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

Before you start

Before starting, make sure the butter and eggs are cold, straight from the refrigerator. Measure out all ingredients and have them ready. Line two baking sheets with parchment paper. Preheat the oven to 380°F (193°C).

Chop the dark chocolate into rough chunks, about 1/2-inch pieces. Set up a wire rack for cooling. This recipe comes together quickly, so having everything prepped ensures a smooth process.

Instructions

Making the Dough

1. 1Make the Cookie Dough
   In a large bowl, beat the cold cubed butter with the dark brown sugar and granulated sugar until just combined and dense, about 2 minutes. Add the cold eggs and vanilla bean paste, and beat until just incorporated. The mixture will look slightly curdled, which is fine.
   Look for The butter mixture should be thick and slightly lumpy, not fluffy.
   Tip Keep the butter cold; this helps the cookies stay thick and soft.
2. 2Mix the Dry Ingredients
   In a separate bowl, sift together the all-purpose flour, cornstarch, and baking soda. Whisk to combine.
   Look for The dry ingredients should be evenly blended with no lumps.
   Tip Sifting aerates the flour and ensures even distribution of leavening.
3. 3Combine Wet and Dry
   Fold the dry ingredients into the butter mixture until just a few streaks of flour remain. Do not overmix.
   Look for The dough should be thick and slightly sticky, with no dry patches.
   Tip Overmixing develops gluten, which can make cookies tough.
4. 4Fold in the Chocolate
   Gently fold in the rough-chopped dark chocolate bars until evenly distributed throughout the dough.
   Look for Chunks of chocolate should be visible throughout the dough.
   Tip Use a spatula to fold, not a mixer, to avoid breaking the chocolate.

At this point, you have a thick, slightly sticky dough studded with chunks of chocolate. The butter and sugar mixture should be dense and just combined, not light and fluffy.

The dough should hold together when pressed, but still look craggy and uneven. It should smell richly of butter and vanilla, with no visible streaks of flour. If the dough is too soft, refrigerate it for 15 minutes before portioning.

Baking to Golden Perfection

5. 5Portion the Dough
   Scoop the dough into tall, craggy mounds, about 1/4 cup each, and place them on a parchment-lined baking sheet, spacing them at least 3 inches apart.
   Look for The mounds should be tall and uneven, not flat rounds.
   Tip Tall mounds spread less and create a thicker, softer center.
6. 6Bake the Cookies
   Bake at 380°F (193°C) for 11 minutes, until the edges are caramelized and deep golden brown while the centers still look slightly underdone.
   Look for Edges are set and golden, centers are puffed and slightly soft.
   Tip Do not overbake; the centers will continue to set as they cool.
7. 7Finish with Sea Salt
   Remove the cookies from the oven and immediately sprinkle with flaky Maldon sea salt.
   Look for The salt crystals glisten on the warm cookies.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Salt balances the sweetness and enhances the chocolate flavor.

After 11 minutes, the cookies will have spread into thick rounds with deeply golden, caramelized edges. The centers will look puffed and slightly soft, with a few cracks on the surface. The aroma of toasted butter and chocolate will fill the kitchen. The edges should be set and firm, while the centers yield slightly to gentle pressure. Sprinkle with flaky sea salt immediately.

Cooling and Serving

8. 8Cool and Serve
   Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm for the ultimate gooey chocolate pull.
   Look for The cookies are slightly firm on the edges but soft in the center.
   Tip Cooling on the sheet allows the centers to set without drying out.

After cooling for 5 minutes on the baking sheet, the cookies will have set enough to move without breaking. The centers will still be soft and gooey, and the chocolate will be molten. Transfer to a wire rack to cool completely if you want them to hold their shape, or serve warm for an oozing chocolate pull. The edges should be crisp, and the centers should be tender and moist.

Common mistakes

One common mistake is overmixing the dough, which develops too much gluten and results in tough cookies. Mix until just combined, and fold in the chocolate with a spatula. Another mistake is using warm butter, which causes the cookies to spread too much and become flat.

Keep the butter cold. Also, do not overcrowd the baking sheet; leave at least 3 inches between each mound of dough to allow for spreading. Finally, resist the urge to overbake—the centers should look slightly underdone when you pull them out.

How to tell it’s done

The cookies are done when the edges are deep golden brown and caramelized, but the centers still look slightly puffy and soft. They will continue to set as they cool, so it is better to pull them out a minute early than to overbake.

The internal temperature of the cookies is not a reliable indicator, but the visual cues are clear: the edges should be firm, and the centers should spring back slightly when touched. Let them cool for 5 minutes on the baking sheet before transferring to a wire rack.

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