Irresistible Bakery Style Chocolate Chip Cookies
These thick and chewy chocolate chip cookies feature golden, crispy edges and a soft center, making them a comforting family favorite that's easy to bake at home.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour for structure; swap 1/4 cup for whole wheat for a slightly nutty flavor.
- 1 teaspoon baking soda helps spread and lift.
- 1/2 teaspoon baking powder adds extra gentle rise.
- 1 teaspoon flaky sea salt balances sweetness; use table salt if needed.
Wet Ingredients
- 3/4 cup unsalted butter, melted and cooled slightly browned butter is a delicious variation.
- 1 cup light brown sugar, packed keeps cookies soft and chewy.
- 1/2 cup granulated sugar helps crisp the edges.
- 1 large egg plus 1 egg yolk, room temperature yolk adds richness.
- 2 teaspoons pure vanilla extract adds aroma.
Mix-ins
- 1 1/2 to 2 cups chocolate chips or chunks use a mix of milk and dark for depth.
- 1 cup chopped toasted pecans or walnuts optional for crunch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk the melted butter with both sugars until smooth and glossy. Add the egg, egg yolk, and vanilla, whisking until combined.
- Fold the dry ingredients into the wet in two additions, using a spatula to avoid overmixing.
- Gently fold in the chocolate chips and nuts.
- Chill the dough for at least 20–30 minutes to help create bakery-style height.
Baking
- Scoop 3-tablespoon balls onto the prepared sheets, spaced generously.
- Bake one sheet at a time for 10–12 minutes, looking for golden edges and a slightly underbaked center.
- Cool on the sheet for 5 minutes, then transfer to a rack.
Notes
Serve warm with a glass of milk or a scoop of ice cream. Store in an airtight container to keep them fresh.