Bakehouse Bakery-Style Giant Chocolate Chip Cookies are the best chocolate chip cookie recipe for big, thick, chewy cookies loaded with melty chocolate. Crispy on the edges, soft in the center, and irresistibly buttery – these cookies are your secret weapon.
Friends, it’s a great day!
After more than a decade of baking my dad’s Best Browned Butter Chocolate Chip Cookies (and convincing you to do the same thankyouverymuch), I’ve finally developed a cookie recipe all my own. The inspiration came straight from The Bakehouse Texas, my monthly pop-up bakery kicking off later this month here in Bellville. I wanted a signature cookie that could hold its own on a bakery counter. We’re talking big enough to stop traffic, thick enough to stay soft in the center, and sturdy enough to bake perfectly from frozen (because on pop-up bake days, we’re turning and burning trays like a well-oiled machine).
The result is this absolute beauty: a Texas-sized bakery-style chocolate chip cookie, buttery and deeply golden, studded with both milk and semi-sweet chocolate for that perfect melty contrast. I sent the recipe to my dad (obvi the original cookie master) and he was floored. Of course, now he’s tweaking it to his liking because… well, he can’t help himself.
If you can’t make it out to The Bakehouse Texas on one of our bakery days, at least we can still share cookies from afar. Let’s bake!
Here are the ingredients you’ll need to make my best chocolate chip cookie recipe:
• All-purpose flour – The sturdy foundation of any bakery cookie. Enough protein to give these giant cookies structure, but still tender enough to stay chewy in the middle.
• Baking powder – A touch of lift for that golden, thick, bakery-style height. It works alongside baking soda to give the cookie that perfect soft dome instead of spreading too thin.
• Baking soda – For a bit of spread and those crispy caramelized edges that make the first bite irresistible.
• Salt – Balances sweetness and sharpens the chocolate.
• Cornstarch – The secret to soft centers. Just a teaspoon helps keep the crumb tender even after cooling (if they make it that far).
• Cold salted butter, cut into cubes – This recipe skips the room-temperature butter and goes right in with cold cubes for thick, bakery-style cookies that don’t melt out too fast in the oven. The salted butter adds depth and balance. I’m a convert!
• Brown sugar – The chewy, molasses-rich backbone of the cookie. Adds moisture and depth of flavor.
• Granulated sugar – Sweetness and crispness. It helps create that golden, lightly crunchy exterior that breaks into the soft center.
• Egg yolks – Richness and chew! Extra yolks mean a more luxurious texture and a touch of extra moisture that keeps the cookies soft for days.
• Egg – The cookie’s binder and source of lightness. One whole egg ties it all together.
• Vanilla extract – A splash of warmth and aroma. Don’t be shy—this brings bakery-level flavor.
• Semi-sweet and milk chocolate chips – Specifically, Guittard Super Cookie Chips for their dramatic size and melt, plus a handful of Guittard Milk Chocolate Chips for creamy contrast. The mix of chocolates gives each bite a different kind of joy.
Start by whisking together the flour, baking powder, baking soda, salt, and cornstarch in a medium bowl and set it aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cold, cubed salted butter with the brown and granulated sugars. Mix on medium-low speed until mostly smooth and no big butter chunks remain. We’re not creaming here, friends; we’re just blending.
No need to whip in extra air as the goal is a cohesive, buttery-sugar base, not a fluffy one. With the mixer still on low, beat in the egg yolks for a full minute to build structure and richness, then add the whole egg and vanilla and mix for another minute. Stop the mixer and scrape down the sides and bottom of the bowl to make sure every bit of butter and sugar gets evenly incorporated before we move on to the dry ingredients.
Now for the most important part: the chocolate! After testing and retesting every chocolate chip I could get my hands on (a true labor of love), I landed on a combination that gives these cookies their Bakehouse signature: Guittard Super Cookie Chips and Guittard Milk Chocolate Chips.
The Super Cookie Chips are big, flat discs of semi-sweet chocolate that melt into glossy pools and create those bakery-style chocolate layers you see when you break the cookie in half. They’re a little bitter, deeply cocoa-forward, and they balance beautifully against the buttery dough. The milk chocolate chips, on the other hand, bring sweetness, creaminess, and a nostalgic flavor that rounds everything out. Together, they create a chocolate experience that’s both complex and comforting.
Every scoop of dough should have a mix of both chocolates with little pockets of creamy milk chocolate and big shards of dark, dramatic melt. It’s a little bit of art, a little bit of engineering, and totally worth it.
Once the dough is fully mixed and studded with chocolate, it’s time to portion out these Bakehouse beauties. Scoop the dough into tall 5-ounce mounds. Yes, five whole ounces. Each one should stand taller than it is wide, almost comically so. This height helps the cookies bake up thick and gooey in the center with golden, crisp edges. Trust the process. Line the dough balls up side by side on a small baking sheet, cover them with plastic wrap, and freeze overnight. This rest allows the flour to fully hydrate, the butter to firm up, and the flavors to deepen — plus, it means you can bake fresh, warm cookies on demand whenever the craving strikes (or, you know, when the pop-up line starts forming).
When you’re ready to bake, place a rack in the upper third and middle of the oven and preheat to 350°F. Arrange the frozen cookie dough balls on parchment-lined baking sheets, giving them a good 3 inches of breathing room – they’re dramatic cookies and need space to shine. Bake for 16 to 20 minutes, until the edges are golden brown and the centers look just barely underdone. That soft, slightly glossy middle will settle into the perfect chewy texture as the cookies cool.
These giant cookies are best enjoyed slightly warm, when the chocolate is still glossy but set. If you’re baking ahead, let them cool completely, then store in an airtight container at room temperature for up to 3 days, or even freeze the baked cookies and warm them in a low oven for that fresh-from-the-oven magic. Pro tip: a sprinkle of flaky salt before serving never hurt a thing.
Promise me you’ll make these cookies, ok? Then come back here and tell me everything – how they baked, who you shared them with, if you ate one straight off the pan (you did, didn’t you?). Leave a comment and a rating below, and ask any questions you’ve got!
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The Bakehouse Texas Chocolate Chip Cookies (Texas-Sized Bakery-Style Cookies)
- Prep Time: 20 minutes + freezing overnight
- Cook Time: 16-20 minutess
- Total Time: 40 minutes + freezing overnight
- Yield: about 10-12 very large cookies 1x
- Method: baking
Description
These Bakehouse Bakery-Style Giant Chocolate Chip Cookies are the size of Texas – thick, buttery, and loaded with puddles of melty chocolate. They bake up with crisp, golden edges and soft, chewy centers just like your favorite bakery cookie, only bigger, bolder, and better because they’re homemade.
Ingredients
- 3¼ cups (405 grams) all-purpose flour
- 2 teaspoons (8 grams) baking powder
- 1 teaspoon (6 grams) baking soda
- ½ teaspoon (3 grams) salt
- 1 teaspoon (4 grams) cornstarch
- 1 cup (227 grams) cold salted butter, cut into cubes
- 1 cup (200 grams) brown sugar, packed
- ¾ cup (120 grams) granulated sugar
- 2 large egg yolks
- 1 large egg
- 1 teaspoon vanilla extract
- 15 ounces semi-sweet chocolate chips (specifically 10 ounces Guittard Super Cookie Chips and 5 ounces Guittard Milk Chocolate Chips)
Instructions
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch. Set aside.
Step 2: Combine the Butter and Sugars (Gently!)
In the bowl of a stand mixer fitted with the paddle attachment, add the cold, cubed salted butter, brown sugar, and granulated sugar. Mix on medium-low speed until the mixture is mostly smooth and mostly no big butter chunks remain.
Important: We’re not creaming here. We’re just blending. We don’t want to whip in air—just combine everything until it’s cohesive.
Step 3: Add the Eggs and Vanilla
With the mixer on low speed, beat in the egg yolks for one full minute. Add the whole egg and vanilla extract and beat for another minute. Stop the mixer and scrape down the sides and bottom of the bowl to ensure even, buttery cookies.
Step 4: Bring It All Together
Add the dry ingredients to the butter mixture and mix on low speed until just combined. Toss in the chocolate chips and mix just until the chips are distributed. Try not to overmix.
Step 5: Portion and Freeze
Scoop the dough into tall 5-ounce cookie balls – shape them taller than they are wide. They’ll look comically tall for a cookie, but trust the process. Place the dough balls side-by-side on a small sheet pan, cover with plastic wrap, and freeze overnight.
Step 6: Bake to Golden Glory
When you’re ready to bake, place a rack in the upper third and middle of the oven and preheat to 350°F. Arrange the frozen dough balls on parchment-lined baking sheets, giving them at least 3 inches of breathing room (they’re dramatic and need space). Bake for 16–20 minutes, until the edges are golden brown. The centers might look just barely underdone but that’s exactly what we want.
Step 7: Rest and Devour
Remove the cookies from the oven and let them rest on the baking sheets for a full 30 minutes before eating. Yes, 30. This gives them time to finish baking and settle into their chewy, chocolatey destiny.
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