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Chocolate Chip Cookies Recipe: Best Crispy Edges & Chewy Centers

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These chocolate chip cookies feature perfectly crisp edges and chewy, gooey centers. Quick to make with pantry staples, they’re a nostalgic comfort treat ideal for any occasion.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch
  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • Optional: 1/2 cup chopped walnuts or pecans
  • Optional: Flaky sea salt, for sprinkling on top

Instructions

  1. Measure out all ingredients. Soften butter to room temperature. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, salt, and cornstarch. Set aside.
  3. In a large bowl, beat unsalted butter, brown sugar, and granulated sugar on medium speed until light and fluffy (about 2-3 minutes).
  4. Add egg and egg yolk, beating until fully incorporated. Mix in vanilla extract. Scrape sides of bowl as needed.
  5. Gradually add dry ingredients to the wet, mixing on low speed just until combined. Do not overmix.
  6. Stir in chocolate chips (and nuts, if using) with a spatula. If dough feels sticky, chill for 15-30 minutes.
  7. Using a medium cookie scoop or tablespoon, drop dough balls (about 1.5 tablespoons each) onto prepared baking sheets, spacing 2 inches apart. Do not flatten.
  8. Bake one sheet at a time for 10–12 minutes, until edges are golden and centers look slightly underdone. Rotate pan halfway through.
  9. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if desired.
  10. If cookies spread too much, chill dough longer. If they don’t spread enough, flatten slightly before baking. Use oven thermometer for accuracy.
  11. For speedy cleanup, use parchment paper and a single bowl for wet/dry (just mix dry first, then reuse for wet).

Notes

Chilling the dough for at least 30 minutes helps achieve chewy centers and prevents excessive spreading. For gluten-free cookies, substitute flour with a 1:1 gluten-free blend. For vegan adaptation, use vegan butter and a flaxseed egg. Cookies can be frozen before or after baking. Sprinkle with flaky sea salt for extra flavor.

Nutrition

Keywords: chocolate chip cookies, chewy cookies, crispy edges, homemade cookies, easy cookie recipe, classic dessert, American cookies, best chocolate chip cookies

Find it online: https://norasfoods.com/chocolate-chip-cookies-recipe-best-crispy-edges-and-chewy-centers/