Perfect Chewy Chocolate Chip Cookies Recipe for Crispy Edges

Why You’ll Love This Recipe

• Perfect Texture: These cookies are a magical combination of crispy edges and a gooey, chewy center that melts in your mouth.
• Quick and Easy: You don’t need fancy equipment or hours in the kitchen. These cookies come together in under 30 minutes!
• No Chill Required: Unlike some recipes, you can bake these straight away without waiting for dough to chill—instant gratification!
• Simple Ingredients: Everything you need is likely already in your pantry. No special trips to the store required.
• Customizable: Whether you want to add nuts, swap out the chocolate chips, or experiment with flavors, this recipe adapts beautifully.
• Crowd-Pleaser: Kids, adults, and everyone in between can’t get enough of these cookies!

What sets these cookies apart from others? It’s all about the technique. The perfect balance of melted butter, brown sugar, and a touch of cornstarch creates the ultimate chewy texture, while the right baking temperature ensures those crispy, caramelized edges we all crave. Plus, the ratio of chocolate to dough is just right—every bite is a little piece of heaven.

These cookies are more than just delicious; they bring comfort and joy to any occasion. They’re the kind of treat that makes you pause and savor the moment. Let’s get baking!

What Ingredients You Will Need

This recipe uses simple, everyday ingredients to create magic. Here’s exactly what you’ll need:

• Unsalted Butter: 3/4 cup (170g), melted and slightly cooled (for rich, buttery flavor).
• Brown Sugar: 1 cup (200g), packed (for chew and a hint of molasses).
• Granulated Sugar: 1/4 cup (50g) (adds sweetness and helps create crispy edges).
• Egg: 1 large, at room temperature (binds everything together).
• Vanilla Extract: 2 teaspoons (for that sweet, warm flavor).
• All-Purpose Flour: 2 cups (250g), measured correctly (don’t scoop directly into the bag—spoon and level instead).
• Baking Soda: 1 teaspoon (helps the cookies rise).
• Cornstarch: 2 teaspoons (the secret to chewy cookies).
• Salt: 1/2 teaspoon (balances the sweetness).
• Chocolate Chips: 1 and 1/4 cups (225g), semi-sweet or your favorite variety.

The combination of brown sugar and granulated sugar creates the perfect texture, while the cornstarch is what gives these cookies their signature chewiness. And let’s talk about the chocolate chips—feel free to use your favorite brand or mix things up with dark chocolate, milk chocolate, or even white chocolate chips!

Equipment Needed

You don’t need much to make these cookies, but here’s a list of essentials:

• Mixing Bowls: A large and medium-sized bowl are all you need for this recipe.
• Whisk: For combining the wet ingredients.
• Spatula: Perfect for folding the dry ingredients into the wet mixture.
• Baking Sheets: Line them with parchment paper for easy cleanup and even baking.
• Cookie Scoop: Optional, but helps create uniform cookies.
• Wire Rack: For cooling the cookies evenly.

No fancy equipment is required here. If you don’t have a cookie scoop, a tablespoon will work just fine. And if you don’t have a wire rack, a clean dish towel will do. Pro tip: keep your mixing bowls clean as you go—it makes the whole process much more enjoyable!

Preparation Method

1. Preheat the oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Melt the butter: In a microwave-safe bowl, melt the butter and let it cool slightly. This step is essential for the chewy texture, so don’t skip it!
3. Mix wet ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Once combined, add the egg and vanilla extract. Mix until smooth.
4. Combine dry ingredients: In a separate medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt.
5. Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix—this helps keep the cookies light and chewy.
6. Add the chocolate chips: Fold in the chocolate chips so they are evenly distributed throughout the dough.
7. Shape the cookies: Use a cookie scoop or tablespoon to scoop out the dough and place it onto the prepared baking sheets. Leave about 2 inches between each cookie to allow for spreading.
8. Bake: Bake for 10-12 minutes, or until the edges are golden brown and crispy. The centers should look slightly underbaked—that’s the secret to the perfect chewy texture!
9. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Keep an eye on the cookies as they bake. Every oven is different, so it’s always better to check a minute or two early rather than risk overbaking. The cookies will firm up as they cool, so don’t worry if they seem soft when you take them out.

Cooking Tips & Techniques

• Measure Your Flour Correctly: Don’t scoop directly from the bag—it packs the flour too tightly. Instead, spoon it into your measuring cup and level it off with a knife.
• Don’t Skip the Melted Butter: It’s the key to achieving that chewy texture. Let it cool slightly before adding it to the mixture.
• Room Temperature Egg: A cold egg can mess with the dough consistency. Let it sit out for 30 minutes or place it in a bowl of warm water for a few minutes.
• Don’t Overmix: Stir until the ingredients are just combined. Overmixing can make your cookies tough.
• Keep an Eye on Baking Time: Bake just until the edges are golden and the centers look slightly underdone. This ensures the perfect texture balance.

One tip I learned the hard way: always bake one test cookie first! This lets you see how your oven runs and adjust the time or temperature if needed. It’s a game-changer for consistent results.

Variations & Adaptations

• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Add Nuts: Fold in 1/2 cup of chopped walnuts or pecans for extra crunch and flavor.
• Chocolate Variations: Try dark chocolate chunks, white chocolate chips, or even a mix of your favorite chocolates.
• Seasonal Twist: Add a dash of cinnamon or pumpkin spice for an autumnal flavor.
• Dairy-Free Alternative: Use vegan butter and dairy-free chocolate chips for a vegan-friendly version.

One of my favorite variations is adding a sprinkle of flaky sea salt on top before baking. Trust me, it takes these cookies to the next level!

Serving & Storage Suggestions

These cookies are best enjoyed fresh, but they also store well for later. Here’s what you need to know:

• Serving: Serve warm with a cold glass of milk, a hot cup of coffee, or alongside a scoop of vanilla ice cream.
• Storage: Store in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container.
• Freezing: You can freeze the cookie dough for up to 3 months. Scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding an extra minute or two to the baking time.
• Reheating: Warm cookies in the oven at 300°F (150°C) for 3-5 minutes to refresh their texture.

Fun Fact: These cookies develop even more flavor after a day or two, so don’t be afraid to let them rest—if you can resist eating them all right away!

Nutritional Information & Benefits

Here’s what you can expect nutritionally from one cookie (based on standard ingredients):

• Calories: Approximately 180 per cookie.
• Carbohydrates: Around 24g.
• Protein: About 2g.
• Fat: Around 8g.

These cookies are a sweet indulgence, but they also offer a little protein and energy from the eggs and butter. While not a health food, they’re a wonderful treat to enjoy in moderation. Plus, the semi-sweet chocolate chips bring antioxidants to the table, so it’s not all bad!

Conclusion

If you’ve been searching for the ultimate chocolate chip cookie recipe, you’ve found it. These perfect chewy chocolate chip cookies with crispy edges are everything you want in a cookie—easy to make, irresistibly delicious, and endlessly customizable. I’ve made these dozens of times, and every batch is a hit.