Bakery Style Chocolate Chip Cookies – Soft, Thick & Chewy
Craving cookies with crispy edges, a soft chewy center, and that signature bakery-style texture? You’re in the right place!
This no-fail recipe delivers thick, gooey, chocolate-loaded cookies that taste better than store-bought. Bonus? They’re easy to make at home in under 30 minutes.
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Why You’ll Love This Recipe
- Bakery-style texture – Crisp edges and a soft, chewy center
- Easy recipe – No chilling overnight, no stand mixer needed
- Chocolate overload – Chocolate chips and chunks for max flavor
- Freezer-friendly – Bake now or save for later
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Ingredients
Dry Ingredients:
- 2 ¼ cups (280g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- ¾ cup (170g) unsalted butter, melted
- ¾ cup (150g) brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
Add-ins:
- 1 cup semi-sweet chocolate chips
- ½ cup dark chocolate chunks
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Step-by-Step Instructions
- Prepare the Dough:
- Whisk together flour, baking soda, and salt.
- In another bowl, beat melted butter, brown sugar, and white sugar until smooth.
- Add egg, egg yolk, and vanilla extract. Mix well.
- Combine and Chill:
- Slowly add the dry mixture into the wet ingredients.
- Fold in chocolate chips and chunks.
- Cover and refrigerate dough for at least 30 minutes.
- Bake the Cookies:
- Preheat oven to 350°F (175°C).
- Scoop dough balls onto a lined baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes or until edges are golden but centers look slightly underbaked.
- Cool and Serve:
- Let cool on the tray for 5 minutes before transferring to a wire rack.
- Enjoy warm or store in an airtight container.
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Pro Tips Bakery Style Chocolate Chip Cookies
- Use melted butter – It gives the best chewy texture.
- Don’t skip the chilling – It keeps cookies thick and flavorful.
- Slightly underbake – They’ll finish baking on the tray.
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FAQs
Can I make the dough ahead of time?
Yes! Refrigerate for up to 3 days or freeze for up to 2 months.
Why are my cookies flat?
Most likely due to warm dough or not enough flour—always chill the dough.
Can I use only dark chocolate?
Absolutely! Adjust based on your chocolate craving.
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Craving More Bakery-Style Treats?
- Try our ultra-rich Fudgy Chocolate Brownies – Bakery Style – gooey, dense, and chocolate-lover approved!
- For a fruity twist, check out our Blueberry Muffins Recipe – Soft & Fluffy
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Storage Tips
- Room Temp: Store in an airtight container for up to 5 days.
- Freezer: Freeze unbaked dough balls or baked cookies for up to 2 months.