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Ultimate Bakery Style Chewy Chocolate Chip Cookies: Soft Centers & Crispy Edges

A stack of three chewy chocolate chip cookies, with the top one broken open revealing melted chocolate and sea salt.
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Follow this guide to make the best homemade chocolate chip cookies that are thick, chewy, and have slightly crispy edges, just like your favorite bakery.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 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
  • 2 cups semi-sweet chocolate chips
  • 1 cup milk chocolate chips (optional, for extra gooeyness)
  • Flaky sea salt for topping (optional)

Instructions

  1. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. The melted butter helps create a chewier texture.
  2. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Fold in both types of chocolate chips.
  6. Cover the bowl and chill the dough for at least 30 minutes, or up to 24 hours. Chilling prevents spreading and deepens flavor for thicker, chewier cookies.
  7. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between each mound. For thicker cookies, stack two scoops together.
  9. Bake for 10 to 12 minutes. The edges should look set and golden brown, but the centers should still look slightly underbaked and soft.
  10. Remove from the oven. Immediately sprinkle the tops with flaky sea salt, if using.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The residual heat finishes the baking process, setting the crispy edges while keeping the center gooey.

Notes

  • Using a higher ratio of brown sugar to white sugar promotes moisture retention, which is key for chewy cookies.
  • For extra thick and chewy cookies, consider substituting 1/4 cup of the all-purpose flour with bread flour.
  • If you skip the chilling step, your cookies will spread more, resulting in thinner cookies.

Nutrition

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