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A hand holds two halves of a Bakery Style Giant Chocolate Chip Cookie, showing the gooey, melted chocolate interior.

Bakery Style Giant Chocolate Chip Cookies

This recipe helps you create large, bakery-style chocolate chip cookies with chewy centers at home. These cookies aim to replicate the warm, comforting flavor and texture of those sought-after treats.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Baking, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 4 ounces unsalted American butter, softened to about 65°F (18°C) (about 1/2 cup; 113 g)
  • 4 ounces light brown sugar, firmly packed (about 1/2 cup; 113 g)
  • 3.5 ounces white sugar, preferably well toasted (about 1/2 cup; 100 g)
  • 0.5 ounce vanilla extract (about 1 tablespoon; 15 g)
  • 2 teaspoons Diamond Crystal kosher salt (plus more for sprinkling, if desired)
  • 1.75 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 pinch grated nutmeg
  • 2 large eggs, straight from the fridge (about 3.5 ounces; 100 g)
  • 10 ounces all-purpose flour, such as Gold Medal (about 2 1/4 cups, spooned; 283 g)
  • 15 ounces assorted chocolate chips (about 2 1/2 cups; 425 g)
  • 8.5 ounces raw walnut pieces or lightly toasted pecan pieces (shy 1 3/4 cups; 240 g)

Equipment

  • Stand mixer with paddle attachment
  • Flexible spatula

Method
 

  1. Combine butter, light brown sugar, white sugar, vanilla extract, salt, baking powder, baking soda, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment.
  2. Mix on low speed to moisten the ingredients. Increase the speed to medium and beat until the mixture is soft, fluffy, and pale, which takes about 8 minutes. Halfway through this mixing time, pause to scrape the bowl and beater with a flexible spatula.
  3. With the mixer running, add the eggs one at a time. Allow each egg to incorporate fully before adding the next one.
  4. Reduce the mixer speed to low. Add the flour all at once. When the flour is incorporated, add the chocolate chips and nuts. Keep mixing until the dough is homogeneous.

Notes

This recipe yields large cookies, similar to those found in specialty bakeries. For the best flavor in the sugar, toast the white sugar lightly before measuring if you choose that option.

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