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A stack and a tray of Thin and crispy chocolate chip cookies on a wooden plank.
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Chewy Chocolate Chip Cookies with Crisp Edges

These chewy chocolate chip cookies have soft centers, lightly crisp edges, and are packed with chocolate chips in every bite. With no chill time, they are easy to make and bake up with a classic texture that is hard to beat.
Prep Time20 minutes
Total Bake Time36 minutes
Total Time56 minutes
Course: Cookies, Fall
Cuisine: American
Difficulty: Easy
Servings: 32 cookies
Calories: 184kcal
Author: Barbara Hall

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.

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

Calories: 184kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 138mg | Potassium: 84mg | Fiber: 1g | Sugar: 12g | Vitamin A: 190IU | Calcium: 15mg | Iron: 1mg