Description
These Thick and Chewy Bakery-Style Chocolate Chip Cookies are irresistibly buttery, soft, and loaded with rich, gooey chocolate! Made with creamy unsalted butter, light brown sugar, pure vanilla extract, and generous amounts of semisweet chocolate chips, these homemade cookies feature beautifully golden edges, thick, tender centers, and delicious pockets of melted chocolate in every bite. Chilling the dough and shaping it into tall mounds creates that impressive bakery-style thickness, while the perfect balance of brown and granulated sugars delivers a wonderfully chewy texture. Finished with extra chocolate chips on top for a gorgeous, picture-perfect appearance, these classic chocolate chip cookies are ideal for family gatherings, bake sales, holiday cookie trays, lunchbox treats, or enjoying slightly warm with a cold glass of milk!
Ingrédients
Scale
- For the Cookie Dough Base:
- 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature (approximately 65°F–68°F / 18°C–20°C)
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 2 3/4 cups (330 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
- For the Chocolate Inclusions:
- 2 cups (340 g) semisweet chocolate chips, divided into 1 3/4 cups for the dough and 1/4 cup for topping
Instructions
- Cream Butter and Sugars: In a large mixing bowl or stand mixer fitted with the paddle attachment, combine 1 cup (226 g) of softened unsalted butter, 1 cup (200 g) of packed light brown sugar, and 1/2 cup (100 g) of granulated sugar. Beat on medium speed for 2–3 minutes until the mixture becomes light, fluffy, smooth, and creamy. The butter should be softened to approximately 65°F–68°F (18°C–20°C), but not melted.
- Incorporate Eggs and Vanilla Extract: Add the 2 large room-temperature eggs to the creamed butter and sugar mixture one at a time, beating well after each addition until fully incorporated. Add 2 teaspoons of pure vanilla extract and continue mixing until the mixture becomes smooth, creamy, and evenly combined.
- Combine the Dry Ingredients: In a separate medium mixing bowl, whisk together 2 3/4 cups (330 g) of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of fine sea salt. Mix thoroughly until the baking soda and salt are evenly distributed throughout the flour.
- Form the Chocolate Chip Cookie Dough: Gradually add the prepared flour mixture to the creamed butter, sugar, egg, and vanilla base. Mix gently on low speed just until the dry ingredients are incorporated and a soft, thick cookie dough forms. Avoid overmixing, as excessive gluten development can make the cookies tough instead of wonderfully tender and chewy.
- Fold in the Semisweet Chocolate Chips: Using a sturdy rubber spatula, gently fold 1 3/4 cups of semisweet chocolate chips into the prepared cookie dough until evenly distributed. Reserve the remaining 1/4 cup of chocolate chips for decorating the tops of the cookies before baking. The dough should be thick, rich, and generously filled with chocolate.
- Chill the Cookie Dough: Cover the mixing bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour, or up to 24 hours. This important chilling period allows the butter to firm up and the flour to hydrate, helping the cookies maintain their thick bakery-style shape and preventing excessive spreading in the oven.
- Preheat Oven, Portion, and Decorate: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Remove the chilled cookie dough from the refrigerator. Using a large cookie scoop or measuring cup, portion the dough into approximately 1/4-cup mounds, about 60 g each. Shape each portion into a tall, upright cylinder-like mound rather than flattening it into a disc. Arrange the cookie dough portions approximately 3 inches apart on the prepared baking sheets. Gently press the reserved 1/4 cup of semisweet chocolate chips into the tops for an attractive bakery-style finish.
- Bake Until Edges Are Lightly Golden: Place the baking sheets in the preheated oven and bake at 350°F (175°C) for 12–15 minutes, or until the outer edges become lightly golden and set while the centers still appear slightly soft and underdone. Avoid overbaking, as the cookies will continue to firm up from the residual heat after being removed from the oven. Their centers should remain thick, tender, and deliciously chewy.
- Cool and Serve: Remove the baking sheets from the oven and allow the cookies to rest on the warm pans for 5–10 minutes so the delicate centers can finish setting without drying out. If desired, gently press a few of the reserved chocolate chips into the tops immediately after baking for an even more chocolate-filled appearance. Carefully transfer the cookies to a wire cooling rack and allow them to cool further as desired. Serve slightly warm to enjoy their irresistible gooey chocolate pockets, buttery golden edges, and wonderfully thick, soft, chewy centers!
Notes
- Shape Tall Mounds Instead of Flat Discs: For beautifully thick bakery-style chocolate chip cookies, shape each portion of chilled dough into a tall cylinder or upright mound rather than a flat disc or low round ball. The extra vertical height helps control spreading during the first minutes of baking and produces deliciously thick, chewy centers.
- Do Not Overbake: Remove the cookies from the oven when their edges are lightly golden and set but their centers still look slightly soft. The residual heat from the baking sheets will continue setting the centers during the 5–10 minutes of resting, creating a wonderfully tender, chewy texture without drying them out.
- Press Extra Chocolate Chips After Baking: For a beautiful bakery-style presentation, gently press a few reserved semisweet chocolate chips into the tops of the cookies immediately after removing them from the oven. The residual warmth softens the chocolate and helps the chips adhere, creating a picture-perfect finish.
- Temps de préparation: 20 minutes
- Temps de cuisson: 15 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 270
- Sucre: 21g
- Sodium: 145mg
- Graisse: 13g
- Graisse saturée: 8g
- Graisses insaturées: 4g
- Gras trans: 0g
- Glucides: 36g
- Fibres: 2g
- Protéine: 3g
- Cholestérol: 35mg