Jumbo Bakery-Style Chocolate Chip Cookies
These Jumbo Bakery-Style Chocolate Chip Cookies deliver a warm, buttery scent and an oversized, tender bite, perfect for sharing and indulging.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour for structure; swap 1/3 cup with oat flour for a slightly heartier bite.
- 1 teaspoon baking soda helps the cookies spread and rise properly.
- 1/2 teaspoon fine sea salt balances sweetness; reduce if using salted butter.
Wet Ingredients
- 1 cup unsalted butter, softened room temperature for creamier dough; browned butter is an optional upgrade.
- 1 cup packed light brown sugar gives chew and moisture; use coconut sugar for a less refined sweetener.
- 1/2 cup granulated sugar adds crisp edges and caramelization.
- 2 large eggs, room temperature bind and enrich the dough; egg substitute works for vegan options.
- 2 teaspoons pure vanilla extract lifts the chocolate and gives depth.
Mix-Ins
- 2 cups chocolate chips or a mix of chopped dark chocolate and chips use milk, semisweet, or a 60/40 dark mix for intensity.
- 1 cup chopped toasted pecans or walnuts for crunch and warmth; optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners for even browning.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter with the brown sugar and granulated sugar until creamy and slightly fluffy — about 3 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla. The mixture should be shiny and well combined.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Fold in the chocolate chips and nuts, evenly distributing them.
- Chill the scooped dough on a tray for 15–20 minutes.
Baking
- Place dough balls on prepared sheets 3 inches apart. Bake 12–15 minutes, rotating the pan halfway through.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
For a nutty flavor, brown the butter before creaming. Store cookies in an airtight container at room temperature for up to 4 days.