Description

These bakery-style chocolate chip cookies are thick, chewy, and rich with deep caramel flavor. The secret to their perfect texture is chilling the dough for at least 24 hours, which prevents spreading and enhances flavor.

Ingredients

Scale

1 cup (226g) unsalted butter, softened to 65-67°F (18-19°C)
1 ½ cups (300g) dark brown sugar, packed
½ cup (100g) granulated white sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
2 ¼ cups (280g) all-purpose flour, spooned and leveled
1 tsp (5g) baking soda
1 tsp (6g) fine sea salt
2 cups (340g) chocolate chips or chunks (mix of semi-sweet chips and chopped chocolate bars)
Flaky sea salt (like Maldon) for topping

Instructions

Cream the softened butter, brown sugar, and white sugar together on medium-high speed for 3-4 minutes until pale, fluffy, and increased in volume. Scrape down the sides of the bowl halfway through.
Reduce mixer speed to medium. Add eggs one at a time, mixing just until incorporated. Add vanilla extract and mix for 30 seconds.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture on low speed, mixing until just combined (streaks of flour should remain).
Switch to a silicone spatula and gently fold in the chocolate chips or chunks until evenly distributed.
Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 24 hours (up to 72 hours) to solidify the butter and hydrate the flour.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Scoop dough into 2-tablespoon balls (yields about 24 cookies). Place on sheets leaving 2 inches of space between them.
Bake one sheet at a time in the center of the oven for 10-12 minutes. Edges should be golden brown and set, but centers should look slightly underbaked and soft. Rotate pan halfway through.
Let cookies sit on the hot baking sheet for 5 minutes to finish cooking gently. Transfer to a wire rack to cool completely.
While still warm, sprinkle with flaky sea salt. Enjoy warm or store in an airtight container.

Notes

The most critical step is chilling the dough for at least 24 hours. This solidifies the butter, preventing the cookies from spreading too much and ensuring a thick, chewy texture. If you are in a rush, you can freeze the dough balls for 30 minutes to 1 hour, but the flavor develops best with a long chill. Weigh your flour for precision; too much flour leads to dry cookies, too little leads to flat cookies. Underbake slightly for chewiness; the cookies will firm up as they cool. Store in an airtight container with a slice of bread to maintain softness.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 22
Sodium: 180
Fat: 10
Saturated Fat: 6
Carbohydrates: 32
Fiber: 1
Protein: 3

Keywords: chocolate chip cookies, bakery style cookies, thick and chewy cookies, chilling cookie dough, homemade cookies, dessert recipe