Name: Crispy-Edged Chocolate Chip Cookies with Geometric Chocolate Shards
Prep time: 35 min
Total time: 35 min
Yield: 12 servings
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 3/4 cup granulated sugar; 3/4 cup packed brown sugar; 2 large eggs; 2 tsp pure vanilla extract; 2 1/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp kosher salt; 1 1/2 cups semisweet chocolate chips; 3 oz dark chocolate bar (for shards)

Crispy-Edged Chocolate Chip Cookies with Geometric Chocolate Shards

juli

These chocolate chip cookies feature crisp, golden edges and chewy centers, but what sets them apart is their playful, modern twist: each cookie is crowned with dramatic, geometric shards of dark chocolate for a visually stunning (and delicious) finish. Inspired by the artful layering and precision of contemporary pastry, this recipe lets you elevate the humble cookie into a dessert with café-worthy style—no fancy tools required. The contrast of creamy, melty chocolate chips inside and glossy shards on top makes every bite a delight in both texture and taste.

Ingredients

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Beat in eggs, one at a time, then add vanilla extract and mix until combined.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing on low speed until just combined.
Fold in chocolate chips.
Scoop dough (about 2 tbsp per cookie) onto prepared baking sheets, spacing 2 inches apart. For visual interest, flatten each ball slightly and press a few extra chocolate chips on top.
Bake 10-12 minutes until edges are golden but centers are still soft. Let cool on baking sheet 2 minutes, then transfer to a wire rack.
While cookies bake, melt the dark chocolate bar in a microwave-safe bowl in 20-second bursts, stirring between bursts, until just melted. Pour chocolate onto a parchment-lined plate and spread thin. Refrigerate until firm, then break into geometric shards.
Once cookies are cool, press a few chocolate shards into each for a modern, artistic finish.