Buttery Crispy Edge Cookies (Print version)

Golden-brown, buttery treats with crisp edges and soft centers delivering perfect crunch and tenderness.

# Ingredient List:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour (190 g)
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, melted and cooled (115 g)
05 - 1 cup granulated sugar (200 g)
06 - 1/4 cup packed light brown sugar (50 g)
07 - 1 large egg
08 - 2 teaspoons pure vanilla extract

→ Optional Add-ins

09 - 1/2 cup chocolate chips or chopped nuts (90 g)

# How To Make It:

01 - Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl; set aside.
03 - In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth and glossy.
04 - Beat in the egg and vanilla extract until thoroughly combined.
05 - Gradually add dry ingredients to the wet mixture, stirring gently until just incorporated; avoid overmixing.
06 - Fold in chocolate chips or chopped nuts if using.
07 - Scoop heaping tablespoons of dough onto prepared sheets, spacing at least 2 inches apart, flatten slightly for crisp edges if desired.
08 - Bake for 10 to 12 minutes until edges turn golden brown and crisp while centers remain set.
09 - Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The contrast between crispy edges and a tender center makes every bite feel intentional and satisfying.
  • Simple enough to make on a whim, sophisticated enough to bring to someone's house without hesitation.
  • They stay fresh for days in an airtight container, so you can make them ahead without stress.
02 -
  • Underbaking by 30 seconds makes the difference between a tender center and a dried-out one—trust your instincts over the timer.
  • Melting the butter instead of creaming it with sugar is what gives these cookies their signature spread and those gorgeous crispy edges.
03 -
  • Let your dough come to room temperature if it's been sitting in the fridge—cold dough spreads less and bakes less evenly.
  • Use a cookie scoop if you have one; it ensures uniform cookies that bake at the same rate and look intentional on the plate.

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