Crispy Edges, Chewy Centers
Master the art of homemade chocolate chip cookies with this foolproof recipe. These cookies have golden edges, soft middles, and plenty of melty chocolate in every bite.
Why You’ll Love This Recipe
- No chilling required
- Basic pantry ingredients
- Consistent results
- Perfectly chewy texture
- Great for gifting
- Easy to double
- Kid-friendly baking
- Freezer-friendly
Ingredients
Cookie Base:
- 2¼ cups all-purpose flour
- 1 cup softened butter
- ¾ cup brown sugar
- ⅔ cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
The Chocolate:
- 2 cups semi-sweet chocolate chips
- Optional: chopped dark chocolate
- Flaky sea salt for topping
Instructions
- Getting Started:
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a bowl.
- Bring butter to room temperature.
- Making the Dough:
- In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in chocolate chips (and chopped dark chocolate if using).
- Baking Success:
- Scoop about 2 tablespoons of dough for each cookie and place them on the prepared baking sheets, leaving space between each cookie.
- Bake for 11-13 minutes or until the edges are golden brown and the centers look slightly underbaked.
- Sprinkle flaky sea salt on the cookies while still warm for an elevated flavor.
Pro Tips
- Use room-temperature ingredients for even mixing.
- Avoid overmixing the dough to maintain a soft texture.
- Use light-colored baking pans for even browning.
- Rotate baking sheets halfway through baking for consistent results.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Start checking cookies at the minimum bake time to avoid overbaking.
Storage Guide
Keep Fresh:
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze unbaked dough balls for up to 3 months.
- Freeze baked cookies for up to 2 months.
- Thaw frozen dough overnight in the fridge before baking.
- Reheat cookies briefly in the microwave or oven for a fresh-from-the-oven taste.
FAQs
Q: How can I make the cookies crispier?
A: Add 2 extra minutes to the bake time.
Q: Why do my cookies spread too much?
A: Chill the dough for 30 minutes before baking.
Q: How do I adjust for high altitude?
A: Add 2 tablespoons of flour to the dough.
Q: Can I make these cookies ahead of time?
A: Yes! Freeze the dough balls and bake them as needed.
Q: How can I make the cookies less sweet?
A: Reduce the sugar by ¼ cup for a less sweet version.
These Perfect Chocolate Chip Cookies combine simple ingredients to create the ultimate balance of flavors and textures. Whether you’re baking for a holiday cookie exchange, after-school treats, or just indulging in a classic comfort food, this recipe ensures consistently delicious results every time.
