Thick Bakery-Style Chocolate Chip Cookies

Danielle Sepsy

Skip the bakery line and bake giant, bakery-style chocolate chip cookies at home. With crisp caramelized edges, soft chewy centers, and plenty of chocolate and walnuts, these cookies deliver everything you love about a classic New York-style bakery cookie.

Prep Time:

20 minutes (plus 30–45 minutes chilling time)

Cook Time

14 minutes

Serves:

Makes 9 large cookies

Level:

Intermediate

Ingredients

12 tablespoons unsalted butter, cold and cut into small chunks
¾ cup packed light brown sugar
¼ cup granulated sugar
1 tablespoon pure vanilla extract
2 large eggs
2 cups plus 3 tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon fine salt
2 cups semi-sweet chocolate chips
1 cup walnuts, broken into large pieces

Instructions

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter, brown sugar, granulated sugar, and vanilla until creamy and well combined, about 2–3 minutes.

Step 2: Add the eggs one at a time, mixing well after each addition.

Step 3: Mix in the baking powder, baking soda, and salt.

Step 4: Add the flour and mix just until incorporated. Fold in the chocolate chips and walnuts on low speed, taking care not to overmix.

Step 5: Using a large cookie scoop, portion the dough into 9 large rustic mounds. Do not roll or smooth the dough.

Step 6: Place the dough mounds on a tray and freeze for 30–45 minutes. Meanwhile, preheat the oven to 375°F.

Step 7: Arrange the chilled cookie dough on parchment-lined baking sheets, leaving space between each cookie.

Step 8: Bake at 375°F for 9 minutes, then reduce the oven temperature to 350°F and continue baking for 5 more minutes, until the edges are lightly golden and the centers are set.

Serving & Finishing Touches

Let the cookies cool on the baking sheet for about 5 minutes before serving.