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Perfect Bakery-Style Chocolate Chip Cookies: Thick, Chewy & Easy

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These thick, chewy chocolate chip cookies have crispy edges and soft centers, made with browned butter and a blend of bread and all-purpose flour for the perfect texture. No chill time required, and they come together in about 30 minutes.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (260g) bread flour
  • 1 cup (130g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (12 oz) semi-sweet chocolate chips
  • Flaky sea salt for topping (optional)

Instructions

  1. Brown the butter: Place the 1 cup (2 sticks) of unsalted butter in a medium saucepan over medium heat. Stir occasionally with a rubber spatula or whisk. The butter will melt, then foam, then start to crackle and pop. After about 5-7 minutes, the crackling will subside, and you’ll see brown specks forming at the bottom of the pan. The butter will smell nutty and toasty. As soon as it turns a golden amber color, remove it from the heat immediately. Pour it into a large mixing bowl (including all t…
  2. Mix the sugars and butter: Once the browned butter has cooled slightly (it should be warm but not hot), add the 1 cup packed brown sugar and 1/2 cup granulated sugar. Whisk vigorously for about 30 seconds until the mixture looks like wet sand and is slightly thickened.
  3. Add the eggs and vanilla: Add the 2 room temperature eggs and 1 extra egg yolk, one at a time, whisking well after each addition. Then add the 2 teaspoons vanilla extract. Whisk until the mixture is smooth, pale, and slightly thickened — about 1 minute.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together the 2 cups bread flour, 1 cup all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  5. Mix the dry into the wet: Add the flour mixture to the butter mixture in two additions. Use a rubber spatula to fold gently until just combined. Be careful not to overmix.
  6. Fold in the chocolate chips: Add the 2 cups chocolate chips and fold them in with the spatula until evenly distributed. The dough will be thick and slightly sticky. If it feels too soft to scoop, let it rest at room temperature for 10 minutes.
  7. Preheat the oven: While the dough rests, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  8. Portion the dough: Use a 3-tablespoon cookie scoop (or two spoons) to portion the dough into balls about 1.5 inches in diameter. Place them on the prepared baking sheets, leaving about 3 inches of space between each cookie. I fit 6 cookies per sheet.
  9. Bake one sheet at a time: Place one baking sheet on the center rack of the oven. Bake for 10-12 minutes, rotating the pan halfway through. The cookies are done when the edges are golden brown and set, but the centers still look slightly puffy and underdone.
  10. Cool on the pan: Remove the baking sheet from the oven and let the cookies cool on the pan for 5-7 minutes. After 5-7 minutes, transfer the cookies to a wire cooling rack to cool completely. If you’re using flaky sea salt, sprinkle it on right when they come out of the oven.
  11. Repeat with remaining dough: Let the baking sheet cool completely between batches, or use a second sheet. If the dough gets too warm, pop it in the fridge for 10 minutes.

Notes

Don’t skip browning the butter; it adds depth. Use a kitchen scale for accurate flour measurement. Room temperature ingredients matter. Underbake slightly for best texture. Rotate baking sheet halfway through. Let baking sheet cool between batches. Don’t crowd the pan.

Nutrition

Keywords: chocolate chip cookies, bakery-style cookies, thick cookies, chewy cookies, browned butter cookies, easy cookie recipe

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