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An extreme close-up of a thick homemade chocolate chip cookie broken in half to show its soft, gooey center.

Bakery-Style Chocolate Chip Cookies: The Ultimate Recipe

This ultimate recipe unlocks the secrets to achieving professional, bakery-quality texture and flavor right in your own kitchen. Learn how to make big, thick, and chewy cookies with crisp edges and a soft, gooey center.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter melted
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips or a mix of chocolate chunks

Equipment

  • 2 Baking sheets
  • 2 Mixing bowls
  • 1 Whisk

Method
 

  1. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Whisk in the egg, egg yolk, and vanilla extract until the mixture is lighter in color.
  2. In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
  3. Fold the dry ingredients into the wet ingredients with a spatula until just combined. Do not overmix. Fold in the chocolate chips.
  4. Cover the bowl and chill the dough in the refrigerator for at least 3 hours or, for best results, overnight.
  5. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into 3-tablespoon sized balls and place 2-3 inches apart on the baking sheet.
  6. Bake for 12-15 minutes, until the edges are golden but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use a combination of chocolate chips and larger chocolate chunks.
Sprinkle with flaky sea salt immediately after baking for a gourmet touch.
Do not skip chilling the dough; it's the most critical step for thick, chewy cookies.