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A detailed close-up of a rustic, thick chocolate chunk cookie highlighting its chewy texture and golden-brown edges.

Bakery-Style Chocolate Chip Cookies (The Ultimate Recipe)

The ultimate recipe for thick, chewy bakery-style chocolate chip cookies with crisp edges and huge pools of melted chocolate. This foolproof guide delivers professional results every time, making it the last chocolate chip cookie recipe you'll ever need.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 large cookies
Course: Dessert
Cuisine: American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter, melted 226g
  • 1 cup packed dark brown sugar 220g
  • 1/2 cup granulated sugar 100g
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour 180g
  • 1 cup bread flour 120g
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces semi-sweet chocolate chunks or a chopped chocolate bar approx. 2 cups
  • Flaky sea salt, for sprinkling optional

Equipment

  • 2 Baking Sheets
  • Parchment Paper
  • 2 Mixing Bowls
  • 1 Ice Cream Scoop (6-ounce)

Method
 

  1. In a medium bowl, whisk together the all-purpose flour, bread flour, cornstarch, baking soda, and salt. Set aside.
  2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Whisk in the room temperature eggs and vanilla extract until the mixture is smooth and glossy.
  3. Pour the dry ingredients into the wet ingredients and fold with a spatula until just combined. Do not overmix. Gently fold in the chocolate chunks.
  4. Cover the bowl tightly and chill in the refrigerator for at least 4 hours, or preferably overnight. This step is essential for thick cookies.
  5. When ready to bake, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
  6. Scoop the dough into large 6-ounce portions (about the size of a large ice cream scoop) and place them several inches apart on the prepared baking sheets. Sprinkle with flaky sea salt, if desired.
  7. Bake for 12-15 minutes, until the edges are golden but the centers still look slightly soft and underdone. Let the cookies cool on the baking sheet for 10 minutes to set before transferring them to a wire rack to cool completely.

Notes

Why chill the dough? Chilling solidifies the fat, preventing the cookies from spreading too quickly in the oven and resulting in a thicker, chewier cookie. It also enhances the flavor.
Chocolate Choice: Using chopped chocolate bars or high-quality chocolate chunks will give you those desirable pools of melted chocolate.
Perfectly Round Cookies: For a perfectly round shape, use a large round cookie cutter or glass to gently nudge the edges of the warm cookies into a circle immediately after they come out of the oven.