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The Ultimate Thick and Chewy Homemade Chocolate Chip Cookies (Bakery Style)

A stack of freshly baked homemade chocolate chip cookies, one broken in half showing gooey melted chocolate.
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Follow this foolproof recipe to bake the best homemade chocolate chip cookies. You will achieve thick, bakery-style cookies with soft, gooey centers and perfectly crisp edges every time you bake.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is key for texture.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Fold in the chocolate chips using a spatula.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, slightly mound the dough.
  8. Bake for 9 to 12 minutes. The edges should be golden brown, but the centers should still look slightly soft and underbaked.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows the centers to set into that perfect chewy texture.

Notes

  • For the best results and a slightly deeper flavor, use a mix of semi-sweet and milk chocolate chips.
  • To get those perfect bakery-style thick cookies, chill the dough for at least 30 minutes before baking. This prevents spreading.
  • If you want crispy edges, slightly flatten the dough balls before baking; for thicker cookies, leave them mounded.

Nutrition

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