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bakery style chocolate chip cookies featured
Avatar photoJohnson Maya

Bakery Style Chocolate Chip Cookies: Thick & Chewy

Indulge in thick, chewy, bakery-style chocolate chip cookies with crisp edges and melty centers—perfectly balanced with browned butter and a 24-hour chill for maximum flavor.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 216
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE DOUGH:
  • 2 ¼ cups (280g) all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp fine sea salt
  • 1 cup (226g / 2 sticks) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1 cup (215g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips or chopped chocolate bar (e.g., Ghirardelli, Guittard)

Equipment

  • Medium saucepan
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Cookie scoop (3-tablespoon size)
  • Parchment-lined baking sheets
  • Oven thermometer

Method
 

  1. bakery style chocolate chip cookies recipeCard1
  2. In a medium saucepan over medium heat, melt and brown the butter. Stir continuously until it turns golden-brown and nutty in aroma (5–7 minutes). Immediately transfer to a heatproof bowl and cool to room temperature, about 45 minutes.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  4. In a large bowl, cream the cooled browned butter with granulated and brown sugars using a mixer on medium speed for 2–3 minutes until light and fluffy. Scrape down the sides.
  5. Add the eggs one at a time, mixing well after each, then stir in the vanilla. Ensure eggs are room temperature to prevent curdling.
  6. Gradually add the dry ingredients to the wet mixture on low speed, mixing just until no flour streaks remain. Fold in chocolate chips by hand.
  7. Cover and chill the dough for at least 24 hours (up to 72 hours) in the refrigerator for best results. This develops flavor and texture.
  8. Preheat oven to 350°F (177°C). Scoop dough into 3-tablespoon balls and place 2 inches apart on parchment-lined sheets.
  9. Bake for 10–12 minutes until golden brown around the edges but still soft in the center. Let rest on the tray for 5 minutes before transferring to a wire rack.

Nutrition

Calories: 216 | Carbohydrates: 30 | Protein: 2 | Fat: 10 | Fiber: 1 | Sugar: 18

Notes

STORAGE: Store in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to maintain softness.
FREEZING: Freeze unbaked dough balls for up to 3 months. Bake frozen, adding 1–2 minutes to baking time.
MAKE AHEAD: Dough can be made and chilled up to 72 hours in advance.
SUBSTITUTIONS: Use salted butter and reduce added salt by ¼ tsp. For gluten-free, use 1:1 blend. For vegan, use flax eggs and dairy-free chocolate.
PRO TIPS: Always brown the butter—it adds depth. Chill dough 24 hours for best texture. Remove cookies when centers look slightly underdone.
SERVING SUGGESTIONS: Serve warm with milk, crumble over ice cream, or pair with coffee.
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