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Perfect Easy Bakery-Style Chewy Chocolate Chip Cookies

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These thick, chewy chocolate chip cookies have a perfect bakery-style texture with golden edges and soft, gooey centers. A combination of melted and room-temperature butter creates the ideal chew, while a long chill time ensures they don’t spread into flat discs.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (226g) unsalted butter, divided (½ cup cold, cubed; ½ cup melted and slightly cooled)
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips

Instructions

  1. Whisk the dry ingredients together. In a medium bowl, whisk together 2 ¼ cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
  2. Prepare the butter. Cut ½ cup (113g) of cold butter into small cubes, about ½-inch each. In a separate small microwave-safe bowl, melt the remaining ½ cup (113g) butter in 20-second intervals until just melted. Let it cool for 2-3 minutes.
  3. Cream the butter and sugars. In your large mixing bowl, combine the cubed cold butter, melted butter, 1 cup (200g) packed light brown sugar, and ½ cup (100g) granulated sugar. Beat with an electric mixer on medium speed for 2-3 minutes until the mixture looks lighter in color and slightly fluffy.
  4. Add the eggs and vanilla. Add the 2 room-temperature eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl with your spatula. Add 2 teaspoons vanilla extract and beat until combined. The mixture should look smooth and glossy.
  5. Incorporate the dry ingredients. Add the flour mixture to the wet ingredients in two additions, mixing on low speed just until combined after each addition. Stop mixing as soon as you no longer see streaks of flour.
  6. Fold in the chocolate chips. Add 2 cups (340g) semi-sweet chocolate chips to the dough. Use your rubber spatula to fold them in gently until evenly distributed.
  7. Chill the dough (the most important step). Cover the bowl with plastic wrap and refrigerate for at least 4 hours, but overnight is better.
  8. Preheat the oven. When you’re ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Position the racks in the upper and lower thirds of the oven.
  9. Portion the dough. Use a 3-tablespoon cookie scoop to portion the dough into balls. Place them 3 inches apart on the prepared baking sheets. For tall, bakery-style cookies, roll each dough ball between your palms to create a rough sphere, then place it on the sheet with the craggly side up.
  10. Bake the cookies. Bake one sheet at a time for 11-13 minutes, rotating the pan halfway through. The cookies are done when the edges are golden brown and the centers look slightly puffy and underdone.
  11. Cool on the baking sheet. Let the cookies cool on the baking sheet for 5 minutes. After 5 minutes, transfer them to a wire cooling rack to cool completely.

Notes

Chilling the dough is non-negotiable for thick, chewy cookies. For crinkly tops, bang the pan on the counter halfway through baking. Let cookies rest on the hot pan for 5 minutes after baking to finish setting. Dough can be refrigerated for up to 72 hours or frozen for up to 3 months.

Nutrition

Keywords: chocolate chip cookies, chewy cookies, bakery-style cookies, easy cookie recipe, homemade cookies

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