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Perfect Bakery-Style Chocolate Chip Cookies: Thick & Chewy

bakery-style chocolate chip cookies - featured image
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Thick, chewy, bakery-style chocolate chip cookies that come together in under 30 minutes with no chilling required. Made with simple pantry ingredients, these cookies have golden edges, soft centers, and pools of melted chocolate.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, melted
  • 1 cup (200g) light brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 1 large egg + 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups + 2 tablespoons (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Melt the butter in a small saucepan or microwave-safe bowl. Let cool for 2-3 minutes until warm but not hot.
  3. In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar for about 30 seconds until well combined.
  4. Whisk in the whole egg, egg yolk, and vanilla extract until smooth, pale, and slightly thickened (about 1 minute).
  5. In a separate bowl, whisk together flour, baking soda, and salt.
  6. Pour dry ingredients into wet mixture. Fold with a wooden spoon or silicone spatula just until no streaks of flour remain. Do not overmix.
  7. Fold in chocolate chips until evenly distributed. Reserve about ¼ cup of chips for pressing into tops.
  8. Using a 2-tablespoon cookie scoop or spoon, portion dough into rounded balls and place on prepared baking sheets about 2 inches apart. Press a few reserved chocolate chips into the top of each dough ball.
  9. Bake one sheet at a time on the center rack for 10-12 minutes, until edges are golden brown and centers are still soft and slightly underdone.
  10. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack. Repeat with remaining dough.

Notes

For best results, use a kitchen scale for flour (1 cup = 120-125g). Do not overbake; cookies will set as they cool. Press extra chocolate chips on top for a bakery look. Rotate baking sheet halfway through for even browning. Let butter cool properly to avoid greasy cookies. Use room temperature eggs.

Nutrition

Keywords: chocolate chip cookies, bakery-style cookies, thick and chewy cookies, no chill cookies, easy cookie recipe

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