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Ultimate Bakery Style Chocolate Chip Cookies

Close-up of a chocolate chip cookie cut in half showing gooey, melted chocolate filling inside.

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Make thick, bakery-style chocolate chip cookies at home with crispy edges and gooey centers using simple ingredients.

Ingredients

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  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 cups (340g) semi-sweet chocolate chips or chunks
  • Flaky sea salt for topping (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and fine sea salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips or chunks using a spatula.
  7. Scoop dough into balls, about 3 tablespoons each, and place them 2 inches apart on the prepared baking sheets. For thicker cookies, stack two dough balls together.
  8. Bake for 10 to 13 minutes, or until the edges are golden brown and the centers look slightly underbaked.
  9. Immediately sprinkle the tops with flaky sea salt, if using.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, chill the dough for at least 30 minutes before baking. This helps prevent excessive spreading.
  • Use a mix of chocolate chips and chopped chocolate bars for varied melt patterns.
  • If you want a deeper flavor, substitute 1/2 cup of the butter with browned butter.

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