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The Ultimate Bakery Style Chewy Chocolate Chip Cookies

Two thick, freshly baked chewy chocolate chip cookies loaded with melted chocolate chunks on a white plate.
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Follow this reliable recipe to make thick, bakery-style chocolate chip cookies with crispy edges and irresistibly soft, gooey centers. We use melted butter for the best texture.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chunks
  • Flaky sea salt, for topping (optional)

Instructions

  1. Whisk the melted butter, brown sugar, and granulated sugar together in a large bowl until completely smooth. This step is key for chewiness.
  2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients. Mix on low speed or by hand until just combined. Do not overmix.
  5. Fold in the chocolate chips or chunks.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 24 hours. Chilling helps prevent spreading and deepens flavor.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop the dough into balls, about 2 tablespoons each, and place them 2 inches apart on the prepared sheets. For thicker cookies, press the dough balls down slightly.
  9. Bake for 10 to 13 minutes. The edges should look set and golden brown, but the centers should still look slightly soft and underbaked.
  10. Remove from the oven. Immediately sprinkle the tops with flaky 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

  • Using melted butter instead of softened butter promotes a denser, chewier cookie structure.
  • The ratio of brown sugar to white sugar is important; more brown sugar retains moisture, leading to a softer cookie.
  • For gooey center chocolate chip cookies, slightly underbake them. They will set up as they cool.
  • If you skip chilling, your cookies will spread more, resulting in thinner cookies with crispier edges.

Nutrition

Find it online: https://cookingbyjade.com/chewy-chocolate-chip-cookies-recipe/