These chocolate chip cookies are crisp at the edges and soft and cakey in the center. Loaded with semi-sweet chips, milk chocolate chips and mini chips, they get their unique texture from melted butter combined with brown sugar and powdered sugar.
My family loves chocolate chip cookies, and these are a favorite — right up there with my peanut butter monster cookies.
This recipe was an accidental discovery. I ran out of granulated sugar and only had brown sugar and powdered sugar on hand, so I tried them together. The result was so good that I’ve stuck with this method ever since.
Fun fact: the Disney Grand Floridian uses powdered sugar in their chocolate chip cookies too, which helps create that distinctive crackled top.
If you prefer softer, chewier cookies, reduce the baking time by a few minutes. For a crisper bite, bake them a little longer — that’s how we like them.
Ingredients
This overview lists the main ingredients. See the recipe card below for exact amounts.
- Melted butter
- Brown sugar
- Powdered sugar
- Vanilla extract
- Egg
- All-purpose flour
- Baking soda
- Kosher salt
- Milk chocolate chips
- Semi-sweet chocolate chips
- Mini semi-sweet chocolate chips
How To Make Chocolate Chip Cookies
Preheat the oven to 375°F (190°C).
Melt the butter in a large glass bowl. Stir in the brown sugar and powdered sugar for about one minute, then add the vanilla extract and egg and mix until combined. In a separate bowl, sift together the all-purpose flour, baking soda and salt.
Fold the dry ingredients into the wet mixture, then stir in all the chocolate chips. The dough should be firm enough to roll; if it’s too sticky, add a tablespoon or two of flour until it can be handled without sticking.
Using a 1.5-tablespoon cookie scoop, portion the dough and roll each portion into a ball. Place the balls on a parchment-lined baking sheet, spacing them so they won’t touch after spreading.
Bake for 9–10 minutes for softer cookies, or 12–13 minutes for a crisper edge. Remove from the oven, let the cookies rest on the sheet for about a minute, then transfer to a cooling rack to finish cooling.
More Cookie Recipes
- M&M Cookies
- Crumbl Pink Sugar Cookies
- Chocolate Chocolate Chip Cookies
- Iced Oatmeal Cookies
- S’mores Cookie Bars
- Chocolate Dipped Butter Cookies
Best Chocolate Chip Cookies
26 cookies
10 minutes
12 minutes
22 minutes
These chocolate chip cookies are crisp on the outside and cakey soft in the center. They get a lovely texture from melted butter combined with brown and powdered sugars, and a mix of milk, semi-sweet and mini chocolate chips.
Ingredients
- ½ cup butter, melted
- ½ cup brown sugar
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 egg
- 1 ¼ cups + 2 tbsp all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ cup milk chocolate chips
- ½ cup semi-sweet chocolate chips
- 3 tbsp mini semi-sweet chocolate chips
Instructions
- Bake at 375°F: 12–13 minutes for crisper cookies, 9–10 minutes for softer cookies.
- Preheat oven to 375°F. Melt the butter in a large bowl. Stir in brown sugar and powdered sugar for 1 minute. Add vanilla and egg, mixing until combined.
- Sift together the flour, baking soda and salt. Stir the dry ingredients into the wet mixture, then fold in all chocolate chips. If the dough is too sticky to roll, add a little more flour.
- Use a 1.5 tablespoon cookie scoop to portion the dough, roll into balls, and place on a parchment-lined baking sheet.
- Bake to preference, then let rest 1 minute on the sheet before transferring to a cooling rack.
Notes
I recommend using Ghirardelli chocolate chips for a rich flavor; their milk chocolate chips are slightly larger and yield great pockets of chocolate.
Nutrition Information:
Yield: 26
Serving Size: 1
Amount Per Serving:
Calories: 104
Total Fat: 6g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 17mg
Sodium: 84mg
Carbohydrates: 12g
Fiber: 0g
Sugar: 10g
Protein: 1g
Nutrition estimates are approximate and provided for reference only.
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