Chewy Center Crispy Edge Chocolate Chip Cookies
The ultimate American bakery-style chocolate chip cookie recipe: golden and crisp along the edges, rich, buttery, and decadently soft and chewy in the center with molten dark chocolate pools.
Ingredients
Ingredients
Step-by-Step Method
Stand Mixer Setup
Fit your stand mixer with the paddle attachment or prepare an electric hand mixer and large bowl.
Creaming Butter and Sugars
Cream together room-temperature butter, brown sugar, and granulated sugar for 4-5 minutes until smooth and fluffy.
Adding Eggs
Add the eggs one at a time along with vanilla, beating well after each addition until thoroughly emulsified.
Combining Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Folding In Dry Mix
Gradually incorporate the dry mixture into the creamed butter, mixing on low speed just until dough forms.
Folding Chocolate Chips
Fold in dark chocolate chips by hand with a spatula until evenly distributed.
Portioning Dough Balls
Scoop dough into 80-gram balls for giant bakery cookies, rolling gently without overhandling.
Preheating Oven
Line baking sheets with parchment paper and preheat your oven to 180°C (350°F).
Arranging on Baking Sheets
Place 4-5 dough balls per sheet spaced well apart to allow for natural spreading.
Baking to Golden Perfection
Bake at 180°C for 9-11 minutes until edges are set and golden while the centers remain soft.
Cooling and Enjoying
Let cookies rest on the hot baking sheet for 5 minutes, then transfer to a wire rack to cool slightly before serving warm.
Chef's Tips & Tricks
Do not overbake! Take the cookies out of the oven when the edges are lightly golden but the centers still look pale and underdone; they will firm up on the sheet.