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The Ultimate Bakery-Style Chocolate Chip Cookies: Soft, Chewy, and Perfect Every Time

Three halves of a gooey chocolate chip cookie stacked, showing molten chocolate filling.
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You can make the best chocolate chip cookies at home. This recipe delivers thick, bakery-style cookies with crispy edges and gooey centers using simple, accessible ingredients. Build your confidence in the kitchen with this foolproof classic.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup packed light brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips (use high-quality chips for best results)
  • Flaky sea salt, for topping (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step incorporates air for a better texture.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Fold in the chocolate chips by hand using a spatula.
  7. Scoop the dough using a large ice cream scoop (about 3 tablespoons per cookie) and place them 2 inches apart on the prepared baking sheets. For thicker cookies, press the dough balls slightly from the top down, but do not flatten them completely.
  8. Bake for 10 to 12 minutes. The edges should look set and golden brown, but the centers should still look slightly soft and underbaked.
  9. Remove the sheets from the oven. If desired, immediately sprinkle the tops of the cookies with flaky sea salt.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will continue to set as they cool.

Notes

  • For the chewiest centers, chill the dough for at least 30 minutes before baking. This prevents the cookies from spreading too much.
  • Use room temperature eggs; they mix into the batter more evenly.
  • If you want a richer, more buttery flavor, substitute half of the granulated sugar with an equal amount of packed dark brown sugar.
  • Do not bake longer than 12 minutes if you want gooey centers.

Nutrition

Find it online: https://kitchenican.com/best-chocolate-chip-cookie-recipe/