Chocolate Chip Cookies: Bakery Style with Crisp Edges and Gooey Centers

There’s something universally comforting about a warm, gooey chocolate chip cookie fresh out of the oven. This soft and chewy version is everything a perfect bakery-style chocolate chip cookie should be: golden edges, a tender center, and pools of melty chocolate in every bite. The key lies in using good-quality vanilla and having both white and brown sugar in the dough. This helps give the cookies richness and moisture. Remember not to overbake them too (the cookies will continue to cook a little as they cool). Be sure to chill the dough for at least 30 minutes to enhance the flavor and texture - it’s worth the wait. Want to get creative? You can stir in toasted nuts, shredded coconut, or even a pinch of flaky sea salt on top before baking for a twist that elevates these classic treats.

Ingredients

• 1 cup (227 g) unsalted butter, softened

• 3/4 cup (150 g) light brown sugar, packed

• 1/2 cup (100 g) granulated sugar

• 2 large eggs

• 2 tsp (10 ml) pure vanilla extract

• 2 1/4 cups (280 g) all-purpose flour

• 1 tsp (5 g) baking soda

• 1/2 tsp (3 g) salt

• 2 cups (340 g) semi-sweet chocolate chips

Optional Additions

• 1/2 cup (60 g) chopped toasted walnuts or pecans

• 1/3 cup (30 g) unsweetened shredded coconut

• Flaky sea salt for topping

Instructions

1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes using an electric mixer).

2. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.

4. Fold in the chocolate chips and any optional additions you'd like to include.

5. Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 24 hours for deeper flavor).

6. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

7. Scoop about 1.5 tablespoons (a heaping tablespoon or a medium cookie scoop) of dough per cookie and place them 2 inches apart on the baking sheets.

8. Bake for 9–11 minutes, or until the edges are just golden and the centers still look slightly underdone.

9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Disclaimer: The recipes and food recommendations in this article are for general inspiration and enjoyment. Since dietary preferences and restrictions vary, we recommend consulting with a nutritionist or dietitian if you have specific dietary concerns or health conditions. Please note that ingredient availability and cooking times may also vary based on location and personal preferences. Lastly, this page may contain affiliate links, meaning we may earn a small commission if you make a purchase through them at no cost to you. We are also part of the Amazon Associates program.

Chocolate Chip Cookies

Makes 24 Cookies

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