Introduction
Few desserts match the nostalgic joy of biting into a warm, soft, and chewy chocolate chip cookie fresh from the oven. Whether you’re baking for a family gathering, a holiday cookie exchange, or a late-night craving, this bakery-style chocolate chip cookie recipe delivers golden-brown edges and a melt-in-your-mouth center every single time. Follow these step-by-step instructions and discover how to create cookies that rival your favorite bakery—right in your own kitchen.
Ingredients
This recipe makes about 24 large cookies.
- 2 ¾ cups (345 g) all-purpose flour – spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 cup (227 g) unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (340 g) semi-sweet chocolate chips
- Optional: 1 cup chopped walnuts or pecans for extra crunch
Step-by-Step Instructions
1. Prepare the dough
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures even distribution of the leavening agents so your cookies rise consistently.
2. Cream the butter and sugars
In a large mixing bowl or stand mixer, beat the softened butter with brown and white sugars for about 2–3 minutes until the mixture is light and fluffy. This step incorporates air, giving your cookies that signature soft center.
3. Add eggs and vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl to make sure everything is combined.
4. Combine dry and wet ingredients
Gradually add the flour mixture to the butter mixture on low speed until just combined. Overmixing can create tough cookies, so stop as soon as no streaks of flour remain.
5. Fold in chocolate chips
Using a spatula, gently fold in the chocolate chips (and nuts if using). For extra gooey centers, reserve a few chips to press on top of each dough ball before baking.
6. Chill the dough
Cover the bowl and refrigerate for at least 30 minutes (up to 24 hours). Chilling solidifies the butter, preventing the cookies from spreading too much and intensifying the flavors.
7. Bake
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 2-tablespoon portions of dough and place them 2 inches apart. Bake for 10–12 minutes until the edges are lightly golden but the centers look slightly underbaked.
8. Cool and enjoy
Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. They will continue to set while staying perfectly soft inside.
Tips for the Best Soft & Chewy Cookies
- Use room-temperature eggs to help the dough mix evenly.
- Brown sugar matters: It adds moisture and a subtle caramel flavor that keeps cookies chewy.
- Don’t skip the chill: Chilling is key to bakery-style thickness and flavor development.
- For a bakery finish, press a few extra chocolate chips on top right after baking.
Ingredient Swaps & Variations
- Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking blend.
- Dairy-Free: Use plant-based butter and dairy-free chocolate chips.
- Flavor Twist: Add a teaspoon of espresso powder for a mocha kick or swap semi-sweet chips for dark chocolate chunks.
Storage & Freezing
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies for up to 3 months or freeze unbaked dough balls and bake straight from frozen, adding 1–2 extra minutes.
Why This Recipe Works
The combination of brown sugar for moisture, chilled dough for controlled spreading, and a slightly underbaked center ensures these cookies remain irresistibly soft and chewy. It’s a foolproof method that turns out perfect chocolate chip cookies every time—ideal for anyone seeking a reliable, bakery-quality treat.
Serving Suggestions
Pair these cookies with a tall glass of cold milk, crumble them over vanilla ice cream, or package them in gift boxes for special occasions. They also make an excellent base for homemade ice-cream sandwiches.
