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The Ultimate Bakery Style Chocolate Chip Cookies: Crispy Edges and Gooey Centers

A close-up stack of three freshly baked chocolate chip cookies with gooey, melted chocolate oozing out.
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Make the best homemade chocolate chip cookies with this foolproof recipe. You get thick, chewy cookies with perfectly crispy edges and soft, gooey centers every time you bake.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups semi-sweet chocolate chips (or a mix of chips and chunks)
  • Flaky sea salt, for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This takes about 3 minutes with an electric mixer.
  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 and baking soda.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Fold in the chocolate chips using a spatula.
  7. Scoop the dough using a large cookie scoop (about 3 tablespoons per cookie) and place them 3 inches apart on the prepared baking sheets. For thicker cookies, gently press the dough balls slightly flatter on top, but do not flatten them completely.
  8. Bake for 10 to 13 minutes. The edges should look set and golden brown, but the centers should still look slightly underbaked and soft.
  9. Remove the sheets from the oven. If using, immediately sprinkle the tops of the cookies with flaky sea salt.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The centers will set as they cool, giving you that perfect gooey texture.

Notes

  • For the best texture, chill the dough for at least 30 minutes before baking. This prevents the cookies from spreading too much.
  • Use high-quality chocolate chips or chopped chocolate bars for superior melt and flavor.
  • If you prefer a softer batch cookie, slightly reduce the baking time by one minute.
  • If you want crispy edge cookies, ensure your butter is at the correct softened temperature, not melted.

Nutrition

Find it online: https://cookincorner.com/bakery-style-chocolate-chip-cookies-thick-chewy/