Large Bakery Style Chocolate Chip Cookies

These chocolate chunk cookies are buttery, chewy, and filled with rich chocolate. With crisp golden edges, soft centers, and plenty of melty chocolate in every bite, they’re everything a homemade chocolate chip cookie should be.

Ingredients

• 3 cups flour

• 1 teaspoons baking soda

• 1/2 teaspoon salt

• 1 cup salted butter, softened to room temperature

• 1 cup packed dark brown sugar

• 3/4 cup granulated sugar

• 1½ teaspoons vanilla extract

• 1½ teaspoons honey or corn syrup

• 1 large egg + 1 egg yolk, room temperature

• 1 1/3 cup semi sweet chocolate chips or chopped dark chocolate

• Flaky sea salt for finishing (optional)

Instructions

1. Prepare the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

2. Cream the butter and sugars. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, about 2–3 minutes.

3. Add the wet ingredients. Mix in the egg, egg yolk, vanilla extract, and honey until smooth and well combined.

4. Combine. Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Avoid overmixing.

5. Fold in the chocolate. Gently stir in the chopped dark chocolate, reserving a few pieces for topping.

6. Preheat the oven. Heat oven to 350°F (175°C). Line baking sheets with parchment paper.

7. Scoop and bake. Scoop the dough into balls and arrange a few inches apart on the prepared baking sheets. Press additional chocolate chunks onto the tops. Bake for approximately 10–13 minutes, depending on cookie size, until the edges are lightly golden and the centers still look slightly soft. For these large ones I used a 1/4 cup cookie scoop, flattening the ball slightly before baking into a puck shape.

8. Cool. Allow the cookies to rest on the baking sheet for 5–10 minutes before transferring to a cooling rack. Sprinkle with flaky sea salt if desired.

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Notes

• Don’t overbake: The centers should look slightly underdone when you remove the cookies from the oven. They’ll continue to set as they cool.

• Chill for thicker cookies: Refrigerating the dough helps prevent excessive spreading and develops a richer flavor.

• Make ahead: Cookie dough can be refrigerated for up to 72 hours or frozen in portioned balls for future baking.