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–+ servings
Two halves of a Bakery Style Giant Chocolate Chip Cookie stacked, showing gooey melted chocolate chips and sea salt.

Bakery Style Giant Chocolate Chip Cookies

This recipe brings the taste of your favorite bakery right into your kitchen. These giant cookies feature chewy centers and a familiar, comforting flavor. Baking these cookies connects you to warm memories of making treats with family.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the 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 (8 g)
  • 1 teaspoon baking soda
  • 1 pinch grated nutmeg
  • 2 large eggs (about 3 1/2 ounces; 100 g), straight from the fridge
  • 10 ounces all-purpose flour (about 2 1/4 cups, spooned; 283 g), such as Gold Medal
  • 15 ounces assorted chocolate chips (about 2 1/2 cups; 425 g); not chopped chocolate
  • 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. Pause halfway through to scrape the bowl and beater with a flexible spatula.
  3. With the mixer running, add the eggs one at a time. Let each egg incorporate fully before adding the next one.
  4. Reduce the mixer speed to low. Add the flour all at once.
  5. When the flour is incorporated, add the chocolate chips and nuts. Keep mixing until the dough is homogeneous.

Notes

This recipe yields large, bakery-sized cookies. You can sprinkle extra kosher salt on top of the dough balls before baking if you like a salty finish.

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