Best Chocolate Chip Cookies Ever (Crispy Edges + Chewy Center)

Introduction

There’s nothing quite like the smell of warm, freshly baked chocolate chip cookies coming out of the oven. These cookies have the perfect balance of crispy edges, chewy centers, and rich chocolate chips in every bite. With a simple dough made from pantry staples, this recipe is foolproof and loved by both kids and adults.

Whether you’re baking for a holiday, a party, or just because you’re craving something sweet, these Best Chocolate Chip Cookies Ever will be your go-to recipe.

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• ½ teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts (optional)

Yield: About 24 cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Step-by-Step Instructions

1) Preheat the oven

Set your oven to 350°F (175°C) so it’s hot and ready when the dough is mixed.

2) Make the cookie dough base

In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until smooth and fluffy. This step gives the cookies their chewy texture.

3) Add eggs and vanilla

Beat in the eggs one at a time. Stir in the vanilla extract for rich flavor.

4) Dissolve baking soda

In a small cup, dissolve the baking soda in 2 teaspoons of hot water. Mix this into the batter along with the salt to ensure even rising.

5) Add dry ingredients

Stir in the all-purpose flour gradually until fully combined. The dough will be thick and rich.

6) Fold in chocolate chips and walnuts

Mix in the semisweet chocolate chips and chopped walnuts (if using). This makes the cookies crunchy and chocolaty.

7) Shape and bake

Drop the dough by large spoonfuls onto an ungreased baking sheet. Bake for about 10 minutes, or until the edges are golden brown but the centers are still soft.

8) Cool and enjoy

Let cookies cool for a few minutes before transferring them to a wire rack. Enjoy warm with a glass of milk!

Tips for the Best Cookies

• For softer cookies, take them out of the oven while the centers still look slightly underbaked.
• For crispy cookies, bake a minute or two longer.
• Swap semisweet chocolate chips for milk chocolate or dark chocolate depending on preference.
• Chill the dough for 30 minutes before baking for thicker cookies.

Frequently Asked Questions

1) Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 3 days or freeze it for 2–3 months. Just scoop and bake when ready.

2) Why do I need to dissolve baking soda in hot water?

It helps the baking soda activate more evenly, which ensures the cookies rise and spread properly.

3) Can I skip the walnuts?

Absolutely. The nuts are optional, and the cookies will still taste amazing without them.

4) How do I keep cookies soft after baking?

Store them in an airtight container with a slice of bread. The bread keeps the cookies chewy and fresh.

5) Can I double this recipe?

Yes! This recipe doubles easily if you’re baking for a crowd — just make sure to use a large mixing bowl.