This post may contain affiliate links. Please read our disclosure policy.
Best Chocolate Chip Cookies are thick, chewy, soft in the center, and packed with melty chocolate in every bite. With crisp golden edges, rich buttery flavor, and bakery-style chocolate puddles, this is the kind of homemade cookie recipe people beg you to make again and again.
If you love homemade chocolate chip cookies, be sure to browse my Chocolate Chip Cookie Recipes collection, then try my Hershey Chocolate Chip Cookies, Chocolate Chunk Cookies, and Soft Chocolate Chip Cookies, too — they’re all reader favorites and each one gives you a different delicious take on a classic bakery-style cookie.
What makes this recipe so special is the balance of texture and simplicity. Bread flour gives the cookies their thick, chewy bite, while an extra egg yolk keeps them rich and soft for days. Even better? This recipe doesn’t require browned butter, a stand mixer marathon, or an overnight chill. Just a quick rest in the refrigerator gives you bakery-style cookies with crisp edges, gooey centers, and that rich homemade flavor everyone loves.
📌 Why These Are the Best Chocolate Chip Cookies
These cookies strike the perfect balance between classic homemade chocolate chip cookies and thick bakery-style cookies. The edges bake up crisp and golden, while the centers stay soft, chewy, and packed with melty chocolate. They’re rich and buttery without being greasy, easy enough for everyday baking, and reliable enough to turn out beautifully every time.
Bread flour gives the cookies their signature chewy texture and helps them bake up thick instead of flat, while a little cornstarch keeps the centers soft and tender. An extra egg yolk adds richness and chewiness, and the combination of chopped chocolate and chocolate chips creates those irresistible bakery-style chocolate puddles throughout the cookies.
Even better? This recipe doesn’t require browned butter, a stand mixer marathon, or an overnight chill. Just a quick rest in the refrigerator gives you bakery-style cookies with crisp edges, gooey centers, and that rich homemade flavor everyone loves.
✨ Before You Begin
✨ Use room temperature ingredients. Softened butter and room temperature eggs blend more evenly into the dough, helping the cookies bake up with a smoother texture and better structure.
✨ Measure the flour carefully. Too much flour is one of the biggest reasons cookies turn out dry or dense. For best results, spoon the flour into the measuring cup and level it off — or use a kitchen scale if you have one.
✨ Don’t overmix the butter and sugar. Cream the butter and sugars just until smooth and combined. Overmixing adds too much air to the dough, which can cause cookies to puff up and then collapse.
✨ Use chopped chocolate for bakery-style puddles. Chopped chocolate melts differently than chips and creates those rich, gooey layers of chocolate throughout the cookies.
✨ The short chill makes a huge difference. Even 20–30 minutes in the refrigerator helps the cookies stay thicker, chewier, and more flavorful while reducing spread in the oven.
✨ Bake while the centers still look slightly underdone. The cookies will continue cooking on the hot baking sheet after they come out of the oven. Pulling them a little early is the secret to soft, gooey centers.
✨ Keep the dough cold between batches. Bake one tray at a time and keep the remaining dough refrigerated so the cookies stay thick and don’t spread too much.
Best Chocolate Chip Cookies Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
Bread Flour + All-Purpose Flour: This combo is what gives these cookies their thick, chewy bakery-style texture without making them tough. Bread flour adds structure and chew, while all-purpose flour keeps the cookies tender.
Cornstarch: A little cornstarch helps soften the crumb and keeps the centers tender.
Baking Soda: This gives the cookies just enough lift and helps them spread properly.
Fine Sea Salt: Salt balances the sweetness and makes the chocolate and butter flavors pop.
Unsalted Butter: Use softened but still slightly cool butter. If the butter is too warm, the cookies can spread too much.
Light Brown Sugar + Granulated Sugar: Brown sugar keeps the cookies moist and chewy, while granulated sugar helps the edges bake up crisp and golden.
Egg + Egg Yolk: The extra yolk adds richness and chewiness without making the dough too wet.
Vanilla Extract: Vanilla rounds out the buttery flavor and gives the cookies that warm homemade taste.
Chopped Semisweet Chocolate + Chocolate Chips: Chopped chocolate creates those melty bakery-style puddles, while chocolate chips give you classic chocolate pockets in every bite.
🥣 How to Make Best Chocolate Chip Cookies
Start by whisking together the bread flour, all-purpose flour, cornstarch, baking soda, and salt. In a separate bowl, cream the softened butter with the brown sugar and granulated sugar just until smooth and combined, then mix in the egg, egg yolk, and vanilla.
Add the dry ingredients and mix just until the dough comes together, then fold in the chopped chocolate and chocolate chips. Chill the dough for 20–30 minutes, just until it’s firm enough to scoop.
Scoop the dough into large cookie balls, top with extra chocolate if you’d like, and bake until the edges are golden but the centers still look slightly underdone. Keep any remaining dough in the refrigerator between batches, and let the cookies cool on the baking sheet so the centers finish setting up soft and chew.
⭐ Pro Tips
⭐ Don’t over-cream the butter and sugars. Mix just until smooth and combined. Too much air can make the cookies puff up, then collapse.
⭐ Use a mix of chopped chocolate and chocolate chips. Chopped chocolate gives you melty bakery-style puddles, while chips hold their shape for classic chocolate pockets.
⭐ Chill the dough before baking. Even 20–30 minutes helps the cookies stay thick and chewy instead of spreading too much.
⭐ Bake straight from the fridge. Cold dough bakes up thicker, so keep extra dough chilled between batches.
⭐ Pull them while the centers look slightly underdone. The cookies finish setting on the hot baking sheet, giving you soft, gooey centers.
⭐ Use a round cutter to shape them. Right after baking, swirl a large round cutter around each cookie for perfectly round bakery-style edges.
🔬 Cooking Science: Why These Cookies Stay Thick and Chewy
A few small ingredient choices are what make these chocolate chip cookies bake up thick, chewy, and bakery-style instead of thin or cakey.
Bread flour adds extra protein to the dough, which gives the cookies more structure and chew. Combining it with all-purpose flour keeps the texture soft and tender instead of heavy.
The extra egg yolk adds richness and moisture, helping the centers stay soft for days. Brown sugar also plays a big role because it adds moisture and chewiness while helping the cookies develop that rich caramel-like flavor.
The short chill in the refrigerator helps solidify the butter before baking so the cookies spread more slowly in the oven. That’s one of the biggest secrets to getting thick cookies with crisp edges and soft, gooey centers.
⚠️ Common Mistakes to Avoid
- Using butter that’s too warm. If the butter is overly soft or greasy, the cookies will spread too much in the oven.
- Adding too much flour. Too much flour can make chocolate chip cookies dry, dense, or crumbly. Spoon and level the flour or weigh it for best results.
- Skipping the chill time. Even a short chill helps the cookies bake up thicker and chewier with better flavor.
- Overmixing the dough. Mix just until combined once the flour is added. Overmixing can make the cookies tough.
- Overbaking the cookies. The centers should still look slightly soft when you pull them from the oven. They’ll continue setting on the baking sheet as they cool.
- Letting the dough sit out between batches. Warm dough spreads faster, so keep the remaining dough refrigerated while the first batch bakes.
Storing + Freezing + Make-Ahead Tips
These chocolate chip cookies stay soft and chewy for several days when stored properly.
Storing: Keep the cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread to the container can help keep them extra soft.
Warming Cookies: For that fresh-from-the-oven texture, warm room temperature cookies in the microwave for about 8–10 seconds. Refrigerated cookies may need 12–15 seconds. The chocolate gets melty again and the centers turn soft and gooey.
Freezing Baked Cookies: Let the cookies cool completely, then freeze them in an airtight container or freezer bag for up to 3 months.
Freezing Cookie Dough: Scoop the dough into cookie balls and freeze them on a baking sheet until firm, then transfer to a freezer-safe bag or container. You can bake the dough straight from frozen — just add 1–2 extra minutes to the baking time.
Make-Ahead Tip: The cookie dough can be made up to 3 days ahead and stored covered in the refrigerator until ready to bake. The flavor actually gets even better as the dough rests.
Frequently Asked Questions
◆ What makes chocolate chip cookies thick and chewy?
Bread flour, an extra egg yolk, and a short chill in the refrigerator all help create thick, chewy cookies with soft centers. Baking at a slightly higher temperature also helps the edges set quickly so the cookies spread less.
◆ Why chill chocolate chip cookie dough?
Chilling helps solidify the butter before baking, which slows spreading in the oven. Even a short 20–30 minute chill gives you thicker cookies with better flavor and texture.
◆ Is it better to bake cookies at 350°F or 375°F?
For thick bakery-style chocolate chip cookies, 375°F works beautifully because it helps the edges set quickly while keeping the centers soft and gooey.
◆ Why use bread flour in chocolate chip cookies?
Bread flour has a higher protein content than all-purpose flour, which gives cookies a chewier texture and more structure. Combined with all-purpose flour, it creates cookies that are thick but still tender.
◆ Is melted butter or softened butter better for cookies?
Softened butter is better for this recipe because it helps the cookies hold their shape and bake up thicker. Melted butter usually creates flatter, denser cookies.
◆ Why did my chocolate chip cookies spread too much?
Cookies often spread from butter that’s too warm, skipping the chill time, or not measuring the flour correctly. Keeping the dough cold between batches also helps prevent spreading.
◆ Can I freeze chocolate chip cookie dough?
Yes! Scoop the dough into cookie balls and freeze until firm, then store in a freezer-safe container for up to 3 months. Bake straight from frozen, adding 1–2 extra minutes if needed.
Still have questions? Drop them in the comments — I love helping you bake with confidence! 💗
Why Bread Flour Makes Better Chocolate Chip Cookies
Bread flour is one of the biggest secrets to thick, chewy bakery-style chocolate chip cookies. Because it has a higher protein content than all-purpose flour, it creates more structure in the dough and gives the cookies that rich chewy bite people love.
Using only bread flour can sometimes make cookies a little too firm, which is why this recipe combines bread flour with all-purpose flour. The bread flour adds chew and thickness, while the all-purpose flour keeps the cookies soft and tender in the center.
Combined with the extra egg yolk and short chill time, the bread flour helps these cookies bake up tall, thick, and perfectly chewy instead of thin or cakey.
🍪 How To Get Thick Bakery-Style Chocolate Chip Cookies
A few small techniques make a huge difference when it comes to baking thick chocolate chip cookies.
Start with softened but still slightly cool butter. If the butter is too warm, the cookies will spread too much in the oven. Chilling the dough before baking also helps solidify the butter so the cookies stay thicker and chewier.
Measuring the flour correctly is another big one. Too little flour can lead to flat cookies, while too much can make them dry and dense. Spoon and level the flour or use a kitchen scale for the most accurate results.
Finally, don’t overmix the butter and sugars. Over-creaming adds extra air to the dough, which can cause cookies to puff up and then collapse as they cool. Mixing just until smooth helps create thick cookies with soft, chewy centers and crisp golden edges.
More Chocolate Chip Cookie Recipes To Try
Crisco Chocolate Chip Cookies — An old-fashioned favorite with soft centers, crisp edges, and that nostalgic homemade flavor.
Chocolate Chip Pudding Cookies — Extra soft and chewy cookies made with pudding mix for incredible texture.
Oatmeal Chocolate Chip Cookies — Hearty oats, rich brown sugar, and plenty of chocolate make these a cozy classic.
Peanut Butter Chocolate Chip Cookies — The perfect mashup of peanut butter cookies and chocolate chip cookies in one irresistible bite.
Double Chocolate Chip Cookies — Loaded with cocoa and chocolate chips for an extra-rich cookie that chocolate lovers will adore.
Tried This Recipe?
💗 If you enjoyed this recipe, please take a moment to leave a star rating and a quick comment — I love hearing from you!
Your reviews help other readers and really support Gonna Want Seconds, too.
And if you love cozy homemade desserts and easy dinner recipes, be sure to sign up for my free newsletter so you never miss a new recipe.
Thanks for stopping by my kitchen today — happy baking, friends! ❤️ Kathleen
Best Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2 cups bread flour
- 3/4 cup all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Butter + Sugars
- 3/4 cup unsalted butter, softened but still cool
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
Wet Ingredients
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Chocolate
- 8 ounces chopped semisweet chocolate
- 1/2 cup semisweet chocolate chips
Instructions
- Prep. Preheat the oven to 375°F (190ºC). Line 2 baking sheets with parchment paper.
- Mix dry ingredients. In a medium bowl, whisk together the bread flour (2 cups), all-purpose flour (3/4 cup), cornstarch (1 teaspoon), baking soda (1 teaspoon), and salt (1 teaspoon). Set aside.
- Cream butter and both sugars. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter (3/4 cup), brown sugar (1 cup), and granulated sugar (1/2 cup) on medium speed for about 2 minutes, just until creamy and combined. Don’t overmix — you want the dough thick and dense, not light and fluffy.
- Stir in. Add eggs and vanilla. Beat in the egg (1), egg yolk (1), and vanilla extract (2 teaspoons) until fully combined, scraping down the bowl as needed.
- Add dry ingredients. Add the flour mixture and mix on low speed just until a few streaks of flour remain.
- Fold in the chocolate. Add 1/4 cup chocolate chips and 1/4 cup of chocolate chunks and half of the chocolate chunks to the dough, then mix just until evenly distributed throughout.Portion and top dress the cookies. Scoop the dough into balls using a large cookie scoop( about 3 tablespoons), then gently press the remaining chocolate chunks and chocolate chips onto the tops and sides of each dough ball for that bakery-style look with plenty of melty chocolate in every bite
- Chill briefly. Cover the bowl and refrigerate the dough for 20–30 minutes, just until slightly firm and easy to scoop.
- Bake. Bake for 10–12 minutes, until the edges are golden brown and the centers still look slightly soft and underbaked. The cookies will continue setting as they cool.**For the thickest, chewiest cookies, bake the dough straight from the refrigerator — don’t let it come back to room temperature. If baking in batches, keep the remaining dough refrigerated between batches so the cookies hold their shape and bake evenly.
- Cool. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Sprinkle with flaky sea salt while warm, if desired.
Fans Also Made:
Notes
- Don’t over-cream the butter and sugars. Mix just until smooth and combined. Too much air can make the cookies puff up, then collapse.
- Use a mix of chopped chocolate and chocolate chips. Chopped chocolate gives you melty bakery-style puddles, while chips hold their shape for classic chocolate pockets.
- Chill the dough before baking. Even 20–30 minutes helps the cookies stay thick and chewy instead of spreading too much.
- Bake straight from the fridge. Cold dough bakes up thicker, so keep extra dough chilled between batches.
- Pull them while the centers look slightly underdone. The cookies finish setting on the hot baking sheet, giving you soft, gooey centers.
- Use a round cutter to shape them. Right after baking, swirl a large round cutter around each cookie for perfectly round bakery-style edges.
I just made these and they are WONDERFUL!!! I was hesitant to try because of the corn starch (had not used that in cookies before) but they are great! Chewy, chocolatey and yummy! Will definitely make these often!! Thanks for the terrific recipes—-everything that I try from your site has been super!
Thank you so much, Esther! This should be a staple in your house! 🙂 <3
Any chance of amounts by weight rather than cups please
350 degrees what ? Fahrenheit or Celsius ?
Fahrenheit ?
The ingredients and instructions are so simple, I love this!
Thank you!