There’s nothing better than biting into a soft and chewy chocolate chip cookie with melty chocolate, crisp edges, and a tender center. This bakery-style recipe gives you thick cookies that stay soft for days—no hard, dry results.
Whether you’re baking for family, friends, or content creation, this is a reliable, beginner-friendly cookie recipe that tastes like it came straight from a bakery.
Why You’ll Love These Soft & Chewy Cookies
- Soft centers with chewy texture
- Crispy edges, never dry
- Thick, bakery-style look
- No fancy equipment needed
- Perfect for Pinterest, blogs, and meal prep
These cookies are great for beginners and experienced bakers alike.
The Secret to Soft & Chewy Chocolate Chip Cookies
Soft cookies don’t happen by accident. Here’s what makes the difference:
- More brown sugar than white sugar → adds moisture
- Melted butter → chewy texture
- Extra egg yolk → richness and softness
- Slightly underbaking → soft centers
- Cornstarch (optional) → bakery softness
Small changes = big texture upgrade.
Ingredients You’ll Need
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 tsp cornstarch (optional but recommended)
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- ¾ cup melted unsalted butter (slightly cooled)
- ¾ cup brown sugar (packed)
- ¼ cup white sugar
- 1 large egg + 1 egg yolk (room temperature)
- 2 tsp vanilla extract
Chocolate
- 1½–2 cups chocolate chips or chunks
(semi-sweet or milk chocolate work best)
How to Make Soft & Chewy Chocolate Chip Cookies
Step 1: Mix Dry Ingredients
In a bowl, whisk flour, cornstarch, baking soda, and salt. Set aside.
Step 2: Mix Butter and Sugar
In a large bowl, whisk melted butter, brown sugar, and white sugar until smooth and glossy.
Step 3: Add Eggs and Vanilla
Whisk in the egg, egg yolk, and vanilla until fully combined.
Step 4: Combine Wet and Dry
Slowly fold the dry ingredients into the wet mixture. Don’t overmix.
Step 5: Add Chocolate Chips
Fold in chocolate chips evenly.
Step 6: Chill the Dough (Important)
Cover and chill the dough for 30–60 minutes.
This helps create thick, chewy cookies.
Step 7: Bake
- Preheat oven to 350°F (180°C)
- Scoop dough balls (2–3 tbsp each)
- Place on a lined baking sheet
- Bake for 10–12 minutes
The centers should look slightly underbaked.
Step 8: Cool
Let cookies cool on the tray for 5 minutes, then transfer to a rack.
Pro Tips for Bakery-Style Results
- Use room-temperature eggs
- Chill dough for thicker cookies
- Don’t overbake—cookies firm up as they cool
- Add extra chocolate chips on top before baking
- Use a cookie scoop for even size
How to Keep Cookies Soft for Days
- Store in an airtight container
- Add a slice of bread to the container (absorbs dryness)
- Keep at room temperature for up to 5 days
- Freeze baked cookies for up to 3 months
Common Mistakes to Avoid
❌ Overmixing the dough
❌ Too much flour
❌ Baking too long
❌ Skipping chilling time
❌ Using cold butter incorrectly
Avoid these and your cookies stay soft every time.
Variations You Can Try
-
Bakery-Style Double Chocolate Cookies
Replace ¼ cup flour with cocoa powder. -
Chunky Chocolate Chip Cookies
Use chopped chocolate bars instead of chips. -
Nutty Chocolate Chip Cookies
Add ½ cup chopped walnuts or pecans. -
Extra Thick Levain-Style Cookies
Chill dough overnight and bake larger dough balls.
Frequently Asked Questions (People Also Ask)
Why are my chocolate chip cookies hard?
Usually from overbaking or too much flour.
Can I skip chilling the dough?
You can, but cookies will spread more and be less thick.
What sugar makes cookies chewy?
Brown sugar gives cookies moisture and chewiness.
Can I freeze cookie dough?
Yes. Freeze dough balls for up to 3 months.
Final Thoughts
These soft & chewy chocolate chip cookies are everything a bakery cookie should be—thick, rich, and full of melty chocolate. Once you try this recipe, it’ll become your go-to cookie base for endless variations.
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