The Bakehouse Texas Chocolate Chip Cookies (Texas-Sized Bakery-Style Cookies)

These Bakehouse Bakery-Style Giant Chocolate Chip Cookies are the size of Texas - thick, buttery, and loaded with puddles of melty chocolate. They bake up with crisp, golden edges and soft, chewy centers just like your favorite bakery cookie, only bigger, bolder, and better because they’re homemade.

Recipe by Joy the Baker on November 6, 2025

Prep time: PT-492861H58M58S

Cook time: PT-492861H58M58S

Total time: PT-492861H58M58S

Rating

5 stars ( reviews)

Keywords

chocolate, cookies, chocolate chip cookies, the bakehouse texas, bakery-style, best chocolate chip cookie recipe,

Ingredients

3¼ cups (405 grams) all-purpose flour
2 teaspoons (8 grams) baking powder
1 teaspoon (6 grams) baking soda
½ teaspoon (3 grams) salt
1 teaspoon (4 grams) cornstarch
1 cup (227 grams) cold salted butter, cut into cubes
1 cup (200 grams) brown sugar, packed
¾ cup (120 grams) granulated sugar
2 large egg yolks
1 large egg
1 teaspoon vanilla extract
15 ounces semi-sweet chocolate chips (specifically 10 ounces Guittard Super Cookie Chips and 5 ounces Guittard Milk Chocolate Chips)

Steps

Step 1: Mix the Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch. Set aside.
Step 2: Combine the Butter and Sugars (Gently!) In the bowl of a stand mixer fitted with the paddle attachment, add the cold, cubed salted butter, brown sugar, and granulated sugar. Mix on medium-low speed until the mixture is mostly smooth and mostly no big butter chunks remain. Important: We’re not creaming here. We’re just blending. We don’t want to whip in air—just combine everything until it’s cohesive.
Step 3
- Step 3: Add the Eggs and Vanilla. With the mixer on low speed, beat in the egg yolks for one full minute. Add the whole egg and vanilla extract and beat for another minute. Stop the mixer and scrape down the sides and bottom of the bowl to ensure even, buttery cookies.
i id="instruction-step-4">Step 4
- Step 4: Bring It All Together. Add the dry ingredients to the butter mixture and mix on low speed until just combined. Toss in the chocolate chips and mix just until the chips are distributed. Try not to overmix.
i id="instruction-step-5">Step 5
- Step 5: Portion and Freeze. Scoop the dough into tall 5-ounce cookie balls – shape them taller than they are wide. They’ll look comically tall for a cookie, but trust the process. Place the dough balls side-by-side on a small sheet pan, cover with plastic wrap, and freeze overnight.
- Step 6: Bake to Golden Glory. When you’re ready to bake, place a rack in the upper third and middle of the oven and preheat to 350°F. Arrange the frozen dough balls on parchment-lined baking sheets, giving them at least 3 inches of breathing room (they’re dramatic and need space). Bake for 16–20 minutes, until the edges are golden brown. The centers might look just barely underdone but that’s exactly what we want.

Reviews

Leigh Joyner on 2025-11-09 (5 stars):
These are amazing! When I mixed them up this morning and weighed them out I literally LOL!! They’re massive!! You might have to rename them though because they’re BETTER than Bakery style!! Followed the recipe to the T and they came out perfect!! Baked the first one for 19 minutes. May do 18 minutes on the next batch. Thanks for sharing such an incredible recipe!
Ashley on 2025-11-09 (5 stars):
The only swap I made was to the chips (I didn’t have a grocery trip in me — but did dark chips, semi chunks, and mini semis). Did these for the full 20 on convect and definitely didn’t wait for them to cool before I dug into one. These are insane in the best possible way. Perfectly chocolatey, crisp edges, but pillowy soft inside. Definitely will be a new favorite
Jen on 2025-11-12 (5 stars):
I made these and holy moly!! I love a bakery cookie, but so often they look better than they taste, but not these babies!! Phenomenal!
Amy on 2025-11-13 (5 stars):
This is an incredible recipe! I did not have cornstarch and pondered about going out o buy some but decided to give the recipe a try! Wow! They are delicious and look like a beautiful bakery cookie! I added fancy flaky salt once they came out of the oven! I’ve gotten rave reviews from friends and family. I want to try making them gluten free next! Thanks for another incredible cookie Joy!
Caroline L on 2025-11-17 (5 stars):
Delicious, GIANT cookies! Love that they use cold butter, although does it matter since we freeze them? Maybe it's to make sure we "blend" instead of "creaming" the butter and sugar. Either way, it makes it easy to make these cookies as soon as you think of making them. We baked 4 immediately and the rest (6 more) we froze for a later date. I baked them for 16 minutes but I will do longer next time for more golden edges. They're very huge, really. Equal to 2 or 3 cookies each. Flavor is great. I used 6 oz of 60% ghirardelli chopped chocolate and the rest semisweet chocolate chip because it's what I had on hand. Thank you for the recipe!
Becky on 2025-11-18 (5 stars):
Hands down the best cookie EVER! I was super nervous about using cold butter and baking from frozen, but they turned out perfect! My kids have been requesting them nonstop.
Tina on 2025-11-19 (5 stars):
These are seriously so good. 5/5. My new favorite chocolate cookie recipe. I probably won't ever get the chance to make it to the Bakehouse Texas, so it is so special that I got to make these at home and share a little bit of the experience <3
Michelle on 2025-11-26 (5 stars):
As a longtime fan of your dad’s browned butter chocolate chip cookie recipe, I was convinced to give this one a whirl while fully preparing to not be convinced. Well, let’s just say this is the recipe I’ll be using for cookie gifting this season!! So glad my store down the street actually carries the Guittard super cookie chips!!
Gitta on 2026-02-19 (5 stars):
These cookies are, without a doubt, the best chocolate chip cookies I have ever made and eaten! Since I prefer a bit less chocolate, I used one 11-ounce bag of chocolate chunks. To make smaller cookies, I shaped them into 2.5-ounce portions, and they turned out perfectly. From now on, this will be the only chocolate chip cookie recipe I use. I highly recommend making these fabulous cookies!
Kathleen on 2026-03-03 (5 stars):
These are amazing! I followed the recipe exactly, even though I'm usually an all dark, no milk chocolate kind of person. But, I really liked the milk chocolate here, since the dough for these cookies is not too sweet! I made the dough into little cylinders, taller than they are wide, and that worked pretty well, although some have baked a little bit thicker than might be perfect - next time I might go for the same width and height! But, these are spectacular, and having a few of these in the freezer ready to bake up makes for a truly exciting dessert anytime. Thanks for the great recipe!