Warm, gooey chocolate chip cookies that taste like they came straight from a bakery don’t have to be complicated. This recipe keeps things simple while giving you those thick, golden edges and soft, chewy centers everyone loves. You’ll get a balanced dough that bakes evenly, stays tender, and doesn’t spread into flat pancakes.

With a few smart techniques and pantry-friendly ingredients, you can make cookies that look and taste like a pro baked them. Let’s make a batch you’ll be proud to share—or keep for yourself.

What Makes This Recipe So Good

This recipe is all about texture and flavor. You’ll get lightly crisp edges with a soft, chewy center, thanks to the right mix of sugars and slightly underbaking.

Chilling the dough helps your cookies hold shape and develop deeper flavor, just like a bakery would.

Balanced sweetness: A mix of brown and granulated sugars adds moisture, chew, and caramel notes.
Bakery-style thickness: Chilling and shaping taller dough mounds keeps them thick and plush.
Warm, toasty flavor: A touch of extra vanilla and a hint of salt make the chocolate pop.
Reliable results: Clear steps and simple techniques so every batch turns out great.

What You’ll Need

2 1/4 cups (280 g) all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine sea salt
3/4 cup (170 g) unsalted butter, softened to cool room temperature
3/4 cup (150 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg + 1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
1 1/2 to 2 cups (255–340 g) semi-sweet chocolate chips or chunks
Optional: 1/2 cup (60 g) chopped toasted walnuts or pecans
Optional finishing: flaky sea salt for sprinkling

Step-by-Step Instructions

Prep your pans: Line two baking sheets with parchment paper. This prevents sticking and encourages even browning.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Cream butter and sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed until light and slightly fluffy, about 2–3 minutes.
Don’t overdo it—you want some structure without whipping in too much air.
Add egg, yolk, and vanilla: Beat in the egg, then the yolk, then vanilla until smooth. Scrape the bowl so everything’s evenly mixed.
Combine wet and dry: Add the dry ingredients to the wet. Mix on low just until the flour disappears. Stop as soon as you don’t see streaks to avoid tough cookies.
Stir in chocolate (and nuts if using): Fold in the chocolate chips or chunks and nuts with a spatula.
Save a small handful of chocolate to press on top later for a bakery look.
Chill the dough: Cover and refrigerate for at least 30–45 minutes (up to 24 hours). Chilling is key for thicker cookies and richer flavor.
Preheat the oven: Heat to 350°F (175°C). Let the dough warm slightly if it’s very hard, about 10 minutes.
Scoop and shape: Scoop generous 2-tablespoon portions (about 45–55 g each). For bakery-style height, shape into slightly taller mounds rather than perfect balls.
Place 2 inches apart on the sheet.
Bake: Bake 10–12 minutes, rotating the pan once. The edges should be set and light golden, but the centers should look slightly underdone. They’ll finish setting as they cool.
Top and cool: Immediately press a few reserved chips on top for looks. If you like, sprinkle with flaky salt.
Let cookies cool on the sheet 5–7 minutes, then transfer to a rack.
Enjoy at peak: They’re best slightly warm when the chocolate is soft and the centers are chewy.

Keeping It Fresh

Store cooled cookies in an airtight container at room temperature for 3–4 days. Slip in a slice of sandwich bread or a few marshmallows to keep them soft. The cookies absorb the moisture and stay chewy longer.

For longer storage, freeze baked cookies for up to 2 months.

Thaw at room temp or warm in a 300°F (150°C) oven for 4–5 minutes.

You can also freeze scooped dough balls on a tray, then bag them once firm. Bake from frozen at 350°F (175°C), adding 1–2 minutes to the bake time.

Benefits of This Recipe

Consistent bakery texture: Chilling and careful mixing give you thick, soft centers without spreading.
Great flavor balance: Brown sugar adds caramel notes, while a pinch of salt keeps the sweetness in check.
Beginner-friendly: No special tools or fancy ingredients needed.
Flexible base: Swap in different chocolates, add nuts, or tweak sizes without losing quality.
Make-ahead friendly: Dough freezes beautifully for fresh-baked cookies anytime.

Common Mistakes to Avoid

Overmixing the dough: Once the flour goes in, mix just until combined. Overmixing develops gluten and makes cookies tough.
Skipping the chill: Warm dough spreads too much.
A short chill makes a big difference.
Overbaking: Pull them when the centers look slightly soft. They’ll set as they cool, staying chewy instead of dry.
Using hot pans: Always cool pans between batches or use fresh sheets to prevent spreading.
Measuring flour incorrectly: If you don’t weigh, spoon flour into the cup and level it. Packed flour leads to cakey cookies.

Recipe Variations

Brown butter upgrade: Brown the butter, cool until just solid, then cream as directed.
Expect deeper, nutty flavor and slightly denser chew.
Chunky bakery look: Use chopped chocolate bars instead of chips. The irregular pieces create melty pockets and gourmet texture.
Double chocolate: Replace 1/4 cup of flour with unsweetened cocoa powder and use dark chocolate chips.
Espresso hint: Add 1 teaspoon instant espresso powder to the dry ingredients to boost chocolate flavor without tasting like coffee.
Nutty crunch: Fold in toasted pecans or walnuts for a classic bakery vibe.
Mini size or bakery jumbo: Make 1-tablespoon minis (8–9 minutes) or 1/4-cup jumbo cookies (13–15 minutes). Adjust baking times accordingly.
Gluten-free option: Use a 1:1 gluten-free baking flour blend.
Chill well and bake until edges set.

Explore more irresistible cookie recipes you won’t want to miss:

Pumpkin Cookies

Chocolate Chip Cookies Without Brown Sugar

FAQ

Why are my cookies flat?

Warm butter or skipping the chill causes spreading. Make sure your butter is cool room temperature, not melty, and chill the dough at least 30 minutes. Also check that your baking soda and baking powder are fresh.

Can I use salted butter?

Yes.

Reduce the added salt to a small pinch or omit it. Salted butter varies by brand, so taste the dough if you’re unsure and adjust lightly.

Do I need both baking soda and baking powder?

Using both helps control spread and lift. Soda reacts with the dough’s acidity for chew, while powder adds a little extra rise for a thicker bakery-style cookie.

How do I get those shiny puddles of chocolate?

Use chopped chocolate bars or feves instead of chips.

Chips hold shape, while chopped chocolate melts into glossy pools. Press a few pieces on top right after baking.

What if I don’t have brown sugar?

Mix granulated sugar with a little molasses—about 1 tablespoon per cup—to mimic light brown sugar. The moisture and flavor help keep the cookies chewy.

Can I make the dough ahead?

Yes.

Chill the dough up to 24–36 hours for deeper flavor. Scoop before chilling if you want easier portioning later. Bake directly from chilled, adding a minute if needed.

How do I know when they’re done?

The edges should be lightly golden and set, and the centers should still look soft and slightly underbaked.

If the whole cookie looks dry in the oven, it’s probably overbaked.

In Conclusion

These chocolate chip cookies deliver that bakery-style look and taste without extra fuss. A quick chill, a smart mix of sugars, and pulling them at the right moment are the secrets. Once you master this base, you can riff with chocolates, nuts, and sizes to match any mood.

Keep dough in the freezer, and you’re never more than a few minutes away from warm, gooey cookies that feel special every time.