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The Ultimate Bakery-Style Soft and Chewy Chocolate Chip Cookie Recipe

Close-up of a rich, golden brown chocolate chip cookie topped with melted chocolate chunks and flaky sea salt.
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You will bake the best chocolate chip cookies with crispy edges and ultra-gooey centers. This recipe delivers thick, buttery, bakery-quality results every time you bake.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips or chunks
  • 1/2 cup milk chocolate chips or chunks (optional, for extra gooeyness)
  • Flaky sea salt, for topping (optional)

Instructions

  1. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring often, until the butter foams, then subsides, and brown bits form at the bottom. Remove from heat immediately and pour into a heatproof bowl. Let it cool for about 15 minutes until it is still liquid but not hot.
  2. In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until well combined.
  3. Beat in the eggs, extra egg yolk, and vanilla extract until the mixture is smooth and creamy.
  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.
  6. Fold in the chocolate chips and chunks.
  7. Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight. Chilling is key for thick, bakery-style cookies.
  8. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop the dough into balls, about 3 tablespoons each, and place them 2 inches apart on the prepared sheets. For extra thick cookies, gently press the dough balls into slightly flatter discs before baking.
  10. Bake for 10 to 13 minutes. The edges should look set and golden brown, but the centers should still look slightly soft and underbaked.
  11. Remove the baking sheets from the oven. Immediately sprinkle the tops with flaky sea salt, if using. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browning the butter adds a deep, nutty flavor that enhances the overall buttery taste of these cookies.
  • For the chewiest centers, slightly underbake the cookies. They will continue to set as they cool on the hot pan.
  • If you skip the chilling time, your cookies will spread more, resulting in a thinner cookie.

Nutrition

Find it online: https://cutcooktaste.com/best-chocolate-chip-cookie-recipe-soft-chewy/