Giant Bakery-Style Chocolate Chip Cookies
Thick, chewy, golden-edged cookies with puddles of melted chocolate
By RecipesQueen Kitchen • June 10, 2026
Cookie recipes are seeing a massive 2,000% weekly search spike, and these giant bakery-style chocolate chip cookies are the answer to that craving. Thick, chewy centers with perfectly crispy golden edges — just like the ones behind the glass at your favorite bakery.
The secret is cold butter, a generous rest in the fridge, and slightly underbaking. The cookies continue to set as they cool on the pan, creating that irresistible gooey center texture that makes people reach for seconds.
Don't skip the flaky sea salt finish — it elevates the chocolate and brown sugar flavors to something truly addictive. These freeze beautifully as portioned dough balls, so you can bake fresh cookies anytime.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 tsp baking soda
- 1 tsp cornstarch
- 3/4 tsp salt
- 2 cups semi-sweet chocolate chips (or chopped chocolate)
- 1 pinch flaky sea salt for topping
Instructions
- 1
Whisk together flour, baking soda, cornstarch, and salt in a medium bowl. Set aside.
- 2
In a stand mixer, beat cold cubed butter with both sugars until just combined with some small butter pieces remaining — about 2 minutes. Do not over-cream.
- 3
Add eggs one at a time, then vanilla, mixing until just incorporated.
- 4
Add the flour mixture and mix on low until a shaggy dough forms. Fold in the chocolate chips by hand.
- 5
Scoop dough into large balls (about 3 tablespoons each). Place on a parchment-lined baking sheet and refrigerate for at least 1 hour (overnight is best).
- 6
Preheat oven to 375°F (190°C). Place chilled dough balls 3 inches apart on a parchment-lined baking sheet.
- 7
Bake for 11-14 minutes until edges are golden but centers still look slightly underdone. They will continue to set.
- 8
Immediately sprinkle with flaky sea salt. Cool on the pan for 10 minutes before transferring to a wire rack.
