There’s just no competing with a truly great chewy chocolate chip cookie. It’s classic, nostalgic, and timeless for a reason. Out of every cookie I’ve baked (and that’s saying something), this one is still my favorite.
These cookies bake up big, thick, and irresistibly gooey in the center, with just the right crisp along the edges. They’re everything a chocolate chip cookie should be. Make them oversized like the ones pictured for that bakery-style moment, or scoop them smaller if you’re aiming for a little more portion control—either way, they deliver every time.
Baking 411…
Molasses: Don’t skip this. A small amount goes a long way—it’s what gives these cookies that signature chew and helps keep them soft for days instead of turning dry or firm. It also adds a subtle depth of flavor that makes them taste richer and more balanced.
If you prefer not to use molasses, swap the brown sugar for dark brown sugar to bring back some of that moisture and depth.
Freezing the Dough: Don’t skip this step. Chilling or freezing the dough before baking helps the edges set before the butter fully melts, preventing the cookies from spreading too quickly. The result? Thicker, chewier cookies with that signature bakery-style look and texture.
Gluten-Free: Swap the flour for a 1:1 gluten-free flour blend, but replace 1 tablespoon of it with oat flour. This small adjustment adds a bit more structure and substance, giving you a better overall texture.
FUN FOODIE FACT
The “Sweetest” Deal in History 🍪
The chocolate chip cookie wasn’t an accident—it was a calculated risk! In 1938, Ruth Graves Wakefield, owner of the Toll House Inn, decided to chop up a Nestlé semi-sweet chocolate bar and fold the chunks into her dough, hoping for a “chocolate crunch.”
The cookies were such a sensation that Nestlé struck a legendary bargain: they printed Ruth’s recipe on every wrapper in exchange for $1.00 and a lifetime supply of chocolate for Ruth. To this day, the “Toll House” name remains a tribute to the Massachusetts inn where it all began.
Bakery Style Chocolate Chip Cookies
Ingredients
- 2 1/4 Cups All Purpose Flour (285g)
- 1/4 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 Tbsp Cornstarch
- Pinch Salt
- 1 Cup Brown Sugar (200g)
- 3 Tbsp Sugar (37g)
- 1 tsp Molasses
- 1 Large Egg
- 1 Large Egg Yolk
- 1 Cup Salted butter (225g)
- 1 Tbsp Vanilla Extract
- 1 Cup Chocolate Chips
- 1/2 Cup Chocolate Chips (for topping)
Instructions
- Line two baking sheets with parchment paper and spray with non-stick oil. Set aside.
- In a large mixing bowl, cream together butter and sugars on medium speeds until light and creamy, about 4 minutes.
- Add in eggs, molasses, and vanilla extract and beat on medium speed for 3 to 4 minutes.
- In a separate bowl, combine flour, cornstarch, baking powder, baking soda, salt.
- Add the dry ingredients to your wet ingredients and mix on medium speed until just incorporated. Scrape sides of bowl. Do not overmix. Some flour streaks is ok.
- With a spatula, fold in your chocolate chips until there is no more flour streaks.
- Weight out 66g and form into a ball. Place dough balls onto cookie sheets, 2 to 3 inches apart from each other.
- Push a few more chocolate chips onto the tops of each dough ball.
- Freeze your sheets of dough in the freezer for at least two hours or overnight.
- Preheat the oven to 375F and straight from the freezer, bake your cookies for 6 minutes, lower temperature to 350F and bake for an additional 6 to 8 minutes or until edges are golden brown.
- Allow cookies to fully cool and set before attempting to handle them.
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