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How to Make Chewy 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:



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chewy chocolate chip cookies americas test kitchen

Thick and Chewy Chocolate Chip Cookies

5 from 3 reviews

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 min
  • Cook Time: 10 min
  • Total Time: 30 minutes

Yield: 36 1x

Ingredients

Scale
  • 2 cups plus 2 TB unbleached, all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp table salt
  • 12 TB salted butter, melted and then cooled
  • 1 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 large whole egg
  • 1 large egg yolk
  • 2 tsp pure vanila extract
  • 2 cups semi sweet chocolate chips

Instructions

  1. In a bowl, whisk together the flour, baking soda, and salt until combined. Set aside.
  2. 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.
  3. Add the dry ingredients into the bowl and mix on low speed just until combined, about 30 seconds.
  4. 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.)
  5. Preheat oven to 325, with rack on lower middle position. Line baking sheets with parchment paper.
  6. 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.
  7. 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.

Notes

*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 ♡

Nutrition

  • Serving Size: 1
  • Calories: 156
  • Sugar: 14.9 g
  • Sodium: 54.4 mg
  • Fat: 7.7 g
  • Carbohydrates: 21.2 g
  • Protein: 1.9 g
  • Cholesterol: 20.5 mg
  • Category: dessert, cookies
  • Method: baking
  • Cuisine: American

Keywords: chocolate chip cookies, chewy chocolate chip cookies, bakery style chocolate chip cookies

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

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

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Recipe rating

39 comments

    • Danielle

    Love chocolate chip cookies. I’d love to try your recipe.

    • Gervin Khan

    Immediately saving the recipe. My kids love eating good cookies and I am sure they will love this.

    • Forever My Little Moon

    Yum! I love chocolate chip cookies! Thanks for sharing your recipe!

    • Amanda

    Yummm these look so good! I’m drooling!

    • Len Swegart

    It’s 5am and this got me craving for some thick, ooey gooey chocolate chip cookies! These look so yum!

    • Tasha Gervais

    I had to see this right after reading about cholesterol…LOL! They look delicious!

    • Kimmy

    These sound so yummy!

    • Sarah

    I have made something very similar today

    • Janette

    Oops! I was missing something! Guess I should wear my computer glasses. Divide dough into 1.5 inch balls. My mistake. Going to make these this week. Thank you.

    • Janette

    How does this recipe yield 36 cookies? In the directions, you say to form 15 balls. Even though you say to halve the ball, the directions are to put it back together to form one cookie. Tpta;. 15 cookies. Am I missing something?

    • Michelle

    I know this is an older post, but I’m making these today. I let the dough chill overnight. Do I now let it get to room temp before baking….? Or just soft enough to where I can make the dough into balls? Thanks!!!

      • chewoutloud

      Nope, don’t let it come to room temp before baking…just form them into dough balls while chilled and go ahead with the baking. If they’re too firm to work with, let them soften just enough for you to form into dough balls. Hope you love these!!

    • Barb

    I made these with espresso chocolate chips and threw in chopped pecans for good measure. They were SPECTACULAR. I am seriously a cookie snob and this will be my new go-to recipe. THANK YOU!!

      • chewoutloud

      Thanks for the kind comment, Barb! So happy you liked these. Thanks for coming over today, and hope you have a wonderful holiday season

    • Danielle

    I just made these and followed the instructions and they completely melted in the oven. Didn’t hold they’re shape at all and are now not edible. I don’t know what went wrong. It’s a bummer I had to waste all those ingredients

      • chewoutloud

      Hmm, that is really surprising, Danielle. So sorry it didn’t go as planned. I’m not quite sure how the cookies melted in the oven? I can only think of dough-chilling as a factor…the dough needs to be chilled before baking. But still, some bakers have told me they don’t chill this dough and it still turns out well. I prefer to chill the dough to get a thicker cookie. You may want to try the Chewy Soft Chocolate Chip Cookies here, which are really easy and fail-proof. Thanks for coming over, Danielle 🙂

        • Annie

        Hi, my cookies also spread and did not look like your pictures. I believe it’s because of the butter that is melted. I have made other chip cookies with softened butter and the cookie holds its shape. Here it’s melted and the cookie spreads but were still tasty.

          • chewoutloud

          Hi, Annie! I’m glad you liked the flavor of the cookies 🙂 Was your melted butter warm/lukewarm? The melted butter has to be fully cooled before being mixed. Did you have a chance to fully chill the dough? Well-chilled dough is my best tip for thick, chewy cookies that don’t spread thin. Hope you’ll try these with fully chilled dough and see if they don’t turn out nice ‘n thick for ya 🙂 Thanks for coming over today and happy holidays to you!

    • Jennifer

    I do not chill the dough or make balls, break and rotate them and I still think they turn out pretty and delicious!

      • chewoutloud

      Awesome, Jennifer! So glad you liked them 🙂 Thanks for coming over today!

    • Natasha

    Do I have to refrigerate? I don’t think I can wait that long…

      • chewoutloud

      At least for an hour…helps with the texture, though I agree… it’s hard to wait 🙂

    • Krysten

    Holy moly this cookie recipe is the bomb! I actually didnt have unbleached flour and they stiil turned out sooooo good!!!! A new favorite.

      • chewoutloud

      Yay, Krysten! So happy to hear it 🙂 Thanks for coming over to let us know!

    • Selena

    I don’t have unbleached flour at home at the moment but I really want to bake these. Like right now lol. Would the bleached all purpose flour be okay to use or will it mess up the entire recipe?

      • chewoutloud

      Selena, you can use it. I doubt it ruin the entire recipe, so enjoy! 🙂

    • gottagetbaked

    Holy frack, these look like the most beautiful, perfect, chocolatey CCCs I’ve ever seen! I can’t stop staring at your gorgeous photos! I’m always hunting for the best CCC recipe. Now I have an insane urge to run into my kitchen to make both this recipe as well as your recipe using pudding.

      • chewoutloud

      Thanks! Make both cookies and do a throw down! Though seriously I don’t think I could pick a winner… I would keep taste testing til they’re all gone 😉

    • huntfortheverybest

    i love a thick and chewy choc chip cookie. these look perfect!

      • chewoutloud

      Thanks and enjoy 🙂

    • Carol at Wild Goose Tea

    Okay I have to give these a try. A person’s chocolate chip cookie recipe make or break a person’s cookie baking reputation. In days of yore—it was a woman’s biscuit making ability. Lol.

      • chewoutloud

      LOL, Carol! Hope you like these 🙂

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