There’s something truly special about a perfectly baked chocolate chip cookie—crispy edges giving way to a chewy, soft center. It’s a treat that never goes out of style, and today, I’m excited to share my secret recipe for achieving that ideal texture every time. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite in your household. So, grab your mixing bowl and let’s dive in!
Why You’ll Love This Recipe
- Crispy edges and chewy centers—every cookie lover’s dream!
- Simple, pantry-staple ingredients that you probably already have on hand.
- A quick 20-minute chill time that makes all the difference.
- Perfect for a weeknight treat or a weekend bake-off with the family.
Ingredients
Here’s what you’ll need to make these delicious cookies:
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 sticks (1 cup or 16 tablespoons) unsalted butter, softened
- 1 cup (200g) packed light brown sugar
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/2 cups semisweet chocolate chips
- 1 teaspoon flaked sea salt (optional, but oh-so-delicious!)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to make these perfect cookies:
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high until light and creamy, about 3 minutes.
- Add the eggs and vanilla and mix on low until completely combined, scraping down the bowl as needed.
- Add the flour mixture all at once and mix on low until just combined. Be careful not to overmix!
- Add the chocolate chips and mix on low just until combined.
- Refrigerate the dough for 20 minutes while the oven heats to 350°F (177°C).
- Lightly grease a sheet pan or line it with a Silpat baking mat or parchment paper.
- Scoop heaping tablespoons of dough onto the prepared sheet pan, leaving space for spreading.
- Bake until the edges are golden brown and the centers are still soft, about 9-12 minutes.
- Tap the sheet pan firmly on the counter to deflate the cookies, then sprinkle with flaked sea salt if desired.
- Let the cookies cool on the sheet pan for 5 minutes before transferring them to a cooling rack.
Pro Tips for Making the Recipe
Here are a few tips to ensure your cookies turn out perfectly every time:
- Chill the dough: That 20-minute chill is crucial for soft centers.
- Don’t overbake: Take them out when the edges are just golden.
- Tap the pan: This helps create those crinkled edges and dense centers.
How to Serve
These cookies are perfect on their own, but why stop there? Try serving them with:
- A cold glass of milk for the ultimate classic combo.
- A scoop of vanilla ice cream for a cookie sandwich.
- Alongside a warm cup of coffee or tea for a cozy treat.
Make Ahead and Storage
These cookies are best enjoyed fresh, but they can be stored in a sealed container at room temperature for up to 3 days. For a fresh-baked taste any time, you can also freeze the dough balls on a sheet pan and transfer them to a freezer-safe bag for up to 3 months. Just bake frozen dough balls for an extra 1-2 minutes.
And there you have it—your new go-to recipe for perfectly crispy and chewy chocolate chip cookies! Whether you’re baking for a family gathering or just a quick weeknight treat, these cookies are sure to hit the spot. Don’t forget to check out some of our other favorite recipes, like our Incredibly Moist Pumpkin Bread, Pumpkin Banana Bread, and Cinnamon Swirl Pumpkin Bread for more delicious baking inspiration. Happy baking!
Crispy and Chewy Chocolate Chip Cookies
Ingredients
Method
- Whisk together flour, baking soda, and salt. Set aside.
- Cream butter, brown sugar, and granulated sugar until light and creamy. Add eggs and vanilla, mixing until combined.
- Mix in flour mixture until just combined, then add chocolate chips.
- Chill dough for 20 minutes. Scoop heaping tablespoons onto prepared pans.
- Bake at 350°F for 9-12 minutes. Tap pan to deflate, sprinkle with sea salt, cool 5 minutes, then transfer.