XL Bakery Style Chocolate Chip Cookies
This No-Chill cookie recipe makes 8 XL Bakery Style Chocolate Chip Cookies. You’re only minutes away from giant soft chocolate chip cookies!
Like any teen of the 90’s I spent many hours sitting at Panera Bread with friends. We didn’t have cell phones. Instead, we talked a lot and studied a little. Our bodies were being trained to like the taste of coffee and our metabolism let us enjoy a giant chocolate chip cookie without a second thought.
These XL Bakery Style Chocolate Chip Cookies are reminiscent of those days. You won’t find these cookies in the bakery case now as the recipe has changed over the years. I think my copycat gets pretty close and I know you will love it!
Recipe Tips for Bakery Style Chocolate Chip Cookies
Cornstarch helps give these cookies their thickness, so don’t skip it!
These cookies have NO CHILL time and yet you still get thick, soft cookies. Be sure to use room temperature butter (not melted).
Whenever a recipe uses room temperature butter, I also use room temperature eggs. To take the chill off of eggs I place them in a shallow bowl of warm (not hot) water for 2-3 minutes. You can then crack them for use in your recipe.
One egg plus one egg yolk actually makes quite a difference in this recipe. The extra yolk adds a rich flavor and provides enough liquid to soak up the dry ingredients. It makes for a soft Bakery Style Chocolate Chip Cookie texture despite the sheer size of the cookie.
Bring Butter to Room Temperature
Because you don’t have to chill the cookie dough before baking, this recipe is great for when you want a cookie right away but you will still need room temperature butter.
If left on the counter top for about an hour your butter should be the right consistency- a finger pressed onto the butter will make a slight indent but not sink down into it.
A faster method is to use a medium glass bowl or glass liquid measuring cup. Fill it with about 1 cup of water and microwave 2 minutes. Meanwhile slice your butter into 8 or 10 smaller pieces. Carefully dump out the hot water and overturn the warm glass bowl on top of the cold butter (like a dome). It should be softened in about 2 minutes.
Change the Cookie Size
You can also make 12-16 large Bakery Style Chocolate Chip Cookies from this same dough.
Change the baking temperature to 350°F and bake for 12-15 minutes.
Baking time depends on the size of your cookie dough. Watch for a golden brown color and set edges. They will continue baking as they cool on the baking sheet.
Bakery Style Chocolate Chip Cookies
- 2 1/4 cups all purpose flour, (280 grams)
- 1 1/2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups unsalted butter, room temperature
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 egg, large, at room temperature
- 1 egg yolk, large, at room temperature
- 2 teaspoons vanilla extract
- 2 cups miniature chocolate chips
- Preheat oven to 325°F. Prepare baking sheets with silicone baking mats or parchment paper. Combine and stir flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until light in color and creamy, about 2 minutes.
- Add egg, egg yolk, and vanilla extract, then increase speed to medium-high speed until combined. Scrape down the sides of the bowl as needed.
- Slowly add in the dry ingredients on low speed, then add in the mini chocolate chips until combined. The dough will be thick; you may need to stir in the chocolate chips in by hand.
- Divide dough into 8 portions. Shape each into a rounded, tall mound. Press a few additional chocolate chips onto the tops of dough mounds if desired. Place 3-4 on a baking sheet with plenty of room to spread out. Finished cookies will be about 5-6 inches in diameter.
- Bake for 20 minutes until golden and the center is set or until edges and top are lightly browned. I like to check at 15 minutes as oven temperatures can vary. It is important to let the cookies remain on the baking sheet for 15-20 minutes after removing from the oven to cool. The cookies will finish baking as they rest.
- Transfer to a wire rack to cool completely. Store in an air-tight container for up to 1 week.
More Recipes using Mini Chocolate Chips
These No-Bake Cookie Dough Ice Cream Sandwiches are one of my most popular recipes for a reason. You need to check them out!
Looking for a healthier option? Try my Monster Cookie Dough Dip made with a single serving cup of Greek yogurt.
These Cinnamon Toast Smores Bars are a childhood favorite! Any dessert that uses breakfast cereal is sure to please.