Soft Bakery-Style Chocolate Chip Cookies
These are the thick, soft cookies I make when I want the whole house to smell like a bakery. They have crisp golden edges, gooey centers, and pools of melty chocolate throughout.
There’s no dough-chilling required, so you’re about 30 minutes from a warm cookie.
Prep: 15 min | Cook: 12 min | Total: 27 min | Serves: 18
Soft Bakery-Style Chocolate Chip Cookies
Thick, soft chocolate chip cookies with gooey centers and golden edges, just like the bakery. No chilling required.
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk the melted butter with the brown and granulated sugars until smooth.
- Whisk in the egg, egg yolk, and vanilla until combined.
- Add the flour, baking soda, and salt, and stir until just combined. Fold in the chocolate chips.
- Scoop 2-tablespoon mounds of dough onto the baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are golden but the centers still look slightly underdone. Cool on the pan for 5 minutes before transferring.
Pro Tips
- Pull the cookies while the centers look soft; they finish setting on the hot pan.
- Press a few extra chocolate chips on top right after baking for bakery-style looks.
- Measure the flour by spooning it into the cup and leveling, so the cookies don’t turn out dry.
Make It Your Own
- Swap half the chocolate chips for chopped nuts.
- Use a mix of dark and milk chocolate chunks.
- Sprinkle with flaky sea salt before baking.
Storage & Reheating
Store in an airtight container at room temperature for up to 5 days. Freeze the dough balls for up to 3 months and bake straight from frozen, adding a minute or two.
Serving Suggestions
Serve warm with a cold glass of milk, or sandwich a scoop of ice cream between two for the ultimate treat.
