Jumbo Bakery-Style Chocolate Chip Cookies: The Ultimate Treat
There’s something undeniably special about a freshly baked chocolate chip cookie that warms the heart and lifts the spirit. Jumbo Bakery-Style Chocolate Chip Cookies are indulgent, gooey, and packed with chocolatey goodness. Whether it’s a rainy afternoon or a festive gathering, baking these big, soft cookies transforms any ordinary day into a memorable one. With a recipe that’s easy to follow and ingredients that are likely already in your pantry, these cookies will become a favorite for both kids and adults alike!
Why You’ll Love This Dish
You may wonder what makes these cookies stand out from the typical chocolate chip cookie recipes you’ve encountered. For one, they’re massive, boasting a chewy inside and a slightly crisp edge that make them irresistible. These cookies are also quick to prepare—perfect for a last-minute dessert for a gathering or a comforting treat on a cozy night in. Plus, they’re loaded with chocolate chips, inviting a delightful experience with each bite.
"These cookies are simply the best! The texture is perfect, and the extra chocolate chips on top make them feel like a real treat. They also keep well, so I can enjoy them for days!" – Happy Baker
Preparing Jumbo Bakery-Style Chocolate Chip Cookies
Making these cookies is straightforward and satisfying! You’ll begin by creaming your butter and sugars, then blend in eggs and dry ingredients. After forming the dough, it’s crucial to chill for a bit to develop those incredible flavors and textures. Finally, bake until golden, and you’ll have bakery-style cookies that will impress everyone! The entire process takes about 3 hours to chill, but the hands-on time is quite minimal.
Gather These Items
To create your Jumbo Bakery-Style Chocolate Chip Cookies, gather the following ingredients:
- 1 cup salted butter, softened at room temperature
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 and 1/2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour (spooned & leveled or weighed out, approximately 390 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 and 1/2 cups semi-sweet chocolate chips
- 3/4 cup semi-sweet chocolate chips (for pressing in)
- Flaky sea salt (for topping)
Feel free to substitute ingredients as needed, but remember that certain swaps may impact the taste and texture of your cookies!
Step-by-Step Instructions
Making the Cookie Dough
- In a large mixing bowl, cream the softened butter using an electric mixer on high speed until smooth.
- Add the brown and granulated sugars, mixing until well combined and fluffy, about 1-2 minutes.
- Mix in the vanilla extract and eggs until just combined and smooth.
- Gradually add the dry ingredients (flour, baking soda, baking powder, and salt) to the wet mixture. Mix until a dough forms—don’t worry if it looks a bit crumbly at first! Keep stirring until it comes together.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
Chilling the Dough
- Scoop the dough into 10 equal balls, each weighing about 140 grams.
- Press a few extra chocolate chips into any bare spots on top of the dough balls.
- Place the dough balls in an airtight container and chill in the refrigerator for at least 3 hours or up to 48 hours. Alternatively, you can freeze them for at least 1 hour.
Baking the Cookies
- Preheat your oven to 350℉ (175℃) and line a few cookie sheets with parchment paper or silicone baking mats.
- Space 3-4 cookie dough balls on each sheet, leaving ample room for spreading.
- Bake for 12-16 minutes. The cookies might look slightly underbaked in the center and puffy on top but will set perfectly as they cool. The edges will feel firm when gently tapped.
- Let the cookies cool on the baking sheet for about 5 minutes before indulging!
Best Ways to Enjoy It
For the ultimate experience, consider serving these cookies warm with a scoop of vanilla ice cream on the side. They can also be plated with a sprinkle of flaky sea salt on top—this enhances the chocolate flavor splendidly. Pair them with a cold glass of milk or a warm cup of coffee for a delightful afternoon treat!
Keeping Leftovers Fresh
To store your cooled Jumbo Bakery-Style Chocolate Chip Cookies, place them in an airtight container at room temperature for 4-5 days. If you want to keep them longer, you can freeze them after they’ve cooled completely. To reheat, simply pop them in the microwave for a few seconds to regain that gooey texture.
Tricks for Success
Here are some pro tips to ensure your cookies turn out perfectly every time:
- Make sure your butter is at room temperature for easier creaming.
- For even better flavor, consider adding a pinch of espresso powder to the dough—it magnifies the chocolate taste!
- Don’t skip the chilling stage! This not only helps the flavors meld but also enhances the cookie’s texture.
Creative Twists
You can easily customize this recipe to suit your taste. Try introducing different types of chocolate, such as milk chocolate or white chocolate chips. For a nutty flavor, add chopped walnuts or pecans. If you’re feeling adventurous, experiment with fun fillings like peanut butter or caramel.
Your Questions Answered
Q: Can I use unsalted butter instead of salted butter?
A: Yes, you can use unsalted butter, but sprinkle a pinch of salt into your dry ingredients to balance the sweetness.
Q: What can I do if I don’t have brown sugar?
A: While brown sugar adds moisture and flavor, you can substitute it with an equal amount of granulated sugar with an extra tablespoon of molasses for a similar effect.
Q: How long does it take to chill the dough?
A: You should chill the cookie dough for at least 3 hours to achieve the best flavor and texture. However, if you’re in a hurry, chilling for just 1 hour in the freezer will also work.
These Jumbo Bakery-Style Chocolate Chip Cookies are sure to become a beloved recipe in your home. Bake a batch today and sink into the sweet nostalgia that only freshly baked cookies can bring!
Jumbo Bakery-Style Chocolate Chip Cookies
Ingredients
For the Cookie Dough
- 1 cup salted butter, softened at room temperature
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1.5 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour, spooned & leveled Approximately 390 grams
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1.5 cups semi-sweet chocolate chips
- 3/4 cup semi-sweet chocolate chips (for pressing in)
- flaky sea salt (for topping)
Instructions
Making the Cookie Dough
- In a large mixing bowl, cream the softened butter using an electric mixer on high speed until smooth.
- Add the brown and granulated sugars, mixing until well combined and fluffy, about 1-2 minutes.
- Mix in the vanilla extract and eggs until just combined and smooth.
- Gradually add the dry ingredients (flour, baking soda, baking powder, and salt) to the wet mixture. Mix until a dough forms, don’t worry if it looks a bit crumbly at first! Keep stirring until it comes together.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
Chilling the Dough
- Scoop the dough into 10 equal balls, each weighing about 140 grams.
- Press a few extra chocolate chips into any bare spots on top of the dough balls.
- Place the dough balls in an airtight container and chill in the refrigerator for at least 3 hours or up to 48 hours. Alternatively, you can freeze them for at least 1 hour.
Baking the Cookies
- Preheat your oven to 350℉ (175℃) and line a few cookie sheets with parchment paper or silicone baking mats.
- Space 3-4 cookie dough balls on each sheet, leaving ample room for spreading.
- Bake for 12-16 minutes. The cookies might look slightly underbaked in the center and puffy on top but will set perfectly as they cool. The edges will feel firm when gently tapped.
- Let the cookies cool on the baking sheet for about 5 minutes before indulging!
