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These thick bakery style chocolate chip cookies are perfectly soft and chewy inside and have golden crispy edges! So easy to make, this classic treat will become your favorite!
There is nothing better than a freshly baked batch of homemade chocolate chip cookies that are warm and right out of the oven. Your family will flock to the kitchen to enjoy these perfectly soft and gooey treats, loaded with melted chocolate.
In the past few months, I’ve tested so many recipes to find the ultimate chocolate chip cookies and finally came up with the perfect version!
They are just the way I like them:
- Thick
- Soft
- Chewy
- NOT greasy
- And loaded with chocolate chips!
After many attempts, I’ve learned the best ratio of sugar, butter, and eggs to make these scrumptious treats. Also, there are a few rules you need to follow to get the best results.
Secret to Soft and Chewy Cookies
- When the baking time is up, they should look slightly underbaked (not raw!). After they cool off, they will set to be just perfect!
- Using more brown sugar vs granulated sugar will provide more chewiness.
- Extra egg will also help to increase chewy texture.
- Beat the butter/sugar mixture for at least 5 minutes to make it light and airy.
- When adding dry ingredients, just mix until combined and DON’T OVERMIX it!
How to make it
1. Dry Ingredients.
In a medium bowl, mix together all-purpose flour, baking soda, and salt. Set aside.
2. Wet Ingredients.
In a large mixing bowl add room temperature butter and using a hand or stand mixer beat on medium/high speed for a few minutes, until light and fluffy.
Add brown and granulated sugar and beat again for about 5 minutes.
NOTE: It’s crucial to cream the sugar and butter long enough, so the sugar can emulsify and the whole mixture becomes light and airy. That will help the cookies to be soft after baking.
Then add eggs and vanilla extract and beat again for 2 minutes.
3. Mix and Refrigerate.
Add dry ingredients and using a spatula, fold it in.
Now we can add the chocolate chips and fold again.
NOTE: When you fold dry ingredients into wet, make sure you DON’T OVERMIX. Otherwise, the dough and the cookies will be tough.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
4. Bake.
When ready to bake, preheat the oven to 350°F, line a baking sheet with parchment paper, and set aside.
Take the cookie dough out of the fridge and let sit on the counter for 10-15 minutes, so it becomes scoopable.
Scoop 3 tablespoon size balls on the baking sheet, leaving 2 inches in-between.
Bake for 12-15 minutes or until the edges are golden/brown and the center is set but soft. Make sure you don’t overbake them or they will end up dry.
Take out of the oven and let sit on the baking sheet for 10 minutes, then transfer to a wire rack.
Frequently Asked Questions
I’ve made these cookies so many times and tried a variety of versions with melted and softened butter. I found that melted butter result in greasy cookies, while room temperature butter makes perfectly soft and cheesy texture.
It is totally up to you! In this recipe, I used dark chocolate chunks. But you also can use dark, semi-sweet, or milk chocolate chips.
Yes! You can make the dough and keep it in the fridge for up to 72 hours before baking the cookies.
After they are baked and cooled off, transfer them to an air-tight container or a zip-lock bag.
Baked cookies can be frozen for up to 3 months.
You also can roll the cookie dough into the balls and freeze them for up to 3 months. When ready to bake, take them out of the freezer, put on a baking sheet and let sit for about 30-40 minutes, then bake according to instructions
Want more cookies?
If you are hungry for more cookies, check out these recipes:
- Gluten-Free Chocolate Chip Cookies
- Cranberry White Chocolate Oatmeal Cookies
- Cut Out Sugar Cookies
- Twix Cookies
- Almond Spritz Cookies
- Donut Cookies
- Rugelach Cookies
- Snickerdoodle Cookies
- Raspberry Thumbprint Cookies
Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
Bakery Style Chocolate Chip Cookies
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar
- 1/3 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups chocolate chips
Instructions
- In a medium bowl, mix together all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl add room temperature butter and using a hand or stand mixer beat on medium/high speed for a few minutes, until light and fluffy. Add brown and granulated sugar and beat again for about 5 minutes.
- Then add eggs and vanilla extract and beat again for 2 minutes.
- Add dry ingredients and using a spatula, fold it in.
- Add the chocolate chips and fold again.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat the oven to 350°F, line a baking sheet with parchment paper, and set aside.
- Take the cookie dough out of the fridge and let sit on the counter for 10-15 minutes, so it becomes scoopable.
- Scoop 3 tablespoon size balls on the baking sheet, leaving 2 inches in-between.
- Bake for 12-15 minutes or until the edges are golden/brown and the center is set but soft. Make sure you don’t overbake them or they will end up dry.
- Take out of the oven and let sit on the baking sheet for 10 minutes, then transfer to a wire rack
Video
Notes
Nutrition
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