Chocolate Chip Cookies (Soft Centers, Crisp Edges)
These chocolate chip cookies are everything you want in a classic cookie. They’re soft in the center, lightly crisp on the edges, and packed with chocolate in every bite. Made with a simple dough and baked just until golden, they’re easy to make and even easier to keep coming back to. A sprinkle of flaky sea salt at the end brings everything together.
Ouzo & Olive Oil is a reader-supported site. When you purchase through the affiliate links on this site, I may earn a small commission at no cost to you.
Take a look at this
More About These Chocolate Chip Cookies
How Do I Keep the Centers Soft?
Remove the cookies from the oven when the edges are set but the centers still look slightly underbaked. They will continue to cook as they cool.
Why Did My Cookies Spread Too Much?
This can happen if the butter is too soft or the dough is too warm. Chilling the dough briefly can help control spreading.
Can I Chill the Dough?
Yes. Chilling the dough for 30 minutes to a few hours can improve both the flavor and texture. But these turn out great even without chilling the dough.
What Does the Flaky Salt Do?
A light sprinkle of flaky salt enhances the sweetness and brings out the chocolate flavor.
Make It Part of a Cookie Spread
These chocolate chip cookies pair well with other classic cookies and simple desserts. Add them to a cookie tray or serve alongside other baked goods for an easy, shareable spread.
Chocolate Chip Cookies (Soft Centers, Crisp Edges)
Ingredients
- 450 grams all purpose flour
- 230 grams brown sugar
- 230 grams granulated sugar
- 226 grams salted butter softened
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp sea salt
- 2 tsp vanilla extract
- 2 large eggs
- 1¼ cups semi sweet chocolate chunks *See Notes
- 1¼ cups semi sweet chocolate chops *See Notes
- sea salt flakes for topping optional
Instructions
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.450 grams all purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp sea salt
- In a separate bowl (or stand mixer fitted with the paddle attachment), cream together the softened butter, brown sugar, and granulated sugar until smooth and well combined.230 grams brown sugar, 230 grams granulated sugar, 226 grams salted butter
- Add the eggs and vanilla extract, and beat on medium-high for 2 minutes until light and fluffy.2 large eggs, 2 tsp vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chunks and chocolate chips until evenly distributed throughout the dough.1¼ cups semi sweet chocolate chunks
- Scoop the dough into balls (about 2 tablespoons each) and place them on the prepared baking sheets, leaving space between each cookie.
- Bake for 10–12 minutes, or until the edges are set and lightly golden while the centers remain soft.
- Remove from the oven and sprinkle with flaky sea salt, if using.sea salt flakes for topping
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
