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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.

Bakery Style Chocolate Chip Cookies split in half
These chocolate chip cookies are thick, chewy, and chocolatey throughout.

Chocolate Chip Cookies, in action

bakery-style Chocolate Chip Cookies

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 my easy go-to favorite, as they stay soft forever. I’ve also shared the this extra special Skillet Chocolate Chip Cookie that is perfection for birthdays and celebrations.

Today, the spotlight is on these thick and chewy chocolate chip cookies – they are everything a bakery style chocolate chip cookie should be. We’ve gifted them, shared, them, and even frozen them. Even chocolate chip cookie connoisseurs will ask you for this recipe.

Stack of Bakery Style Chocolate Chip Cookies
Bakery-style chocolate chip cookies are perfect with milk

Ingredients for the Best Chocolate Chip Cookies

When I saw these thick, chewy chocolate chip cookies for the umpteenth time in my America’s Test Kitchen cookbook, I finally went to town and floured up, because it’s naturally implied that these chocolate chip cookies would most certainly be amazing.

Here are the key ingredients you’ll need:

  • All purpose flour – please measure very carefully, as it’s a make-or-break thing when it comes to the perfect chocolate chip cookies. We explain the scoop and level method of measuring here.
  • Baking soda is the leavening agent that will help your cookies rise – we highly recommend using a new box every season.
  • Salted butter gives the cookies extra flavor; if you opt for unsalted butter, use a pinch more table salt.
  • Light brown sugar should be tightly packed. Seriously, pack it down when measuring. Please use fresh brown sugar that has not lost any moisture.
  • Adding an extra egg yolk to the dough enables the batter to hold extra liquid and sugar, for a chewy texture.
  • Pure vanilla is undeniably cleaner and richer in flavor than imitation vanilla extracts.
  • Semi-sweet chocolate chips – we pour 2 whole cups into these cookies; don’t skimp!

Tips for Perfect chocolate chip cookies

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 cookie appearance we usually don’t achieve at home. Pssst…there’s actually an art to that.

  • Always measure ingredients carefully and use the scoop/level 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 stop short with 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!
  • Regarding brown sugar, 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.
  • 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.
Bakery Style Chocolate Chip Cookies whole cookie
Chocolate Chip Cookie Rule #1: eat them warm

Freezing chocolate chip cookies

These cookies are pure perfection 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 remaining 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 look, form jagged tops (described in recipe card) after defrosting the dough balls.

Baked cookies can also be frozen; 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.

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

Chocolate Chip Cookies
Common Questions

What makes chocolate chip cookies chewy vs. crunchy?

The ratio of dry vs. wet ingredients, type of sugar used, and bake time are all important factors. These cookies utilize brown sugar and an extra egg yolk, both of which create a chewier cookie.

What does adding an extra egg yolk do for chocolate chip cookies?

The protein in the yolk heats up and transforms into a viscous texture, which allows for a chewier cookie after baking. Just one extra yolk does the trick.

Why did my chocolate chip cookies spread too much in the oven?

There are several important factors that cause thin cookies upon baking. Thoroughly chill the dough, preferably overnight. Always scoop and level your dry ingredients. Be certain to cream butter/sugars together the full 2 minutes, for enough air pockets to form.

Can I freeze these chocolate chip cookies?

These cookies freeze beautifully. You can wrap unbaked dough airtight and keep in freezer for 2-3 months. Baked cookies can be frozen for 2-3 weeks.

More to Bake and Eat


Stack of Bakery Style Chocolate Chip Cookies

Thick and Chewy Chocolate Chip Cookies

4.96 from 74 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

Ingredients  

Instructions

  • In a bowl, whisk together all flour, baking soda, and salt until combined. Set aside.
    Bakery Style Chocolate Chip Cookie Dry Ingredients Mixed
  • In the bowl of a stand mixer fitted with paddle attachment, beat butter and both sugars at medium speed until smooth and light, at least 2 full minutes. Add the egg, egg yolk, and vanilla. Beat on medium-low until combined, about 30 seconds, scraping down bowl and beaters intermittently.
    cookie dough for chocolate chip cookies
  • Add the dry ingredients into the bowl and mix on low speed just until combined, about 30 seconds. Alternatively, use a rubber spatula to fold until combined.
  • Gently fold in the chocolate chips just until fully incorporated; don't over mix. Wrap dough in cling wrap and chill until dough is thoroughly cold, 1-2 hours. We chill ours overnight to ensure dough is cold in center.
    Bakery Style Chocolate Chip Cookies dough mix
  • Preheat oven to 325, with rack on lower middle position. Line baking sheets with parchment paper or silicone baking mats. 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.
    Bakery Style Chocolate Chip Cookie 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.
    Bakery Style Chocolate Chip Cookies on Baking Sheet

Notes

*It’s important to use the scoop and level method to measure dry ingredients accurately. Otherwise, cookies may end up too dry or tough. 
*Some readers have had good results without chilling the dough. For consistent results, we still recommend chilling dough ball until it’s cold in the center to ensure thick, chewy results. 
*If cookies spread too much during baking, it’s most likely because dough wasn’t fully chilled throughout. 
*If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition

Serving: 1g | Calories: 142kcal | Carbohydrates: 15g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 49mg | Potassium: 84mg | Fiber: 1g | Sugar: 13g | Vitamin A: 130IU | Calcium: 15mg | Iron: 1mg
Course: cookies, Dessert
Cuisine: American
Diet: Vegetarian
Method: baking

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Recipe Rating




55 comments

    • Danielle
    • 5 stars

    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
    • 5 stars

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

    • Amanda

    Yummm these look so good! I’m drooling!

    • Len Swegart
    • 5 stars

    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
    • 5 stars

    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 (though some ppl don’t chill this dough and it still turns out well.) Hope you’ll be able to try again 🙂

        • Annie
        • 4 stars

        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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