American Baking
Classic Chocolate Chip Cookies with Crisp Edges and Chewy Centers
Classic chocolate chip cookies bake up with crisp edges, chewy centers, vanilla warmth, and enough salt to keep the chocolate vivid.
Gluten-FreeDairy-FreeHigh CarbBaking ProjectDessertMeal Prep FriendlyComfort Food
At a Glance
- Time
- 45 mins
- Serves
- Makes about 30 cookies
- Cost
- Low
- Cuisine
- American Baking
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Cream the butter with the brown sugar and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until the mixture looks smooth and glossy.
- Whisk the flour, baking soda, and kosher salt together, then mix them into the butter mixture just until a soft dough forms. Fold in the chocolate chips.
- Scoop the dough onto parchment-lined baking sheets, spacing the cookies so they have room to spread. Chill the dough briefly if it feels too soft.
- Bake at 375 degrees F until the edges are golden but the centers still look slightly underdone, about 10 to 12 minutes.
- Let the cookies rest on the pan for a few minutes before moving them. They should set with crisp rims and chewy middles as they cool.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: A 1:1 gluten-free flour blend works very well for cookies — the high fat ratio means the swap is nearly seamless and one of the better GF baking success stories. For dairy-free, use vegan butter and dairy-free chocolate chips.