Bakery-Style Chocolate Chip Cookies

Bakery-style chocolate chip cookies are known for their generous size, golden edges, soft centers, and plenty of chocolate in every bite. The secret is less complicated than it might seem: use a little extra dough per cookie, chill it before baking, and take the cookies out while their centers still look slightly underdone. They’ll finish setting as they cool.

This recipe makes thick, generously sized cookies with crisp edges and chewy, chocolate-filled middles. A sprinkle of flaky salt on top is optional, but it makes the chocolate flavor pop.

Ingredients

• 2 1/4 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 3/4 cup unsalted butter, softened but still cool
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups semisweet chocolate chips or chopped chocolate
• Flaky sea salt, for topping (optional)

Instructions

1. Combine the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and kosher salt.
2. Cream the butter and sugars. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy and well combined, about 2 minutes. Avoid whipping until very light and fluffy; too much air can make the cookies spread unevenly.
3. Add the eggs and vanilla. Beat in the egg, egg yolk, and vanilla until smooth. Scrape down the sides of the bowl as needed.
4. Mix in the dry ingredients. Add the flour mixture and mix on low just until no dry streaks remain. Fold in the chocolate chips or chopped chocolate.
5. Chill the dough. Cover and refrigerate for at least 1 hour, or up to 24 hours. Chilling helps the cookies hold their shape and gives the flavors time to develop.
6. Heat the oven. Set the oven to 350°F. Line baking sheets with parchment paper.
7. Shape the cookies. Scoop the dough into portions of about 1/3 cup each, roughly 4 ounces per cookie. Place them several inches apart on the baking sheets. For a bakery-style look, press a few extra chocolate pieces onto the tops.
8. Bake. Bake one sheet at a time for 13 to 16 minutes, until the edges are golden and the centers look slightly soft. If desired, sprinkle with flaky sea salt as soon as they come out of the oven.
9. Cool. Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack. The centers will continue to set as they cool.

Tips for Bakery-Style Results

• Measure flour carefully. Too much flour can make cookies dry and heavy. Spoon flour into the measuring cup and level it off, or use a kitchen scale.
• Chill the dough. Even a one-hour chill can help limit spreading. For a deeper flavor, refrigerate the dough overnight.
• Use chopped chocolate for melty pockets. Chocolate chips hold their shape, while chopped chocolate creates a mix of chunks and gooey pools.
• Don’t wait for the centers to look fully baked. Pulling the cookies from the oven when the centers are still soft helps keep them chewy after cooling.
• Bake evenly sized portions. Large, uniform scoops bake at a similar rate and give the cookies their substantial bakery appearance.

Storing and Freezing

Store cooled cookies in an airtight container at room temperature for up to 4 days. To freeze, place scoops of unbaked dough on a tray until firm, then transfer them to a freezer-safe bag or container. Bake from frozen at 350°F, adding a few minutes to the baking time, and check that the edges are golden and the centers are just set.

Serve these cookies slightly warm, when the chocolate is soft and the centers are at their chewiest. They’re delicious on their own, with a glass of milk, or alongside a scoop of vanilla ice cream.