Giant Bakery-Style Cookies

Giant, bakery-style cookies have been everywhere — thick, soft in the middle, crisp at the edges, and honestly worth the hype. This is my take on the oversized cookie trend, using a simple chilled dough technique that guarantees that perfect thick, gooey center every time.

Ingredients

• 225g butter, room temperature
• 200g brown sugar
• 100g granulated sugar
• 2 eggs
• 1 tbsp vanilla extract
• 400g plain flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 300g chocolate chips or chunks

Directions

1. Cream butter and both sugars together until light and fluffy, about 3 minutes.
2. Add eggs one at a time, then vanilla, mixing well after each addition.
3. In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually fold into the wet ingredients until just combined.
4. Fold in the chocolate chips.
5. Divide the dough into 6 large portions (about 150g each) and shape into thick, tall balls — taller than they are wide, this is the secret to the thick bakery-style shape.
6. Chill the shaped dough balls for at least 2 hours, ideally overnight — this prevents spreading and deepens the flavor.
7. Preheat oven to 180°C/350°F. Bake the chilled dough balls for 14-16 minutes, until the edges are golden but the centers still look slightly underbaked.
8. Let cool on the tray for at least 15 minutes before moving — they'll continue setting as they cool, giving that perfect gooey center.

Hugs, Alla xox

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