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Stack of chewy chocolate chip cookies with golden edges on a cooling rack

Chocolate Chip Cookies Recipe

A chewy chocolate chip cookies recipe with crisp edges and soft centers, designed to avoid the flat, over-spread result of most homemade versions.
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Prep Time 15 minutes
Cook Time 12 minutes
28 minutes
Total Time 55 minutes
Servings: 24 people
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • - 1 cup 226g unsalted butter, softened
  • - ¾ cup 150g granulated sugar
  • - 1 cup 220g packed light brown sugar
  • - 2 large eggs
  • - 2 tsp 10ml vanilla extract
  • - 2¼ cups 280g all-purpose flour
  • - 1 tsp 5g baking soda
  • - 1 tsp 5g salt
  • - 2 cups 340g semisweet chocolate chips

Method
 

  1. Cream butter and both sugars until light and fluffy, 2-3 minutes.
  2. Beat in eggs one at a time, then vanilla.
  3. Whisk flour, baking soda, and salt separately.
  4. Combine dry into wet in two additions, mixing just until no dry streaks remain.
  5. Fold in chocolate chips by hand.
  6. Chill dough at least 30 minutes (up to 24 hours).
  7. Preheat oven to 350°F (175°C).
  8. Scoop 1½-tablespoon portions, space 2 inches apart, bake 10-12 minutes until edges are golden and centers look slightly underdone.
  9. Cool on the pan 5 minutes before moving to a wire rack.
  10. nutrition: [Run through your recipe plugin's calculator before publishing]

Notes

Halal-compliant as written. Dough and baked cookies both freeze well for up to 3 months. See Troubleshooting Guide for texture issues beyond spreading.