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The Ultimate Bakery-Style Chocolate Chip Cookies: Crispy Edges & Gooey Centers

A warm, soft chocolate chip cookie broken in half showing melted chocolate oozing out onto a white plate.
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This is the tried-and-true recipe for the best chocolate chip cookies you will make. You get crispy edges, soft, gooey centers, and thick, bakery-style results every time you bake from scratch.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips or chunks
  • Flaky sea salt, for topping (optional)

Instructions

  1. Preheat your oven to 375°F. Line two baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer until the mixture is light and fluffy. This takes about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Fold in the chocolate chips using a spatula.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, press the dough balls slightly taller rather than flattening them.
  8. Bake for 9 to 12 minutes. The edges should look golden brown, but the centers should still look slightly soft and underbaked.
  9. Remove the sheets from the oven. If you like, immediately sprinkle the tops with flaky sea salt.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps set the gooey centers.

Notes

  • For the best texture, use room temperature eggs and softened, but not melted, butter.
  • If you want thicker cookies, chill the dough for at least 30 minutes before baking. This is one of the best cookie baking secrets for preventing spread.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days to keep them soft.

Nutrition

Find it online: https://cookingbycarla.com/chocolate-chip-ultimate-bakery-style-cookies/