Chocolate Chip Cookies: Crisp Edges, Chewy Centers

These cookies bake at 375°F for 12 minutes. That short stay in a hot oven is what gives you a thin, crisp rim and a middle that stays soft after the tray cools.

The dough starts with melted butter, not softened. You whisk it with brown and white sugar until the mix turns pale, then beat in eggs and vanilla, fold in flour and baking powder, and finish with four cups of chocolate chips. One batch makes 30 cookies.

Everything happens in one bowl with a whisk and a spatula. No mixer, no chilling before the first tray goes in.

Step-by-Step Instructions

1. Heat the oven

Set the oven to 375°F (190°C) and line your baking trays with parchment paper.

2. Whisk butter and sugars

Put the brown sugar, white sugar and melted butter in a large bowl. Whisk until the mixture looks lighter in color and no sugar lumps remain.

3. Beat in eggs and vanilla

Add the eggs and vanilla and whisk until the mixture is smooth and glossy.

4. Fold in flour and baking powder

Add the flour and baking powder. Fold with a spatula, scraping the bottom of the bowl, until no dry streaks are left and you have a smooth dough.

5. Add the chocolate chips

Fold in the chocolate chips until they are spread evenly through the dough.

6. Scoop onto trays

Scoop 6 balls of dough onto a lined tray, leaving space between them. An ice cream scoop gives you even sizes.

7. Bake 12 minutes

Bake for 12 minutes, until the edges are set and golden and the centers still look a little soft. Let them sit on the tray for a few minutes before moving them.

8. Freeze extra dough

To save dough for later, scoop it into balls and set them side by side on a parchment-lined tray. Wrap the tray and freeze for up to one month.

9. Bake from frozen

Take out as many frozen balls as you need and bake at 375°F (190°C) for 15 minutes, straight from the freezer.

Variations

• Swap half the chocolate chips for chopped walnuts or pecans if you like nuts in your cookies.
• Use dark brown sugar in place of light for a stronger molasses flavor and a chewier middle.
• Sprinkle flaky salt on the dough balls before baking if you want a salty edge against the sweet chocolate.

How to Store Chocolate Chip Cookies

Frequently Asked Questions

Chocolate Chip Cookies: Crisp Edges, Chewy Centers

Butter, brown sugar and four cups of chocolate chips make these cookies crisp at the rim and soft in the middle. One batch covers 30 servings.

15 minPrep time30 minCook time45 minTotal30Servings

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Ingredients

• 2 cups butter (melted)
• 2 cups brown sugar (packed)
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 4 cups chocolate chips

Instructions

1. 1Heat the oven — Set the oven to 375°F (190°C) and line your baking trays with parchment paper.
2. 2Whisk butter and sugars — Put the brown sugar, white sugar and melted butter in a large bowl. Whisk until the mixture looks lighter in color and no sugar lumps remain.
3. 3Beat in eggs and vanilla — Add the eggs and vanilla and whisk until the mixture is smooth and glossy.
4. 4Fold in flour and baking powder — Add the flour and baking powder. Fold with a spatula, scraping the bottom of the bowl, until no dry streaks are left and you have a smooth dough.
5. 5Add the chocolate chips — Fold in the chocolate chips until they are spread evenly through the dough.
6. 6Scoop onto trays — Scoop 6 balls of dough onto a lined tray, leaving space between them. An ice cream scoop gives you even sizes.
7. 7Bake 12 minutes — Bake for 12 minutes, until the edges are set and golden and the centers still look a little soft. Let them sit on the tray for a few minutes before moving them.
8. 8Freeze extra dough — To save dough for later, scoop it into balls and set them side by side on a parchment-lined tray. Wrap the tray and freeze for up to one month.
9. 9Bake from frozen — Take out as many frozen balls as you need and bake at 375°F (190°C) for 15 minutes, straight from the freezer.

Cook's note: Melted butter is the whole trick here. Let it cool a little before it meets the eggs, and pull the tray while the centers still look soft.

Servings: 30

Cuisine: American

Course: Dessert

RecipesCooker15 minutes30 minutes45 minutes