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Crispy Classic Chocolate Chip Cookies with Chewy Centers

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These cookies feature crispy edges with chewy centers, made with browned butter and a blend of sugars for the perfect texture and rich flavor. A timeless favorite that’s quick and easy to make.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (227g) unsalted butter, browned and cooled
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips
  • Optional: coarse sea salt for sprinkling
  • Optional: 1 cup (120g) chopped walnuts or pecans

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) unsalted butter. Stir constantly as it foams and turns golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and transfer to a heat-safe bowl to cool slightly (about 10 minutes).
  2. Mix dry ingredients: In a large bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
  3. Combine sugars and browned butter: Once butter is warm but not hot, add 3/4 cup (150g) granulated sugar and 3/4 cup (165g) packed light brown sugar. Stir until combined and smooth.
  4. Add eggs and vanilla: Beat in 2 large eggs (room temperature) one at a time, mixing well after each. Then stir in 1 1/2 teaspoons pure vanilla extract.
  5. Incorporate dry ingredients: Gradually add the flour mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing.
  6. Fold in chocolate chips: Add 2 cups (340g) semi-sweet chocolate chips and mix evenly.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
  8. Preheat oven and prepare baking sheets: Heat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Shape and bake: Using a cookie scoop or tablespoon, drop rounded dough balls about 2 inches apart on the sheet. Sprinkle a pinch of coarse sea salt if desired. Bake for 12-14 minutes, until edges are golden and centers look set but still soft.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Brown the butter carefully to avoid burning; stir constantly. Chilling the dough is key for flavor and texture. Use a mix of granulated and brown sugar for the perfect crisp-chewy balance. Baking until just golden and slightly underdone in the center preserves chewiness. Optional coarse sea salt on top adds a nice contrast. Dough can be chilled up to 24 hours for best results.

Nutrition

Keywords: chocolate chip cookies, crispy cookies, chewy cookies, classic cookie recipe, browned butter cookies, easy cookie recipe, homemade cookies

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