The smell of fresh butter and sugar takes me right back to rainy afternoons at Grandma’s, scooping dough with a wooden spoon worn smooth by time. These Crispy and Chewy Chocolate Chip Cookies are trending all over Pinterestand for good reason. With golden edges, soft gooey centers, and a satisfying crackle on top, they strike the ultimate cookie balance. This easy homemade recipe comes together in under 30 minutes with no special equipmentjust a mixing bowl and your favorite spatula.
This recipe leans on pantry stapleslight brown sugar, two large eggs, pure vanilla extract, and a generous handful of bittersweet chocolate chips. Add a touch of salt, a spoonful of cornstarch, and warm melted butter for a bit of cookie magic. Think bakery-quality cookies, straight from your oven. Read on for the full recipe and baking tips!
Back in the day, we judged cookies by how quickly they disappeared from the cooling rack. I used to stir, now I test and tweak recipes until they’re foolproof. After dozens of batches, one little trick makes these cookies ultra chewy in the middleyou’ll find it below. Worth every minute (and every dough-sticky finger)!
Why You’ll Love These Crispy and Chewy Chocolate Chip Cookies
These cookies hit that perfect sweet spotliterally. Here’s why they deserve a spot on your baking list:
Crispy edges, chewy centers: A golden, buttery crunch on the outside with a soft, gooey center that melts in your mouth. Every bite feels balanced.
Fail-proof recipe: With just one bowl (and a pinch of patience for chilled dough), the steps are forgiving and beginner-friendly.
Classic comfort: These cookies taste like childhood snow days and late-night kitchen raids.
Perfectly pantry-friendly: Brown sugar, all-purpose flour, and semisweet chocolate chipsno trips to specialty stores required.
The Key Ingredients That Make the Magic
Each ingredient plays a starring role in creating that irresistible crispy-and-chewy combo. Let’s break it down:
Ingredient
Role
Unsalted Butter
Provides richness and creates those crisp golden edges. Melt the butter but let it cool slightly before mixing to avoid scrambling the eggs.
Light Brown Sugar
Gives the cookies a moist, chewy interior and adds a caramel-like depth to flavor.
Kosher Salt + Flaked Sea Salt
Kosher salt balances sweetness; flaky sea salt on top delivers a mouthwatering sweet-salty contrast.
Semisweet Chocolate Chips
Classic cookie flavor with rich, melty chocolate in every bite.
Pro Tip: Always measure flour by weight (375g = 3 cups levelled with a spoon). Too much flour can lead to dry, crumbly cookies.
Step-by-Step: Easy Does It
This recipe walks you through the steps to cookie perfection. Here’s the lowdown:
Mix your dry ingredients: In a small bowl, whisk together flour (375g), baking soda (1 tsp), and kosher salt (¾ tsp). Set aside.
Cream butter and sugars: In a large mixing bowl or stand mixer, beat together 1 cup melted (and slightly cooled) unsalted butter, 1 cup packed light brown sugar, and ½ cup granulated sugar until light and fluffyabout 3 minutes.
Add the wet ingredients: Add 2 large eggs, one at a time, then mix in 1 tsp pure vanilla extract until smooth and glossy.
Combine and chill: Slowly mix your dry ingredients into the wet until just combined. Fold in 2 cups semisweet chocolate chips. Chill the dough in the fridge for at least 20–30 minutes.
Scoop and bake: Roll dough into golf-ball-sized balls and place on parchment-lined baking trays, spacing 2 inches apart. Bake at 350°F (175°C) for 9–12 minutes until edges are golden but centers are soft and slightly underdone.
Step
Timing
Butter and Sugar Creaming
3 minutes
Chilling Dough
20–30 minutes
Baking Cookies
9–12 minutes
Note: For those signature wrinkled edges, gently tap the tray on the counter immediately after removing from the oven.
Common Cookie Troubleshooting
Sometimes cookies don’t go as planneddon’t worry, I’ve got fixes for the most common hiccups:
Too flat? Your butter may have been too warm. Chill the dough longer or reduce room temperature exposure before baking.
Dry or crumbly? You may have used too much flour. Use a kitchen scale or spoon-and-level method next time.
Cookies not spreading? Dough may be too cold. Let it rest at room temperature for 5–10 minutes before baking.
Storing and Saving Your Cookies
These cookies are perfect for sharing, gifting, or sneaking one late at night (we’ve all been there). Here’s how to store them right:
Storage Method
How Long
Airtight Container at Room Temp
Up to 3 days
Freezer (Dough Balls)
Up to 3 months
Freezer (Baked Cookies)
Up to 1 month
Pro Tip: To reheat, warm baked cookies for 10 seconds in the microwave or for 2 minutes in a 300°F oven for fresh-baked vibes.
Expert Insight: Mastering Texture in Crispy and Chewy Chocolate Chip Cookies
Achieving the perfect balance of crispy edges and a chewy center in chocolate chip cookies hinges on ingredient ratios and baking technique. Using both brown and white sugars helps retain moisture while encouraging caramelization. Timing is keyunderbake slightly and allow the cookies to finish on the hot pan for ideal texture every time.
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The Journey to Perfect Crispy and Chewy Chocolate Chip Cookies
After countless batches, a few overbakes, and some recipe rewrites, I finally cracked the winning method for crispy and chewy chocolate chip cookies. It came down to ingredient precision, baking time, and a touch of patience. Today’s recipe reflects all the flavor, memory, and cozy kitchen moments that make baking cookies so special.
FAQs ( These crispy and chewy chocolate chip cookies have golden edges and soft, tender centers. To… | Cookies recipes chocolate chip, Chewy chocolate chip, Cookie recipes )
What makes chocolate chip cookies both crispy and chewy?
The secret to achieving both crispy edges and chewy centers lies in the perfect balance of ingredients and technique. Using a combination of brown sugar (for chewiness) and white sugar (for crispiness), along with slightly underbaking the cookies, creates that ideal texture contrast. The butter should be softened but not melted, and chilling the dough for at least 30 minutes helps prevent over-spreading while baking.
How long should I bake crispy and chewy chocolate chip cookies?
Bake these cookies for 9-11 minutes at 350°F (175°C) until the edges are golden brown but the centers still look slightly underdone. They’ll continue cooking on the hot baking sheet after removal, which prevents overbaking. This timing ensures you get those perfectly golden, crispy edges while maintaining soft, gooey centers that make these cookies irresistible.
Can I make variations like s’mores chocolate chip cookies with this recipe?
Absolutely! This versatile base recipe works wonderfully for creative variations like s’mores chocolate chip cookies. Simply add mini marshmallows and crushed graham crackers to the dough along with your chocolate chips. You can also try adding Reese’s peanut butter chips for a delicious twist, or follow popular Pinterest chocolate chip cookie variations by incorporating different mix-ins while keeping the same dough base.
Why do my chocolate chip cookies spread too much?
Excessive spreading usually happens when the butter is too warm, the dough isn’t chilled, or there’s too much sugar in the recipe. To make chocolate chip cookies that hold their shape, ensure your butter is softened but cool to touch, chill the dough for at least 30 minutes, and don’t skip the proper flour measurement. Using room temperature eggs and avoiding overmixing also helps maintain the perfect cookie structure.
How do I store crispy and chewy chocolate chip cookies?
Store your cookies in an airtight container at room temperature for up to one week to maintain their texture. Place a slice of bread in the container to keep them soft and chewy – the cookies will absorb moisture from the bread. For longer storage, freeze the baked cookies for up to 3 months, or freeze the cookie dough balls for up to 2 months for fresh-baked cookies anytime.
Conclusion
These crispy and chewy chocolate chip cookies are everything a homemade cookie should begolden on the edges, gooey in the middle, and quick and easy to make with ingredients from your pantry. They’re a cozy, comforting treat perfect for any occasion.
For a bakery-style twist, consider stirring in chopped walnuts or swapping half the semisweet chips for dark chocolate chunks. Store leftover cookies in an airtight container, and enjoy within a few days for maximum freshness. And from my grandma’s kitchen to yours: top each cookie with a light sprinkle of flaky salt before bakingit’s pure magic!
Ever make cookies that vanish before they leave the cooling rack? Snap a photo and tag your favorite add-ins. And if you love this recipe, be sure to sharebecause few things bring people together like a batch of warm, homemade cookies.
Olivia Farnsworth
Crispy and Chewy Chocolate Chip Cookies: Irresistible Recipe
These Crispy and Chewy Chocolate Chip Cookies boast golden crispy edges and soft, gooey centers that melt in your mouth. This simple chocolate chip cookie recipe is inspired by classic favorites like Reese’s Peanut Butter Chocolate Chip Cookies and S’mores Chocolate Chip Cookies, delivering the perfect balance of sweet and salty with an optional flaked sea salt finish. Whether you crave crispy or chewy, these cookies are irresistible treats everyone will love.
Bake 9 to 12 minutes until edges are golden and centers are pale and soft.
Tap sheet pan firmly on counter to deflate cookies for crinkled edges.
Sprinkle tops with flaked sea salt if desired.
Cool on sheet pan for 5 minutes before transferring to rack to cool completely.
Store in sealed container at room temperature up to 3 days.
Notes
Use Gold Medal Unbleached All Purpose Flour for consistent results. Measuring flour and sugars by weight with a kitchen scale is recommended for the best crispy and chewy texture. Butter should be soft but cool to the touch—soft enough to leave an indent but still firm. Refrigerating the dough before baking is key for soft centers. If cookies are moved too early, they may fall apart but will firm as they cool.
