Crispy and Chewy Chocolate Chip Cookies
There’s something undeniably comforting about a warm, freshly baked chocolate chip cookie. This recipe for crispy and chewy chocolate chip cookies not only combines these two perfect textures but also delivers an explosion of rich chocolate flavor in every bite. With a blend of essential ingredients, including luxurious butter and a mix of sugars, you’re guaranteed a delightful treat that will please both the young and the young at heart. Whether it’s an ordinary weeknight or a special occasion, these cookies will have everyone rushing to the kitchen.
What Makes This Recipe Special
Why You’ll Love This Dish
Imagine biting into a cookie that has a perfectly crisp edge with a soft, chewy center. This recipe achieves that elusive balance, ensuring that every batch is a hit. The beauty of these chocolate chip cookies lies in their simplicity; they’re quick to whip up and require basic pantry staples. Whether you’re baking them for a family gathering, a cozy night in, or just to satisfy a craving, these cookies never disappoint.
"These cookies are the ultimate comfort food! They’re just the right amount of crispy on the edges and perfectly chewy in the middle. A true crowd-pleaser!"
The Cooking Process Explained
How This Recipe Comes Together
Making crispy and chewy chocolate chip cookies is straightforward and enjoyable. Prepare to whisk, mix, and bake your way to a fantastic treat in just a few easy steps. Here’s an overview of what you’ll be doing:
- Mixing dry ingredients
- Creaming sugars with butter
- Adding eggs and vanilla
- Combining everything together
- Refrigerating the dough
- Baking until golden brown
With only a few ingredients to gather, this delicious cookie will be in your oven in no time.
What You’ll Need
To get started, gather these key ingredients:
- 3 cups All-Purpose Flour (375g)
- 1 teaspoon Baking Soda
- 3/4 teaspoon Kosher Salt
- 2 sticks Unsalted Butter, softened (1 cup or 16 tablespoons)
- 1 cup Light Brown Sugar, packed (200g)
- 1 cup Granulated Sugar (200g)
- 2 large Eggs
- 2 teaspoons Pure Vanilla Extract
- 2 1/2 cups Semisweet Chocolate Chips
- 1 teaspoon Flaked Sea Salt (optional)
Note: You can opt for dark brown sugar for a deeper flavor, or swap in dairy-free butter to make these cookies vegan-friendly.
Step-by-step Instructions
Directions to Follow
- In a small bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until light and creamy, about 3 minutes.
- Add in the eggs and vanilla extract, mixing on low speed until just combined.
- Gradually add the flour mixture, mixing on low until just combined without over-mixing.
- Fold in the semisweet chocolate chips, ensuring they’re evenly distributed.
- Refrigerate the dough for about 20 minutes to help the cookies maintain their shape.
- Preheat your oven to 350°F (177°C) and prepare a baking sheet.
- Scoop heaping tablespoons of the chilled dough onto the prepared baking sheet, leaving space for them to spread out.
- Bake in the preheated oven for 9-12 minutes, until the edges are golden and the centers remain soft.
- After baking, tap the baking sheet gently on the counter to create a puffed, nice texture.
- Optionally, sprinkle the tops with flaked sea salt for an added flavor contrast.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack.
- Store any leftovers in a sealed container at room temperature for up to 3 days — if they last that long!
Best Ways to Enjoy It
How to Plate and Pair
Enjoy these crispy and chewy cookies just as they are, or elevate the experience with a few serving suggestions. Pair them with a glass of cold milk for the classic treat, or serve warm with a scoop of vanilla ice cream for a delightful a la mode creation. For an adult twist, try them alongside a rich cup of coffee or an espresso.
Storage and Reheating Tips
Keeping Leftovers Fresh
To maintain their mouthwatering texture, store fully cooled cookies in an airtight container at room temperature. If you want them to last even longer, consider freezing the dough for up to 3 months. Portion the dough into balls, freeze on a baking sheet, then transfer to a zip-top bag. When you’re ready to bake, simply add a couple of minutes to the baking time straight from the freezer!
Helpful Cooking Tips
Pro Chef Tips
- Use room-temperature butter for the best texture when creaming with sugars.
- Chilling the dough not only helps with spreading but also develops richer flavors.
- For extra-chewy cookies, do not overmix the dough when adding the flour mixture.
Creative Twists
Different Ways to Try It
Feel free to get creative with your cookies! Add chopped nuts for added texture, substitute milk chocolate for semisweet for a sweeter profile, or incorporate a sprinkle of cinnamon to give a warm twist. For those exploring healthier options, you can replace half of the all-purpose flour with whole wheat flour or opt for dark chocolate chips.
Your Questions Answered
Common Questions
Q: How long do these cookies take to make from start to finish?
A: Preparation takes about 20 minutes, plus 20 minutes of chilling, and baking takes 9-12 minutes per batch. In total, plan for about an hour.
Q: Can I substitute the unsalted butter?
A: Yes, you can use salted butter, but just be cautious with the added salt in the recipe as you may need to reduce it slightly.
Q: What’s the best way to store the cookies?
A: Store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, freezing is a great option.
With these tips, your crispy and chewy chocolate chip cookies are sure to impress. Happy baking!
Chocolate Chip Cookies
Ingredients
Method
- In a small bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until light and creamy, about 3 minutes.
- Add in the eggs and vanilla extract, mixing on low speed until just combined.
- Gradually add the flour mixture, mixing on low until just combined without over-mixing.
- Fold in the semisweet chocolate chips, ensuring they’re evenly distributed.
- Refrigerate the dough for about 20 minutes to help the cookies maintain their shape.
- Preheat your oven to 350°F (177°C) and prepare a baking sheet.
- Scoop heaping tablespoons of the chilled dough onto the prepared baking sheet, leaving space for them to spread out.
- Bake in the preheated oven for 9-12 minutes, until the edges are golden and the centers remain soft.
- After baking, tap the baking sheet gently on the counter to create a puffed, nice texture.
- Optionally, sprinkle the tops with flaked sea salt for an added flavor contrast.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack.
