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Best Thick and Chewy Bakery Style Chocolate Chip Cookies

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The crackled top. That slight, sugary crunch that gives way to a soft, almost underbaked center. That’s the whole point. This recipe for the best thick and chewy bakery style chocolate chip cookies is the result of all that trial and error, delivering perfectly thick, chewy cookies with a signature domed top and melt-in-your-mouth middle.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 cup (2 sticks, 226g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • ¾ cup (160g) light brown sugar, packed
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 tablespoon cornstarch
  • 2 cups (340g) semi-sweet chocolate chips

Instructions

  1. Melt the butter: In a small saucepan or microwave-safe bowl, melt the 1 cup of butter. Let it cool for about 5 minutes—it should be warm, not hot. Hot butter will cook the eggs.
  2. Combine the wet ingredients: In a large mixing bowl, whisk the melted butter with the granulated sugar and brown sugar until smooth and combined. It will look a bit grainy, and that’s fine. Whisk in the whole egg, the extra egg yolk, and the vanilla extract until the mixture is pale and slightly thick, about 1 minute.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. This ensures the leavening agents are evenly distributed.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture. Use a rubber spatula to fold everything together gently. Stop mixing as soon as you no longer see streaks of flour. Over-mixing will make the cookies tough.
  5. Add the chocolate chips: Fold in the chocolate chips until they are evenly distributed. Reserve about ¼ cup of chips to press onto the tops of the dough balls later—it makes them look extra bakery-like.
  6. Chill the dough (crucial step!): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 72 hours. This rest allows the flavors to meld and the butter to solidify, which prevents the cookies from spreading too much. For the absolute best texture, I recommend chilling for at least 2 hours.
  7. Preheat the oven: When you’re ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  8. Portion the dough: Use your cookie scoop to portion the dough into balls, about 3 tablespoons each (roughly 50g). Place them 3 inches apart on the prepared baking sheets. Press a few reserved chocolate chips onto the tops of each dough ball.
  9. Bake: Bake for 11-13 minutes, or until the edges are golden brown and the centers look slightly puffy and underdone. The cookies will continue to set on the hot baking sheet. For a softer, chewier center, pull them out at the 11-minute mark.
  10. Cool: Let the cookies rest on the baking sheet for 5 minutes. This is non-negotiable—they are too fragile to move right away. After 5 minutes, transfer them to a wire rack to cool completely. Or, you know, eat one warm. I won’t judge.

Notes

Don’t skip the chill time—it’s crucial for thick cookies. Measure flour correctly using the spoon-and-level method. Underbake slightly for a chewy center. For a saltier finish, sprinkle flaky sea salt on top after baking. The dough can be refrigerated for up to 72 hours for better flavor.

Nutrition

Keywords: chocolate chip cookies, thick and chewy cookies, bakery style cookies, best chocolate chip cookies, homemade cookies

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