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Three thick chocolate chip cookies stacked, showing off their chewy texture and pools of melted chocolate.

Bakery-Style Chocolate Chip Cookies: The Ultimate Recipe

The only recipe you'll ever need for thick, chewy, bakery-style chocolate chip cookies. This guide delivers perfectly soft and gooey centers with crisp edges every single time, loaded with pools of melted chocolate.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter melted
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chunks or chopped chocolate bars

Equipment

  • 2 Baking Sheets
  • 2 Mixing Bowls
  • 1 Cookie Scoop Optional, but recommended for uniform cookies.

Instructions
 

  1. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until fully combined.
  2. Whisk in the eggs one at a time, followed by the vanilla extract, mixing until the batter is smooth.
  3. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or on low speed until just combined. Do not overmix.
  5. Gently fold in the chocolate chunks until evenly distributed.
  6. Cover the bowl and chill the dough in the refrigerator for at least 3 hours, or up to 48 hours. This step is essential for thick cookies.
  7. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
  8. Scoop large, 3-tablespoon-sized balls of chilled dough onto the prepared baking sheets, leaving about 2-3 inches between each cookie. Bake for 12-15 minutes, until the edges are golden but the centers are still soft.
  9. Let the cookies cool on the baking sheet for 10 minutes to set before transferring to a wire rack to cool completely.

Notes

For best results, use a combination of dark and semi-sweet chocolate chunks.
Do not skip chilling the dough; it's the secret to thick, non-spreading cookies.
Slightly underbaking the cookies ensures a gooey, soft center once they cool.
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