Soft & Chewy Chocolate Chip Cookies (Bakery Style)

The BEST Soft & Chewy Chocolate Chip Cookies right at home? You have found the ultimate guide! These incredibly decadent, Bakery Style treats feature buttery, crisp edges and deliciously gooey centers loaded with chocolate. Whenever you find yourself craving The BEST Soft & Chewy Chocolate Chip Cookies, this foolproof Bakery Style recipe will deliver massive, melt-in-your-mouth perfection every single time.

Hey everyone! There is absolutely nothing quite like pulling a fresh tray of warm, oversized cookies out of the oven. I've tweaked this recipe countless times to get that exact right balance—crispy on the edges, insanely soft in the middle, and loaded with puddles of melted chocolate.

The secret to that authentic bakery texture? Using an extra egg yolk for maximum chewiness, melting the butter, and making sure to chill the dough so they bake up nice and thick! Let's get baking.

Ingredients

• 3/4 cup Unsalted butter, melted and slightly cooled

• 1 cup Brown sugar, packed (dark or light works, but dark adds more chew!)

• 1/2 cup Granulated white sugar

• 1 Large egg + 1 extra egg yolk, room temperature

• 1 tbsp Pure vanilla extract

• 2 1/4 cups All-purpose flour

• 1 tsp Baking soda

• 1/2 tsp Salt

• 2 cups Semi-sweet chocolate chips (or chocolate chunks for an even better bakery look)

• Optional: Flaky sea salt for sprinkling on top

Instructions

1. Whisk the Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and no lumps remain.

2. Add the Eggs and Vanilla: Whisk in the whole egg, the extra egg yolk, and the vanilla extract. Beat until the mixture is light, creamy, and ribbons off the whisk.

3. Combine the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

4. Mix Wet and Dry: Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until the flour disappears—be careful not to overmix, or the cookies will become tough!

5. Fold in the Chocolate: Gently fold in the chocolate chips or chunks, reserving a handful to press into the tops of the dough balls later.

6. Chill the Dough: Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours. Don't skip this step! Chilling prevents the cookies from spreading too much and deepens the flavor, giving you that thick, bakery-style bite.

7. Prep for Baking: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.

8. Scoop the Dough: Scoop about 3 tablespoons of dough per cookie and roll them into tall balls. Place them on the baking sheet about 2 to 3 inches apart. Press the reserved chocolate chips into the tops of the dough balls.

9. Bake: Bake for 11–13 minutes. The edges should look golden brown and set, but the centers will still look very soft and slightly underbaked. They will continue to cook on the hot baking sheet!

10. Cool and Serve: Sprinkle immediately with flaky sea salt if desired. Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Grab a glass of milk and enjoy!