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.
Ingrédients
- 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.