Jumbo Bakery-Style Chocolate Chip Cookies
Indulge in these delightful Jumbo Bakery-Style Chocolate Chip Cookies with crispy edges and soft, pillowy centers, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour for structure; swap half for whole wheat for a healthier option.
- 1 teaspoon baking soda helps those big cookies spread just right.
- 1/2 teaspoon fine sea salt enhances the chocolate and caramel notes.
Wet Ingredients
- 1 cup unsalted butter, softened use browned butter for a nutty upgrade.
- 1 cup packed light brown sugar brings moisture and chew; dark brown sugar gives deeper molasses flavor.
- 1/2 cup granulated sugar balances sweetness and helps crisp the edges.
- 2 large eggs, at room temperature room temperature eggs incorporate better for fluffier texture.
- 2 teaspoons pure vanilla extract make it real vanilla for warmth.
Chocolate and Optional Add-ins
- 2 cups semisweet chocolate chips or chopped chocolate mix milk and dark for contrast.
- 1/2 cup chopped toasted pecans or walnuts optional for crunch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, cream the softened butter with the brown and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating until incorporated. Stir in the vanilla.
Mixing Dough
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips and optional nuts.
- Chill the dough for 10 minutes if it feels very soft.
Baking
- Scoop roughly 3/4 cup to 1 cup of dough per cookie and place on the prepared sheets, spaced well apart.
- Bake for 12–15 minutes until edges are golden and the centers still look slightly underbaked.
- Let the cookies cool on the baking sheet for 5–7 minutes, then transfer to a wire rack.
Notes
For a slightly healthier option, replace 1/2 cup flour with rolled oats, finely ground.