Can I bake these cookies right after mixing the dough, or do I have to freeze them first?

You can bake them right away, but I don’t recommend it. Baking from frozen is the secret to that thick, gooey bakery-style texture. The cold dough helps the cookies bake up tall with golden edges and soft, chewy centers. Trust the freeze. It’s worth the wait and makes for a very consistent cookie.

What if I don’t have Guittard chocolate chips?

No problem! Use the best-quality chocolate you can find or a mix of chopped chocolate bars and chips. Aim for some larger pieces that melt into puddles and some smaller bits for even distribution. That mix of sizes and sweetness is what gives these cookies their magic.

How big should I make the cookie dough balls?

Go big! Each cookie should be about 5 ounces — taller than it is wide. They’ll look comically oversized, but they’ll bake up beautifully thick and chewy. For smaller cookies, reduce the baking time by a few minutes and keep an eye on the edges.

How do I know when the cookies are done baking?

Look for golden edges and slightly glossy centers. The middle should look just barely underdone when you pull them from the oven. They’ll continue to set as they cool on the baking sheet. That’s how you get that soft, bakery-style interior.

Why do we use cold butter instead of softened butter?

Cold butter is the secret to these cookies’ thick, bakery-style texture. When you start with cold, cubed butter, the dough stays cool and firm, which means the cookies spread more slowly in the oven. The result? Golden, crisp edges and soft, gooey centers instead of flat, overbaked puddles. Plus, the little pockets of butter help create that rich, almost laminated texture that makes each bite extra special.

The Bakehouse Texas Chocolate Chip Cookies (Texas-Sized Bakery-Style Cookies)

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

Scale

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)

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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.