These chocolate chip cookies have crisp edges, soft centers, and plenty of chocolate. Chilling the dough helps control spreading and gives the flour time to hydrate. For the most even batch, let hot baking sheets cool before adding the next portions of dough.
Keys to consistent cookies
- Measure flour by weight when possible.
- Use softened butter that is cool rather than greasy or melted.
- Chill the portioned dough for at least 30 minutes.
- Remove the cookies when the edges are golden but the centers still look slightly soft.
Helpful preparation notes
Room-temperature eggs blend more evenly into the butter mixture. Chopped chocolate creates pools of chocolate, while chips hold their shape. A small pinch of flaky salt on the baked cookies is optional.
Frequently asked questions
Can I freeze the cookie dough?
Yes. Freeze portioned dough on a tray, then transfer the solid portions to a freezer bag. Bake from frozen, adding a few minutes as needed.
Why did my cookies spread too much?
The butter may have been too warm, the dough may not have chilled long enough, or the flour may have been under-measured.
Can I change the chocolate?
Yes. Use dark, milk, or white chocolate, or combine chips and chopped chocolate.
Ingredient roles and substitutions
Brown sugar helps keep the centers chewy, while granulated sugar encourages lightly crisp edges. Unsalted butter gives you control over the salt level. If you use salted butter, reduce the added salt slightly. Chocolate chips produce distinct bites of chocolate; chopped bars melt into softer pockets.
Portioning and storage
For evenly baked cookies, portion the dough with a tablespoon or small cookie scoop and keep each mound close to the same size. Store cooled cookies in an airtight container at room temperature for up to 4 days. To refresh the texture, warm one cookie for a few seconds before serving.
More cookies to bake
For a holiday cookie tray, pair these with Christmas sugar cookies or chewy gingerbread cookies. Cool every variety completely before stacking so crisp cookies do not absorb moisture from softer ones.
Print
Test Kitchen Chocolate Chip Cookies
Chocolate chip cookies with crisp golden edges, soft centers, and plenty of chocolate.
- Total Time: 25 minutes
- Yield: 24 cookies
Ingredients
1 cup unsalted butter softened
1 cup white granulated sugar
1 cup brown sugar packed
2 teaspoons vanilla extract
2 large eggs room temperature
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is light, fluffy, and smooth.
Beat in the room-temperature eggs one at a time, ensuring each is fully incorporated before adding the next.
Stir in the vanilla extract until well combined.
In a small cup, dissolve the baking soda in the hot water and add it to the batter along with the salt.
Gradually mix in the all-purpose flour on low speed until just combined, being careful not to overwork the dough.
Fold in the semi-sweet chocolate chips by hand using a spatula to distribute them evenly.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden brown while the centers still look slightly soft.
Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the best flavor, chill the dough for 30 minutes before baking. Use high-quality butter for a richer taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 16g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
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