Name: Bakery Style Chewy Chocolate Chip Cookies
Prep time: 2 h 15 min
Cook time: 15 min
Total time: PT-493501H42M11S
Ingredients: 292 g (2 ¼ cups) all-purpose flour; 1 teaspoon cornstarch; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 226 g (1 cup) unsalted butter, melted and slightly cooled; 150 g (¾ cup) light brown sugar, packed; 100 g (½ cup) granulated sugar; 1 large egg + 1 egg yolk, at room temperature; 1 tablespoon pure vanilla extract; 240 g (1 ½ cups) good-quality dark chocolate, roughly chopped

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These are the BEST Chewy Chocolate Chip Cookies! Thanks to brown sugar, melted butter, and a touch of cornstarch, they bake up with soft, chewy centers and perfectly crisp edges. They're rich, buttery, loaded with melty chocolate, and stay soft for days. Best of all, the dough comes together in just 15 minutes using simple pantry staples.

Close up overhead shot of chewy chocolate chip cookies tightly together set on a round wire rack.

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As a busy mom, these cookies are a go-to in our home! They’re classic chocolate chip at heart, but the chewy centers, extra pure vanilla extract, and rich dark chocolate make them taste bakery-worthy.

Yes, they need a 2-hour chill (it’s well worth the wait!), but it is essential for the dough to firm up so the cookies bake perfectly instead of spreading thin. But here’s my trick: I double the batch and stash half of the dough in the freezer for a quick bake anytime I need cookies.

If you prefer an even richer, nuttier flavor, try my brown butter chocolate chip cookies. If you want chewy cookies without chilling, then you’ll love my butterscotch chocolate chip cookies.

What Makes These Cookies Perfectly Chewy

More brown sugar than granulated: After testing this recipe multiple times, I found that a higher ratio of brown sugar creates that signature bakery-style chew, keeps the cookies thick, and prevents excessive spread.
Chewy without being cakey: One teaspoon of cornstarch is the sweet spot for the perfect chewy bite. I tested more cornstarch, but anything more made them too tender and actually lost that signature chew.
1 tablespoon vanilla: Most recipes call for a teaspoon or two, but we’re upping it to one whole tablespoon! It sounds like a lot, but it intensifies all the other flavors. We’re going for a full flavor, irresistible cookie.

Stack of chewy chocolate chip cookies on a white wood board with the top cookie cut in have with melted chocolate showing.

Ingredient Notes & Substitutions

Butter - After testing softened and melted butter, I found that melted butter was the winner for a chewier and better texture! Be sure to cool slightly before using. If using salted butter, reduce your salt to ¼ teaspoon. For added flavor, use European-style butter.
Brown sugar: I like to use light brown sugar, but you can use dark brown sugar instead. It’ll give your cookies a darker color and more caramelized flavor.
Eggs - We’re adding an egg yolk to contribute to the chewy texture. Use room temperature eggs, and if you forget to take them out early, place them in a bowl of warm water for 10 minutes to speed up the process.
Chocolate - Use a good-quality dark chocolate bar (I promise it’s worth it!). You can swap it with milk chocolate or semi-sweet chocolate if you prefer! And if you don’t have a chocolate bar on hand, you can use 1 ½ cups of chocolate chips.

Please see the recipe card for the complete list of ingredients and measurements.

Step-by-Step Instructions

Step 1: Whisk the dry ingredients together to ensure even distribution.

Step 2: Using your mixer, beat the butter and sugars together until combined.

Step 3: Add the eggs and vanilla. I like to scrape down the sides and bottom of the bowl to ensure even mixing.

Step 4: With your mixer on low, add the dry ingredients and mix until almost combined. It’s ok to see a few streaks of flour.

Step 5: Add the chopped chocolate and mix it into the cookie dough using a rubber spatula.

Step 6: Scoop the dough onto a small parchment-lined pan. I prefer a large 2-ounce scoop for thick, large cookies. Pop your pan into the fridge to chill for at least 2 hours.

Chocolate chip cookies dough scooped and arranged side by side on a parchment lined sheet pan.

Step 7: Take your cookies out of the fridge to slightly warm up and arrange on two large parchment-lined sheet pans, spacing your cookies 4 inches apart. Preheat your oven to 350°F(177°C).

Step 8: Bake one sheet pan at a time in the middle of your oven for 14-16 minutes. You’ll know they’re ready when the edges are lightly golden brown and the centers look slightly underbaked.

Want smaller cookies? You can use a 1- to 1½-ounce scoop and reduce the bake time by 1-2 minutes. You’ll also find the cookies slightly less chewy, since smaller cookies bake a bit more evenly.

Expert Tips

Measure your flour by weight. I always recommend using a digital kitchen scale to weigh your ingredients for consistent results. Using too much flour can result in dry and crumbly cookies. No scale, no problem? Use a spoon to fluff the flour and add it to your measuring cup, and level it off with the back of a knife.
Bake with light-colored aluminum sheet pans. Invest in quality pans and avoid using dark-coated metal sheet pans. You’ll find that they cause your cookies to bake more quickly with darker bottoms.
Chill the dough. Don’t skip this step! Because we’re using melted butter, the cookies will spread too much without the chill. Plus, letting the dough rest in the fridge helps develop flavor. If possible, chill it overnight for a deep, bakery-style taste.
Softened butter. If you’d like to skip the chill time, then you can use softened butter instead of melted. Cream your butter with the sugar for 2-3 minutes before adding the eggs and vanilla. Once your dough is completely mixed, bake immediately. Just note that the cookies will have a less chewy texture!

How to Store & Freeze These Cookies

Store these chewy chocolate chip cookies in an airtight container at room temperature for up to 5 days.

To freeze, place the baked and cooled cookies in an airtight container or freezer bag for up to 3 months. Let them thaw at room temperature before enjoying. You can also freeze the cookie dough balls and bake them directly from frozen, adding 2-3 minutes to the baking time.

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