The Best Ever Chewy Chocolate Chip Cookies (Crispy Edges + Gooey Centers!)
Before we dive into melty chocolate chips and golden brown perfection, I just want to say—thank you. Truly. Whether you’re a longtime reader or this is your first recipe from my kitchen, I’m so glad you’re here. This space exists because of people like you who love food, love baking, and love sharing joy through delicious things. And today’s recipe? Oh, it’s cookie joy at its finest!
These chewy chocolate chip cookies are everything I believe a cookie should be—soft in the middle, slightly crispy at the edges, with glorious puddles of semi-sweet chocolate throughout. They’re the kind of cookies that disappear within minutes of coming out of the oven. (I may or may not have eaten three in one go... for quality control, of course!)
👉 Want this recipe straight to your inbox? Subscribe now and never miss a cozy, crowd-favorite recipe again!
Why You'll Love These Chocolate Chip Cookies
-
Soft, chewy centers with crispy edges – the perfect texture contrast.
-
Big, bold chocolate chips in every bite (because more is more).
-
No chilling required! You can be biting into warm cookies in under 30 minutes.
-
Make-ahead friendly – freeze the dough or baked cookies easily.
-
Versatile and customizable to suit your taste preferences.
What Do These Cookies Taste Like?
These cookies are rich and buttery, with deep caramel notes thanks to brown sugar. The vanilla shines through just enough to enhance the chocolate, which melts into gooey, satisfying pools in every bite. The texture is everything: slightly crisp at the edges, soft and chewy in the center. Basically? Heaven.
Benefits of This Recipe
-
Quick + simple: Pantry staples, no fancy tools needed.
-
Kid-approved and adult-addicting.
-
Bakes beautifully every single time.
-
Perfect for gifting, bake sales, or late-night cravings.
Ingredients
Here’s what you’ll need:
-
1 cup (2 sticks) unsalted butter, softened
-
1 cup light brown sugar, packed
-
½ cup granulated sugar
-
2 large eggs
-
2 tsp vanilla extract
-
2 ¼ cups all-purpose flour
-
1 tsp baking soda
-
½ tsp salt
-
2 cups semi-sweet chocolate chips (or chopped chocolate)
Tools You’ll Need
-
Mixing bowls
-
Hand mixer or stand mixer
-
Measuring cups and spoons
-
Rubber spatula
-
Baking sheet
-
Parchment paper or silicone baking mat
-
Cookie scoop (optional, but helpful for uniform cookies!)
Ingredient Swaps and Additions
-
Brown butter: Want to go gourmet? Brown the butter for a nutty, toffee-like flavor.
-
Chocolate chunks: Swap chips for chopped chocolate bars for big melty pockets.
-
Add-ins: Chopped walnuts, pecans, shredded coconut, or even toffee bits!
-
Gluten-free: Use a 1:1 gluten-free baking flour blend.
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
Step 2: Cream Butter and Sugars
In a large bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, followed by the vanilla extract.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, mixing just until combined.
Step 5: Fold in the Chocolate Chips
Stir in the chocolate chips with a spatula until evenly distributed.
Step 6: Scoop and Bake
Drop rounded tablespoons (or use a cookie scoop) onto prepared baking sheets. Leave space between them!
Bake for 9–11 minutes, or until edges are golden but centers are still soft. They’ll continue to bake on the sheet after removal.
Step 7: Cool and Enjoy
Let them sit on the baking sheet for 5 minutes before transferring to a wire rack. Then dig in while they’re still warm and gooey!
What to Serve with Chocolate Chip Cookies
-
A tall glass of cold milk (classic!)
-
A scoop of vanilla or coffee ice cream
-
Crumbled into a sundae or milkshake
-
With a side of espresso or hot cocoa
Tips for Cookie Success
-
Don’t overbake! Take them out when they look underdone – they’ll set as they cool.
-
Use room temp ingredients for better texture.
-
Slightly underbaked = chewy center heaven.
-
Chill dough for thicker cookies (optional but great if you’ve got the time).
-
Sprinkle a little flaky sea salt on top for that sweet-salty finish.
Storage Instructions
-
Room Temp: Store in an airtight container for up to 5 days.
-
Freezer (baked): Freeze in a zip-top bag for up to 2 months.
-
Freezer (unbaked dough): Scoop dough onto a tray, freeze, then bag and store for up to 3 months. Bake straight from frozen, adding a couple of minutes to baking time.
General Information
-
Yield: ~24 cookies
-
Prep Time: 15 minutes
-
Cook Time: 10 minutes
-
Total Time: 25 minutes
Frequently Asked Questions
Can I use salted butter?
Yes! Just reduce added salt to ¼ tsp.
Can I make this dough ahead?
Absolutely—store in the fridge for up to 3 days or freeze for longer.
Why are my cookies flat?
Make sure your butter isn’t too warm, and don’t skip the flour measurement—spoon and level it!
Conclusion
So there you have it—my go-to, can’t-fail, chewy chocolate chip cookies. The kind of recipe you’ll come back to over and over again because it just works. And honestly, who can resist that golden exterior with a melt-in-your-mouth center? Not me!
If you try this recipe, I’d LOVE to see your results. Share your cookie pics with me on Pinterest or tag me on Instagram—it makes my day every single time.
🍑 Want more cozy bakes? Try these next:
-
Peach Cobbler Cookies
-
Brown Butter Peach Blondies
-
Peach Pie Bars with Crumble Topping
Nutritional Info (per cookie, approx.)
-
Calories: 210
-
Fat: 10g
-
Carbohydrates: 28g
-
Sugar: 18g
-
Protein: 2g