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The Ultimate Bakery Style Chocolate Chip Cookies: Thick, Chewy, and Gooey

Close-up of a freshly baked chocolate chip cookie with a bite taken out, revealing molten, gooey chocolate.
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You have found the best chocolate chip cookie recipe for thick, bakery-style cookies with crispy edges and soft, gooey centers. This easy recipe delivers reliable, delicious homemade cookies every time.

Ingredients

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  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 cups (340g) semi-sweet chocolate chips or chunks

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step helps create a thick cookie.
  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.
  6. Fold in the chocolate chips or chunks by hand.
  7. Scoop the dough using a large cookie scoop (about 3 tablespoons per cookie) and place them 3 inches apart on the prepared baking sheets. For thicker cookies, gently press the dough balls down slightly in the center.
  8. Bake for 10 to 13 minutes. The edges should look golden brown, but the centers should still look slightly soft and underbaked for a gooey center.
  9. Remove the baking sheets from the oven. Immediately sprinkle a pinch of flaky sea salt over the tops of the hot cookies, if desired.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, make sure your eggs and butter are at room temperature before starting.
  • For extra thick cookies, chill the dough for at least 30 minutes or up to 24 hours before baking.
  • Use a mix of chocolate chips and chopped chocolate bars for varied melt patterns.
  • If you want a brown butter cookie flavor, brown the butter first, chill it until solid, and then proceed with creaming it with the sugars.

Nutrition

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