These huge, Gourmet Chocolate Chip Cookies are incredibly delicious! Ultra thick cookies with perfect crisp edges ands gooey, chewy centers. These bakery style cookies are going to be your new go to chocolate chip cookie.
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Why We Love These Gourmet Chocolate Chip Cookies
- A bakery style chocolate chip cookie recipe that is made easily in your own kitchen.
- No special ingredients need. All simple ingredients you probably already have.
- No chilling needed makes this recipe come together quick.
- Cookies turn out ultra thick, chewy and oh so chocolatey with the perfect crisp bite.
- This recipe makes 12 big buttery cookies studded with chocolate chips.
- Cookies are great for sharing, gifting or bake sales.
Jumbo Chocolate Chip Cookie Recipe Ingredients
- Salted Butter
- Brown Sugar
- White Sugar
- Pure Vanilla Extract
- Large Eggs
- Baking Soda
- Baking Powder
- Salt
- Unbleached All Purpose Flour
- Semi-Sweet Chocolate Chips
Substitution Suggestions
- Salted Butter: You can use unsalted butter. I suggest adding an extra ½ teaspoon of salt to the cookie dough if you do.
- Brown Sugar: I prefer light brown sugar for this recipe, but you could use dark brown sugar if you need to. The cookies might turn out a little darker, and spread or puff a little extra.
- Pure Vanilla Extract: Pure extracts yield the best flavor. Imitation extracts can leave an unwanted after taste in the cookies.
- Unbleached All Purpose Flour: Whole wheat flour and white whole wheat flour can be used as well. Or you can use a blend of all purpose and whole wheat. The whole wheat flour will add a little nutty flavor to the cookies and may change the texture just a bit. For these chocolate chip cookies I like to use all purpose flour, I think it gives them the best texture.
- Semi-Sweet Chocolate Chips: You can use your favorite chocolate chips. Dark chocolate chips, milk chocolate chips or a mix of all chocolate chips can be used. You could also chop up any type of chocolate bar and use chocolate chunks in the cookies. YUM!
How to Make Jumbo Chewy Chocolate Chip Cookies
- First, preheat oven to 375°F and line two cookie sheets with parchment paper.
- Cream together softened salted butter, brown sugar and white sugar in stand mixer with paddle attachment or in large mixing bowl with hand mixer until light and fluffy, about 2-3 minutes.
- Add eggs, one at a time, beating well after each egg. Then beat in the vanilla extract.
- Now add the dry ingredients: baking soda, baking powder, salt, and all purpose flour. Mix on low speed just until everything is evenly incorporated.
- Fold in chocolate chips or mix in on low speed.
- Using a ⅓ cup or 3.25 oz ice cream scoop, make 12 cookie dough balls and place 6 on each prepared baking sheet.
- Roll dough into balls and flatten just slightly with the palm of your hand. Not too much. If desired, add a few chocolate chips on top for an extra pretty presentation.
- Bake one pan at a time, in center of oven for 13-15 minutes until the edges are a perfect golden brown and centers no longer look wet.
- Let cookies cool on pan for 5 minutes and then transfer to wire rack to cool completely.
I can attest that this is one of the best cookie recipes of all time. It's a cookie recipe you will want to make over and over again. Print out the recipe card and share these cookies with all your favorite people.
Storing Cookies
Storing: Completely cool cookies and store in an airtight container. Keep them in a cool dry place and they'll last 3-4 days. If you notice the cookies starting to get a little dry or hard, add a piece of bread or a flour tortilla to the container with the cookies. It will add moisture back into the cookies.
Freezing: These cookies freeze well! Place the baked cookies in a freezer safe airtight container in single layers, between pieces of wax paper. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: To thaw the frozen cookies, simply let them sit at room temperature until thawed.
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making cookies and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their cookies sheets are the only ones I use for cookies. Find yourself a consultant, host a party and treat yourself to a set.
- A 3.25 oz cookie scoop is great for this cookie recipe. I got mine at Sam's club, but this large scoop from OXO on Amazon is a great scoop too.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
Tips for the Best Gourmet Chocolate Chip Cookies
- Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Always read the recipe from start to finish before you start. Again, I am speaking from experience.
- Use room temperature ingredients. It helps everything mix together properly.
- Make sure to fluff your flour a bit before you measure it. When it sits for periods of time it becomes packed. Fluffy flour is better for the perfect cookie texture. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out.
- Use a measuring cup or ice cream scoop to get the same size cookies, that way they will all bake evenly. I like to use a 3.25 oz scoop I got from Sam's Club.
- For best results don't over bake the cookies. Over baking will cause the cookies to not be as chewy as intended. The edges should be a light golden brown and the centers no longer wet.
- For an extra flare of flavor, sprinkle tops of cookies with coarse sea salt immediately after you take them out of the oven. It is so dang delicious!
More Chocolate Chip Cookie Recipes:
- Classic Chocolate Chip
- Chocolate Chunk
- Double Dark Chocolate Chip
- Cream Cheese Chocolate Chip
- Chocolate Chip Coffee
- Coconut Chocolate Chunk
- Chocolate Chip Butterscotch Peanut Butter
- Triple Chocolate Chip
- Chocolate Chip Walnut
- Peanut Butter Chocolate Chip
Gourmet Chocolate Chip Cookies
These huge, Gourmet Chocolate Chip Cookies are incredibly delicious! Ultra thick cookies with perfect crisp edges ands gooey, chewy centers. These bakery style cookies are going to be your new go to chocolate chip cookie.
Servings: 12 cookies
Ingredients
- 1 cup salted butter, softened
- 1 ¼ cup brown sugar, packed
- ½ cup white sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 ¼ cups all purpose flour
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F and line two cookie sheets with parchment paper.
- Cream together softened salted butter, brown sugar and white sugar in stand mixer with paddle attachment or in large mixing bowl with hand mixer until light and fluffy, about 2-3 minutes.
- Add eggs, one at a time, beating well after each egg. Then beat in the vanilla extract.
- Add the dry ingredients: baking soda, baking powder, salt, and all purpose flour. Mix on low speed just until everything is evenly incorporated.
- Fold in chocolate chips or mix in on low speed.
- Using a ⅓ cup or 3.25 oz ice cream scoop, make 12 cookie dough balls and place 6 on each prepared baking sheet.
- Roll dough into balls and flatten just slightly with the palm of your hand. Not too much. If desired, add a few chocolate chips on top for an extra pretty presentation.
- Bake one pan at a time, in center of oven for 13-15 minutes.
- Let cookies cool on pan for 5 minutes and then transfer to wire rack to cool completely.
Nutrition
Serving: 1 cookie | Calories: 567kcal | Carbohydrates: 73g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 413mg | Potassium: 255mg | Fiber: 3g | Sugar: 42g | Vitamin A: 533IU | Calcium: 72mg | Iron: 4mg
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