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.

Why you'll love these cookies

• Thick and gooey in the middle, crisp at the edges.
• Bakery-style results with simple ingredients.
• Make-ahead dough that gets better with time.
• Loaded with chocolate in every bite.

Ingredients (makes about 10 giant cookies)

• 225g (1 cup) butter, room temperature
• 200g (1 cup packed) brown sugar
• 100g (1/2 cup) granulated sugar
• 2 eggs
• 1 tbsp vanilla extract
• 400g (3 1/4 cups) plain/all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 300g (2 cups) 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 about 10 large portions (about 150g / 5 oz 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 (no more than 4–5 per tray) 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.

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Alla's tips

• Don't skip the chill. Cold dough is the secret to thick cookies that don't spread.
• Weigh the portions so every cookie bakes evenly.
• Use a mix of chips and chopped chocolate for those melty pools on top.
• Press extra chunks on top straight out of the oven for that bakery look.
• Sprinkle with flaky sea salt while warm.
• Space them well — giant cookies need room.

Storage

Keep in an airtight container at room temperature for up to 4 days. Freeze the shaped dough balls for up to 3 months and bake from frozen, adding 2–4 minutes.

Frequently asked questions

Why did my cookies spread flat?
The dough was too warm or the butter too soft. Chill the dough balls for at least 2 hours.

Are they supposed to look underbaked?
Yes — the centres finish setting as they cool on the tray.

Can I make smaller cookies?
Yes — make 60g (2 oz) balls and bake for 10–12 minutes.

Can I add nuts?
Yes — swap 100g of the chocolate for toasted walnuts or pecans.

How do I make them gooey again the next day?
Warm one in the microwave for 10–15 seconds.

More cookies to try

• Biscoff Stuffed Cookies
• Cheesecake Stuffed Cookies
• S'mores Brookies
• Russian Caramel Cookies (Oreshki)

Hugs, Alla xox

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