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.
Using a stainless steel spring-loaded cookie scoop when portioning out cookie dough is one of the KEYS to beautiful, uniform, evenly-shaped and evenly-baked cookies. My cookie scoop is one of my most frequently used kitchen gadgets. A spring-loaded scoop saves you *so much time* in forming the balls of dough. When using a scoop, you ensure each ball is evenly sized so the cookies bake evenly, meaning you don’t have any small overbaked cookies or large underbaked cookies. Learn more about Cookie Scoops and how to use them here!
Handle the Heat now has our very own Perfect Cookie Kit, containing three spring-loaded stainless steel cookie scoops, two spatulas, 6-piece stainless-steel, round nested cookie cutter set with silicone rim and more! Learn more here.
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 the taste of cookies straight from the oven the best. I always keep pre-scooped balls of chocolate chip cookie dough in a resealable 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, see below for 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 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!)
About Tessa...
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!)
Good flavor, I made this recipes EXACTLY and they did not turn out like the picture. Way to fluffy. I wanted more gooey like the pictures. It’s good but still disappointing.
Kiersten @ Handle the Heat
— December 1, 2022 at 1:18 pm
Hi Andie! Hmm, that’s super strange! These cookies should definitely be gooey and a little chewy, but it sounds like they came out more on the cakey side? How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mis-measure flour/sugar/etc and throw off the entire chemistry of a recipe. Tessa talks about how to best measure ingredients to ensure accuracy every time, in this article here!
I’ve made dozens of different chocolate chip cookie recipes, but this is my favorite! I even use this recipe as a base for coconut chocolate chip cookies (just replace half of the chocolate chip amount in recipe with shredded coconut). Everyone raves about these cookies every time I bake them.
These turned out great! I baked half of them right away and the other half the next day. They turned out much better after being refrigerated overnight, but they were yummy both times.
Really fantastic recipe! Easy to follow. I really recommend finding the time for the marination step. Just allow enough time at room temperature, or you may break the scoop! 🙂
These are so good! perfect flavor, nice golden brown and puffy bakery style look. I made half the recipe and only used 1/2 cup chocolate chips because I ran out they were still plenty delicious.
I love these cookies. I frequently make them smaller purely because I have small children who I really don’t want eating a cookie the side of their head on a frequent basis, but it’s pretty spectacular when I go for the full-size. They’re chewy on the outside, soft on the inside, and one bite sends you flying into bliss.
The cookies were delicious! I only had 1 issue and that was how little they spread. I weigh all my ingredients, chill my dough, use bleached flour and use the nordicware pans she recommends. I have an oven thermometer and I know my oven is finicky, so I’m assuming my oven is the issue. Also the reason I still believe this is a 5 star recipe
Kiersten @ Handle the Heat
— November 30, 2022 at 2:42 pm
Hi Bevin! Hmm, that’s super strange – it certainly sounds like you’re doing everything right! I can only think of a couple potential causes of your cookies not spreading, beyond the options you already ruled out! One thought is how long you creamed your butter and sugars together for, and how warm your butter was at this time. Both have a huge impact on a cookie’s outcome. Have a look at this article, where Tessa discusses both and the repercussions on the resulting baked goods! The only other thing I can think of is your leavening agent. If your baking/soda powder (baking soda in this case) are not fresh, they won’t do their jobs properly – which could be why your cookies didn’t spread. Tessa talks about the science behind leavening agents, and how to test for leavener freshness, in this article here! If neither of these things could be the culprit, feel free to reach back out to us and we can further troubleshoot together! 🙂
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.
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Good flavor, I made this recipes EXACTLY and they did not turn out like the picture. Way to fluffy. I wanted more gooey like the pictures. It’s good but still disappointing.
Hi Andie! Hmm, that’s super strange! These cookies should definitely be gooey and a little chewy, but it sounds like they came out more on the cakey side? How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mis-measure flour/sugar/etc and throw off the entire chemistry of a recipe. Tessa talks about how to best measure ingredients to ensure accuracy every time, in this article here!
Another thing could be how long you creamed your butter and sugars together for, and how warm your butter was at this time. Both have a huge impact on a cookie’s outcome. Have a look at this article, where Tessa discusses both and the repercussions on the resulting baked goods!
Lastly, I just want to mention your leavening agent. If your baking/soda powder are not fresh, they won’t do their jobs and your baked goods can not rise properly, fall after baking, and much more. Tessa talks about the science behind leavening agents, and how to test for leavener freshness, in this article here!
Hopefully something here helped! Feel free to reach back out to us with any further questions – we are always happy to help!! 🙂
I’ve made dozens of different chocolate chip cookie recipes, but this is my favorite! I even use this recipe as a base for coconut chocolate chip cookies (just replace half of the chocolate chip amount in recipe with shredded coconut). Everyone raves about these cookies every time I bake them.
These turned out great! I baked half of them right away and the other half the next day. They turned out much better after being refrigerated overnight, but they were yummy both times.
The cookies are delicious and have a nice texture
These cookies were so delicious! They are thick and soft (not dense), with a little bit of crisp on the edges. This will be a go-to recipe for us!
This is my go to cookie recipe!
Really fantastic recipe! Easy to follow. I really recommend finding the time for the marination step. Just allow enough time at room temperature, or you may break the scoop! 🙂
These are hands down thee best!!
My go to chocolate chip cookie! The kids love it!
These are so good! perfect flavor, nice golden brown and puffy bakery style look. I made half the recipe and only used 1/2 cup chocolate chips because I ran out they were still plenty delicious.
I love these cookies. I frequently make them smaller purely because I have small children who I really don’t want eating a cookie the side of their head on a frequent basis, but it’s pretty spectacular when I go for the full-size. They’re chewy on the outside, soft on the inside, and one bite sends you flying into bliss.
So happy to hear that, Christine!
The cookie tasted very good!
I made these and everyone loved them! I will definitely make them again!
Delicious!! Perfect cookies!
The cookies were delicious! I only had 1 issue and that was how little they spread. I weigh all my ingredients, chill my dough, use bleached flour and use the nordicware pans she recommends. I have an oven thermometer and I know my oven is finicky, so I’m assuming my oven is the issue. Also the reason I still believe this is a 5 star recipe
Hi Bevin! Hmm, that’s super strange – it certainly sounds like you’re doing everything right! I can only think of a couple potential causes of your cookies not spreading, beyond the options you already ruled out! One thought is how long you creamed your butter and sugars together for, and how warm your butter was at this time. Both have a huge impact on a cookie’s outcome. Have a look at this article, where Tessa discusses both and the repercussions on the resulting baked goods! The only other thing I can think of is your leavening agent. If your baking/soda powder (baking soda in this case) are not fresh, they won’t do their jobs properly – which could be why your cookies didn’t spread. Tessa talks about the science behind leavening agents, and how to test for leavener freshness, in this article here! If neither of these things could be the culprit, feel free to reach back out to us and we can further troubleshoot together! 🙂
This recipe made the perfect chocolate chip cookie!!