Amazing Chocolate Chip Cookies with a lightly crispy edge, slightly gooey middle, and a perfect mix of semi-sweet and milk chocolate chips!
One of our family’s favorite dessert recipes is one that is a simple classic recipe. Through the years we have tried countless versions of chocolate chip cookie recipes- some that were too flat, too cakey, or too bland.
We finally landed on our favorite recipe for these amazing chocolate chip cookies. They have a lightly crispy edge, slightly gooey middle, and a perfect mix of semi-sweet and milk chocolate chips!
This recipe makes about 3-4 dozen cookies. We hope you enjoy them!
The best way to measure flour is to first stir the flour a bit before spooning into the measuring cup. Fill until heaping, and then sweep the excess off the top with the flat edge of a butter knife.
Use sea salt or Himalayan salt this ads the perfect saltiness to the chocolate chips!
For easy cleanup line flat cookie sheets with parchment paper.
Use a 1-inch cookie/ice cream scoop to make consistently even-shaped cookies.
Watch your time & your cookies in the oven! Once the edges are golden brown the middles may still look slightly gooey – pull them out. As they cool on the cookie sheet they will still continue to cook a bit and the center of the cookie will set perfectly.