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.
Use the correct baking pan and a spring-loaded cookie scoop for bakery-quality cookies at home. More on that below!
Why use a cookie scoop?
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!
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!)
These are my go to Chocolate Chip Cookies. Every batch I have made have been perfect, thanks to Tessa’s tips, and I get so many compliments. The President/CEO of my husband’s company said he couldn’t stop eating them and his wife said they were the perfect blend of chewy with crunchy edges.
Loved how chewy these were, and easy as well! They were a big hit at Thanksgiving. I don’t have a 3T scoop so I used a 1T which took a little experimenting to find the best baking time but worked out in the end. My one complaint is that they really didn’t spread. I wonder if it’s because of the smaller size? Or could it be related to chilling? These chilled about 60 hours in the refrigerator.
Kiersten @ Handle the Heat
— November 29, 2022 at 1:32 pm
Hi Monica! These cookies should spread a medium amount, so they’re not too thick but not at all thin. The chilling time you mentioned is actually perfect, so that wouldn’t be the cause of the lack of spreading. It sounds like there could have been too much flour added to the cookies. 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 ingredients (namely flour) and throw off the entire chemistry of a recipe – and also prevent the cookies from spreading enough. Tessa talks about how to best measure ingredients to ensure accuracy every time, in this article here!
I don’t know what I did wrong, but my cookies turned out extremely dry and floury. They didn’t spread in the oven, even when I added another cup of sugar and they still tasted too much like flour. They were very bland. My tip- do NOT use as much flour as the recipe calls for, and add more granulated sugar than advised.
Kiersten @ Handle the Heat
— November 28, 2022 at 2:53 pm
Hi Sophia! Oh no – some things went wrong along the way here! It definitely sounds like you accidentally added too much flour – and adding additional sugar is not going to help, unfortunately! 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 ingredients, namely flour, and end up with a very unpleasant cookie. Tessa talks about how to best measure ingredients to ensure accuracy every time, in this article here! I hope that helps, Sophia! Happy baking 🙂
I followed the recipe as instructed, however I think I should have let my butter come to room temp more. I made a half dozen and the rest is marinating as we speak. They remind me exactly of my mothers cookies. Crispy around the edge, chewy and delightful in the center.
These are a favorite with my family, although I have to use a smaller scoop because the little ones want to eat the whole cookie and it is a little too much for them…. Hahaha
I feel like we have all made tons of chocolate chip cookies, but good news! You can throw away all those other recipes, because you will never need another one after making this one. I added some coarse sea salt after I baked them and my family went bonkers!! Another great recipe!!
I made three batches of these cookies. the first were cooked right away. the second batch was 12hrs later and 3rd batch was 24hrs later. It was really interesting to see the changes in taste and texture over the course of just 24hrs. This is a great overall cookie recipe and I actually couldn’t believe how easy of a recipe is and it is soo adaptable to adding mixed toppings in like nuts, coconut, sprinkles and whatever else your heart desires.
These were absolutely delicious!
The only thing I changed was the kind of chocolate I used. Instead of only using semi sweet, I also used roughly chopped dark chocolate and espresso chocolate chips. They came out amazing!
Also the little ones enjoy scooping the cookie dough up, so happy littles is definitely a plus!
I (and my family) really enjoyed these – lots of good traditional chocolate chip cookie flavor. I even overbaked them a bit by mistake and they still kept a good texture for the couple days that it took to eat them all :).
I made these and split the dough in half. I put half in the refrigerator to marinate and the other I baked right away. The unmarinated cookies were really good. The marinated were also good but they took a little longer to bake. I didn’t feel like the taste was all that different.
That quintessential bakery cookie that has evaded replication for years. But now I have them and can make them any time I want without leaving the house! And marinating the dough is a game changer!
I have been looking for the perfect cookie recipe forever. there has always been something off about each one I’ve tried….. This recipe is perfect. A regular cookie scoop filled just to the edge for 12 mins at 350 is perfect. They’re soft and chewy. In the day or 2 after baking they’re that firm chewy. Thank you for this recipe, it really is the best❤
I have not met a cookie I didn’t like and that goes for these beauties! Such a great recipe. They go together quickly. They also freeze well and bake up nicely. My son loves them as well. I would definitely make these again!!
My family visited me in Savannah, GA last Oct 2021 and I made these cookies for them and they loved them. I asked my family what dessert they wanted me to make when I went to visit them in my hometown earlier this month. My great niece said, those cookies you made for us. So they are a hit!
These are a MUST HAVE but I must warn once you bake these you wont ever look at another chocolates chips recipe. So so delicious. I made these for the November cookie challenge and was nervous because I actually dont like cookies… until now with these cookies as my exception.
These chocolate chip cookies were so easy to make and came out amazing. They are so thick and chocolaty they became a hit in my household. Can’t wait to make them again.
Thank you for sharing!! First time I made these my family gushed over them and ate them all in two days. Making them again today to surprise them. 100/5 stars
These are definitely the best cookies I have ever made! I love this recipe and have made it several times now. Perfect for the upcoming holiday season as well!!
These cookies are always delicious and are my go-to when I want a classic Chocolate Chip Cookie. I like the make the dough balls and freeze them so I always have access to freshly baked cookies!
This really is one of the best CCC recipes. And the variations on it are endless! I’ve made this recipe on multiple occasions, and they always come out excellent. I recently did a variation for a softer cookie, subbing in a little bit of cake flour and adding some cornstarch. They were, of course, a hit. Definitely recommend the marinating of the dough for at least 24 hours!
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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These are my go to Chocolate Chip Cookies. Every batch I have made have been perfect, thanks to Tessa’s tips, and I get so many compliments. The President/CEO of my husband’s company said he couldn’t stop eating them and his wife said they were the perfect blend of chewy with crunchy edges.
Wow, those are some incredible compliments, Trudi! So thrilled these cookies were such a hit for you 🙂
Loved how chewy these were, and easy as well! They were a big hit at Thanksgiving. I don’t have a 3T scoop so I used a 1T which took a little experimenting to find the best baking time but worked out in the end. My one complaint is that they really didn’t spread. I wonder if it’s because of the smaller size? Or could it be related to chilling? These chilled about 60 hours in the refrigerator.
Hi Monica! These cookies should spread a medium amount, so they’re not too thick but not at all thin. The chilling time you mentioned is actually perfect, so that wouldn’t be the cause of the lack of spreading. It sounds like there could have been too much flour added to the cookies. 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 ingredients (namely flour) and throw off the entire chemistry of a recipe – and also prevent the cookies from spreading enough. 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 also 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 spread 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!
I hope something here helped, Monica! If not, feel free to reach back out to us and we’ll continue to troubleshoot together 🙂 Happy baking!
Delicious! Huge cookies.
This recipe makes the quintessential chocolate chip cookie. Always perfect textures and flavor.
Yay! So glad these are always a winner for you, Becky 🙂
my go to chocolate chip cookie recipe! everyone loves them!
Hi Dawn! So happy to hear that these cookies are always a hit with your friends/family 🙂
Wonderful classic chocolate chip cookie. Crispy-edged, chewy-centered perfection!
These cookies turned out perfect! They were so soft and chewy! I’ve never made better cookies. I cannot wait to make these again!
best cookie EVER!!
seriously best cookie ever!!
The only chocolate chip cookie recipe I use! The best cookies EVER
Delicious cookie!
I don’t know what I did wrong, but my cookies turned out extremely dry and floury. They didn’t spread in the oven, even when I added another cup of sugar and they still tasted too much like flour. They were very bland. My tip- do NOT use as much flour as the recipe calls for, and add more granulated sugar than advised.
Hi Sophia! Oh no – some things went wrong along the way here! It definitely sounds like you accidentally added too much flour – and adding additional sugar is not going to help, unfortunately! 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 ingredients, namely flour, and end up with a very unpleasant cookie. Tessa talks about how to best measure ingredients to ensure accuracy every time, in this article here! I hope that helps, Sophia! Happy baking 🙂
I followed the recipe as instructed, however I think I should have let my butter come to room temp more. I made a half dozen and the rest is marinating as we speak. They remind me exactly of my mothers cookies. Crispy around the edge, chewy and delightful in the center.
Thanks for a great recipe and memory.
Always a family favorite.
I made an entire batch of these cookies and I almost ate them all myself! Amazing!
I’ve struggled to find a chocolate chip cookies recipe that I liked, and THIS IS THE RECIPE! So good!
Yayyy! So excited to hear that this is The One, Cristina!!
Amazing cookies! I’m addicted to them hahaha
The most delicious chocolate chip recipe!! Chewy and full of flavour!
These cookies are a yummy, easy recipe that calls for everything you already have in your pantry!
Delicious, will make again
Addicting! Had to send them to my grandsons in NY so my husband and I wouldn’t eat them all!
Great recipe! My go to chocolate chip cookie recipe.
Easy to make, delicious. I only wish they ended up a little thicker.
Hi Madison! Check out Tessa’s article about how to achieve thicker cookies here! 🙂
This is my go-to chocolate chip cookie recipe for the rest of my life. It’s perfect.
These are a favorite with my family, although I have to use a smaller scoop because the little ones want to eat the whole cookie and it is a little too much for them…. Hahaha
Made these for Thanksgiving and everyone loved them! Weigh the ingredients makes a huge difference!
Thank you for the recipe!
I feel like we have all made tons of chocolate chip cookies, but good news! You can throw away all those other recipes, because you will never need another one after making this one. I added some coarse sea salt after I baked them and my family went bonkers!! Another great recipe!!
Wow, what a compliment!! So glad you and your family enjoyed these cookies so much, Danielle!
My go-to favorite recipe!
OMG! BEST COOKIES EVER! (In all caps)
Best chocolate chip cookie recipe ever! It’s my new go to recipe for CC cookies; I will never use another one!
I made three batches of these cookies. the first were cooked right away. the second batch was 12hrs later and 3rd batch was 24hrs later. It was really interesting to see the changes in taste and texture over the course of just 24hrs. This is a great overall cookie recipe and I actually couldn’t believe how easy of a recipe is and it is soo adaptable to adding mixed toppings in like nuts, coconut, sprinkles and whatever else your heart desires.
Glad to hear that you enjoyed these cookies so much, Debbie! Isn’t the evolution of the refrigerated dough fascinating!? We love that too 😉
I followed the recipe exactly as it’s written. Best chocolate chip cookies ever!
Wow, what a compliment! So glad you enjoyed these cookies, Lydia!
This is a terrific chocolate chip cookie recipe. I’ve made it several times, and it always comes out perfect.
So happy to hear that, Wendy!
These were absolutely delicious!
The only thing I changed was the kind of chocolate I used. Instead of only using semi sweet, I also used roughly chopped dark chocolate and espresso chocolate chips. They came out amazing!
Also the little ones enjoy scooping the cookie dough up, so happy littles is definitely a plus!
This is a tried and true go-to chocolate chip cookie recipe!
I (and my family) really enjoyed these – lots of good traditional chocolate chip cookie flavor. I even overbaked them a bit by mistake and they still kept a good texture for the couple days that it took to eat them all :).
I made these and split the dough in half. I put half in the refrigerator to marinate and the other I baked right away. The unmarinated cookies were really good. The marinated were also good but they took a little longer to bake. I didn’t feel like the taste was all that different.
That quintessential bakery cookie that has evaded replication for years. But now I have them and can make them any time I want without leaving the house! And marinating the dough is a game changer!
So glad to hear that, Brittney!
These are a classic and a favorite! Hate waiting for the “marinating” time, but so worth it in the end!
Haha glad the marinating time is worth it in the end, Robin! 🙂
Excellent. Fantastic! Everyone loved them! I will definitely make them again. Thanks!
I have been looking for the perfect cookie recipe forever. there has always been something off about each one I’ve tried….. This recipe is perfect. A regular cookie scoop filled just to the edge for 12 mins at 350 is perfect. They’re soft and chewy. In the day or 2 after baking they’re that firm chewy. Thank you for this recipe, it really is the best❤
Yay! So thrilled to hear these were winners, Brittany!
These are soooo good! Ive made them multiple times. Def a recipe to keep going back to.
Perfectly sweet chocolate cookies!
yummiest,.. cookies… ever…
oh and easy too !
Tasty! I decreased the amount of chocolate chips—-I am a weirdo and prefer a higher cookie to chip ratio. They turned out great!
Haha glad you made it work for your preference, Jen 🙂
I have not met a cookie I didn’t like and that goes for these beauties! Such a great recipe. They go together quickly. They also freeze well and bake up nicely. My son loves them as well. I would definitely make these again!!
My family visited me in Savannah, GA last Oct 2021 and I made these cookies for them and they loved them. I asked my family what dessert they wanted me to make when I went to visit them in my hometown earlier this month. My great niece said, those cookies you made for us. So they are a hit!
These are a MUST HAVE but I must warn once you bake these you wont ever look at another chocolates chips recipe. So so delicious. I made these for the November cookie challenge and was nervous because I actually dont like cookies… until now with these cookies as my exception.
So thrilled that you enjoyed these cookies so much, Emily!! 🙂
The best Chocolate Chip Cookie recipe ever!!!
Has become our favorite cookie recipe in our home. They are always perfect!
These chocolate chip cookies were so easy to make and came out amazing. They are so thick and chocolaty they became a hit in my household. Can’t wait to make them again.
Thank you for sharing!! First time I made these my family gushed over them and ate them all in two days. Making them again today to surprise them. 100/5 stars
Yay! Happy to hear these are such a hit with your family, Sarah!!
These are definitely the best cookies I have ever made! I love this recipe and have made it several times now. Perfect for the upcoming holiday season as well!!
I made the bakery style chocolate chip cookies. They were absolutely delicious! My number one cookie now!
super good and soo easy to make!
These cookies are always delicious and are my go-to when I want a classic Chocolate Chip Cookie. I like the make the dough balls and freeze them so I always have access to freshly baked cookies!
Such a great way to always have delicious fresh cookies only minutes away, Megan! 🙂
I think I’ve found my perfect chocolate chip cookie recipe! Loved these!
Yay!! So happy to hear that, Michelle!
This really is one of the best CCC recipes. And the variations on it are endless! I’ve made this recipe on multiple occasions, and they always come out excellent. I recently did a variation for a softer cookie, subbing in a little bit of cake flour and adding some cornstarch. They were, of course, a hit. Definitely recommend the marinating of the dough for at least 24 hours!
Such a great tip, Mike! So glad these cookies are always a hit for you 🙂
Delicious and so thick!
These were so very good. This will be my go to chocolate chip recipe!!
These were so very good. We love chocolate cookies and this will be my go to recipe.