Giant Bakery-Style Sea Salt Chocolate Chip Cookies are the kind of indulgence that stops you in your tracks—massive, golden, thick, and full of deep buttery flavor with gooey pockets of melted chocolate. Finished with a sprinkle of flaky sea salt, they strike the perfect balance between sweet and salty, soft and chewy, crisp and tender.

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What Makes Bakery-Style Cookies So Special?

Homemade cookies are delicious, but there’s something magical about those giant, palm-sized bakery cookies. They’re thicker, richer, softer in the center, and baked with professional techniques that maximize flavor. A classic bakery-style cookie is:

• Large and thick, often 4–5 inches wide
• Crispy on the edges, yet soft and chewy inside
• Loaded with premium chocolate
• Made with browned butter or high-fat butter
• Finished with flaky sea salt to enhance sweetness

The good news? You can recreate these gourmet results at home with the right techniques—and this recipe shows you how.

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Ingredients You’ll Need

To achieve the iconic bakery-style texture and flavor, use high-quality ingredients:

Dry Ingredients

• All-purpose flour – Provides structure and chew.
• Cornstarch – Creates a soft, tender crumb.
• Baking soda – Helps the cookies rise thick and chewy.
• Salt – Balances sweetness.

Wet Ingredients

• Unsalted butter – Browned for a deep, nutty flavor.
• Brown sugar – Adds moisture and richness.
• Granulated sugar – Helps with spread and caramelization.
• Egg + extra egg yolk – The yolk adds richness and chew.
• Vanilla extract – For warm, fragrant flavor.

Mix-ins

• Chocolate chips and chunks – Using both creates melty pools.
• Flaky sea salt – Maldon or similar for that bakery-style finish.

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How to Make Giant Sea Salt Chocolate Chip Cookies

1. Brown the Butter

Brown butter is key for a deep, toffee-like flavor. Melt the butter over medium heat until golden brown with a nutty aroma. Let it cool slightly before using.

2. Cream Butter and Sugars

In a large bowl, mix the cooled brown butter with brown sugar and granulated sugar until creamy. The brown sugar keeps the cookie soft and dense, while the granulated sugar adds crisp edges.

3. Add the Eggs and Vanilla

Beat in one whole egg and one extra yolk. The yolk provides fat that enhances richness. Add the vanilla extract.

4. Combine Dry Ingredients

Whisk together flour, cornstarch, baking soda, and salt. Add the dry mixture to the wet ingredients and mix gently until combined.

5. Add Chocolate

Fold in both chocolate chips and chopped chocolate chunks. The combination creates maximum texture—chips hold their shape while chunks create melty pockets.

6. Chill the Dough

This step is non-negotiable. Chilling the dough for at least 2–4 hours (overnight is even better) prevents spreading and intensifies flavor.

7. Shape the Cookies

Make large cookie balls—about ¼ cup to ⅓ cup of dough each. Don’t flatten; keep them tall for a thick, bakery-style finish.

8. Bake

Bake in a preheated oven at 180°C (350°F) for 11–14 minutes, depending on size. Remove when the edges are set but the centers still look soft.

9. Add Flaky Sea Salt

While warm, sprinkle each cookie generously with flaky Maldon sea salt.

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The Secret Techniques for True Bakery-Style Results

✔ Use Browned Butter

This enhances flavor with subtle notes of toffee and caramel.

✔ Let the Dough Rest Overnight

This develops deeper flavor and ensures the cookies bake thick.

✔ Use Both Chips and Chunks

Professional bakeries mix chocolate shapes to create luxurious texture.

✔ Bake Large Cookies

Bigger cookies stay gooey in the center while the edges crisp up perfectly.

✔ Add Sea Salt Immediately After Baking

It sticks better and elevates the chocolate.

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Why Flaky Sea Salt Makes a Difference

Sea salt is more than just a garnish—it’s a flavor enhancer. When sprinkled on warm cookies:

• It balances sweetness
• Makes chocolate taste richer
• Adds a gourmet crunch
• Enhances caramelized notes

A little goes a long way, but the effect is unforgettable.

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Variations to Try

These cookies are incredibly adaptable. Enhance them with:

• Walnut or Pecan Add-In

Adds crunch and nutty depth.

• Espresso Powder

Intensifies chocolate flavor.

• Caramel Chunks

For a sweet-salty caramel twist.

• Peanut Butter Chips

For a Reese’s-inspired cookie.

• Dark Chocolate Sea Salt Version

Use 70% chocolate for a bold, rich cookie.

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Troubleshooting Tips

Cookies Spread Too Much?

• Dough wasn’t chilled long enough
• Butter was too warm
• You need a bit more flour

Cookies Too Thick or Dry?

• Too much flour
• Overbaked—remove when still soft in the center

Not Gooey Enough?

• Increase chocolate chunks
• Slightly underbake

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How to Store & Freeze

Room Temperature

Store in an airtight container for up to 5 days.

Freezer (Baked Cookies)

Freeze for up to 3 months.

Freezer (Cookie Dough Balls)

Freeze shaped dough balls for up to 4 months.
Bake from frozen by adding 2–3 extra minutes.

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Perfect Pairings

These oversized cookies pair beautifully with:

• Cold milk
• Hot chocolate
• Cappuccino or espresso
• Vanilla ice cream (ultimate cookie sundae!)

Warm cookies + cold milk = perfection.

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Why You’ll Love This Recipe

Giant Bakery-Style Sea Salt Chocolate Chip Cookies check every box:

• Thick, chewy, bakery-style texture
• Deep, buttery brown butter flavor
• Gooey chocolate pools everywhere
• Perfect balance of sweet and salty
• Impressive size and appearance
• Ideal for parties, gifts, holidays, or meal prep

Each bite is indulgent, comforting, and nostalgic—everything you want in a premium chocolate chip cookie.

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