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The Ultimate Bakery-Style Soft and Chewy Homemade Chocolate Chip Cookies

Close-up of homemade chocolate chip cookies split in half showing melted, gooey chocolate center.

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Follow this foolproof recipe to create the best homemade chocolate chip cookies with soft, gooey centers and slightly crisp edges, just like your favorite bakery.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light 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

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour and baking soda.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the semi-sweet chocolate chips by hand.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, press the dough balls slightly taller rather than flattening them.
  8. Bake for 9 to 11 minutes, or until the edges are golden brown and the centers look slightly underdone.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best results and a truly gooey center, chill the dough for at least 30 minutes before baking. This helps prevent the cookies from spreading too much.
  • Use high-quality butter for a richer, buttery chocolate chip cookie flavor.
  • If you want ultra-thick cookies, use a cookie scoop and slightly mound the dough balls.
  • You can substitute half the semi-sweet chips with milk chocolate or dark chocolate for variety.

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