Crispy and Chewy Chocolate Chip Cookies

Why You’ll Love Crispy and Chewy Chocolate Chip Cookies Recipe

Why choose between crispy and chewy when you can have both? These Crispy and Chewy Chocolate Chip Cookies have golden-brown, crunchy edges with soft, gooey centers that make them absolutely irresistible. Perfect for cookie lovers who want the best of both worlds, they’re great for dunking in milk, packing in lunchboxes, or serving fresh from the oven at family gatherings.

Ingredients

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled

• 1 1/4 cups brown sugar, packed

• 1/2 cup granulated sugar

• 2 large eggs, at room temperature

• 2 tsp vanilla extract

• 2 3/4 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp salt

• 2 cups semisweet chocolate chips (or chunks)

• Flaky sea salt, for topping (optional)

Directions

1. Preheat oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Mix wet ingredients: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla, mixing well.

3. Combine dry ingredients: In another bowl, whisk flour, baking soda, and salt.

4. Mix dough: Gradually stir dry mixture into wet mixture until just combined. Fold in chocolate chips.

5. Scoop & shape: Use a cookie scoop (about 2 tbsp of dough per cookie) and place onto baking sheet, leaving space between.

6. Bake: Bake 10–12 minutes, until edges are golden brown but centers are still slightly soft.

7. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired.

Servings and Timing

• Servings: About 24 cookies

• Prep Time: 15 minutes

• Bake Time: 12 minutes per batch

• Total Time: ~30 minutes

Variations

• Nutty Crunch: Add 1/2 cup chopped walnuts or pecans.

• Double Chocolate: Swap 1/4 cup flour for cocoa powder and use white chocolate chips.

• Espresso Kick: Stir in 1 tsp instant espresso powder for a mocha twist.

• Giant Cookies: Use 1/4 cup dough per cookie and bake 14–16 minutes.

Storage/Reheating

• Room Temp: Store in an airtight container up to 5 days.

• Fridge: Keeps up to 1 week (best warmed before serving).

• Freezer: Freeze baked cookies up to 2 months, or freeze dough balls and bake fresh when needed.

FAQs

Q: How do I keep the cookies chewy in the center?
Don’t overbake—remove when edges are golden but centers look slightly underdone. They’ll set as they cool.

Q: Can I chill the dough?
Yes, chilling 30 minutes–24 hours enhances flavor and helps control spreading.

Q: Can I use salted butter instead?
Yes—just reduce added salt to 1/2 tsp.

Conclusion

These Crispy and Chewy Chocolate Chip Cookies give you the perfect balance of textures in every bite. Whether you’re baking them for yourself or sharing with friends, they’re the ultimate classic treat that never disappoints.

Crispy and Chewy Chocolate Chip Cookies

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These Chocolate Chip Cookies are the perfect balance—crispy around the edges, soft and chewy in the middle, and packed with melty chocolate chips. Ideal for dunking in milk, gifting to friends, or baking on a cozy weekend!

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup (2 sticks, 226 g) unsalted butter, melted & slightly cooled
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp salt
• 2 cups semi-sweet chocolate chips (or chunks)
• Flaky sea salt (optional, for topping)

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Instructions

• Prep oven: Preheat to 350°F (175°C). Line baking sheets with parchment paper.
• Mix wet ingredients: In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla, whisk until combined.
• Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually fold into wet mixture until just combined.
• Add chocolate: Stir in chocolate chips (reserve a few for topping).
• Scoop dough: Use a cookie scoop to place dough balls (about 2 tbsp each) onto prepared sheets, leaving space between.
• Bake: Bake for 10–12 minutes, until edges are golden but centers look slightly soft.
• Cool: Let cookies rest on the sheet for 5 minutes before transferring to a wire rack.
• Finish: Sprinkle with flaky sea salt if desired.

Notes

• For extra chewiness: Chill dough for at least 30 minutes before baking.
• For thicker cookies: Use cold butter instead of melted and chill overnight.
• Add mix-ins like chopped nuts, toffee bits, or a mix of dark & milk chocolate.