Print

The Ultimate Bakery Style Chocolate Chip Cookies: Crispy Edges, Gooey Centers

Close-up of a freshly baked chocolate chip cookie with a bite taken out, showing molten, gooey chocolate chips.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best chocolate chip cookies that achieve bakery-style perfection: crispy edges surrounding soft, gooey centers. This easy recipe uses simple ingredients and requires no dough chilling time.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 cup milk chocolate chunks (optional)
  • Flaked sea salt for topping (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips and chunks by hand.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, press the dough balls slightly higher rather than flattening them.
  8. Bake for 9 to 12 minutes. The edges should look golden brown, but the centers should still appear slightly soft and underbaked.
  9. Remove from the oven. If desired, immediately sprinkle the tops with a tiny pinch of flaked sea salt.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra gooey centers, slightly underbake the cookies; they will set as they cool.
  • Use a mix of brown sugar and white sugar to control texture; more brown sugar yields a chewier cookie.
  • If you prefer a thicker cookie, chill the dough for 30 minutes before scooping, although this recipe is designed to be quick.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain softness.

Nutrition

Find it online: https://cookingbyfelix.com/chocolate-chip-bakery-style-gooey-cookies/