Crispy golden edges, soft chewy centers, and plenty of melty chocolate—this foolproof chocolate chip cookie recipe dials in technique for perfect texture every time.
Ingredients
Wet
- 1 cup unsalted butter, room temperature
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Dry
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Mix-ins
- 2 cups semisweet chocolate chips
- Flaky sea salt for finishing
Step-by-step
Brown the butter
Melt butter over medium heat, whisking as it foams and turns amber with toasty brown bits; transfer to a bowl and cool to room temp (about 20–30 minutes, or speed with 10 minutes in the fridge, stirring).
Mix the dough
Cream cooled brown butter with both sugars on medium until pale and fluffy (3–4 minutes); beat in eggs one at a time, then vanilla; whisk dry ingredients and mix in on low just until flour disappears.
Chill properly
Scoop ~2 tablespoons (golf-ball size) onto a parchment-lined sheet and chill 30 minutes (up to 2 hours) for better shape, hydrated flour, and deeper flavor.
Bake perfectly
Preheat to 350°F (175°C); line two sheets with parchment; space dough 2 inches apart, press a few extra chips on top, and bake 10–12 minutes, rotating pans halfway; edges should be golden while centers look slightly underbaked; cool 5 minutes on the pan, then move to a rack.
Texture control
For crispy
- Use slightly more granulated than brown sugar.
- Press dough a bit flatter before baking.
- Add 1–2 minutes bake time and cool fully on the sheet.
For extra chewy
- Favor brown sugar over white for moisture and depth.
- Underbake slightly so centers stay soft and shiny.
- Store with a slice of bread in an airtight container.
Prevent spreading
- Chill dough balls thoroughly before baking.
- Use parchment, not greased pans.
- Measure flour accurately (spoon and level).
- Always start with cool baking sheets.
Mix-in ideas
Fold chips or nuts in gently at the end (about 2 cups total); press a few chips on top for a bakery look and chocolate on the surface.
- White chocolate + dried cranberries
- Dark chocolate chunks + toasted pecans
- Butterscotch chips + a pinch of cinnamon
Make ahead
Freeze scooped dough on a sheet until solid, then bag up to 3 months; bake from frozen, adding 1–2 minutes.
Refrigerate scooped dough up to 3 days, covered to prevent drying.
Store baked cookies
Keep fully cooled cookies airtight at room temperature up to 1 week, layered with parchment; or freeze up to 3 months and thaw 15–20 minutes.
Never store while warm—steam softens and ruins texture.
Serve with
Cold milk, strong coffee, or vanilla ice cream; try ice cream sandwiches with slightly underbaked cookies or crumble crispy ones over yogurt.
Quick FAQ
Can I skip chilling? Yes, but cookies spread more and have softer edges—chilling improves texture and appearance.
How do I know they’re done? Edges golden, centers slightly underbaked; they set as they cool on the pan.
Can I use margarine? Butter tastes and textures best; margarine works in a pinch, but avoid low‑fat spreads.
Egg substitutes? Per egg: 1/4 cup unsweetened applesauce, mashed banana, or a commercial replacer.
Best chocolate options? Mix chips, chunks, or chopped bars—dark for richness, milk for sweetness, white for vanilla notes.
