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The Ultimate Bakery-Style Chocolate Chip Cookies: Thick, Chewy, and Made with Brown Butter

Close-up of a chocolate chip cookie broken in half, showing melted, gooey chocolate chips inside.
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Make thick, bakery-style chocolate chip cookies with crispy edges and gooey centers using this recipe featuring brown butter for deep flavor. This is the best chocolate chip cookie recipe for homemade treats.

Ingredients

Scale
  • 3/4 cup (168 g) unsalted butter, browned and cooled slightly
  • 1 cup (200 g) packed light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cup (210 g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon extra fine sea salt, for sprinkling
  • 2 cups (340 g) semi-sweet chocolate, roughly chopped

Instructions

  1. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring often, until the milk solids turn deep brown and smell nutty. Immediately pour the brown butter into a heatproof bowl and let it cool until it is slightly warm, about 15 minutes.
  2. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until well combined.
  3. Beat in the egg, egg yolk, and vanilla extract until the mixture is smooth and creamy.
  4. In a separate medium bowl, whisk together the flour, baking soda, and fine sea 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 chopped chocolate chips.
  7. Portion the dough into balls, about 3 tablespoons each. Place them on baking sheets lined with parchment paper, leaving space between them.
  8. Chill the dough balls for at least 2 hours, or up to 24 hours, for thicker cookies.
  9. Preheat your oven to 375°F (190°C).
  10. Place the chilled dough balls on prepared baking sheets, about 2 inches apart. Sprinkle the tops with extra fine sea salt.
  11. Bake for 10 to 13 minutes. The edges should look set and golden brown, but the centers should still look slightly soft and gooey.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the thickest cookies, chill the dough for a full 24 hours before baking.
  • Use high-quality chocolate bars chopped by hand instead of chips for better melting and texture.
  • If your dough spreads too much while baking, place the baking sheet in the freezer for 5 minutes before returning it to the oven.

Nutrition

Find it online: https://juliameal.com/best-chocolate-chip-cookie-bakery-style-recipe/