🍪 Chocolate Chip Cookies with Crispy Edges
Makes: 18–22 cookies
Prep time: 15 minutes
Chill time: 30–60 minutes
Bake time: 10–12 minutes
Oven: 175°C / 350°F
Ingredients
- 115 g (½ cup) unsalted butter, softened
- 100 g (½ cup) granulated white sugar
- 100 g (½ cup) brown sugar, packed
- 1 large egg, preferably room temperature
- 1 teaspoon vanilla extract
- 190 g (1½ cups) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 150–170 g (about 1 cup) chocolate chips
- Optional: ½ teaspoon espresso powder
- Optional: flaky sea salt, for topping
Step 1: Prepare the oven and baking tray
Preheat your oven to 175°C / 350°F.
Line a baking tray with parchment paper. This helps prevent the cookies from sticking and encourages even browning.
For the crispiest edges, avoid using a very thick silicone baking mat, which can sometimes make the bottoms less crisp.
Step 2: Cream the butter and sugars
Place the softened butter, granulated sugar, and brown sugar in a large mixing bowl.
Beat for about 2–3 minutes until the mixture becomes lighter and creamy.
Don’t overdo it—you want the ingredients well combined without incorporating an excessive amount of air.
Step 3: Add the egg and vanilla
Add the egg and vanilla extract.
Mix until completely combined and smooth.
If you’re using espresso powder, you can add it at this stage as well. It won’t make the cookies taste strongly like coffee; it simply enhances the chocolate flavor.
Step 4: Mix the dry ingredients
In a separate bowl, whisk together:
- Flour
- Baking soda
- Salt
Mix them evenly so the baking soda and salt are distributed throughout the flour.
Step 5: Combine wet and dry ingredients
Gradually add the dry ingredients to the butter mixture.
Mix on low speed or use a spatula until the flour is just incorporated.
Don’t overmix. Once you no longer see dry flour, stop mixing. Overmixing can make your cookies tougher rather than tender and chewy.
Step 6: Add the chocolate chips
Fold in the chocolate chips with a spatula.
Make sure they’re distributed evenly throughout the dough.
You can reserve a small handful of chocolate chips to press onto the cookies after baking for a more attractive appearance.
Step 7: Chill the dough
Cover the dough and refrigerate for at least 30 minutes, preferably around 1 hour.
Chilling is particularly helpful for crispy-edged cookies because it prevents the butter from melting too quickly in the oven. It also gives the flour time to hydrate and improves the flavor.
For an even deeper flavor, you can refrigerate the dough overnight.
Step 8: Shape the cookies
Scoop the chilled dough into balls, approximately 2 tablespoons of dough per cookie.
Place them on the prepared baking tray, leaving about 5–7 cm (2–3 inches) between each cookie.
Don’t flatten them completely. They’ll naturally spread as they bake.
If desired, press a few extra chocolate chips onto the tops.
Step 9: Bake
Bake at 175°C / 350°F for approximately 10–12 minutes.
Watch the edges carefully.
You want:
- Edges: golden brown and crisp
- Centers: slightly soft and lighter in color
The centers may look a little underdone when you remove the cookies. That’s okay. They’ll continue cooking from the residual heat of the baking tray.
For especially crispy edges, allow them to bake toward the 12-minute mark, but don’t let the centers become completely brown.
Step 10: Add flaky salt
If you like a sweet-and-salty cookie, sprinkle a tiny amount of flaky sea salt over the cookies immediately after taking them out of the oven.
This makes the chocolate flavor stand out beautifully.
Step 11: Let them cool
Leave the cookies on the baking tray for about 5–10 minutes.
During this time, the edges will become crisp while the centers settle into a soft, chewy texture.
Then transfer them to a wire rack to cool completely.
⭐ Tips for Extra-Crispy Edges
Use enough white sugar. Granulated sugar contributes to spreading and crispness.
Don’t skip chilling. Chilled dough helps the cookies maintain a good shape while still developing browned, crispy edges.
Don’t overcrowd the tray. Give each cookie plenty of room to spread.
Bake until the edges are golden brown. Pale edges usually mean a softer cookie.
Use parchment paper rather than a very thick silicone mat if maximum crispness is your goal.
For the best texture, eat them the same day. They’re especially delicious when the edges are crisp and the centers are still slightly chewy.
🍫 The ideal result
When done correctly, these cookies should have a golden, slightly crunchy outer edge, a soft and chewy middle, and plenty of melted chocolate throughout. Letting them cool for a few minutes after baking is the key to getting that contrast between crispy and chewy.
