Old-School Soft Chocolate Chip Cookies with Crispy Edges
So you’re craving something nostalgic, warm, and perfectly imperfect—and you’d like it fast? Same. These Old-School Soft Chocolate Chip Cookies have crispy edges, gooey centers, and zero pretense.
They’re the kind of cookie that makes you want to call your childhood bestie and demand they come over immediately. Ready? Let’s do this.
Why This Recipe is Awesome
Because it’s basically foolproof. Crispy edges + soft, slightly underbaked middle = cookie heaven.
It comes together with pantry-friendly ingredients, and no fancy equipment is required.
Also: it’s forgiving. Forgot to chill the dough? Fine. Overmixed a little? Still fine. This recipe is the culinary equivalent of sweatpants—comfortable, reliable, and slightly indulgent. IMO, everyone should have it in their back pocket.
Ingredients You’ll Need
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (225 g) unsalted butter, softened but not melted (room temp) — important: not liquid.
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed brown sugar (light or dark both work)
- 2 large eggs, room temp
- 2 teaspoons pure vanilla extract
- 2 cups (340 g) semi-sweet chocolate chips (or chopped chocolate if feeling fancy)
- Optional: 1 cup chopped nuts (walnuts/pecans) or 1 tsp flaky sea salt for sprinkling
Step-by-Step Instructions
- Preheat & prep. Preheat oven to 375°F (190°C). Line two baking sheets with parchment or silicone mats. This temp helps crisp the edges while keeping centers soft.
- Dry mix. Whisk flour, baking soda, and salt in a bowl. Set aside. Keep that whisk; it makes life easier.
- Cream butter + sugars. In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy — about 2–3 minutes. Don’t rush; aeration = soft cookies.
- Eggs & vanilla. Beat in eggs one at a time, then add vanilla. Scrape the bowl so nothing clings to the sides.
- Combine. Gradually add the dry mix to the wet mix, stirring just until no dry streaks remain. Do not overmix — that’s how you get cakey cookies.
- Add chips. Fold in chocolate chips (and nuts if using) with a spatula. Be generous with the chips. Cookies = chocolate delivery vehicles.
- Scoop. Use a 1.5 tablespoon scoop (or two spoons) to drop dough onto baking sheets, spacing ~2 inches apart. For bakery-style, slightly flatten each mound with your palm.
- Bake. Bake 9–11 minutes, until edges are golden but centers look a tad underdone. This is key — they’ll finish as they cool.
- Finish. Let cookies cool on sheet for 5 minutes, then transfer to a rack. If you like, sprinkle with flaky sea salt while still warm.
- Repeat & enjoy. Repeat with remaining dough. Try not to eat them all before guests arrive (no promises).
Nutritional facts
(Approximate per cookie; recipe yields ~24 medium cookies)
| Nutrient | Amount per cookie |
|---|---|
| Calories | 180 kcal |
| Total Fat | 9.5 g |
| Saturated Fat | 5.3 g |
| Carbohydrates | 22 g |
| Sugars | 13 g |
| Protein | 2.2 g |
| Fiber | 1.0 g |
| Sodium | 95 mg |
These cookies are a treat—not a health food—and that’s okay. They provide quick energy (read: sugar) and a little protein and fat from butter and optional nuts to help you feel more satisfied. Personally, I treat these as an occasional pleasure: pair one with a tall glass of milk or coffee and savor. Life’s short; enjoy the good cookies.
Common Mistakes to Avoid
- Not preheating the oven. Rookie move. A cold oven ruins the texture.
- Using melted butter. Melted butter = flat, greasy cookies. Use softened butter.
- Overmixing the dough. The more you stir, the tougher the cookie. Mix until just combined.
- Baking too long. If centers look set, you’ve gone too far. Pull them when slightly underbaked.
- Crowding the sheet. Give cookies room to spread. Otherwise they’ll merge into one giant regret.
Alternatives & Substitutions
- No unsalted butter? Use salted butter and skip/reduce table salt by 1/4 tsp.
- Want them extra cakey? Add 2 tbsp milk and bake a minute longer. (But I’d rather keep them chewy.)
- Dairy-free: swap with vegan butter and use dairy-free chocolate chips. Texture will be slightly different but still tasty.
- Prefer dark chocolate? Use bittersweet chips — richer and less sweet. I personally love the bitter + sweet contrast.
- Low sugar? Replace half the granulated sugar with a sugar substitute that measures like sugar — results vary; I recommend sticking mostly to real sugar for texture.
FAQ (Frequently Asked Questions)
Can I freeze the dough? Yes—totally. Scoop dough onto a tray, freeze until solid, then bag. Bake straight from frozen; add 1–2 minutes to bake time. Easy win.
Can I use margarine instead of butter? Technically yes, but why hurt your soul like that? Butter gives flavor and texture you want.
How do I get chewier cookies? Use more brown sugar than white (it has more moisture) and underbake slightly. Also, try chilling dough 30 minutes.
Why are my cookies cakey? You probably overmixed or used too much flour. Measure flour by spooning into the cup and leveling—don’t pack it.
Can I make them gluten-free? Yes—use a 1:1 gluten-free flour blend with xanthan gum. Texture will be slightly different but still addictive.
How big should I make each cookie? For consistent baking, aim for 1.5 tbsp scoops for medium cookies. Larger = bakery giant cookies; adjust baking time.
Do I have to add sea salt? No, but a little flaky salt on top elevates the flavor. Worth trying once.
Final Thoughts
There you go—old-school soft chocolate chip cookies that are perfect for sharing, hoarding, or using as a valid excuse to skip plans. They’re fast, forgiving, and ridiculously satisfying. Now go impress someone—or yourself—with your new cookie mojo. You’ve earned it. And if you burn a batch? Cry, laugh, make new dough. Life (and cookies) goes on. 🍪
