Giant Bakery-Style Chocolate Chip Cookies: Soft & Gooey Step-by-step instructions

Before you start

Before you start, make sure your butter is straight from the refrigerator—cold and firm. Cut it into small cubes so it beats evenly. Measure all your ingredients and have them ready. Line two large baking sheets with parchment paper.

Heat the oven to 380°F (193°C) when you are ready to bake. If you want a cleaner look, chill the shaped cookies for 30 minutes before baking, but this is optional. The dough is stiff and holds its shape well, so you can go straight from mixing to baking.

Instructions

Mix the Dough

1. 1Mix the Dough
   In the bowl of a stand mixer fitted with the paddle attachment, combine the cold cubed butter, dark brown sugar, and granulated sugar. Beat on medium speed until just combined and dense, about 2 minutes. Scrape down the sides of the bowl. Add the egg, egg yolk, and vanilla bean paste. Beat on low until incorporated, then increase to medium and beat for 1 minute until the mixture looks thick and glossy. Stop the mixer and scrape the bowl again.
   Look for The mixture should be thick, not fluffy, with no visible butter lumps.
   Tip Keep the butter cold; do not overbeat. The dough will look dense, which is correct.
2. 2Add Dry Ingredients
   In a separate bowl, whisk together the flour, cornstarch, espresso powder, baking soda, and fine salt. With the mixer on low, gradually add the dry ingredients to the butter mixture. Mix until just a few streaks of flour remain. Scrape the bowl and fold once or twice with a spatula to incorporate any flour at the bottom.
   Look for The dough will be thick and cohesive, with no dry pockets.
   Tip Do not overmix once the flour is added; this keeps the cookies tender.
3. 3Fold in Chocolate
   Add the rough-chopped dark chocolate chunks to the dough. Fold with a rubber spatula until the chocolate is evenly distributed. The dough will be stiff and chunky.
   Look for Every piece of dough should have chocolate in sight.
   Tip Reserve a few chocolate chunks to press onto the tops of the cookies before baking.
4. 4Shape the Cookies
   Line two large baking sheets with parchment paper. Scoop the dough into 6-ounce mounds (about 3/4 cup each). Shape each mound into a tall, craggy dome, pulling the dough upward rather than flattening it. Space them at least 3 inches apart.
   Look for The mounds should be tall and rough-edged, not smooth balls.
   Tip Chilling the shaped cookies for 30 minutes helps them hold their height, but it is optional.

At the end of this phase, you should have a thick, dense dough with visible chocolate chunks. The mixture will not be fluffy or light; it should be heavy and slightly sticky, but hold together when pressed. The dough smells of butter and vanilla, with a hint of espresso. Do not worry if it seems dry at first—the chocolate adds moisture as it folds in. The dough should be easy to shape into tall mounds.

Bake the Cookies

5. 5Bake the Cookies
   Heat the oven to 380°F (193°C). Bake the cookies one sheet at a time on the center rack for 11 minutes, until the edges are deep golden brown and caramelized while the centers still look slightly moist and puffed. The cookies will continue to set as they cool.
   Look for Edges are golden and set; centers are pale and slightly soft.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overbake. The centers will look underdone, but they will set perfectly as they cool.
6. 6Finish with Sea Salt
   Remove the baking sheet from the oven and immediately sprinkle the hot cookies with flaky sea salt. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies will collapse slightly and develop a crinkly top.
   Look for The salt crystals glisten on the surface, and the cookies smell deeply of caramel and chocolate.
   Tip The salt is essential to balance the sweetness. Use a generous pinch on each cookie.

The kitchen will fill with the aroma of caramelized butter and chocolate. The cookies will have spread slightly, but the centers should remain tall and puffy. The edges will be deeply golden, almost amber, and the tops may crack.

The centers will look slightly moist and glossy. You should see the chocolate chunks melting and pooling in the crevices. Do not wait for the centers to look fully baked—they will set as they cool.

Cool and Serve

7. 7Cool and Serve
   Let the cookies cool on the wire rack until just warm or completely cool. For the ultimate experience, break one open while still warm to see the melted chocolate stretch. Serve immediately or store in an airtight container.
   Look for The centers are soft and gooey, and the edges are crisp.
   Tip If the cookies are too soft to handle, cool them completely before moving.
8. 8Store for Later
   Store any leftover cookies in an airtight container at room temperature for up to 4 days. To refresh, warm a cookie in a 300°F oven for 3-4 minutes.
   Look for Cookies stay soft and gooey for days, thanks to the extra yolk and cornstarch.
   Tip Layer cookies with parchment paper to prevent sticking.

After cooling for 5 minutes on the baking sheet, the cookies will have settled into thick, craggy rounds. The edges are crisp and the centers are soft and tender. When you break one open, the chocolate should be molten and stretchy. The flaky sea salt glistens on top. The cookies are ready to serve warm or at room temperature. They will keep their soft texture for days when stored properly.

Common mistakes

The most common mistake is overmixing the dough. Once the flour is added, mix only until it disappears; otherwise, the gluten develops and makes the cookies tough. Another is using warm butter, which causes the cookies to spread into thin, crispy discs.

Keep the butter cold and beat just until combined. Overbaking is another pitfall—11 minutes is short, but the residual heat finishes the job. If you bake them longer, the centers will be dry. Finally, do not skip the flaky sea salt; it balances the sweetness and adds a professional touch.

How to tell it’s done

The cookies are done when the edges are deep golden brown and the centers look slightly puffed and soft, but not raw. The internal temperature of the eggs in the dough should reach 160°F (71°C) to ensure food safety; this happens during the 11-minute bake.

The centers will appear underdone, but they will set as they cool. To test, gently press the edge—it should be firm, while the center gives slightly. The cookies will continue to cook on the hot baking sheet for a few minutes after you pull them out, so do not leave them in the oven longer.

• Egg dishes: 160°F (71°C) in the thickest part