Print

Ultimate Bakery Style Chocolate Chip Cookies

Two halves of a thick chocolate chip cookie stacked, showing molten, gooey chocolate filling.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make thick, chewy chocolate chip cookies with crispy edges using this reliable recipe.

Ingredients

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

Instructions

  1. Brown the butter: Melt the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the milk solids turn brown and smell nutty. Pour into a heatproof bowl and let cool for 20 minutes.
  2. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate 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 both types of chocolate chips.
  7. Cover the dough and chill for at least 24 hours for best flavor and texture.
  8. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  9. Scoop dough into balls, about 3 tablespoons each. Place them 3 inches apart on the prepared sheets.
  10. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Chilling the dough for 24 to 72 hours develops a deeper flavor.
  • For extra gooey centers, press a few extra chocolate chips onto the tops of the dough balls before baking.
  • If you skip browning the butter, use 1 cup of softened, unsalted butter instead.

Nutrition