When you’re craving a cookie from your favorite bakery, but it’s snowing and 4 degrees outside, crank up the oven and make these Giant Bakery Style Chocolate Chunk Cookies in the comfort of your warm and toasty home.
Yes, yes this is another post about chocolate chip cookies. I would apologize, but I don’t believe there’s much room for sorrys when chocolate is involved.
We’ve talked about chocolate chip cookies a lot over the years. We’ve discussed melted butter and extra egg yolks, the merits of refrigeration, and the necessity of always slightly under baking. There have been two epic chocolate chip cookie battles, the first of which resulted in one of my tried and true favorites- The Chewy Chocolate Chip Cookie. The second, a battle between The Chewy and The Soft and Thick Chocolate Chip Cookie was a near tie, and resulted in two cookie recipes I rotate between based on my mood and cravings.
You may think a third chocolate chip cookie recipe is ridiculous, overboard, totally unnecessary. But if you’re a chocolate chip cookie connoisseur like myself, you know there’s a time and place for all the different cookies of the world, with each one bringing its own special virtues to the table.
So what’s so special about these Giant Bakery Style Chocolate Chunk Cookies? Well, most of it is in the title. First, GIANT. Like, the size of your face. Well, maybe not your face, but a baby’s face at least. These guys are big.
Second, bakery style. There’s something marvelous about peering into a glass case filled with stacks of big, puffy, chewy chocolate chip cookies, isn’t there? These cookies are made to mimic the look and taste of those irresistible bakery cookies.
Third, chocolate chunks. No dainty chocolate chips in these cookies. These are packed with big, melty, hunky pieces of chocolate. Dark chocolate slivers permeate the dough while pockets of chocolate chunks provide deep, rich chocolate flavor. So, so good.
The finishing touch to these bad boys? A sprinkling of sea salt. It’s not totally necessary, and I understand some of you are probably not into the salt-on-my-dessert thing. I think a sprinkling of salt amplifies the sweetness of the cookie, bringing the flavors right to the tip of your tongue. Plus, it’s pretty. And I like pretty cookies.
So do you need another chocolate chip cookie recipe in your life? Yes, yes you do. I guarantee you these Chocolate Chunk Cookies are going to be featured regularly in my cookie baking rotation. Give them a try, and I’m sure you’ll agree.
Oh, and if you’re wondering what to do with that leftover egg white, check out my collection of over 50 egg white recipes!
- 2 cups + 2 Tablespoons all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ¾ teaspoon salt
- 1½ sticks unsalted butter, melted and cooled
- 1 cup brown sugar, lightly packed
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1½ cups chopped semi sweet chocolate, with several large chunks
- Sea salt for finishing (optional)
- In a small bowl, whisk together the flour, baking soda, cornstarch, and salt.
- In another bowl, beat together the butter and sugars until smooth. Add in the egg and yolk and beat until smooth. Beat in the vanilla extract then stir in the flour until just combined. Stir in the chocolate chunks until evenly distributed.
- Refrigerate the dough for at least 2 hours or overnight. If refrigerating overnight, you'll need to take the bowl out of the fridge about a half hour before you plan to bake these so they're scoopable.
- Preheat the oven to 350 degrees (I highly recommend an oven thermometer!). Line two baking sheets with parchment paper. Scoop the dough out into scant ¼ cup portions. Place on the baking sheet, about 3 inches apart. Bake for 11-13 minutes or until set on the outside, but still puffed and a bit gooey in the center, rotating the pans halfway through. Remove from oven and sprinkle with sea salt, if desired. Allow the cookies to set up for about 5 minutes then remove to a cooling rack to cool completely (or eat them warm!)
Recipe adapted from Host the Toast