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Thick and Chewy Bakery-Style Chocolate Chip Cookies (Best Recipe)

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These thick and chewy bakery-style chocolate chip cookies are everything you want in a cookie — soft centers, crisp edges, and plenty of melty chocolate in every bite. They come together quickly with simple ingredients, and they never fail to impress.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 1 ¼ cups packed brown sugar (light or dark)
  • ½ cup granulated sugar
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon salt (fine sea salt)
  • 1 tablespoon cornstarch
  • 2 cups semi-sweet chocolate chips (or mix of chips and chopped chocolate)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Melt the butter. In a small saucepan or microwave-safe bowl, melt 1 cup (2 sticks) of unsalted butter. Let it cool for 5 minutes.
  3. Mix the wet ingredients. In a large bowl, whisk together the melted butter, 1 ¼ cups packed brown sugar, and ½ cup granulated sugar until smooth. Add 2 whole eggs plus 1 egg yolk and 2 teaspoons vanilla extract. Whisk until fully combined.
  4. Combine the dry ingredients. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1 tablespoon cornstarch.
  5. Mix the dough. Gradually add the dry ingredients to the wet ingredients, stirring with a rubber spatula or wooden spoon. Mix just until no streaks of flour remain.
  6. Fold in the chocolate chips. Add 2 cups of chocolate chips and fold gently until evenly distributed. If the dough feels too soft, cover and refrigerate for 30 minutes.
  7. Portion the dough. Using a 3-tablespoon cookie scoop, scoop the dough into balls and place them on the prepared baking sheets, spacing them about 3 inches apart. For extra-tall cookies, roll each ball into a tall cylinder shape.
  8. Bake. Bake one sheet at a time for 12-14 minutes, until the edges are golden brown and the centers look slightly underdone.
  9. Cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For best results, let melted butter cool for 5 minutes before mixing. Don’t overmix the dough. Chilling the dough for 30 minutes helps prevent spreading. Pull cookies out when centers look slightly underdone; they will continue to set on the hot pan. Cornstarch is the secret to soft, tender cookies.

Nutrition

Keywords: chocolate chip cookies, thick and chewy cookies, bakery-style cookies, easy cookie recipe, best chocolate chip cookies

Find it online: https://twinkletaste.com/thick-and-chewy-bakery-style-chocolate-chip-cookies-best-recipe/