Chocolate Chip Cookies Bakery Style Thick & Chewy
Thick and chewy bakery-style chocolate chip cookiesRich brown sugar flavor and chocolate chunksSimple method with chilling for perfect texture
Ingredients
- 1¾ cups 250 g all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt or ¾ teaspoon if using unsalted butter
- 10 tablespoons 140 g salted butter, room temperature
- ¾ cup 165 g packed dark brown sugar
- ⅓ cup plus 1 tablespoon 80 g granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon honey or corn syrup
- 1 large egg room temperature
- 7 oz 200 g dark chocolate (55–70%), chopped into chunks
- Flaky sea salt optional
Instructions
- Whisk flour, baking soda, and salt in a medium bowl.
- In a large bowl, cream butter, brown sugar, granulated sugar, and vanilla using a spatula or mixer on low speed for 1–2 minutes until smooth and slightly fluffy.
- Mix in honey, then add the egg and stir until fully incorporated.
- Add the flour mixture all at once. Stir until almost combined, then fold in chocolate chunks. The dough should be soft and slightly moist.
- Cover dough directly with plastic wrap and refrigerate 8–24 hours for best Chocolate Chip Cookies Bakery Style texture and flavor.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop dough into 16 balls (about 1.35 oz each). Do not flatten.
- Top with extra chocolate chunks and bake 6 cookies per sheet for 9–11 minutes until edges are golden and centers are soft.
- Cool 2 minutes on the baking sheet, then transfer to a wire rack. Sprinkle with flaky sea salt if desired.
Notes
- Honey or corn syrup adds chewiness and shine
- Use milk chocolate for a sweeter cookie
- Serve warm with milk or coffee