Chewy center, crisp edges! How to make the best classic chocolate chip cookie

If you love a chewy center, this chocolate chip cookie is for you!

There’s nothing more tempting than a chocolate chip cookie. But the perfect cookie? That depends on who you ask. Some crave a soft and chewy bite, others love a crisp crunch, and some prefer something in-between. The secret to getting your ideal texture all comes down to the science of baking.

We’re continuing our Cookie Chemistry series, where Baker Madison Reid breaks down the techniques behind each cookie texture. This time, Madison taught us how to master the classic chocolate chip cookie.

What Defines a Classic Chocolate Chip Cookie?

Unlike the bakery-style cookies we made last month—thin, chewy, and rippled with chocolate—this version is all about balance: a soft, doughy center, slightly crisp edges, and plenty of chocolate throughout.

The Key Ingredients

The key to this texture? A combination of butter and shortening. Butter adds flavor and helps create a tender crumb, while shortening provides a flakier texture and prevents too much spreading, keeping your cookie nice and tall.

Brown sugar also plays a major role, adding moisture and chewiness thanks to its higher molasses content.

The Mixing Method Matters

To start, cream together the butter and sugars. But don’t overdo it—over-mixing can introduce too much air, leading to tough cookies.

Do You Really Need to Chill?

Chilling the dough is crucial, Madison said. It helps solidify the fat, preventing excessive spreading in the oven. When baking, look for visual cues: cookies should be just set in the center and lightly golden on the edges.

Chocolate Chip Preference

Madison swears by Guittard chocolate chips for her classic chocolate chip cookies. She loves the sweet, smooth flavor and high-quality ingredients, which melt beautifully into the dough for pockets of gooey chocolate in every bite.

Next month, Madison will tackle crispy chocolate chip cookies! She’ll share the techniques and ingredients for a crispy, crunchy cookie.

Classic Chocolate Chip Cookies

By Madison Reid

Total Time: 53 minutes
Prep Time: 15 minutes
Cook Time: 8 minutes
Resting Time: 30 minutes
Servings: 24 cookies

“My go-to chocolate chip cookie recipe. These cookies get raving reviews every time from family, friends, and neighbors. You can use a standard scoop and get 24-30 cookies or an extra large scoop and get 12-18 cookies.” – Madison Reid

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter
• 1/2 cup shortening
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 1/2 tsp vanilla extract
• 1 bag chocolate chips

METHOD

1. In a standing mixer, mix your butter, shortening & sugars.
2. Once combined, whip the sugar mixture on high for 1-2 minutes until lighter in color and texture.
3. Stir in eggs & vanilla. Be sure to not over-mix.
4. Pour in flour, soda & salt.
5. Mix until the dough comes together & then stop.
6. Fold in chocolate chips.
7. Cover bowl & place in the refrigerator for 30 minutes to rest.
8. Preheat your oven to 375 degrees.
9. Scoop cookie dough with a cookie scoop onto a light metal cookie sheet lined with parchment paper.
10. Bake for 8 minutes.
11. Remove cookies and allow to cool for 5-10 minutes.
12. Transfer cookies off of the cookie sheet and enjoy.

Find more recipes from Madison on Instagram, @_mrs.madi_, or on her website, mrsmadi.com.

Find the post on Madison’s blog, here.