These crispy and chewy chocolate chip cookies have crispy golden edges and soft, chewy centers. Be sure to read all of the tips in the notes section below before getting started to insure that you get great results every time. IMPORTANT: If you use the buttons below to double or triple this recipe please note that the weight measurements will not change. This recipe is best made if using weight measurements, so be sure to manually adjust those before baking.
2 sticks Unsalted Butter, softened to room temperature ((see note; 2 sticks = 1 cup or 16 tablespoons))
1 cup Light Brown Sugar, packed ((1 cup = 200g))
1 cup Granulated (White) Sugar ((1 cup = 200g))
2 large Eggs
2 teaspoons Pure Vanilla Extract
2 1/2 cups Semisweet Chocolate Chips
1 teaspoon Flaked Sea Salt ((totally optional, but try it if you like a salty finish on your sweets))
Categories
Dessert
Snack
Cuisine
American
Steps
In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high until light and creamy, about 3 minutes (it should resemble fluffy frosting).
Add the eggs and vanilla and mix on low until completely combined, scraping down the bowl as needed.
Add the flour mixture all at once and mix on low until just combined (stop mixing as soon as there are no dry spots of flour in the dough - do not overmix).
Add the chocolate chips and mix into the batter on low just until combined.
Transfer the mixing bowl to the refrigerator and refrigerate for 20 minutes while the oven heats. (This step is important as the cold dough is key to the soft centers of the cookies.)
Heat oven to 350°F / 177°C.
Lightly grease a sheet pan or line it with a Silpat baking mat or parchment paper.
Use a tablespoon measuring spoon (use the measuring spoon as a guide, but make these “heaping” tablespoons with dough rounded over the top) to scoop out even portions of cold cookie dough. (Note: Be sure that the cookie dough is about the size of a golf ball. If the cookies are smaller than this they won't spread out enough to have soft, chewy centers.)
Arrange the cookie dough on the prepared sheet pan, leaving space for the cookies to spread out.
Bake the cookies until the edges are just starting to turn golden brown and the centers are still very pale and soft (they will continue to firm up and darken after you remove them from the oven), 9 to 12 minutes.
When you remove the sheet pan from the oven, tap it firmly on the kitchen counter a few times to deflate the cookies (this step helps to give the cookies lightly crinkled edges and a dense center).
Sprinkle the tops of the cookies with flaked sea salt (this is optional and you may not need the full amount; just add a small pinch on top of each cookie if you want that salty crunch).
Leave the cookies on the sheet pan to cool for 5 minutes before transferring them to a cooling rack. (Note: If you try to move them too early they may fall apart, but will firm up as they cool.)
Store cookies in a sealed container at room temperature for up to 3 days.
Nutitrion
Serving Size: 1 cookie
Calories: 253 kcal
Carbohydrates: 49 g
Protein: 4 g
Fat: 8 g
Saturated Fat: 4 g
Cholesterol: 16 mg
Sodium: 426 mg
Sugar: 24 g
Reviews
Jessica Reichert on 2025-12-23 (5 stars): The flavors are more intense than any other recipe I’ve used, they are delicious bakers kiss! I wish mine would have flattened out a bit more but they are gooo od! I’m not really a baker so any outcome from me making this recipe absolutely came from me not the recipe!😂
Kali on 2025-12-21 (5 stars): I love this recipe! Ive tried a few others and none really give me *that* chocolate chip cooking taste & texture that I crave. I made another recipe yesterday and I went "wrong, wrong, wrong" immediately had to come back and find this one! Gives the best taste & texture!
Jamie on 2025-12-20 (5 stars): Perfect recipe! Chewy soft center with crisp edges and that touch of flaky salt, This is what a chocolate chip cookie should be!
Stefanie on 2025-12-18 (5 stars): The first time I made these they came out perfect. They were just like the photo and delicious. I have made them twice after the initial time and both times the cookies were not flat like the photo, but big thick cookies and were hard as rocks. The first time I missed the step of fluffing the butter and sugar, but I can't imagine that would change the consistency for worse. I also sifted the flour the first time even though the instructions did not call for it. Any thoughts to why the have not come out good?
Suetta Miller on 2025-12-16 (5 stars): I made these cookies today. These are the cookies I have been searching for for years! They are EXACTLY what I wanted. Light, crispy edges, tender chewy middles and oozing chocolate. I really hate the Nestle Toll House cookie recipe and knew there was better out there. It just took a long time for me to find it! Thank you!!!
Kara on 2025-12-15 (1 stars): Didn’t come out crispy at all. If you want thick clunky cookies then try this recipe.
Haley on 2025-12-11 (5 stars): These cookies are perfect. I made them for the people at work and they were all gone with the hour, everyone raved about them.
Lea on 2025-12-08 (5 stars): Hands down the best chocolate chip cookies ever! I've made these at least a dozen time and they are always devoured by my friends, family, and coworkers. Don't skip the salt - it's the best part!
