The Best Bakery Style Chocolate Chip Cookies: Thick and Chewy
I am so glad you are here. This recipe delivers thick, bakery style chocolate chip cookies with gooey centers and slightly crispy edges. You will create the ultimate chocolate chip experience with simple steps.
- Prep Time: 20 min
- Cook Time: 13 min
- Total Time: 2 hours 33 min
- Yield: 18 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, browned and cooled slightly
- 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 a mix of chips and chunks)
- Flaked sea salt, for topping (optional)
Instructions
- Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling often, until the butter foams, then brown bits form at the bottom and it smells nutty. Immediately pour the brown butter into a heatproof bowl to cool slightly (about 15 minutes).
- In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth.
- 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, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips.
- Cover the dough and chill for at least 2 hours, or up to 24 hours, for the best thick and chewy results.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop the chilled dough into large balls (about 3 tablespoons each) and place them 3 inches apart on the prepared sheets.
- Bake for 10 to 13 minutes, or until the edges are golden brown but the centers still look slightly soft and underbaked.
- Remove from the oven. Immediately sprinkle the tops with 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.
Notes
- Browning the butter adds a deep, nutty flavor that makes these cookies taste like they came from a high-end bakery.
- Chilling the dough is key for thick cookies that do not spread too much while baking.
- For extra gooey centers, press a few extra chocolate chips onto the tops of the dough balls right before they go into the oven.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg