Chocolate Chip Cookies Recipe Crispy Edges, Gooey Centers
These Chocolate Chip Cookies are exactly what you want when you crave a little treat—crispy edges that give way to soft, gooey centers filled with melty chocolate chips. The perfect…
Tip: save now, cook later.These Chocolate Chip Cookies are exactly what you want when you crave a little treat—crispy edges that give way to soft, gooey centers filled with melty chocolate chips. The perfect balance between crunch and chewiness makes each bite a little piece of happiness. They have that classic homemade cookie look and flavor that just feels like a warm hug.
I love making this recipe because it’s simple and always a crowd-pleaser. Something about those gooey centers reminds me of childhood, sneaking a cookie straight from the tray while they’re still warm. A little tip I’ve found helpful is to chill the dough briefly before baking—it really helps keep those gooey middles soft while the edges turn nicely crisp.
My favorite way to enjoy these cookies is with a cold glass of milk or a cup of tea in the afternoon. They’re great for sharing with friends or just treating yourself after a busy day. Honestly, once you try these, you might find yourself baking batch after batch because they hit just the right spot every time.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level in your cookies. Softened butter is best here—it creams nicely with the sugars, creating that tender crumb. You can try half butter, half shortening for extra crispiness, but butter adds the best flavor.
Sugars: Brown sugar adds moisture and chewiness thanks to its molasses content, while granulated sugar helps crispy edges. If you prefer a softer cookie, use more brown sugar. Coconut sugar can be a fun swap for a deeper flavor.
Flour: All-purpose flour gives the right structure. For a lighter cookie, try replacing 2 tablespoons with cornstarch, which softens the texture. Whole wheat flour adds nuttiness but can make cookies denser.
Chocolate: I like mixing chips and chunks to get gooey pockets and melty bits. Semi-sweet chocolate works well, but dark or milk chocolate can be swapped depending on your preference.
How Do You Get Crispy Edges and Gooey Centers in Chocolate Chip Cookies?
Achieving that perfect cookie texture is all about balancing ingredients and baking time.
- Use a mix of sugars: brown for chewiness, white for crispness.
- Don’t overmix the dough—stir until just combined to keep cookies tender.
- Chill the dough before baking; it helps control spread so edges get crisp while centers stay soft.
- Bake at 350°F (175°C) for 10-12 minutes; remove when edges look set but centers still look soft.
- Let cookies rest on the baking sheet after baking to finish setting—this keeps centers gooey but firm enough to hold their shape.
Equipment You’ll Need
- Baking sheets – Thin, rimmed ones help cookies bake evenly and prevent spreading too much.
- Parchment paper or silicone baking mats – They stop cookies from sticking and make cleanup easy.
- Mixing bowls – You’ll need a large one for dough and a smaller one for dry ingredients.
- Hand mixer or stand mixer – Makes creaming butter and sugar quick and fluffier.
- Cookie scoop or tablespoon – For evenly sized cookies that bake at the same rate.
- Wire cooling rack – Helps cookies cool evenly, keeping edges crisp.
Flavor Variations & Add-Ins
- Swap half the chocolate chips for white chocolate or butterscotch chips for a sweeter, creamier twist.
- Add 1/2 cup chopped toasted nuts (like walnuts or pecans) to add crunch and a nutty aroma.
- Mix in 1/2 teaspoon cinnamon or pumpkin pie spice for a warm, cozy flavor especially in cooler months.
- Stir in 1/4 cup shredded coconut for a chewy texture and tropical hint that pairs well with chocolate.
How to Make Chocolate Chip Cookies with Crispy Edges and Gooey Centers
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips or chunks
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake each batch. If you choose to chill the dough to improve texture and flavor, add about 30 minutes to 1 hour before baking.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent the cookies from sticking and make cleanup easy.
2. Make the Cookie Dough:
In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Next, beat in the eggs one at a time, then stir in the vanilla extract until everything is well combined.
3. Add Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing just until combined. Be careful not to overmix, or your cookies may become tough.
4. Stir in the Chocolate:
Fold the chocolate chips or chunks evenly into the dough, making sure they distribute throughout the mixture nicely.
5. Chill the Dough (Optional but Recommended):
For better texture and flavor, refrigerate the dough for 30 minutes to 1 hour. This helps control spreading during baking, resulting in crisp edges and gooey centers.
6. Shape and Bake the Cookies:
Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, or until the edges turn a beautiful golden brown while the centers still look soft and slightly underbaked.
7. Finish and Serve:
Remove the cookies from the oven and immediately sprinkle a little flaky sea salt on top if you like that touch of salty contrast. Let the cookies cool on the baking sheet for about 5 minutes so they can set without losing that gooey center, then transfer them to a wire rack to cool completely.
8. Enjoy!
Serve warm with a glass of milk or store in an airtight container for up to one week. These cookies perfectly combine crispy edges with soft, gooey centers for a delightful treat every time.
Can I Use Frozen Butter for These Cookies?
It’s best to use softened butter at room temperature for creaming with the sugars. If your butter is frozen, thaw it in the fridge overnight or soften it quickly by cutting into small pieces and letting it sit at room temperature for about 30 minutes.
Do I Have to Chill the Dough Before Baking?
Chilling the dough is optional but recommended! It helps prevent the cookies from spreading too much, giving you those perfect crispy edges and gooey centers. If you’re short on time, you can skip this step, but the texture might be slightly different.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to one week. To keep that gooey texture, avoid refrigerating them. If they harden, warming them briefly in the microwave can refresh their softness.
Can I Substitute Chocolate Chips with Other Mix-ins?
Absolutely! You can use white chocolate, butterscotch chips, nuts, or even dried fruit. Just keep the amount similar to the original 2 cups to maintain the right balance in the dough.