Flavour Quest Recipes

Crispy-Edge Chocolate Chip Cookies

Crispy-edge chocolate chip cookies feature golden, buttery edges with soft, chewy centers and plenty of melty chocolate. Simple to make and always a crowd-pleaser, these classic cookies strike the perfect balance of texture and flavor.

Print Recipe

Prep Time 15

Cook Time 12

Total Time 57

Servings: 24

Ingredients Method

Ingredients

1 cup Unsalted butter softened, 2 sticks
1 cup Sugar granulated
1/2 cup Light brown sugar packed
2 tsp Pure vanilla extract
2 Eggs large
2 1/4 cup All-purpose flour
1 tsp Baking soda
1/2 tsp Salt
2 cups semi-sweet chocolate chips
1/2 cup Walnuts or pecans chopped

Method

Preheat Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream Butter and Sugar
In a large bowl, use an electric mixer to cream together butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
Add Wet Ingredients
Beat in the eggs one at a time, then mix in the vanilla extract until smooth.
Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients until just combined — don’t overmix
Add Chocolate Chips
Fold in chocolate chips (and nuts, if using). For a deeper flavor, chill the dough in the refrigerator for 30 minutes(optional but recommended)
Shape and Bake
Scoop 1½ tablespoons of dough per cookie onto the prepared sheets, spacing them about 2 inches apart. Bake for 11–13 minutes, until the edges are golden brown and the centers are just set.
Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

🔄 Variations

Use dark chocolate chunks for a richer flavor.

Add chopped walnuts or pecans for crunch.

Sprinkle a pinch of flaky sea salt on top before baking.

Swap half the chocolate chips for white chocolate or toffee bits.

🍽️ Serving Suggestions

Serve warm with a glass of cold milk, coffee, or hot chocolate.

These cookies also make a great base for ice cream sandwiches.

Perfect for dessert trays, parties, or gifting.

❄️ Storage

Store baked cookies in an airtight container at room temperature for up to 5 days.

Freeze baked cookies or cookie dough for up to 2 months.

Thaw at room temperature before serving or baking.

💡 Tips

Chill the dough briefly if you want thicker cookies with more defined edges.

Bake just until the edges are set—the centers will continue to firm up as they cool.

Use a light-colored baking sheet for even browning.

❓ FAQs

Q: How do I get crispy edges and soft centers?
A: Use a combination of butter and brown sugar, and remove cookies while the centers still look slightly underbaked.

Q: Can I freeze the cookie dough?
A: Yes. Scoop dough into portions, freeze, then bake straight from frozen with a few extra minutes added.

Q: Why did my cookies spread too much?
A: Butter that’s too warm or dough that isn’t chilled can cause excess spreading.

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