These giant bakery style chocolate chip cookies are thick, gooey, and perfectly chewy with crisp edges and a soft center.

Scale

2 1/3 cup all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

10 tablespoons unsalted butter (1 stick plus 2 tablespoons), softened

2/3 cup brown sugar, packed

1/3 cup granulated sugar

1 egg

2 teaspoons vanilla extract

12-ounce bag semi-sweet chocolate chips

1. Whisk flour, baking powder, baking soda, and salt in a medium bowl.

2. Cream butter and sugars until light and fluffy.

3. Add egg and vanilla; mix until combined.

4. Stir in dry ingredients until just mixed; fold in chocolate chips.

5. Shape dough into six large balls and refrigerate for 2 hours.

6. Preheat oven to 400°F. Bake 15–18 minutes until golden around edges.

7. Cool for 5 minutes before transferring to rack.

Chilling the dough is crucial for that thick, chewy texture.

Try chopped truffle bars for an indulgent twist.

Keywords: giant bakery style chocolate chip cookies, big gooey chocolate chip cookies, thick chewy cookies