A simple recipe for thick, bakery-style chocolate chip cookies with a distinctly chewy center and slightly crisp edges. This recipe requires no chilling time.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate medium bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the chocolate chips using a spatula.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, stack two scoops of dough together.
Bake for 10 to 12 minutes, or until the edges are set and golden brown, but the centers still look slightly soft and underbaked.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Using melted butter helps create a denser, chewier cookie structure.
The high ratio of brown sugar to white sugar contributes significantly to the chewiness and moisture.
For a deeper flavor, you can brown the butter slightly before melting it completely.
Do not overbake; the residual heat will finish cooking the centers as they cool.