Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with ooey and gooey centers. This easy recipe can be made in 30 minutes! Download my free Cookie Customization Guide here!
Yield:
26 cookies
Prep Time:15minutes
Cook:15minutes
Tessa's Recipe Rundown...
Taste: Full of sweet butterscotch & chocolate flavors, exactly how a chocolate chip cookie should taste! Texture: Thick and chock full of gooey chocolate with slightly crisp edges. Ease: No special ingredients, equipment, or skills needed! Pros: Easy everyday delightful chocolate chip cookie recipe. I think you’ll love this one. Cons: None. Would I make this again? I’ve already made this recipe many times and have the dough in my freezer for when the craving strikes.
My favorite type of recipe to bake is absolutely COOKIES. They’re so fun and simple but they can teach us SO much about the science of baking.
That post actually inspired the creation of The Ultimate Cookie Handbook. And THOUSANDS of you have purchased that book. So I think it’s clear that we’re all obsessed with cookies here.
That’s why I’m SO thrilled to be sharing this recipe for Bakery Style Chocolate Chip Cookies with you today. In my opinion, it’s the perfect easy everyday chocolate chip cookie recipe. This homemade recipe is simple to make, and yields thick, beautiful cookies that are golden brown, crisp at the edges, and gooey at the center.
Watch the video below to step into my kitchen and see exactly how to bake these delicious cookies with me. I give tons of tips and tricks for getting perfectly thick cookies with chocolate chunks, and you can see what every step of this recipe should look like!
There’s actually a time-lapse video shot of these cookies cooling right after I took them out of the oven. You can see that they hardly shrink or deflate as they cool. If you only beat the butter and sugar for 2 to 3 minutes max, your cookies shouldn’t deflate!
How to Make The Best Bakery Style Chocolate Chip Cookies
How to make soft chocolate chip cookies:
The key to the best soft cookies is to take the chocolate chip cookies out of the oven just before they look like they’re done baking. They should still appear slightly wet in the very center. The residual heat of the oven and pan will finish cooking the cookies through to soft perfection once you allow them to cool completely.
Also, be sure to measure your flour correctly. Too much flour will lead to dry, dense, or crumbly chocolate chip cookies that barely spread. Check out my article on How to Measure Flour here, it’ll forever improve your baking!
Why are my chocolate chip cookies flat?
When making cookies, be sure your butter is at a cool room temperature before beating with your sugar. It shouldn’t be greasy or overly soft otherwise it’ll melt and spread the cookies too much.
The warmer your chocolate chip cookie dough is when it enters the oven, the thinner and flatter your cookies will be. To prevent flat cookies, try freezing your balls of cookie dough while your oven preheats. Learn more about how to bake THICK cookies here.
Better yet, refrigerate your chocolate chip cookie dough for 24 to 48 hours. This ‘marination’ process will transform your chocolate chip cookies by making them thicker, chewier, and more flavorful! Plus, this is a perfect way to make your delicious cookies ahead of time. Read more about the magic of chilling your cookie dough here.NOTE: chilling is OPTIONAL for this recipe but using chilled dough will enhance your cookies!
How to make chewy chocolate chip cookies:
One of the keys to CHEWY chocolate chip cookies is to use more brown sugar than granulated sugar. The molasses in the brown sugar draws in more moisture, making the cookies thicker, softer, and chewier.
For extra chewy cookies, try adding an extra egg yolk to this recipe. You can also replace half or all of the all-purpose flour in this recipe with bread flour for an ultra chewy bite.
How to bake chocolate chip cookies:
For the BEST chocolate chip cookies, make the recipe below keeping these top tips in mind:
Use a kitchen scale to measure your ingredients for the BEST most consistent results
Make the recipe exactly as written, without substitutions, at least the first time you bake it
What’s the difference between baking soda and baking powder?
Baking powder and baking soda are both chemical leaveners that work to create light textures in baked goods.
Although baking powder actually contains baking soda, the two leaveners are very different. Baking powder and baking soda are not interchangeable – just take a look at the impact the type of leavener used had on each of the cookies below!
Take a look at the chocolate chip cookies below. These cookies are all the same batch of cookie dough, baked at the same temperature of 350°F, baked for the same amount of time of 12 minutes. The only difference? The type of baking pan used!
The best cookies are the freshest, there’s no magical way around that. However, here’s a few tricks to keeping them fresh and soft for as long as possible!
Can you freeze chocolate chip cookies?
I love cookies straight from the oven the best. I always keep pre-scooped balls of chocolate chip cookie dough in a Ziploc bag in my freezer so I can bake cookies off and have them warm from the oven in a matter of minutes whenever I want. Here are more tips for freezing cookie dough.
But for those times when you need to keep already baked cookies soft, these are my tips. First of all, most cookies can be stored in an airtight container at room temp for up to 5 days. Be sure they are completely cooled before storing.
How to keep cookies soft:
To keep your baked chocolate chip cookies soft, you can add an apple wedge, piece of bread, or a tortilla on the top and bottom of the cookies to the container a day or two after baking them, or whenever you find the texture starting to harden. The moisture from the bread or apple will migrate to your cookies, making them soft and chewy again.
A tortilla is a new favorite of mine because it takes up much less room than a slice of bread, and doesn’t transfer any flavors or aromas like an apple wedge. Not to mention it fits into a round cookie tin pretty perfectly.
How to refresh stored cookies:
What I like to do is reheat and refresh the cookies in a 350°F oven for 3-5 minutes. Your toaster oven should work just fine. This improves the texture and there’s nothing like a warm chocolate chip cookie!
Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with ooey and gooey centers. This easy recipe can be made in 30 minutes! Download my free Cookie Customization Guide here!
Ingredients
3cups(380 grams) all-purpose flour
1teaspoonbaking soda
1teaspoonfine sea salt
2sticks (227 grams) unsalted butter, at cool room temperature (67°F)
1/2cup(100 grams) granulated sugar
1 1/4cups(247 grams) lightly packed light brown sugar
2teaspoonsvanilla
2large eggs, at room temperature
2cups(340 grams) semisweet chocolate chips
Directions
Preheat oven to 350ºF. Line baking sheets with parchment paper.
In a medium bowl combine the flour, baking soda, and salt.
In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.
If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.
Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. See post for storage tips.
Recipe Video
Course:
Dessert
Cuisine:
American
Keyword:
chocolate chip cookies, chocolate chips, chocolate cookies, cookies
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
WOW! I’ve made more CC cookies than I care to admit and I must say this recipe tops them all. I followed it exactly as written, just made them smaller and got almost 4 dozen. I baked them for 12-13 minutes and cooled for 2 minutes before moving to cooling rack. They are perfect. I’ll be making more today as we like to keep baked cookies in the freezer. Thank you!
Yay! So happy you love this recipe so much! Thanks for sharing your baking time, we appreciate it! To make your cookies last even longer in the freezer, we actually suggest freezing the raw cookie dough balls and baking from frozen. That way you’ll have fresh cookies at a moment’s notice, and bonus, the frozen dough balls last up to 6 weeks 🙂 Click HERE for more details if you’re interested!
Best cookie recipe ever! Chock full of chocolate chips, with crunchy ends and a soft and chewy center . It’s everything you could want in a chocolate chip cookie. Must marinate at least 24 hours to bring out the flavor. This is my family’s most requested cookie!!
I have made these a few times now, they are delicious and a big hit with the family!
Definitely my go to chocolate chip cookie recipe now.
I have let them “marinate” in the fridge for up to 48 hours and the flavours intensify.
This is the perfect recipe for Chocolate Chip Cookies. I have been making them with melted butter and they always turn out ok, but the cool room temperature butter is a game changer. They turned out absolutely perfect.
I’ve searched for years for the perfect chocolate chip cookie. These cookies far exceeded my expectations. They are perfect in texture and taste every time I make them! I am done searching and have found the perfect cookie! Thank you Tessa!!!!
This is my go-to chocolate chip cookie recipe. I can’t say enough about how well this recipe works! Everyone raves when I make them. Thanks to Tessa, baking these make me a Cookie Queen!
This is my favorite Chocolate Chip Cookie recipe. No need to look for another!! The texture is soft and chewy with the brown sugar. I change up what I add in from white chocolate chips and Reese’s Pieces, Dark Chocolate chips and dried cherries. Perfect every time!
The Bakery Style Cookies are sooooo good! If you haven’t tried this recipe, you need to do it and share the cookies with others. You will be everyone’s favorite baker! The crispy edges, slightly gooey chocolate center, and all of the flavors from the perfect combination of ingredients make these the best!
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
Over 200 pages with 50+ cookie recipes that'll make you a COOKIE PRO. Discover how to turn your biggest cookie flops into WINS by mastering the sweet science of baking. Even learn how to customize your own recipes! Beautiful, hardcopy, full color, photos of every recipe so you know EXACTLY how your cookies should look. Order now to have the book delivered to your doorstep!
Do you want a more delicious life? Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
WOW! I’ve made more CC cookies than I care to admit and I must say this recipe tops them all. I followed it exactly as written, just made them smaller and got almost 4 dozen. I baked them for 12-13 minutes and cooled for 2 minutes before moving to cooling rack. They are perfect. I’ll be making more today as we like to keep baked cookies in the freezer. Thank you!
Yay! So happy you love this recipe so much! Thanks for sharing your baking time, we appreciate it! To make your cookies last even longer in the freezer, we actually suggest freezing the raw cookie dough balls and baking from frozen. That way you’ll have fresh cookies at a moment’s notice, and bonus, the frozen dough balls last up to 6 weeks 🙂 Click HERE for more details if you’re interested!
Cookies taste amazing! Reminds me of the cookies guests get at the Double Tree hotel. In my opinion, the needed more baking time.
Best cookie recipe ever! Chock full of chocolate chips, with crunchy ends and a soft and chewy center . It’s everything you could want in a chocolate chip cookie. Must marinate at least 24 hours to bring out the flavor. This is my family’s most requested cookie!!
So happy it’s a family favorite!
I love to bake, but never really make cookies. This is actually my first time making chocolate chip cookies and they were PERFECT!
Amazing!! So happy to hear how much you loved this recipe, thanks so much for letting us know 🙂
I have made these a few times now, they are delicious and a big hit with the family!
Definitely my go to chocolate chip cookie recipe now.
I have let them “marinate” in the fridge for up to 48 hours and the flavours intensify.
Marinating the dough does wonders, doesn’t it?! So happy this is your go-to recipe! Thanks so much for taking the time to comment, we appreciate it 🙂
These. Are. So. Good. Just a great go-to when you want a standard, but REALLY good CCC. I’ve made 2 batches 🙂
So happy you love them! They’re my favorite as well 🙂
Best cookies ever! This will forever be my go-to recipe for chocolate chip cookies! Everyone who’s had these cookies when I make them, LOVES them!
Yay! So happy to hear how much this recipe is loved, thanks for the comment!
This is the perfect recipe for Chocolate Chip Cookies. I have been making them with melted butter and they always turn out ok, but the cool room temperature butter is a game changer. They turned out absolutely perfect.
So happy you experimented with the difference in butter temp, it really is a game changer! Thanks for sharing 🙂
These cookies were so yummy! They were nice and thick and chewy.
I’ve searched for years for the perfect chocolate chip cookie. These cookies far exceeded my expectations. They are perfect in texture and taste every time I make them! I am done searching and have found the perfect cookie! Thank you Tessa!!!!
Wonderful to hear this! So happy you’ve found your favorite, thanks so much for letting us know!
This is my go-to chocolate chip cookie recipe. I can’t say enough about how well this recipe works! Everyone raves when I make them. Thanks to Tessa, baking these make me a Cookie Queen!
So happy to hear this, Jane! Thanks for taking the time to comment, we appreciate it 🙂
This is my favorite Chocolate Chip Cookie recipe. No need to look for another!! The texture is soft and chewy with the brown sugar. I change up what I add in from white chocolate chips and Reese’s Pieces, Dark Chocolate chips and dried cherries. Perfect every time!
Your add-ins sound absolutely delicious, yum!
The best recipe ever! I’m doing it all the time.
The Bakery Style Cookies are sooooo good! If you haven’t tried this recipe, you need to do it and share the cookies with others. You will be everyone’s favorite baker! The crispy edges, slightly gooey chocolate center, and all of the flavors from the perfect combination of ingredients make these the best!