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A close-up overhead shot of a perfectly baked, thick bakery-style chocolate chip cookie resting on crinkled parchment paper. (Bakery-Style Chocolate Chip Cookies)

Bakery-Style Chocolate Chip Cookies: The Ultimate Chewy, Gooey Recipe

The ultimate recipe for thick, chewy, and gooey bakery-style chocolate chip cookies. Packed with pools of melted dark chocolate and semi-sweet chips, this recipe guarantees a perfect, golden-brown cookie with a soft center every single time.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter (226g), melted
  • 1 cup packed brown sugar (220g)
  • 1/2 cup granulated sugar (100g)
  • 2 large eggs
  • 2 tsp pure vanilla extract (10ml)
  • 2 1/2 cups all-purpose flour (300g)
  • 1 tsp cornstarch (4g)
  • 1 tsp baking soda (5g)
  • 1 tsp fine sea salt (6g)
  • 1 cup semi-sweet chocolate chips (170g)
  • 5 oz dark chocolate bar (60-70% cacao), roughly chopped (140g)

Equipment

  • 2 Baking Sheets
  • Parchment Paper
  • 1 Stand mixer or hand mixer
  • 1 Cookie Scoop

Method
 

Creating the Dough
  1. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
  2. In a separate bowl, whisk the all-purpose flour, cornstarch, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
  3. Gently fold in the semi-sweet chocolate chips and chopped dark chocolate, reserving a few chunks for the tops.
Chilling and Baking
  1. Cover the bowl and refrigerate the dough for at least 4 hours, or preferably overnight. This is a crucial step.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. Scoop cold dough into 3-tablespoon sized balls and place them 3 inches apart on the baking sheets. Press reserved chocolate chunks onto the tops.
  4. Bake for 11-13 minutes, until the edges are golden brown but the centers are still soft. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

Don't Skip the Chill: Chilling the dough is the number one secret to thick, flavorful cookies that don't spread.
Use a Quality Chocolate Bar: For the best 'chocolate pools,' use a good quality baking bar and chop it yourself.
Bang the Pan: For an extra-chewy texture, you can firmly bang the baking sheet on the counter once or twice right after you pull it from the oven.
A Sprinkle of Sea Salt: A tiny sprinkle of flaky sea salt on top of the cookies just before baking enhances the chocolate flavor.