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

Scale

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)

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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.