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Ultimate Bakery Style Chocolate Chip Cookies: Thick, Chewy, and Gooey

Two halves of a gooey chocolate chip cookie stacked, showing melted chocolate oozing out.
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Make the best homemade chocolate chip cookies that are thick, chewy, and have soft, gooey centers, just like your favorite bakery. This no-fail recipe delivers superior 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 white sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips (or a mix of chips and chunks)
  • Flaky sea salt for topping (optional)

Instructions

  1. In a large bowl, cream together the softened butter, brown sugar, and white sugar with an electric mixer until light and fluffy, about 3 minutes.
  2. Beat in the two eggs, the extra egg yolk, and vanilla extract until just combined. Do not overmix.
  3. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Stop mixing as soon as no streaks of flour remain.
  5. Fold in the chocolate chips using a spatula.
  6. Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight. Chilling is key for thick cookies.
  7. When ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Scoop the chilled dough into balls, about 3 tablespoons each, and place them 2 inches apart on the prepared sheets. For extra thickness, press the dough balls slightly on the top and sides to create a dome shape.
  9. Bake for 10 to 13 minutes. The edges should be golden brown, but the centers should still look slightly underbaked and puffy for a gooey center.
  10. Remove the baking sheets from the oven. Immediately sprinkle the tops with flaky sea salt, if using. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best chewy texture, make sure your brown sugar is packed firmly when measuring.
  • Using a mix of room temperature eggs and an extra yolk adds richness and chewiness, preventing flat cookies.
  • If you are in a hurry, chill the dough for a minimum of 30 minutes, but longer chilling yields thicker, bakery style cookies.
  • For melty chocolate chips, press a few extra chips onto the tops of the dough balls right before they go into the oven.

Nutrition

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