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Crispy Chewy Giant Bakery-Style Chocolate Chip Cookies Recipe with Sea Salt

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These giant chocolate chip cookies feature a perfect balance of crispy edges and chewy centers, enhanced by browned butter and a sprinkle of flaky sea salt for a bakery-style treat.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned and cooled slightly
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (165 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • Flaky sea salt, for sprinkling
  • 2 cups (340 g) high-quality chocolate chips or chunks

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227 g) of unsalted butter. Stir frequently as it foams and then turns a golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and let cool for 10 minutes until warm but not hot.
  2. Mix sugars and butter: In a large bowl, combine ¾ cup (150 g) granulated sugar and ¾ cup (165 g) packed light brown sugar. Pour in the browned butter and stir until well combined.
  3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then stir in 2 teaspoons pure vanilla extract until the batter is glossy and smooth.
  4. Combine dry ingredients: In a separate bowl, whisk together 3 cups (375 g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt.
  5. Fold dry into wet: Gradually add the flour mixture into the wet ingredients, stirring gently with a wooden spoon or spatula until just combined. Avoid overmixing.
  6. Add chocolate: Fold in 2 cups (340 g) chocolate chips or chunks evenly throughout the dough.
  7. Form the cookies: Using a large ice cream scoop or a ¼ cup measuring cup, scoop generous mounds of dough onto a parchment-lined baking sheet, leaving at least 3 inches between cookies.
  8. Add sea salt: Sprinkle a pinch of flaky sea salt on top of each cookie before baking.
  9. Bake: Preheat oven to 350°F (175°C). Bake cookies for 12-14 minutes, until edges are golden and crisp but centers still look slightly soft.
  10. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chill dough for 30 minutes before baking to prevent excessive spreading. Use parchment paper for best texture and cleanup. Remove cookies when edges are golden but centers still look soft to achieve perfect crispy edges and chewy centers. Dough can be refrigerated up to 48 hours before baking. Baked cookies freeze well for up to 2 months.

Nutrition

Keywords: chocolate chip cookies, giant cookies, crispy chewy cookies, bakery-style cookies, sea salt cookies, browned butter cookies

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