Crispy and Chewy Chocolate Chip Cookies

There’s something truly special about homemade chocolate chip cookies. The fragrance that fills your kitchen as they bake, the golden edges paired with soft, chewy centers, and that delightful combination of sweetness and richness make them an irresistible treat. Whether you’re looking for a comfort food classic to share with friends or a late-night snack to satisfy your sweet tooth, these crispy and chewy chocolate chip cookies are the ultimate solution.

Why Make This Crispy and Chewy Chocolate Chip Cookies

These cookies have the perfect balance of crispy edges and a chewy interior, creating a delightful texture in every bite. The two types of sugar used in this recipe—light brown and granulated—play a significant role in achieving that iconic cookie profile. The brown sugar adds moisture and depth while the granulated sugar contributes to the crispiness. Plus, the addition of flaked sea salt offers a sophisticated touch, enhancing the flavor complexity. These cookies are not just a treat; they bring back memories of childhood, create new ones, and are perfect for any occasion.

How to Make Crispy and Chewy Chocolate Chip Cookies

Creating these cookies at home is easier than you might think. Just follow the straightforward steps outlined in this article, and you’ll have a fresh batch cooling on your counter in no time. A few key points to remember during the process include allowing your dough to chill before baking, which plays a crucial role in achieving that soft center, and properly measuring your ingredients to ensure consistency.

Ingredients:

3 cups All-Purpose Flour (see note; 3 cups = 375g)
1 teaspoon Baking Soda
3/4 teaspoon Kosher Salt
2 sticks Unsalted Butter, softened to room temperature (see note; 2 sticks = 1 cup or 16 tablespoons)
1 cup Light Brown Sugar, packed (1 cup = 200g)

1 cup Granulated (White) Sugar (1 cup = 200g)
2 large Eggs
2 teaspoons Pure Vanilla Extract
2 1/2 cups Semisweet Chocolate Chips
1 teaspoon Flaked Sea Salt (totally optional, but try it if you like a salty finish on your sweets)

Directions:

In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high until light and creamy, about 3 minutes (it should resemble fluffy frosting).

Add the eggs and vanilla and mix on low until completely combined, scraping down the bowl as needed.
Add the flour mixture all at once and mix on low until just combined (stop mixing as soon as there are no dry spots of flour in the dough – do not overmix).
Add the chocolate chips and mix into the batter on low just until combined.

Transfer the mixing bowl to the refrigerator and refrigerate for 20 minutes while the oven heats. (This step is important as the cold dough is key to the soft centers of the cookies.)
Heat oven to 350°F / 177°C.
Lightly grease a sheet pan or line it with a Silpat baking mat or parchment paper.
Use a tablespoon measuring spoon (use the measuring spoon as a guide, but make these “heaping” tablespoons with dough rounded over the top) to scoop out even portions of cold cookie dough. (Note: Be sure that the cookie dough is about the size of a golf ball. If the cookies are smaller than this they won’t spread out enough to have soft, chewy centers.)

Arrange the cookie dough on the prepared sheet pan, leaving space for the cookies to spread out.
Bake the cookies until the edges are just starting to turn golden brown and the centers are still very pale and soft (they will continue to firm up and darken after you remove them from the oven), 9 to 12 minutes.
When you remove the sheet pan from the oven, tap it firmly on the kitchen counter a few times to deflate the cookies (this step helps to give the cookies lightly crinkled edges and a dense center).

Sprinkle the tops of the cookies with flaked sea salt (this is optional and you may not need the full amount; just add a small pinch on top of each cookie if you want that salty crunch).
Leave the cookies on the sheet pan to cool for 5 minutes before transferring them to a cooling rack. (Note: If you try to move them too early they may fall apart, but will firm up as they cool.)
Store cookies in a sealed container at room temperature for up to 3 days.

Nutritional Information

Per cookie (based on 24 servings):

Calories: 210
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 120mg
Total Carbohydrates: 30g
Dietary Fiber: 1g
Sugars: 16g
Protein: 2g

How to Serve Crispy and Chewy Chocolate Chip Cookies

These cookies shine in a variety of settings! Serve them warm with a glass of cold milk for a nostalgic treat, or pair them with vanilla ice cream for a delicious cookie sandwich. They make great gifts for potlucks, bake sales, or just as a heartfelt surprise for loved ones.

How to Store Crispy and Chewy Chocolate Chip Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They’ll stay delicious for up to 3 days. For longer storage, freeze them in a sealed container or freezer bag for up to 3 months. Just thaw them overnight in the refrigerator before enjoying!

Expert Tips for Perfect Crispy and Chewy Chocolate Chip Cookies

To achieve the best texture, measure your flour using the spoon-and-level method: spoon the flour into your measuring cup and level it off with a knife.

Don’t skip the chilling step! It’s key to getting that perfect chewy center.
Experiment with different types of chocolate chips, such as dark or milk chocolate, or even add nuts for an added crunch.

Delicious Variations

Nutty Delight: Add 1 cup of chopped walnuts or pecans to the cookie dough for a satisfying crunch.

Oatmeal Add-in: Mix in one cup of old-fashioned oats for a chewy, hearty twist.
Double Chocolate: Substitute 1/2 cup of flour with cocoa powder for a rich double chocolate flavor.

Frequently Asked Questions

1. Can I use margarine instead of butter?
While margarine can work, it may affect the cookie’s flavor and texture. Unsalted butter is recommended for the best results.

2. How can I make my cookies less sweet?
You can reduce the amount of granulated sugar by 1/4 cup or use semi-sweet chocolate chips instead of semi-sweet to balance the sweetness.

3. Why did my cookies spread too much?
Cookies may spread too much if the dough is too warm. Make sure to chill the dough before baking. Also, ensure that the butter is softened properly, not melted.

Conclusion

There you have it—an easy and delicious recipe for crispy and chewy chocolate chip cookies. These cookies not only satisfy your sweet cravings but also hold the power to create lasting memories with friends and family. So why not whip up a batch today? You’ll enjoy the delightful aroma wafting through your kitchen and the joy of sharing this classic treat. Bake, share, and indulge in the flavors of home!