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The Ultimate Bakery-Style Chocolate Chip Cookies: Thick, Chewy, and Gooey

A perfect chocolate chip cookie broken in half showing melted, gooey chocolate chips inside.
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You deserve the best homemade chocolate chip cookies. This recipe delivers thick, bakery-style cookies with crispy edges and soft, gooey centers, made using simple ingredients for foolproof results.

Ingredients

Scale
  • 1 cup (168 g) unsalted butter, browned and cooled slightly
  • 1 cup (200 g) packed brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cup (210 g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 cups semi-sweet chocolate chips or chopped chocolate
  • Flaked sea salt for sprinkling (optional)

Instructions

  1. Brown the butter: Melt the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the milk solids turn deep brown and the butter smells nutty. Pour the browned butter into a heatproof bowl and let it cool until it is slightly warm, not hot.
  2. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until combined.
  3. Beat in the egg, egg yolk, and vanilla extract until the mixture is smooth and creamy.
  4. In a separate bowl, whisk together the flour, baking soda, and 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 chopped chocolate.
  7. Scoop the dough into balls, about 3 tablespoons each. For thicker cookies, place the dough balls close together on parchment-lined baking sheets (they will spread).
  8. Chill the dough for at least 30 minutes, or up to 24 hours, for the best texture and thickness.
  9. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  10. Place the chilled dough balls about 3 inches apart on baking sheets lined with parchment paper. Sprinkle the tops with flaked sea salt, if using.
  11. Bake for 10 to 13 minutes, or until the edges are golden brown but the centers still look slightly underbaked.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The centers will set as they cool.

Notes

  • Browning the butter adds a deep, caramelized flavor that makes these cookies taste like they came from a high-end bakery.
  • For extra thick cookies, press the dough balls into tall cylinders before chilling, or place a few extra chocolate chunks on top of the dough balls before baking.
  • If you prefer a quicker recipe, you can skip the chilling step, but the texture will be flatter and less chewy.

Nutrition

Find it online: https://mdlatdmm.com/chocolate-chip-cookie-ultimate-brown-butter-recipe/