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The Ultimate Thick, Chewy, Bakery-Style Chocolate Chip Cookies

Close-up of two homemade chocolate chip cookies, one broken open revealing a gooey, melted chocolate center.
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Follow this foolproof method to bake thick, bakery-style chocolate chip cookies with soft, gooey centers and perfectly golden, slightly crispy edges. This easy homemade recipe uses simple ingredients for reliable results.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to cool room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, cold
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (12-ounce bag) semi-sweet chocolate chips

Instructions

  1. Combine the softened butter, brown sugar, and granulated sugar in a large bowl. Beat with an electric mixer until the mixture is creamy and light in color, about 2 minutes.
  2. Add the cold eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  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 combined. Do not overmix the dough.
  5. Stir in the chocolate chips by hand using a spatula.
  6. Cover the bowl and chill the dough for a minimum of 30 minutes, or up to 24 hours, for thicker cookies.
  7. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  8. Scoop the dough into balls, about 2 tablespoons each, and place them 2 inches apart on the prepared sheets. For extra thickness, stack two dough balls together.
  9. Bake for 10 to 12 minutes. The edges should be golden brown, but the centers should still look slightly underbaked and soft.
  10. Remove the sheets from the oven. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows the centers to set into a chewy texture.

Notes

  • Use cold eggs; the temperature difference between the softened butter and cold eggs helps create a thicker cookie structure.
  • For the best texture, chill the dough. Longer chilling times (up to 24 hours) result in deeper flavor and less spread.
  • Do not bake these cookies until they look fully done; pull them out when the edges are set and the center looks soft for a gooey center.

Nutrition

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