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The Best Chewy Bakery-Style Chocolate Chip Cookies Recipe

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These chewy bakery-style chocolate chip cookies feature browned butter and an overnight chill for deep flavor, crisp edges, and soft, thick centers. A simple recipe that delivers professional-quality results at home.

Ingredients

Scale
  • 2 cups (250g) bread flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips or chopped chocolate
  • Flaky sea salt for finishing (optional)

Instructions

  1. Brown the butter: Place 1 cup butter in a small saucepan over medium heat. Stir constantly until it melts, foams, and turns deep amber with brown specks (5-7 minutes). Remove from heat, pour into a heatproof bowl, and let cool for 15 minutes.
  2. Whisk dry ingredients: In a medium bowl, whisk together bread flour, cornstarch, baking soda, and salt. Set aside.
  3. Mix sugars and butter: In a large bowl, combine cooled browned butter with dark brown sugar and granulated sugar. Whisk vigorously for about 2 minutes until the mixture looks like wet sand and has no lumps.
  4. Add eggs and vanilla: Crack both eggs into the sugar-butter mixture. Add vanilla extract. Whisk for about 1 minute until smooth, glossy, and slightly lighter in color.
  5. Fold in dry ingredients: Pour flour mixture into wet ingredients. Use a rubber spatula to fold gently until no streaks of flour remain. Do not overmix.
  6. Add chocolate: Fold in chocolate chips or chopped chocolate. Reserve about 1/4 cup for topping later.
  7. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 12 hours, up to 72 hours.
  8. Preheat and prepare: When ready to bake, preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. Let dough sit at room temperature for 10 minutes.
  9. Scoop and top: Use a cookie scoop to portion dough into 3-tablespoon balls. Place 3 inches apart on prepared baking sheets. Press a few extra chocolate chips on top of each dough ball.
  10. Bake: Bake one sheet at a time for 11-13 minutes. Edges should be golden brown and centers should look slightly underbaked and puffy.
  11. Cool and finish: Let cookies cool on baking sheet for 5 minutes. Sprinkle with flaky sea salt while still warm. Transfer to a cooling rack to cool completely.

Notes

Chilling the dough for at least 12 hours is non-negotiable for best texture and flavor. Use a kitchen scale for accurate flour measurement. Bake one sheet at a time for even results. Cookies will continue to set on the baking sheet after removal from oven.

Nutrition

Keywords: chocolate chip cookies, chewy cookies, bakery-style cookies, browned butter cookies, overnight cookies

Find it online: https://ovenmila.com/the-best-chewy-bakery-style-chocolate-chip-cookies-recipe/