These soft chocolate chip cookies have golden edges and tender centers. Brown sugar keeps the middle a little chewy, and a short chill helps the dough hold its shape in the oven.
Why this recipe works
Creaming softened butter with both brown and white sugar helps distribute the ingredients evenly. Chilling the dough briefly slows spreading, so the centers can stay thicker as the edges turn golden.
Soft Chocolate Chip Cookies with Chewy Centers
These soft chocolate chip cookies have golden edges and tender centers. Brown sugar keeps the middle a little chewy, and a short chill helps the dough hold its shape in the oven.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 1 hr 5 min
- Yield
- About 24 cookies
Ingredients
9 itemsInstructions
6 stepsIn a medium bowl, whisk together the flour, baking soda and salt.
In a larger bowl, beat the softened butter, brown sugar and granulated sugar until combined and slightly fluffy, about 2 minutes. Beat in the eggs one at a time, then mix in the vanilla.
Add the dry ingredients and mix on low speed just until the flour disappears. Fold in the chocolate chips. Cover and refrigerate the dough for 20 minutes.
Heat the oven to 350°F (175°C). Line two baking sheets with parchment. Scoop the dough into about 24 equal mounds (roughly 2 heaping tablespoons each), leaving at least 2 inches between cookies.
Bake one sheet at a time for 10 to 12 minutes, until the edges are set and lightly golden while the centers still look a bit soft. Allow additional baking time for multiple trays.
Let the cookies sit on the baking sheet for 5 minutes, then move them to a rack to finish cooling.
A few helpful tips
- Use softened, not melted, butter. Melted butter changes how much the cookies spread.
- If the dough feels very sticky, chill it a little longer instead of adding extra flour.
- Do not wait until the centers look completely dry. They continue to set as the cookies cool.
Questions about this recipe
Can I skip chilling the dough?
You can, but the cookies may spread more. If your kitchen is warm or the butter was very soft, chilling is helpful.
Why are my cookies dry?
Too much flour or a longer bake can dry them out. Spoon flour into the measuring cup and level it, or weigh 270 g for a more consistent batch.
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