Chewy Chocolate Chip Cookies

Golden, soft-centered cookies loaded with chocolate chips. Thick, chewy, and perfectly crisp at the edges—just like your favorite bakery.

You know that moment when you walk past a bakery and smell fresh-baked cookies, and for a second, everything in the world feels okay? That’s the energy I wanted to capture with these Bakery-Style Chocolate Chip Cookies.

They’re big, bold, soft in the center, crisp at the edges, and full of that deep, buttery flavor with rich puddles of chocolate. Think Levain-style, but not cake-like—just the right balance of chew and melt. These are the kind of cookies you make to impress friends, deliver to neighbors, or freeze in dough balls and bake “just one” at a time when a craving hits.

What makes them bakery-style?
✅ Chilled dough for thick, tall cookies
✅ Brown butter or dark brown sugar for deeper flavor
✅ A mix of chocolate chips and chunks
✅ A little extra height for that gooey middle

Let’s bake.

Variations & Tips

• Brown butter? Absolutely. Melt and brown the butter first, then chill before creaming with sugars. Adds nutty, toffee-like depth.

• Mix in chopped walnuts or pecans for texture.

• Use a combo of milk, semi-sweet, and dark chocolate for layers of flavor.

• Want smaller cookies? Use 2 tbsp scoops and bake for 9–10 minutes.Storage & Freezing

Why Chill the Dough?

Chilling the dough does two important things:

1. Prevents spreading – so your cookies stay tall, thick, and chewy instead of flat.

2. Enhances flavor – resting time allows the flour to hydrate and gives the sugars time to develop more complex, caramel-like notes.

- Minimum chill: 1 hour
- Best chill: 24–36 hours (yes, seriously—worth it!)

Chocolate Mix = Bakery Look

• Use a mix of chips and chunks (or chopped bar chocolate). The chunks melt into gooey pockets while the chips help hold structure.

• For that signature “bakery style” top, press a few chocolate chips or chunks into the tops of the dough balls right before (or after) baking.

Don’t Skip the Salt

A generous 1 tsp of kosher salt balances the sweetness and makes the chocolate pop. Optional but amazing: a light sprinkle of flaky sea salt right after baking while cookies are still warm.

Freezer-Friendly Tip

Scoop dough into balls and freeze on a tray. Once solid, transfer to a freezer bag. Bake straight from frozen at 375°F for 13–15 minutes—fresh-baked cookies on demand!

⏰ Underdone = Perfect

Take cookies out when the centers still look a little soft—they’ll finish baking as they cool. This is key to getting that gooey, chewy center without overbaking.

Storage & Freezing

• Store cooled cookies in an airtight container at room temp for 3–4 days.

• Freeze cookie dough balls for up to 3 months. Bake straight from frozen—no thawing needed.

These Bakery-Style Chewy Chocolate Chip Cookies are the real deal: big, buttery, golden, and loaded with chocolate. Every bite hits that perfect cookie trifecta—crisp edges, chewy centers, gooey chocolate.

Whether you're baking them for a crowd or stashing a secret stash in your freezer, they’re bound to become your go-to.

Yield: 24 cookies

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Chewy Chocolate Chip Cookies

Prep time: 15 MinCook time: 12 MinInactive time: 1 HourTotal time: 1 H & 27 M

Golden, soft-centered cookies loaded with chocolate chips. Thick, chewy, and perfectly crisp at the edges—just like your favorite bakery.

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Ingredients

• 1 cup (2 sticks) unsalted butter, cold or slightly softened
• ¾ cup dark brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 ½ tsp pure vanilla extract
• 2 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp kosher salt
• 1 ½ cups semi-sweet chocolate chips
• ½ cup dark chocolate chunks (or chopped bar chocolate)
• Optional: flaky sea salt for topping

Instructions

1. In a stand mixer (or with a hand mixer), beat the butter, brown sugar, and granulated sugar on medium-high speed for 3–4 minutes, until light and fluffy.
2. Mix in the eggs one at a time, scraping down the bowl in between. Add vanilla and mix to combine.
3. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
4. Gradually add dry ingredients to the wet, mixing on low until just combined.
5. Fold in chocolate chips and chunks. Don’t overmix!
6. Scoop large balls of dough (about ¼ cup each or 3.5 oz). Place on a parchment-lined baking sheet and chill for at least 1 hour, or up to overnight. This helps prevent spreading and deepens the flavor. Shortcut? Freeze dough balls for 20–30 mins and bake straight from frozen—just add 1–2 minutes to bake time.
7. Preheat oven to 375°F (190°C).
8. Place cookies on a parchment-lined baking sheet, leaving space to spread. Bake for 12–14 minutes, until edges are golden but centers are slightly underbaked.
9. Let cool on the pan for 5–10 minutes before transferring to a rack.
10. For that bakery-style look, press a few extra chocolate chips on top right after baking, and sprinkle with flaky sea salt.

Nutrition Facts

Calories

253

Carbs

30 g

Cholesterol

37 mg

Fat

14 g

Fiber

2 g

Net carbs

28 g

Protein

3 g

Sat. Fat

8 g

Sodium

178 mg

Sugar

16 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.