Bakery-Style Chocolate Chip Cookies

These thick, chewy chocolate chip cookies have crispy edges, soft centers, and pools of melted chocolate in every bite – the kind you see in bakery cases and wonder how they get them so perfect.

The secrets are melted butter, a rest in the refrigerator, and a generous hand with the chocolate.

Why You’ll Love It

Bakery-thick cookies with that professional look and texture.

Crispy edges give way to chewy, slightly underdone centers.

Brown butter adds a nutty, toffee-like depth of flavor.

The overnight rest develops complex flavor – worth the wait.

Makes 12-16 large cookies or 24 standard-sized.

Uses regular pantry ingredients with no specialty items required.

Ingredients

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups chocolate chips or chopped chocolate – semi-sweet or a mix of semi-sweet and dark

Flaky sea salt for topping – optional but recommended

Steps

1. Brown the butter by melting it in a light-colored saucepan over medium heat, stirring frequently, until it turns golden brown and smells nutty – about 5 minutes.

2. Pour the browned butter into a large mixing bowl and let it cool for 10 minutes.

3. While the butter cools, whisk together the flour, baking soda, and salt in a medium bowl.

4. Add both sugars to the cooled brown butter and whisk until combined.

5. Add the eggs one at a time, whisking well after each addition.

6. Stir in the vanilla extract.

7. Add the dry ingredients to the wet ingredients and fold with a spatula until just combined – do not overmix.

8. Fold in the chocolate chips.

9. Cover the bowl with plastic wrap and refrigerate for at least 24 hours and up to 72 hours – this step is essential for thick cookies with developed flavor.

10. When ready to bake, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

11. Scoop the dough into 3-tablespoon portions for large bakery-style cookies or 1.5-tablespoon portions for standard size.

12. Roll each portion into a tall ball rather than flattening – the height helps them stay thick.

13. Place the dough balls on the prepared sheets, spacing them 3 inches apart for large cookies.

14. Bake large cookies for 12-15 minutes or standard cookies for 9-11 minutes, until the edges are golden but the centers still look slightly underdone.

15. Immediately sprinkle with flaky sea salt if using.

16. Let cookies cool on the baking sheet for 10 minutes – they will continue to set.

17. Transfer to a cooling rack to cool completely.

Helpful Tips & Substitutions

The 24-hour rest is not optional for bakery-style results – it allows the flour to fully hydrate and the flavors to develop.

If you can’t wait, chill for at least 2 hours, but know the cookies won’t be quite as good.

Use a mix of chocolate chip sizes or chop a chocolate bar for varied chocolate distribution.

Watch the butter carefully when browning – it goes from brown to burnt quickly.

A cookie scoop ensures uniform cookies that bake evenly.

For extra-thick cookies, freeze the shaped dough balls for 30 minutes before baking.

Regular melted butter works if you’re short on time, but brown butter adds significant depth.

Serving Ideas

Serve warm from the oven when the chocolate is still melty.

Pair with a scoop of vanilla ice cream for an easy dessert.

Stack and wrap in parchment paper tied with twine for a homemade gift.

Serve alongside coffee or cold milk.

Crumble over ice cream sundaes or blend into milkshakes.

Pack in lunchboxes or take to potlucks – they transport well.

Make-Ahead & Storage

The dough actually improves over 2-3 days in the refrigerator, so making it ahead is encouraged.

Store baked cookies in an airtight container at room temperature for up to 5 days.

Freeze shaped dough balls on a baking sheet until solid, then transfer to a freezer bag for up to 3 months.

Bake frozen dough balls directly from the freezer, adding 2-3 minutes to the bake time.

Baked cookies can be frozen for up to 3 months – thaw at room temperature or warm briefly in the oven.

Refresh day-old cookies by warming in a 300°F oven for 3-4 minutes.

The Only Recipe You Need

Once you make these cookies, you’ll understand why the details matter.

Brown butter, rested dough, and that sprinkle of sea salt elevate a simple cookie into something memorable.

This recipe delivers bakery results without bakery prices – and your kitchen will smell incredible.