There’s a sweet spot in the world of chocolate chip cookies. Some are thick and cakey, others spread so thin they practically become brittle. But these cookies? They land right in the middle—with a buttery flatness, a satisfyingly chewy center, and just the right amount of crisp around the edges.
This isn’t just another cookie recipe—it’s a family favorite, the kind of cookie that vanishes from the plate before the tray even cools. We’ve made these for weekend treats, school bake sales, and family reunions, and they never last long. In fact, guests often leave asking for the recipe, and it’s become a signature staple in our kitchen.
What You’ll Love About These Chocolate Chip Cookies Works?
- Rich buttery flavor: Thanks to 1½ cups of butter, these cookies are ultra-smooth and soft.
- Customizable: Add nuts, change up the chips, or sprinkle sea salt for that gourmet finish.
- Flatten before baking: Using a tablespoon or small scoop, press the dough balls down slightly before they hit the oven. This helps control the final shape and gives that signature flat but chewy result.
- Easy prep: No fancy steps—just chill, scoop, flatten, and bake.
Cookie Texture Tips
- Don’t skip the chilling step. Even a short chill helps the cookies spread evenly and prevents a greasy texture.
- Flattening the dough is key. Use a tablespoon or small ice cream scooper to portion, then gently press each dough ball down with your fingers or a spoon. You’re not squashing it—just giving it a head start.
- Watch the oven: Every oven is slightly different. Check at 10 minutes—edges should be golden while the center is slightly soft and puffed.
Storing & Freezing
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days. They stay chewy!
- Freezing Dough: Portion and flatten the dough, then freeze on a baking sheet. Once solid, store in a zip-top freezer bag for up to 2 months. Bake straight from frozen, adding 1–2 minutes to the time.
Mix-In Ideas
- Dark chocolate chunks
- White chocolate + macadamia
- Butterscotch chips
- Toasted coconut
- Crushed pretzels for sweet/salty crunch
- Dried cranberries + orange zest (for a winter spin)
Share Your Bake!
Tried the recipe? Let me know how it went! I’d love to hear what mix-ins you used or how you made it your own. Tag your creations with #HomeCookedDishes #ChewyCookies so others can discover and try it too.
Perfect Chewy Chocolate Chip Cookies – Crowd Favorite with Crisp Edges
These chewy chocolate chip cookies have crisp edges, soft centers, and gooey chocolate in every bite—a buttery, crowd-pleasing favorite for family and guests.
Ingredients
Instructions
In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy (2–3 minutes).
- Beat in eggs, one at a time, then add vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Slowly stir dry ingredients into wet ingredients until just combined.
- Fold in chocolate chips
- Chill the dough for 20–30 minutes.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment.
- Scoop dough using 1 tablespoon or small ice cream scoop. Flatten slightly with your fingers or a spoon.
- Bake for 10–12 minutes until edges are golden and centers are soft.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Equipment
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Nutrition Facts
Nutrition Facts
Servings 24
Serving Size 1 cookie
- Amount Per Serving
- Calories 207kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 6.6g33%
- Cholesterol 44mg15%
- Sodium 165mg7%
- Potassium 96mg3%
- Total Carbohydrate 25.5g9%
- Dietary Fiber 1.5g6%
- Sugars 16.8g
- Protein 3g6%
- Vitamin A 245 IU
- Calcium 30 mg
- Iron 0.9 mg
- Vitamin D 14 IU
- Vitamin E 0.4 IU
- Vitamin K 3 mcg
- Thiamin 0.07 mg
- Riboflavin 0.09 mg
- Niacin 0.9 mg
- Vitamin B6 0.05 mg
- Folate 22 mcg
- Vitamin B12 0.2 mcg
- Biotin 6 mcg
- Pantothenic Acid 0.4 mg
- Phosphorus 85 mg
- Iodine 12 mcg
- Magnesium 18 mg
- Zinc 0.6 mg
- Selenium 9 mcg
- Copper 0.1 mg
- Manganese 0.3 mg
- Chromium 3 mcg
- Molybdenum 9 mcg
- Chloride 160 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Butter: Use room temperature butter, not melted. This helps create a creamy base and prevents cookies from becoming too flat or greasy.
- Flour: Spoon and level your flour—don’t pack it—to avoid dry or cakey cookies.
- Dough Chilling: Chilling the dough helps prevent excessive spreading and enhances flavor. Even 20–30 minutes makes a difference.
- Flattening Tip: Slightly pressing the dough balls before baking ensures a flatter cookie with even edges.
- Don’t overbake: Cookies should look slightly underdone in the center when removed from the oven. They’ll continue to set as they cool.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Mix-in Flexibility: Feel free to swap chocolate chips with chunks, nuts, or other favorite add-ins without adjusting the base recipe.
