Sometimes I just want a chocolate chip cookie the size of my face! And these cookies fit the bill! The secret ingredient addition of cream cheese makes the cookies extra soft and rich. Plus, chilling the dough for twenty-four hours in the refrigerator allows the flour to absorb all the moisture, which creates a deliciously chewy cookie.–Tara Teaspoon
WHY DO I NEED TO REFRIGERATE COOKIE DOUGH?
If it sounds like we’re just testing you, we swear that’s not the case. Refrigerating cookie dough—for at least 30 minutes and up to 24 hours—does a number of things. The sugar in the dough absorbs some moisture, causing the cookie to brown and caramelize. When the butter chills, it makes the dough firmer so that your cookies don’t spread like crazy. As far as flavor goes, the vanilla and sugars will develop a deeper and sweeter taste. And in terms of texture, chilled cookie dough produces a more evenly golden-brown cookie with a crisper edge and chewier center. See? Patience is a virtue.
Bakery Style Chocolate Chip Cookies
- 2 sticks plus 5 tablespoons (10 1/2 oz) unsalted butter, softened
- 3 tablespoons full fat cream cheese, softened
- 1 tablespoon molasses, not blackstrap
- 1 1/2 cups packed dark brown sugar
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 4 cups all-purpose flour
- 2 cups large milk chocolate chips or chunks
- 2 cups large semi-sweet chocolate chips or chunks
- Sea salt flakes, optional
- In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, cream cheese, molasses, and sugars on medium speed until softened and smooth, 1 to 2 minutes.
- Add eggs and vanilla and mix on low speed, stopping and scraping the bowl as necessary. Add the salt, baking soda, and flour and mix on low speed until all are incorporated, 1 to 2 minutes more. Scrape the sides and bottom of the bowl with a rubber spatula so that the dough is mixed evenly.
- Stir in the chocolate chips or chunks. Portion dough into 15 (5-ounce | 143 g) balls–1/2- to 3/4-cup size. Flatten just slightly. Place on a baking sheet or in a baking dish and wrap with plastic wrap. Chill at least 24 hours or up to 3 days.
- When ready to bake, preheat the oven to 350˚F (178°C).
- Divvy the chilled dough balls between two parchment-lined rimmed baking sheets, at least 2 inches (5 cm) apart. Sprinkle with sea salt flakes, if using.
- Bake until cookies are just setting and turning golden around the edges, about 15 minutes. Don’t overcook! Cookies will continue to bake out of the oven.
- Let cookies cool completely on the baking sheet (if you can wait) before removing and devouring.
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Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
These bakery style chocolate chip cookies are amazing! Let me start by saying I don’t usually like enormous cookies—consider me converted. These are kind of everything you want in a chocolate chip cookie: lots of chocolate; fabulous, deep, toasty, buttery cookie flavor; perfect texture, from the caramelized edge to the cakey center. Using molasses in the dough is a brilliant step, it really increases the flavors that I so love in chocolate chip cookies—those malty, caramelly, very slightly bitter edges that make it so much more interesting!
I did make these using gluten-free flour, and they came out just fine. My flour doesn’t contain any gum, so I decided to add a short tablespoon of xanthan gum to prevent excessive spreading, but I think it would also be good without any, and I will probably try it that way next time—because there’s DEFINITELY going to be a next time with this recipe. I also cut the salt down from 1 1/2 tsp to 1 tsp (using fine salt, 1t = 6g) because my spouse has high blood pressure and that seemed like a lot of salt to me. I also cut the chocolate chunks down from 283g of each to 200g of each and I was glad I did because I actually love the cookie part, and the headnote very helpfully indicated that this recipe was just enough dough to hold the chocolate together.
Possibly because my dough was gluten-free, it was much too soft and sticky for putting individual balls in a bag and having it be anything but a mess. I didn’t have room in my fridge for a tray, so I just banged all the dough in a plastic bag and scooped it out after it had chilled, which worked fine.
I ate them by themselves, but as a dessert, for a nice dinner, they’d be amazing (and decadent) with a scoop of good vanilla ice cream.
These bakery style chocolate chip cookies are absolute heaven! If you love to eat raw cookie dough, these cookies are for you because they still have that cookie dough vibe, even after baking. They are huge—no question there—so I may make them a bit smaller next time, but truly there’s no reason to fault a cookie for being too big. I baked mine for 18 mins (they were still far too raw at 12-15 mins), and I could barely wait for them to cool to taste one. They are incredible warm, but really far too soft to hold their shape, so it’s certainly best to wait for them to cool completely. Once cool, they are nice and set, but still have that “raw cookie dough” flavor—which is what makes these so special in my opinion.
They are loaded with chocolate (I used chocolate chunks rather than chopped bars) and I added flaked sea salt on top—don’t skip this step as it really makes all the difference and balances out all that chocolatey goodness. I didn’t serve them with anything—just ate them in their pure, simple glory.
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Are they worth the wait? Bakery style chocolate chip cookies take patience…something many of us do not have! These cookies are worth digging deep, finding your inner zen, and waiting a full 24 hours to enjoy! The cookies were soft and chewy, loaded with chocolate and the molasses added an extra hint of flavor that makes the consumer fall in love.
There will always be a debate about the perfect amount of time to let cookie dough rest in order to get the perfect chocolate chip cookie but don’t let the 24-hour rest time deter you from making these bakery style chocolate chip cookies, they are absolutely worth the wait. These HUGE, decadent, chocolatey cookies are the perfect treat. In fact, they’re almost (keyword, almost) TOO big to finish in one sitting since there’s just so much gooey chocolate.
These cookies are very large and you may have to bake on two trays so that they don’t turn into one giant cookie. If you do need two trays, I would suggest baking the trays separately rather than at the same time to help create an even bake on all the cookies.
TIP: Since these cookies are so large but strong on the outside (and chewy on the inside) they are PERFECT for ice cream sandwiches.
I’m not sure I’ve ever wanted a chocolate chip cookie as big as my face but if you do you should try this recipe for bakery style chocolate chip cookies as it makes an enormous cookie. After forming a few 5-ounce cookies I decided they were just too big. For the sake of testing, I placed these on a separate cookie sheet and formed the remainder of the cookies using a 1 1/2-inch cookie scoop which made 1-ounce balls. I continued from here as the recipe suggested, flattened slightly, covered, and refrigerated for about 30 hours.
The cookies were soft, chewy, and very chocolaty so if you are a chocoholic these will certainly feed your craving. I used equal parts semi-sweet and milk chocolate and really liked the combination. The dough wasn’t as flavorful as I would like and next time, I will increase the molasses and salt but overall, they were very tasty. No one would eat the 4 very large cookies so I broke them into pieces and then they seemed to disappear. I didn’t serve my cookies with anything but we did try them warm from the oven. They were good but we all agreed that they were best the second day.
The keyword here in the name of the recipe is “bakery.” This is the exact cookie you’re looking for when you buy a large, chewy, gooey chocolatey chunk cookie from a bakery. Even the cookie monsters in the house were shocked at the size of the cookies but there were zero complaints when they tasted them. I tried to justify eating a cookie of this size by cutting it into small wedges. I couldn’t help myself, I just kept going back for more and still ended up eating the whole cookie. Every bite is full of chewy goodness and generous chocolate flavor.
I was pleased that every cookie looked beautiful and had the same spread. They make an impressive, easy to serve dessert served with a scoop of ice cream or they would be a beautiful gift for friends or new neighbors.
I’ll be making these bakery style chocolate chip cookies again very soon and this time I’d like to try dividing the dough into 30 cookies. I’ll also push some of the sea salt onto the sides of the cookie dough balls as when the cookies spread, the salt ended up only in the center of the cookies.
If you are looking for the perfect bakery style chocolate chip cookie, look no further because this is it! The flavor was instant love for my taste buds, thanks to the dark brown sugar and molasses. The hardest part was letting the dough chill for at least 24 hours. But by doing so it allowed for 2 things to happen. First, the cookies didn’t spread as much as they would if they weren’t chilled. And second, the chilling allowed the flavors and ingredients to mature which enhanced the taste of the cookie. The longer the dough chills, the more flavorful the cookies. And don’t skimp on the chocolate. Use good quality chocolate bars to get pools of melty chocolate in every bite.
I got 15 huge cookies. I haven’t served them with anything. But I’m thinking a bowl of vanilla ice cream will be amazing with them. I’m going to go get a bowl now.
These bakery style chocolate chip cookies are as big as your face and just as big on flavor. It’s hard to believe how much chocolate can be packed into these cookies. Using chunks rather than chips means that your cookies will be filled with heaps of ooey-gooey chocolate in each and every bite. Heaven!
My only negative comment is that they are a bit too sweet. Replacing some of the milk chocolate with more semi-sweet chocolate would help. The addition of the cream cheese is really nice, as it lends more richness to the cookies. And while it might be tricky to wait a whole 24 hours to bake your cookies, the time in the fridge works to reduce the moisture in the cookie dough and truly does result in a perfectly chewy cookie. They hold up really well and had the same great texture the next day and the day after that – if you still have any left.
Super impressive bakery style chocolate chip cookies. Lovely huge mounds. Not usually my thing to make enormous cookies, but the ingredients bode well for the size. The addition of cream cheese, molasses, and additional chilling make for a cookie worthy of expanding. The thickness can withstand some time and still keeps that cookie crisp on the outside and chewy in middle. I made my dough in 4oz balls- 5oz was a bit of overkill for me. One could certainly impress with some 5-ounce honkers. Chopped chocolate bars were worth the extra effort. Will be making them again!
“Sometimes I just want a chocolate chip cookie the size of my face!” YES PLEASE! The only hitch is that you have to wait a while to eat these glorious bakery style chocolate chip cookies—wait patiently and with the resolve not to dip into the dough while it chills at least 24 hours in your refrigerator. The long wait was well worth my patience. These massive cookies deliver an addictive depth of flavor and mouth-feel.
While your eyes and mouth yearn for a second cookie because they are that good, your very full tummy dares you to even try. (Or just wait a couple of hours!) These are RICH. This recipe has two distinct additions that you don’t typically find in a traditional chocolate chip recipe- molasses or cream cheese. I couldn’t detect either ingredient in the final cookie—perhaps intensifying the dark sugar flavor and the tenderness of the crumb. I loved the flaked salt on top. I’m so glad I didn’t forget in haste to get the cookies in the oven. Otherwise, I think the cookie would be too sweet for me. Next time I probably won’t make the cookies the size of my face but it’s fun to know that I can. Just like a bakery.
The molasses and cream cheese add a deliciously different flavor to these giant cookies. My kids loved them. Since the cookies are made and shaped at least 24 hours in advance, all you need to do is pop them in the oven and wait 15 minutes for warm, gooey bakery style chocolate chip cookies.
I used chopped Trader Joe’s Pound Plus Chocolate bars in place of chips. The large chunks of chocolate are perfect for these cookies. After I added the eggs, I mixed the dough for 5 minutes on medium-high (I forgot the vanilla – they were still delicious). I chilled the dough on a wax paper-lined sheet pan overnight (I was afraid they would stick together if they were stacked in a plastic bag). Straight out of the fridge, I baked the cookies for 16-17 minutes. They cooled for about a minute before the kids transferred them to bowls and topped them with vanilla ice cream. If a giant cookie is too much, you can cut the dough in half and bake for a few minutes less. You’ll still have a pretty big, satisfying cookie!
Let’s face it, there is nothing more comforting than a ginormous, very soft (but with the smallest bit of crispiness around the edges) oooey-gooey chocolate chip cookie. As I am typing this, a member of my household is sitting in the living room with a very large glass of milk and one of these bakery style chocolate chip cookies. She is smiling. And there is a container of vanilla ice cream in the freezer waiting for these cookies.
In my experience, giant chocolate chip cookies have always been all show with no flavor to back them up, with a revolving door of nondescript Instagrammable cookies that have no character and no soul (I see you, Starbucks chocolate chip cookie). They frequently are over salted in an effort to disguise the quality of the ingredients and rely on underbaking to retain soft middles, abdicating any hopes of a Maillard reaction.
This recipe is a maximalist “more-is-more” style of chocolate chip cookie that I very much wanted to dislike. With two types of chocolate chips, cream cheese, and a ridiculous 5-oz size that bakes up bigger than my entire palm, I wanted to be able to say that this was an extreme waste of time. I wanted to say it was absurdly impractical, especially as someone who currently doesn’t have access to a full-size oven and is stuck with quarter-sheet pans that can only fit two of these at a time with their massive spread patterns. You have to let the cookies FULLY cool on their baking sheet when they finish, which means unless you have 3-4 of these you may have to take a pause after a few batches for your cookies to finish cooling before you can continue. And after having written all this, I am also going to tell you that you should still make this cookie. You NEED to make this cookie. It’s an experience.
I found 18 minutes to be my sweet spot for these cookies (all cooked in a June Oven), turning golden and lightly crisp at the edges but retaining their dense and fudgy centers without any hints of “raw” taste. Don’t rush the cooling process as this is critical for them to set properly and they will fall apart if you try to remove them too soon. If this means driving to visit friends at the beach with a hot cookie tray cooling on the floor of your car (spoken from experience), I promise it’s worth it. Everyone who has had one won’t stop raving about them.
We ate them on their own, and cut into wedges and added to an ice cream sundae. Not sure how people I gave them to ate them, but everyone loved them.