Ultimate Chocolate Chip Cookies: Crispy Edges with Chewy Centers
These Ultimate Chocolate Chip Cookies deliver the ideal texture contrast: crisp exteriors giving way to tender, buttery centers packed with chocolate. Made with simple pantry staples and no fancy techniques, this recipe guarantees bakery-quality results every time. Whether you’re a beginner or a seasoned baker, these cookies will become your go-to for parties, gifts, or midnight cravings.
Prep Time:
20 minutes
Cook Time:
45 minutes
Calories:
Approximately 380 kcal per slice
ingredients
Dry Ingredients:
2¼ cups (280g) all-purpose flour, spooned and leveled
1 tsp baking soda
1 tsp fine sea salt
Wet Ingredients:
1 cup (226g) unsalted butter, softened to room temperature
¾ cup (150g) granulated sugar
¾ cup (165g) packed brown sugar (light or dark)
2 tsp vanilla extract
2 large eggs, room temperature
Mix-Ins:
2 cups (340g) semisweet chocolate chips
1 cup (120g) chopped walnuts (optional)
Directions
1. Prep & Mix Dry Ingredients
Whisk together flour, baking soda, and salt in a bowl. Set aside.
2. Cream Butter & Sugars
In a large bowl, beat butter, granulated sugar, and brown sugar with an electric mixer for 3–4 minutes until light and fluffy. Scrape the bowl halfway through.
3. Add Eggs & Vanilla
Beat in eggs one at a time, then mix in vanilla. Avoid overmixing to prevent tough cookies.
4. Combine Wet & Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in chocolate chips and nuts (if using).
5. Chill the Dough (Optional but Recommended)
Cover and refrigerate dough for at least 2 hours (or up to 72 hours) for thicker, chewier cookies.
6. Bake to Perfection
Preheat oven to 375°F (190°C). Scoop 2-tablespoon portions of dough onto parchment-lined sheets, spacing 2 inches apart.
Bake for 9–11 minutes until edges are golden but centers look slightly underdone. Cool on sheets for 5 minutes before transferring.
Frequently Asked Questions
1. Can I skip chilling the dough?
Chilling prevents overspreading, but for quicker cookies, freeze scooped dough for 15 minutes while preheating the oven.
2. Why are my cookies flat?
Butter may be too warm, or dough lacked chilling. Also check expiration dates on baking soda.
3. Can I use melted butter?
Melted butter yields denser, chewier cookies. For crisp edges, cream softened butter instead.
4. How do I store leftovers?
Keep in an airtight container with a bread slice for softness (up to 5 days) or freeze baked cookies for 2 months.
5. Can I make these gluten-free?
Substitute flour with a 1:1 GF blend, but expect slightly drier texture.
Tools You'll Need
Electric mixer
Baking sheets & parchment paper
Cookie scoop (2-tbsp size)
Wire cooling rack
Kitchen scale (for precision)
Tips
Room-temperature ingredients ensure even mixing.
Underbake slightly for soft centers—cookies firm up as they cool.
Weigh flour for accuracy (1 cup ≈ 120g) to avoid dry cookies.
Press extra chips onto warm cookies for bakery-style appeal.
Allergy Information
Contains: Dairy (butter), eggs, gluten, nuts (optional).
Dairy-free: Use plant-based butter.
Egg-free: Substitute flax eggs (1 tbsp flaxmeal + 3 tbsp water per egg).
Conclusion
These Ultimate Chocolate Chip Cookies are a celebration of simplicity and nostalgia—each bite delivers buttery richness with pockets of molten chocolate. Whether shared with loved ones or savored solo with a glass of milk, they’re guaranteed to spark joy. Don’t forget to tag your creations with #PerfectCookieBites and let the world taste your baking magic!
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