Dessert

Amazing Chocolate Chip Cookies – Crisp Edge & Chewy Center Recipe

ByLuna Ryder February 23, 2026February 23, 2026

Introduction

These amazing chocolate chip cookies deliver the perfect balance of crisp edges and a chewy center. By using melted butter and chilling the dough, you’ll enjoy a rich flavor and ideal texture every time. They’re a classic treat that’s easy to make at home.

A close-up view of a small pile of seven golden brown chocolate chip cookies placed on a round white plate. Each cookie is thick with a slightly crispy edge and a soft center, filled with large, melted dark chocolate chunks unevenly spread throughout the light brown dough. The texture of the cookies shows a mix of smooth melted chocolate and crumbly baked dough. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Unsalted Butter
3/4 cup Granulated Sugar
3/4 cup Light Brown Sugar
1 Large Egg
1 Extra Egg Yolk
2 teaspoons Vanilla Extract
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Chocolate Chips (or Chunks)

Instructions

Step 1: Melt the unsalted butter in a microwave-safe bowl or small saucepan over medium heat. For extra flavor, cook until it turns light brown and smells nutty (brown butter). Remove from heat and let it cool for about 5 minutes.
Step 2: Pour the slightly cooled melted butter into a large mixing bowl. Add the granulated sugar and light brown sugar, then whisk vigorously for about 1 minute until smooth and well combined.
Step 3: Add the whole egg, extra egg yolk, and vanilla extract to the butter-sugar mixture. Whisk for 1-2 minutes until the mixture lightens in color, thickens, and is well emulsified.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to remove any lumps and distribute evenly.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding by hand with a spatula until just combined. Avoid overmixing to keep cookies tender.
Step 6: Gently fold in the chocolate chips or chunks until evenly distributed throughout the dough.
Step 7: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or ideally overnight. This step is critical for texture and flavor development.
Step 8: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
Step 9: Use a 2-tablespoon cookie scoop or roll 1.5-inch balls of dough. Place them 2 inches apart on the prepared baking sheets.
Step 10: Bake one sheet at a time for 10-12 minutes, until edges are golden and crisp but centers remain slightly pale.
Step 11: Remove baking sheets from oven. If desired, sprinkle flaky sea salt on the warm cookies. Let cool on sheets for 5-10 minutes to set before transferring.

Tips & Variations

For deeper flavor, use browned butter as described in Step 1.
Try mixing different types of chocolate chips or adding chopped nuts for extra texture.
Don’t skip chilling the dough; it helps prevent spreading and enhances chewiness.
Use parchment paper or silicone mats to avoid sticking and make cleanup easier.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. For longer storage, freeze baked cookies for up to 3 months and thaw at room temperature. Reheat briefly in the microwave to restore softness.