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Quick Thick and Chewy Bakery-Style Chocolate Chip Cookies

Quick Thick and Chewy Bakery-Style Chocolate Chip Cookies - featured image
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These thick, chewy, bakery-style chocolate chip cookies come together in about 30 minutes with no chilling required. Made with simple pantry ingredients, they have crispy edges, soft centers, and a deep caramel flavor from brown sugar and melted butter.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 1 cup packed brown sugar (light or dark)
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon cornstarch
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Melt the butter in a microwave-safe bowl in 30-second intervals until fully melted. Let it cool for 5 minutes.
  3. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and no lumps remain.
  4. Whisk in the eggs and vanilla extract vigorously for about 30 seconds until the mixture becomes pale and slightly thickened.
  5. In a separate bowl, whisk together the flour, baking soda, salt, and cornstarch.
  6. Gradually add the flour mixture to the wet mixture, stirring with a rubber spatula until just combined. Do not overmix.
  7. Gently fold in the chocolate chips until evenly distributed.
  8. Use a 3-tablespoon cookie scoop to portion the dough. Place dough balls about 3 inches apart on the prepared baking sheets. For a bakery-style look, pull each dough ball slightly apart into two halves and place them back together with the torn side up.
  9. Bake one sheet at a time for 10-12 minutes, rotating the pan halfway through. The edges should be golden brown and set, but the centers will still look slightly underdone and puffy.
  10. Let the cookies rest on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

For a richer flavor, brown the butter first. If using salted butter, reduce added salt to ¼ teaspoon. For dairy-free, use vegan butter sticks and dairy-free chocolate chips. For gluten-free, use a 1:1 gluten-free baking flour blend. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months or freeze dough balls for up to 3 months (bake from frozen, adding 2-3 minutes).

Nutrition

Keywords: chocolate chip cookies, thick cookies, chewy cookies, bakery-style cookies, easy cookie recipe, no chill cookies, quick cookies

Find it online: https://jollyfork.com/quick-thick-and-chewy-bakery-style-chocolate-chip-cookies/