If you’ve ever grabbed a giant chocolate chip cookie from a bakery, I know you’ve been thinking about it ever since–I’ve been there, too! After countless test batches, I finally cracked the code for bakery-style chocolate chip cookies that turn out thick, chewy, and flavorful. Studded with semi-sweet chocolate and chopped walnuts, these oversized cookies have crisp edges, soft centers, and that rich texture you’d expect from a bakery like Levain. Cold butter, baking powder, and an overnight chill are my simple tricks that make all the difference.
Giant Chocolate Chip Walnut Cookies
What makes my chocolate chip cookies truly bakery-style is the method. I do quite a few things here that may seem counterintuitive, but each one plays a role in creating thick, chewy cookies with minimal spread.
Instead of creaming softened butter, my dough starts with cold butter straight from the fridge, mixed just until crumbly. When I tested this recipe with room-temperature butter, the cookies spread too much and lost their height. Starting cold limits spread and helps these giant cookies bake up tall with soft centers and crisp edges. I also add the chocolate chips and walnuts before the egg, which helps distribute them evenly without overworking the dough.
I use baking powder instead of baking soda because it’s double-acting. It reacts once when mixed into the dough and again in the oven, giving the dough time to develop flavor as it chills while still baking up plush. And an overnight rest allows the flour to fully hydrate and the flavors to deepen, resulting in cookies that look and taste like they came straight from a bakery.
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Your Baking Pan Matters
For the most consistent results, use a light-colored aluminum baking sheet lined with parchment paper. Dark or nonstick pans tend to brown the bottoms too quickly, which can dry out these thick cookies before the centers are set. If that’s all you have, reduce the baking time slightly and keep a close eye on them.
Bakery-Style Chocolate Chip Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Hand Mixer or Stand Mixer
- Baking Sheet
Ingredients
- ½ cup unsalted butter 1 stick, cut into small cubes
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1½ cups all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup semi-sweet chocolate chips *
- ½ cup chopped walnuts optional**
- 1 large egg
- Flaky sea salt optional, for sprinkling
Instructions
- Add the cold butter, granulated sugar, and brown sugar to a large bowl or stand mixer. Using the paddle attachment or beaters, mix on low speed until the butter and sugar are incorporated but not creamed, for about 1 minute.½ cup unsalted butter, ½ cup granulated sugar, ½ cup brown sugar
- Add the flour, baking powder, and salt to the mixture. Mix on low speed until it resembles small crumbs, about 1-2 minutes.1½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon kosher salt
- Mix in the chocolate chips and chopped walnuts (if using) on low speed until they are evenly distributed throughout the dough crumbs.1 cup semi-sweet chocolate chips, ½ cup chopped walnuts
- Add the egg and mix on low just until the dough comes together, about 1 minute.1 large egg
- Cover the bowl tightly with plastic wrap and place the dough in the fridge to chill overnight (minimum of 8 hours, or up to 72 hours for even more flavor).
- When ready to bake, preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Divide the chilled dough into uneven pieces.
- Gently press the dough pieces together, shaping them into 6 rough dough balls (about 130 grams per ball). Place them on the prepared baking sheet, leaving ample space between each for spreading during baking.
- Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden but the centers are still soft. If desired, sprinkle a pinch of flaky sea salt on top of each cookie.Flaky sea salt
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Measure flour using the spoon-and-level method to avoid dry, cakey cookies.
- Cold butter helps create thicker cookies with less spread.
- Chill the dough overnight for the best flavor and texture, but you can bake right away if needed.
- Use parchment-lined aluminum baking sheets for the most even results.
- For smaller cookies, divide the dough into smaller portions and bake for less time.
- Don’t overcompact the dough balls, or the cookies won’t spread properly.
- Pull cookies from the oven when the centers still look slightly soft and underbaked–that’s what gives these cookies their signature soft middles as they finish setting on the pan.
How to Make Giant Chocolate Chip Cookies Step-by-Step
Mix the Butter: Add ½ cup of cold butter (cut into small cubes), ½ cup of granulated sugar, and ½ cup of brown sugar to a large bowl or stand mixer. Using the paddle attachment or beaters, mix on low speed until the butter and sugar are incorporated but not creamed, for about 1 minute.
Add the Dry Ingredients: Add 1½ cups of all-purpose flour, ½ teaspoon of baking powder, and ½ teaspoon of kosher salt to the mixture. Mix on low speed until it resembles small crumbs, about 1-2 minutes. This step coats the flour in fat, which limits gluten development and helps keep the cookies tender instead of tough.
Add the Mix-Ins: Mix in ½ cup of semi-sweet chocolate chips and ½ cup of chopped walnuts (if using) on low speed until they are evenly distributed throughout the dough crumbs. Adding the mix-ins now helps them distribute evenly and keeps the dough from being overmixed once the egg is added.
Add the Egg & Chill the Dough: Add 1 large egg and mix on low just until the dough comes together, about 1 minute. Cover the bowl tightly with plastic wrap and place the dough in the fridge to chill overnight (minimum of 8 hours, or up to 72 hours for even more flavor).
Divide the Dough: When ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. I used a quarter sheet pan. Crumble the chilled dough into uneven pieces–these will help create texture in the finished cookies.
Form the Cookies: Gently press the dough pieces together, shaping them into 6 rough dough balls (about 130 grams per ball). Don’t overcompact the dough balls, or your cookies will not spread properly in the oven. Place them on the prepared baking sheet, leaving ample space between each for spreading during baking. I was able to fit 3 cookies on a quarter sheet pan.
Bake the Cookies: Bake your giant chocolate chip walnut cookies in the preheated oven for about 12-15 minutes, or until the edges are lightly golden but the centers are still soft and slightly wet. If desired, sprinkle a pinch of flaky sea salt on top of each hot/wet cookie. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will ensure they bake all the way through and set properly without overcooking.
How to Store and Freeze
Store leftover bakery-style chocolate chip cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying chilled, at room temperature, or gently warmed in a 350°F oven for about 5 minutes. You can also microwave the cookies for 1-2 minutes.
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