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The Best Chocolate Chip Cookies, Bakery Style

These bakery-style chocolate chip cookies are not your average back-of-the-bag recipe. These cookies are slightly crisp at the edges, undeniably chewy in the center, and gooey with melty chocolate in every bite.

chewy chocolate chip cookies americas test kitchen
These chocolate chip cookies are thick, chewy, and chocolatey throughout.

It seems every baker, cookie maker, and sweet tooth owner is on an unending quest to discover the best ever chocolate chip cookie. 

I’ve made hundreds of these Soft Chocolate Chip Pudding Cookies in my baking lifetime, as they are truly my go-to favorite.  Those little bites have never failed me, so I almost always have a ball of that dough in my freezer in case I need quick treats for friends. I’ve also shared the birthday-worthy Skillet Chocolate Chip Cookie that claims unparalleled decadence.

That said, I’m far from done when it comes to testing and eating chocolate chip cookie recipes. Today, the spotlight is on these thick and chewy chocolate chip cookies – they’re everything a bakery style chocolate chip cookie should be.

chewy chocolate chip cookies on white plate
These are everything a bakery style chocolate chip cookie should be.

Golden on the outside, chewy on the inside, and melty chocolate in every bite

When I saw these Thick and Chewy Chocolate Chip Cookies for the umpteenth time in my America’s Test Kitchen cookbook, I finally went to town and floured up.  Because these cookies were adapted from ATK, it’s naturally implied and even expected that these chocolate chip cookies should be amazing.

And amazing, they are. These cookies immediately took home the Blue Ribbon around here for being the biggest and chewiest chocolate chip cookies to emerge from our oven yet.

chewy chocolate chip cookies americas test kitchen with milk
Bakery-style chocolate chip cookies are perfect with milk

If you want bakery-style chocolate chip cookies, A few tips:

These Thick and Chewy Chocolate Chip Cookies not only taste like they came from a chocolate chip cookie chef (my dream job) but they also look like they emerged from a bakery. They’re beautifully uneven and cracked on top, giving them that rustic bakery appearance we usually don’t achieve at home. Pssst…there’s actually an art to that. Read on.

  • Always measure ingredients carefully and use the scoop/scrape method to measure flour: use measuring cup to gently scoop flour into cup. Use flat edge of butter knife to gently scrape off excess from the top of cup.
  • Dry measuring cups meant for measuring dry ingredients such as flour are much more accurate than a liquid measuring cup. Glass Pyrex type measuring cups with extra space on top are meant for liquids.
  • Don’t skimp on the butter/sugar mixing; give it the full 2 minutes or more. Set a timer if you’re tempted to speed through this. It takes time for enough air to get mixed into the butter/sugar until fluffy. It makes all the difference in cookie texture.
  • Regarding brown butter, be sure to pack it down tightly when measuring. Feel free to pound it down with your fist. Also, be sure brown sugar is fresh and has not lost any of its original moisture. If it’s somewhat dried out, that will affect the outcome.
  • Don’t over-mix the dough, as it can become tougher as it gets overworked. Do chill the cookie dough, as it helps cookies retain shape and also helps with final tip below.
  • The secret to chocolate chip cookies that look like they came from your favorite bakery, with nicely cracked tops: divide cookie dough into 1.5 inch balls. Pull one dough ball apart into two equal halves. Rotate the halves so their jagged surfaces face up and rejoin the halves together gently to form a single ball, leaving the top surface jagged and uneven. No forming of smooth cookie dough balls here. Uneven tops are the name of the game.
chewy chocolate chip cookies split in half
Chocolate Chip Cookie Rule #1: eat them warm

Freezing bakery-style chocolate chip cookies

These cookies are the bomb while fresh and warm, while the plentiful chocolate chips are an ooey gooey melted haven. That said,  As long as you don’t over bake them, they will reward you by staying chewy for a couple of days. They can easily be refreshed by heating them for a few seconds in the microwave to regain their sensational gooeyness.

The dough for these Chewy Chocolate Chip Cookies can be made ahead of time, wrapped, and chilled until ready for baking. We recommend freezing the unbaked dough in a large dough ball, or freeze after dividing into 1.5 inch cookie dough balls. If you want the bakery style vibe, form jagged tops (described in recipe card) after defrosting the dough balls.

Baked cookies can also be frozen as well; always let them cool completely before storing them in an airtight container. Microwave defrosted cookies a few seconds for that fresh-out-of-the-oven experience.

It’s a full on eyes-closed, big smile, and melty-chocolate-on-lips kind of encounter.

Tasty Cookies to try:


chewy chocolate chip cookies americas test kitchen

Thick and Chewy Chocolate Chip Cookies

5 from 25 ratings
These cookies are big, thick, and chewy. Plus gooey and buttery. They are just like big, thick bakery style chocolate chip cookies. But now you don't have to pay a dollar for just one.
Prep Time: 20 mins
Cook Time: 10 mins
Servings: 36


  • 2 cups plus 2 TB unbleached, all purpose flour
  • ½ tsp baking soda
  • ½ tsp table salt
  • 12 TB salted butter, melted and then cooled
  • 1 cup packed light brown sugar
  • cup granulated sugar
  • 1 large whole egg
  • 1 large egg yolk
  • 2 tsp pure vanila extract
  • 2 cups semi sweet chocolate chips


  • In a bowl, whisk together the flour, baking soda, and salt until combined. Set aside.
  • In the bowl of a stand mixer fitted with paddle attachment, beat butter and both sugars at medium speed until smooth and light, about 2 minutes. Add the egg, egg yolk, and vanilla. Beat on medium-low until combined, about 30 seconds, scraping down bowl and beaters intermittently.
  • Add the dry ingredients into the bowl and mix on low speed just until combined, about 30 seconds.
  • Gently fold in the chocolate chips just until fully incorporated; don't over mix. Wrap dough in cling wrap and chill for at least 1 hour (chill longer if needed for dough to be cold; I prefer to chill mine overnight.)
  • Preheat oven to 325, with rack on lower middle position. Line baking sheets with parchment paper.
  • Divide dough into 1.5 inch balls. Using fingers, pull one dough ball apart into two equal halves. Rotate the halves so their jagged surfaces face up, and rejoin the halves together gently to form a single ball, leaving the top surface jagged and uneven. Repeat with all dough balls.
  • Space dough balls about 2 inches apart on parchment lined sheets. Bake just until soft and puffy, about 10-11 minutes. Allow to cool on the baking sheets, transferring cookies after they are mostly cooled.


*Some readers have had good results without chilling the dough. Since everyone's kitchen varies in room temperature, we still recommend you chill the dough until it is cold to ensure thick/chewy results.
If you enjoyed this recipe, please come back and give it a rating ♡


Calories: 156kcal | Carbohydrates: 21.2g | Protein: 1.9g | Fat: 7.7g | Saturated Fat: 4.7g | Cholesterol: 20.5mg | Sodium: 54.4mg | Fiber: 1.1g | Sugar: 14.9g
Course: cookies, Dessert
Cuisine: American
Method: baking

Did you make this?

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More Chocolate Chip Cookies

Here’s our super soft Chocolate Chip Pudding Cookies that are reminiscent of soft batch cookies (but so much better.)

Soft Chocolate Chip Pudding Cookies

These Chocolate Chip Oatmeal Cookies are my fave for chewy oatmeal and chocolate goodness! Every bite is extremely satisfying. Plus, oats mean they’re basically breakfast cookies.

Chewy Oatmeal Chocolate Chip Cookies 2

And if you like to sink into peanut butter, these Flourless Peanut Butter Chocolate Chip Cookies are a definite must-try. All our friends are surprised that these are gluten-free.

Flourless Peanut Butter Chocolate Chip Cookies

Add a comment

Recipe Rating


    • Emilia
    • 5 stars

    These were absolutely divine! We couldn’t get enough of them. These cookies are truly addicting in the best possible way!

      • Amy Dong

      Yay, Emilia!

    • Emily
    • 5 stars

    These addictively good chocolate chip cookies were a hit!! Our guests were swooning and wanted to know what bakery I got them from (I don’t bake often)! Thank you for your tip on how to achieve the nicely cracked top!

      • Amy Dong

      You’re so welcome!

    • Grace
    • 5 stars

    Do you need to use parchment paper? Can you use spray or just put it onto the pan?
    I really want to make them I’ve made them multiple times and they’re always a huge hit!

      • chewoutloud

      Yes, it’s recommended to use parchment each time. A tip: you can reuse parchment paper if you wipe it clean and roll it up for next time. SO glad you’ve been loving these cookies ☺️

    • Jim Steven

    In the Cook’s Illustrated book, it says the yield for this recipe is 24 cookies, not 36

      • chewoutloud

      Yes, we do tend to make ours smaller, as we love them a bit more “manageable” per cookie 😉 However…you can absolutely do bigger cookies for 24. Enjoy!!

    • Rikki Ridgeway

    I am bookmarking this. These look delicious, and I still haven’t found my perfect cookie recipe just yet. Can’t wait to give this a try!

    • vidya

    oh my, need some chocolate love now.. these are so delish

    • Jamiee

    Oh YUMMY – I was JUST thinking I wanted to make some cookies, trying this recipe!

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