Crispy and Chewy Chocolate Chip Cookies
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!
- 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)
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.
