Scrolling on Instagram, we’ve noticed an uptick in bakery-style cookies ... only they’re coming out of home ovens, not pastry cases. What makes a bakery-style cookie? They’re jumbo in size (often filling an entire pastry sleeve!) and have thick, gooey centers to boot. Here are our tips for nailing this style at home.

Go big

Use a larger cookie scoop, like our 4 Tablespoon Scoop , to measure out bigger dough balls. If you’re using a scale, each dough ball should weigh anywhere between 75g to 90g and should measure approximately 2" in diameter. (For reference, our Supersized, Super-Soft Chocolate Chip Cookies are made from 90g balls of dough!) Note that bigger cookies may take longer to bake through, so keep an eye on them — and consider baking one or two test cookies to dial in the bake time .

Properly chill your dough

To ensure these larger cookies don’t spread too much and maintain a thick, puffy center, allow ample time for the dough to chill before baking.…