Bakery-Style Chocolate Chip Cookies (Chewy, and Loaded with Chocolate!)
If you’re looking for the ultimate thick and chewy chocolate chip cookies with crispy edges and melty chocolate centers, you’re in the right place. These bakery-style cookies are rich, comforting, and incredibly easy to make at home. Whether you’re baking for a crowd or just craving something sweet, these will not disappoint.
From the deep caramel flavor of brown sugar to the gooey pockets of semi-sweet chocolate chips, every bite is a treat. Plus, you don’t even need a stand mixer or fancy ingredients—just a few pantry staples and a big mixing bowl. These are the kinds of cookies you dream about: the ones that feel warm and nostalgic, that fill your kitchen with the scent of buttery vanilla dough and rich melted chocolate.
Why You’ll Love These Chocolate Chip Cookies
- No chilling required
- Crispy on the edges, soft and gooey in the center
- One bowl and no mixer needed
- Perfect every time
- Family favorite, kid-approved
And if you’re in the mood for more chocolatey goodness after baking these, check out our roundup of easy decadent chocolate desserts for inspiration!
Ingredients
- 180 g all-purpose flour (about 1 ½ cups)
- 3 g baking soda (about ½ tsp)
- 1 g kosher salt (about ¼ tsp)
- 120 g unsalted butter, melted and slightly cooled (about ½ cup)
- 180 g brown sugar (about ¾ cup, packed)
- 10 ml vanilla extract (2 tsp)
- 1 large egg
- 200 g semisweet chocolate chips (about 1 ¼ cups), plus more for topping
Step-by-Step Instructions
1. Preheat and Prep
Set your oven to 350°F (175°C) and line a large baking sheet with parchment paper. This ensures the cookies bake evenly and don’t stick to the pan.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside. Properly measuring the flour is key—spoon it into your measuring cup and level it off to avoid dense cookies.
3. Combine Wet Ingredients
In a large bowl, whisk the melted (but not hot) butter with brown sugar and vanilla extract for 1-2 minutes until paste-like and glossy. This step helps dissolve the sugar slightly and gives the cookies a chewy texture. Whisk in the egg until fully incorporated.
4. Bring It All Together
Add the dry ingredients to the wet mixture. Use a spatula to fold everything together gently. When a few streaks of flour remain, stir in the chocolate chips and fold until combined. Do not overmix, as this can lead to tough cookies.
5. Scoop and Bake
Portion the dough with a 2 oz cookie scoop (or ¼ cup). Bake for 10 to 15 minutes, depending on how gooey or crisp you want the center. For smaller cookies, bake for 10-12 minutes. The edges should look golden, while the center remains puffed and pale.
6. Finish and Cool
Once out of the oven, gently reshape any spread-out cookies with a spoon or fork. Press a few extra chocolate chips into the top. Let them cool on a wire rack for 15–20 minutes. The cookies will set as they cool, achieving that perfect soft center.
Tips and Tricks
- Use melted butter for a chewier texture and more caramelized flavor.
- Don’t overbake: cookies continue to cook on the hot tray after being removed from the oven.
- If your dough feels too loose, chill it for 10 minutes before scooping.
- For a gooier center, pull them out just before they look fully baked.
- Want variety? Add a mix of dark chocolate chunks, white chocolate chips, or chopped nuts.
- Sprinkle with flaky sea salt for that bakery-style finish.
For another nostalgic bakery-style treat, try these Nutella-Stuffed Beignets, a reader favorite!
Substitutions
- Butter: You can use salted butter, but reduce the added salt to a pinch.
- Flour: Substitute a 1:1 gluten-free all-purpose flour blend for a gluten-free version.
- Sugar: Coconut sugar or a mix of white and brown sugar can be used.
- Chocolate Chips: Swap with chocolate chunks, dark chocolate, white chocolate, or even butterscotch chips.
- Add-ins: Try chopped pecans, walnuts, or even crushed pretzels for crunch.
Gluten-Free Option
To make these cookies gluten-free, use a gluten-free 1:1 all-purpose flour blend such as Bob’s Red Mill or King Arthur. No other substitutions needed—just bake as directed and enjoy the same chewy texture.
If you love cozy gluten-free recipes, don’t miss our Crispy Honey Garlic Fried Chicken!
FAQ
Can I freeze the cookie dough?
Yes! Scoop the dough onto a tray and freeze until solid. Transfer to a freezer-safe bag and bake from frozen at 350°F (add 1-2 minutes to the bake time).
How do I store the baked cookies?
Store in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months.
Can I double the recipe?
Absolutely. Just mix in a larger bowl and bake in batches.
Why did my cookies spread too much?
Your butter may have been too hot, or the dough may have been overmixed. Make sure the butter is just warm (not hot), and mix only until the ingredients come together.
Can I make these dairy-free?
Use a plant-based butter and dairy-free chocolate chips. The results will still be delicious!
For another freezer-friendly dessert, check out this comforting Classic Hachis Parmentier.
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Bakery-Style Chocolate Chip Cookies (Chewy, and Loaded with Chocolate!)
Ingredients
- 180 g all-purpose flour
- 3 g baking soda
- 1 g kosher salt
- 120 g unsalted butter melted
- 180 g brown sugar
- 10 ml vanilla extract
- 1 large egg
- 200 g chocolate chips plus extra for topping
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk flour, baking soda, and salt.
- In another bowl, whisk melted butter, brown sugar, and vanilla. Add egg and mix until smooth.
- Fold in the dry ingredients until nearly combined, then stir in chocolate chips.
- Scoop dough onto tray (large or small) and bake 10-12 minutes.
- Top with extra chips. Cool for 20 minutes before enjoying.
Notes
Tips and Tricks
- Use melted butter for a chewier texture and more caramelized flavor.
- Don’t overbake: cookies continue to cook on the hot tray after being removed from the oven.
- If your dough feels too loose, chill it for 10 minutes before scooping.
- For a gooier center, pull them out just before they look fully baked.
- Want variety? Add a mix of dark chocolate chunks, white chocolate chips, or chopped nuts.
- Sprinkle with flaky sea salt for that bakery-style finish.
Substitutions
- Butter: You can use salted butter, but reduce the added salt to a pinch.
- Flour: Substitute a 1:1 gluten-free all-purpose flour blend for a gluten-free version.
- Sugar: Coconut sugar or a mix of white and brown sugar can be used.
- Chocolate Chips: Swap with chocolate chunks, dark chocolate, white chocolate, or even butterscotch chips.
- Add-ins: Try chopped pecans, walnuts, or even crushed pretzels for crunch.
