Easy Bakery-Style Thick & Chewy Chocolate Chip Cookies
These thick and chewy chocolate chip cookies have a slightly crisp edge, a soft, dense center, and pockets of melted chocolate in every bite. The secret is melted butter and an extended chill time for that perfect bakery texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes (includes minimum 2 hours chilling)
- Yield: 20 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup dark brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs plus 1 egg yolk
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Melt the butter in a small saucepan or microwave. Let it cool for a few minutes until warm, not hot.
- In a large mixing bowl, whisk together the melted butter, dark brown sugar, and granulated sugar for about 2 minutes until smooth and glossy.
- Whisk in the eggs and egg yolk one at a time, then add the vanilla extract. The mixture should be pale, smooth, and slightly thickened.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, folding with a rubber spatula until just combined. Do not overmix.
- Gently fold in the chocolate chips until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours (ideally 24-48 hours).
- When ready to bake, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Use a 3-tablespoon cookie scoop to portion the dough and place the balls about 3 inches apart on the prepared sheets. Optionally press extra chocolate chips into the tops.
- Bake one sheet at a time for 10-12 minutes, until the edges are golden brown but the centers are still pale and soft.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough is essential for thick cookies. Do not skip it. For best flavor, chill for 24-48 hours. Underbake slightly for a chewy texture. Use room temperature eggs to prevent the butter from seizing.
Nutrition
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 24
- Sodium: 180
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 36
- Fiber: 2
- Protein: 4
Keywords: chocolate chip cookies, thick and chewy cookies, bakery-style cookies, easy cookie recipe, homemade cookies