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Close-up of a Bakery Style Giant Chocolate Chip Cookie with a bite taken out, showing gooey, melted chocolate.

Bakery Style Giant Chocolate Chip Cookies

I remember the first time I tasted an extraordinary chocolate chip cookie at a busy Brooklyn bakery. The smell was strong. When I took a bite, the soft, gooey center melted, and I knew I experienced something special. After I was diagnosed with non-celiac gluten sensitivity, recreating that bakery-style cookie became my goal. After many attempts, I perfected a gluten-free version that has the same rich flavor and texture. Each batch feels like a warm memory, showing that food connects tradition and change.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 12 cookies
Course: Dessert
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 for table salt, use about half as much by volume or the same weight (plus more for sprinkling, if desired)
  • 1.75 teaspoons baking powder 8 g
  • 1 teaspoon baking soda
  • 1 pinch grated nutmeg
  • 2 large eggs straight from the fridge; about 3.5 ounces; 100 g
  • 10 ounces all-purpose flour, such as Gold Medal about 2 1/4 cups, spooned; 283 g
  • 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 for about 8 minutes until the mixture is soft, fluffy, and pale. 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. Wait for each egg to 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 uniform.

Notes

This recipe is written for passionate bakers who want a large, indulgent cookie. If you are making a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.

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