The aroma of freshly baked cookies wafts through the kitchen, drawing everyone in for a taste. These Jumbo Bakery-Style Chocolate Chip Cookies are the perfect treat, taking just a bit of time to prepare but delivering sensational results that will impress family and friends. The secret to their success lies in the combination of brown sugar and butter, which creates a rich, chewy texture that is simply irresistible.
This recipe is ideal for cookie lovers of all ages, whether you’re baking for a gathering or just to satisfy your sweet tooth. You can make the cookie dough ahead of time; it can be chilled in the fridge for up to 48 hours, making them easy to prepare when you’re ready to bake.
Why You’ll Love This Recipe
- These cookies are jumbo-sized, ensuring a delightful bite every time.
- Chilling the dough enhances the flavors and texture.
- The combination of semi-sweet chocolate chips provides a perfect balance of sweetness.
- They stay soft and gooey, even after cooling.
What You’ll Need
Here’s everything you’ll need to create these delicious cookies.
For the Cookie Dough
- 1 cup salted butter, softened at room temperature
- 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, spooned & leveled or weighed out (390 grams)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
For the Chocolate Chips
- 1 and 1/2 cups semi-sweet chocolate chips
- 3/4 cup semi-sweet chocolate chips
For Topping
- Flaky sea salt, for topping
Use unsalted butter for less salt flavor.
Substitutions & Swaps
- Brown sugar can be replaced with coconut sugar.
- Eggs can be substituted with flaxseed meal for a vegan version.
- All-purpose flour can be swapped with gluten-free flour.
- Semi-sweet chocolate chips can be exchanged for dark chocolate for a richer taste.
How to Make It
Follow these simple steps to bake your cookies.
Make the Cookie Dough
In a large mixing bowl, cream the softened butter with an electric mixer on high speed. Add the sugars and mix until well creamed together with the butter, about 1-2 minutes. Add the vanilla and eggs and mix until combined and smooth. Add the dry ingredients and mix until a dough forms; it may be a bit crumbly at first, but keep mixing until it comes together. Add the chocolate chips and mix until distributed through the dough.
Chill the Dough
Scoop the dough into 10 balls, about 140 grams each. Press a few extra chocolate chips into any bare spots in the dough balls. Pop into an airtight container and chill in the fridge for at least 3 hours or up to 48 hours, or in the freezer for at least 1 hour.
Bake the Cookies
Preheat your oven to 350℉. Line a few cookie sheets with parchment paper or silicone baking mats. Place 3-4 cookies on each sheet, leaving plenty of room since they’re large. Bake for 12-16 minutes. The centers of the cookies may look a bit underdone when you take them out, and they may be a bit puffy on top. The edges will feel set when gently tapped. They’ll set up to the perfect soft-baked texture as they cool. Let cookies cool on the baking sheet for about 5 minutes, then dig in!
How to Store It
Fridge: Store in an airtight container for 4-5 days.
Freezer: Yes, they freeze well for later enjoyment.
Reheat: Microwave for a few seconds to regain gooeyness.
Tips for Best Results
- Ensure your butter is softened to room temperature for easy creaming.
- Use high-quality chocolate chips for better flavor.
- Don’t skip the chilling step; it’s crucial for texture.
- Space out cookies generously on the baking sheet to prevent merging.
Serving Suggestions
- Enjoy warm with a scoop of vanilla ice cream.
- Pair with a glass of cold milk for the ultimate treat.
- Serve at your next gathering as a delightful dessert option.
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