Bake the best homemade chocolate chip cookies that achieve thick, soft centers, chewy edges, and plenty of gooey chocolate chips. This is a fail-proof recipe for bakery-style cookies.
Author:Leo
Prep Time:20 min
Cook Time:12 min
Total Time:52 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups semi-sweet chocolate chips
½ cup milk chocolate chunks (optional, for extra gooeyness)
Instructions
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step builds texture.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
Fold in the chocolate chips and chunks by hand.
For thicker cookies, chill the dough for at least 30 minutes. This is a key technique for bakery-style texture.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9 to 12 minutes. The edges should be golden brown, but the centers should still look slightly underbaked for a gooey center.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra buttery flavor, use high-quality European-style butter.
If you prefer crispier edges, bake for an additional 1 to 2 minutes.
Sprinkle a tiny pinch of flaky sea salt on top of the dough balls before baking to balance the sweetness.