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The Ultimate Soft and Chewy Chocolate Chip Cookies: Bakery Style at Home

Close-up of a chocolate chip cookie broken in half, showing a molten, gooey chocolate center.
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You can make the best soft, chewy, bakery-style chocolate chip cookies right in your kitchen. This foolproof recipe gives you those perfect gooey centers and slightly crisp edges every time.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips (or chunks)
  • Flaky sea salt, for topping (optional)

Instructions

  1. Brown the butter: Melt the butter in a saucepan over medium heat. Continue cooking, stirring often, until the milk solids turn deep brown and smell nutty. Pour the browned butter into a heatproof bowl, leaving any dark sediment behind if you prefer a lighter flavor. Let it cool for about 15 minutes until it is still liquid but not hot.
  2. In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until well combined.
  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.
  6. Fold in the chocolate chips.
  7. Cover the dough and chill in the refrigerator for at least 2 hours, or up to 72 hours. Chilling is key for the best texture and flavor.
  8. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper.
  9. Scoop the dough into balls, about 3 tablespoons each, and place them 2 inches apart on the prepared sheets. For bakery-style thickness, press the tops down slightly.
  10. Bake for 10 to 13 minutes. The edges should look set and golden brown, but the centers should still look slightly soft and underbaked.
  11. Immediately sprinkle the tops with flaky sea salt, if using.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the softest cookies, use room temperature eggs.
  • If you skip browning the butter, use softened butter instead, but you must chill the dough for a minimum of 4 hours.
  • For extra gooey centers, press a few extra chocolate chips onto the tops of the dough balls right before baking.
  • These cookies stay soft for days when stored in an airtight container at room temperature.

Nutrition

Find it online: https://cookifyme.com/best-chewy-chocolate-chip-cookies/