These Chocolate Chip Cookies are a classic treat that hits all the right spots: crispy edges with soft, gooey centers filled with melty chocolate chips. They have that perfect balance of crunch and chewiness that makes them impossible to resist.
I love making these cookies when I want something sweet but comforting. The golden, crackly edges give just the right snap, while the warm, gooey middle feels like a little hug in cookie form. A quick tip: letting the dough chill for a bit before baking really helps those centers stay soft while the edges get nice and crisp.
My favorite way to enjoy these cookies is fresh out of the oven with a cold glass of milk. They also make a great treat to share with friends or bring to any gathering—everyone always asks for the recipe! Baking this batch is like filling the kitchen with love and warm chocolatey goodness.
Key Ingredients & Substitutions
Butter: Melted butter gives these cookies their crisp edges and chewy centers. If you want a softer cookie, try using half melted, half softened butter.
Sugars: Brown sugar adds moisture and chewiness while granulated sugar helps crisp the edges. You can use all brown sugar for a chewier cookie or all granulated for crispier ones.
Chocolate Chips: Semi-sweet chips are classic here, but feel free to mix in dark chocolate chunks, milk chocolate, or even white chocolate for variety. Using chunks makes gooey pockets of chocolate.
Flour: All-purpose flour works best for this texture. You can swap some for bread flour to get even chewier cookies.
How Do I Get Crispy Edges but Gooey Centers?
The key is balancing baking time, temperature, and dough chill.
- Use melted butter and both sugars to create different textures in the cookie.
- Chill the dough for at least 30 minutes to prevent spreading and help centers stay soft.
- Bake at 350°F (175°C) for 10-12 minutes. The edges should be golden and set, but centers still look soft. The cookies will firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes before moving them; this helps them finish cooking without drying out.
Equipment You’ll Need
- Mixing bowls – a large one for the dough and a smaller one for dry ingredients keep things tidy and organized.
- Whisk or spoon – makes mixing sugars and butter easy and smooth without fancy gadgets.
- Baking sheets – flat and sturdy ones help cookies bake evenly and hold shape.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup quick.
- Spoon or cookie scoop – helps portion dough evenly so cookies bake uniformly.
- Cooling rack – lets cookies cool properly without getting soggy underneath.
Flavor Variations & Add-Ins
- Mix in chopped nuts like walnuts or pecans for crunch and a nutty contrast.
- Swap half the semi-sweet chips with white chocolate for a sweeter twist and lovely color contrast.
- Add a pinch of cinnamon or espresso powder to deepen and warm the cookie’s flavor.
- Stir in some dried cranberries or chopped dried cherries for a chewy, fruity surprise.
Chocolate Chip Cookies with Crispy Edges and Gooey Centers
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, melted and slightly cooled
- 1 cup (200g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 2 1/4 cups (281g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (260g) semi-sweet chocolate chips or chunks
- Flaky sea salt, for sprinkling (optional)
Time You’ll Need:
Get ready to spend about 10 minutes prepping your dough, plus 30 to 60 minutes chilling time in the fridge to keep the cookie centers soft and chewy. Baking will take around 10 to 12 minutes per batch. Cooling time adds another 5 minutes, so all in all, about 1 to 1.5 hours from start to finish.
Step-by-Step Instructions:
1. Preparing the Dough:
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper or silicone mats. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
2. Mixing Dry Ingredients & Combining:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently just until everything is combined — don’t overmix to keep the cookies tender. Fold in the chocolate chips or chunks evenly throughout the dough.
3. Chilling and Baking:
For the best texture, cover the dough and chill it in the refrigerator for 30 minutes to 1 hour. This step helps prevent spreading and keeps your centers gooey. After chilling, scoop dough balls (about 2 tablespoons each) onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, looking for golden, crispy edges with centers still soft and a bit undercooked.
4. Finishing Touches:
Take the cookies out of the oven and, if you like, sprinkle a little flaky sea salt on top right away. Let them cool on the baking sheet for 5 minutes to set up before moving them to a wire rack to cool completely. Enjoy them warm for that perfect gooey center or store cooled cookies in an airtight container for up to 5 days.
Can I Use Cold Butter Instead of Melted Butter?
It’s best to use melted butter for this recipe as it helps create the crispy edges and soft centers. If you only have cold butter, soften it to room temperature and cream it with the sugars, but expect a slightly different texture.
How Long Should I Chill the Dough?
Chilling the dough for at least 30 minutes to 1 hour is ideal. This prevents the cookies from spreading too much and helps maintain that gooey center. If you’re short on time, even 20 minutes can help.
Can I Substitute Chocolate Chips with Other Mix-Ins?
Absolutely! Feel free to use chocolate chunks, white chocolate, nuts, dried fruit, or a combination. Just fold them into the dough after mixing in the dry ingredients.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container or freezer bag for up to 3 months; thaw at room temperature before enjoying.