Bakery Style Chocolate Chip Cookies 

These ultra-thick Bakery Style Chocolate Chip Cookies feature golden brown edges with ooey and gooey centers. This easy recipe can be made in 30 minutes and yields thick, beautiful golden brown cookies, crisp at the edges and gooey at the center. 

🧄 Ingredients

• 2¼ cups (280g) all-purpose flour

• ½ teaspoon baking soda

• 1 teaspoon salt

• 1 cup (2 sticks, 227g) unsalted butter, at cool room temperature

• ¾ cup (150g) granulated sugar

• 1 cup (200g) packed light brown sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 cups (340g) semisweet chocolate chips 

🔪 Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.

3. Cream Butter and Sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.

4. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

6. Add Chocolate Chips: Fold in the chocolate chips.

7. Shape Dough: Scoop out dough using a 3-tablespoon cookie scoop and place onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake: Bake for 12–14 minutes, or until the edges are golden brown but the centers are still soft.

9. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

📊 Nutritional Estimate (per serving)

• Calories: Approximately 200 kcal

• Total Fat: 10 g

• Saturated Fat: 6 g

• Cholesterol: 30 mg

• Sodium: 150 mg

• Total Carbohydrates: 30 g

• Dietary Fiber: 1 g

• Sugars: 20 g

• Protein: 2 g