PrintThe Ultimate Bakery-Style Homemade Chocolate Chip Cookies: Thick, Soft, and Chewy
I’m Alex, and I want to share my foolproof recipe for the best homemade chocolate chip cookies. These cookies deliver thick, bakery-style results with soft, gooey centers and perfectly crisp edges. This is the classic treat you will want to bake again and again.
- Prep Time: 15 min
- Cook Time: 12 min
- Total Time: 27 min
- Yield: About 2 dozen cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips (or a mix of milk and dark)
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This takes about 3 minutes with an electric mixer.
- 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 the dough.
- Fold in the chocolate chips using a spatula.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, slightly mound the dough.
- Bake for 9 to 12 minutes. The edges should be golden brown, but the centers should still look slightly soft and underbaked. This is key for a soft, gooey center.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best texture, use room temperature eggs and softened (not melted) butter.
- Chilling the dough for 30 minutes before baking helps prevent spreading, resulting in thicker cookies.
- Use high-quality chocolate chips for superior flavor; consider using chocolate chunks for more melt pockets.
- If you want crispier edges, bake for an extra minute or two, watching closely.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
- Cholesterol: 30