My husband likes his chocolate chip cookies thin and chewy with slightly crisp edges, so I set out to make a batch just the way he loves them. These Chewy Chocolate Chip Cookies with Crisp Edges bake up with a soft center, lightly crisp edges, and plenty of chocolate in every bite.
If you are looking for a more cake-like chocolate chip cookie, you might like to try my Soft and Thick Chocolate Chip Cookies. It has more white sugar than brown, which gives it that softer texture. If you enjoy baking with chocolate chips, you can also browse my Cookies with Chocolate collection for even more chocolate-filled treats. If you want something a little different, my Chocolate Chip Cookies with Glazed Pecans are one of my husband's favorites.
Jump to:
- A Quick Look: Chewy Chocolate Chip Cookies with Crisp Edges
- Still Have Questions?
- Why You'll Love This Cookie
- Key Ingredients
- How to Make Chewy Chocolate Chip Cookies with Crisp Edges
- 🫙🍪 Storage
- Chewy Chocolate Chip Cookies with Crisp Edges FAQs
- ❄️ Can I Freeze This Cookie?
- Other Chocolate Chip Cookies
- Recipe
A Quick Look: Chewy Chocolate Chip Cookies with Crisp Edges
Recipe Name: Chewy Chocolate Chip Cookies with Crisp Edges
Ready In: About 1 hour (no chill time)
Yield: About 32 cookies
Texture: Chewy centers with lightly crisp edges
Flavor Profile: Buttery, rich chocolate, balanced sweetness
Difficulty: Easy and perfect for a Saturday afternoon
Still Have Questions?
Use the buttons below if you would like more details before you start baking.
Why You'll Love This Cookie
- Chewy centers with just the right amount of crispness around the edges
- Loaded with chocolate chips so you get chocolate in every bite
- No chill time, so you can go from mixing bowl to oven without waiting
- Simple ingredients you likely already have on hand
- A reliable go-to cookie that turns out great every time
Key Ingredients
Salted Butter
Using salted butter adds a little extra flavor and helps balance the sweetness from the chocolate chips. If you prefer unsalted butter, you can use it and add an addition small amount of salt to the dough.
Vanilla Extract
Since this cookie has a simple ingredient list, a good-quality vanilla extract makes a difference in the overall flavor. It helps round out the chocolate and gives the cookie a richer taste.
Semi-Sweet Chocolate Chips
Semi-sweet chocolate chips give a balanced chocolate flavor without making the cookies overly sweet. With two cups of chips in the dough, they help keep the cookies rich but not overwhelming.
How to Make Chewy Chocolate Chip Cookies with Crisp Edges
These chocolate chip cookies do not need to be chilled. I tested them both ways and preferred the no-chill version, but you can decide which works best for you.
Prep
Step 1: In a bowl, weigh the white sugar, then press the tare button and add the dark brown sugar. Press the tare button again and add the light brown sugar. Each time you press the tare button, the weight resets to zero, making it easy to add multiple ingredients to the same bowl. Of course, you can measure all three sugars separately and combine them in a bowl.
Step 2: In another bowl, weigh or measure the flour. Add the baking soda and salt, then whisk to combine.
Baking Tip: Using a Kitchen Scale
If you are using a kitchen scale, you can press the tare button between each ingredient to reset the weight to zero. This makes it easy to add multiple ingredients to the same bowl without using extra dishes.
Mix the Dough
Time to get the chocolate chip cookies started. I use a stand mixer but you can also use a hand mixer. Either will work.
Step 3: I start by cubing the butter into the bowl so I can gauge how soft it is and how long it will take to cream. If the butter is soft, it takes about one minute. If it feels firmer when cutting, it may take another minute or two.
Step 4: You know the butter is creamed when it looks smooth and creamy and forms soft peaks. It will usually spread out and cover the bottom of the mixer bowl.
Step 5: Add the sugars and mix on medium speed for three to four minutes. Since there is more sugar than butter, the mixture may look slightly grainy.
Step 6: Break one egg into a small cup to check for any shell pieces, then add it to the dough along with the vanilla extract and mix. Once the first egg is incorporated, add the second and mix again. Scrape down the bowl, then on low speed add the flour mixture about a third at a time.
Step 7: Scrape down the bowl again, then add the chocolate chips. Mix on low speed for about five to ten seconds, just until the chips are evenly distributed.
Step 8: If the chips look uneven in distribution, use a strong one piece spatula to mix the chips around.
Scoop and Bake
Step 9: Since this dough does not require chilling, preheat the oven to 350°F (175°C or 180°C) and line two sheet pans with parchment paper. Using a medium cookie scoop, place twelve scoops of dough onto a prepared pan, leaving space between each one as they will spread.
Step 10: Bake for 12-14 minutes. Let the cookies rest on the pan for 1 minute after removing them from the oven, then transfer them to a cooling rack.
🫙🍪 Storage
Store the cookies in a container with a tight-fitting lid. They will stay fresh for about 5-7 days before they will start to lose some of the chew center.
Chewy Chocolate Chip Cookies with Crisp Edges FAQs
No. You can substitute almost any type of chocolate chips you have on hand. You can also mix different kinds of chips in the same cookie. Have fun experimenting.
Yes. You can use all light or all dark brown sugar. Sometimes the difference between the two is not very noticeable, which can make it confusing when buying sugar. I have used a darker brown sugar in this recipe, and it worked great. Use what you have.
No, you can measure with cups. However, I recommend using an inexpensive kitchen scale with a tare button. It makes measuring quicker, more accurate, which helps with consistent results. You can find one for around $10.
❄️ Can I Freeze This Cookie?
I do not typically freeze cookie dough when testing my recipes, so the instructions above reflect how this cookie was baked and stored. If you would like to explore general freezing options, the AI tool below can provide additional guidance.
Other Chocolate Chip Cookies
If you tried this Chocolate Chip Cookies with Crisp Edges recipe or any other recipe on my blog, please leave a ⭐ star rating and share your thoughts in the comments. Thanks!
Recipe
Chewy Chocolate Chip Cookies with Crisp Edges
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Ingredients
- 1 cup (227 g) Butter salted room temperature
- ½ cup (100 g) Sugar white
- ⅓ cup (73.33 g) Light brown sugar
- ⅓ cup (73.33 g) Dark brown sugar
- 2 Eggs room temperature
- 2 ½ teaspoon Vanilla extract
- 2 ½ cups (312.5 g) All-purpose flour
- 1 ½ teaspoon Baking soda
- ½ teaspoon Kosher salt
- 2 cups (350 g) Semi-Sweet chocolate chip
Instructions
- Weigh or measure the white sugar, light brown sugar, and dark brown sugar into a bowl and set aside. In another bowl, weigh or measure the flour, baking soda, and salt, then whisk to combine.
- Cube the butter into a mixer bowl and mix on medium speed until creamed, about 1 minute. Add the sugars and mix for 3-4 minutes. Scrape down the bowl, then add the vanilla extract and 1 egg and mix. Once incorporated, add the second egg and mix again.
- Turn the mixer to low speed and add the flour mixture about a third at a time. Add the chocolate chips and mix for about 5-10 seconds, just until combined. If needed, use a spatula to gently distribute the chocolate chips.
- Preheat the oven to 350°F (175°C or 180°C) and line two sheet pans with parchment paper. Using a medium cookie scoop, place 12 mounds of dough onto a prepared pan, leaving space between them as they will spread slightly. Bake for 12-14 minutes. Let the cookies rest on the pan for 1 minute after removing them from the oven, then transfer them to a cooling rack.
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Notes
- This dough does not require chilling, but you can chill it if you prefer. Chilling may reduce how much the cookies spread.
- Bake time is 12-14 minutes per pan. Total bake time will vary depending on how many pans you bake at once.
- These cookies spread slightly, so leave space between each scoop of dough.
- With two cups of chocolate chips, these cookies are packed with chocolate in every bite.
- You can substitute different types of chocolate chips or mix a few together for a different flavor.
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Barb says
Love the thin and crispy.