The Ultimate Bakery-Style Chocolate Chip Cookies: Thick, Chewy Centers, Crispy Edges
This is the best ultimate chocolate chip cookie recipe for achieving bakery-style cookies with thick, gooey centers and perfectly crisp edges. You get moist, chewy results every time you bake from scratch.
- Prep Time: 15 min
- Cook Time: 13 min
- Total Time: 28 min
- Yield: 18 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips or chunks
- 1/2 cup dark chocolate chunks (optional, for bakery flavor)
- Flaked sea salt, for topping (optional)
Instructions
- Preheat your oven to 375°F. Line baking sheets with parchment paper.
- 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.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips and dark chocolate chunks by hand.
- Scoop dough using a large cookie scoop (about 3 tablespoons per cookie) and place onto the prepared baking sheets, leaving 2 inches between each mound of dough. For ultra thick cookies, gently press the dough balls down slightly in the center.
- Bake for 10 to 13 minutes. The edges should be golden brown and set, but the centers should still look slightly soft and gooey.
- Remove from the oven. Immediately sprinkle the tops of the cookies with a pinch of flaked sea salt, if using.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps set the gooey center.
Notes
- For the chewiest cookies, use slightly more brown sugar than white sugar in the recipe.
- If you have time, chilling the dough for at least 30 minutes helps prevent spreading and deepens the flavor. For a quick chocolate chip cookie recipe, you can skip the chill step.
- To store, place cooled cookies in an airtight container at room temperature for up to 5 days to maintain soft, moist chocolate chip cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 20
- Sodium: 120
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 3
- Cholesterol: 55