharing them with loved ones. The gooey chocolate, the soft centers, and that sprinkle of sea salt make every bite a moment to savor. Give this recipe a try—I promise it’ll become one of your all-time favorites!
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
These Jumbo Bakery-Style Chocolate Chip Cookies are soft, chewy, and loaded with semi-sweet chocolate chips, just like the ones you find in your favorite bakery. With a slight crisp on the edges and a tender, slightly underbaked center, these cookies are a perfect treat for chocolate lovers. Enhanced with a sprinkle of flaky sea salt, they offer a delightful balance of sweet and savory in every bite.
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
Garnish
- Flaky sea salt (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the dough.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter until it becomes fluffy. Add the brown sugar and granulated sugar, mixing well to combine thoroughly.
- Add Vanilla and Eggs: Incorporate the vanilla extract and eggs into the butter and sugar mixture, beating until smooth and fully blended.
- Combine Dry Ingredients: Gradually add in the all-purpose flour, baking soda, baking powder, and salt. Mix until a dough forms. Then fold in the semi-sweet chocolate chips evenly throughout.
- Chill Dough: Cover the dough and chill in the refrigerator for at least 3 hours. This rest time helps develop flavor and texture.
- Portion Dough: Scoop the chilled dough into large balls, about 140 grams each, and place them on lined cookie sheets, spacing them adequately to allow for spreading.
- Bake Cookies: Bake the cookies for 12 to 16 minutes until the edges are crisp but the centers remain slightly underbaked for softness.
- Cool and Garnish: Allow the cookies to cool on the baking sheets for five minutes to set. While still warm, sprinkle each cookie with flaky sea salt, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough for at least 3 hours is essential for the best texture and flavor.
- Using softened salted butter adds richness and helps the cookie achieve the perfect texture.
- Flaky sea salt enhances the chocolate flavor and adds a pleasant contrast.
- The cookies should be slightly underbaked in the center for a chewy texture; avoid overbaking.
- Scooping dough by weight ensures uniform, bakery-style jumbo cookies.
