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CRISPY AND CHEWY CHOCOLATE CHIP COOKIES hero image warm 3/4 view on white napkin
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.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Calories: 253
Ingredients Method Notes

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)

Method
 

  1. Whisk together flour, baking soda, and salt in a small bowl; set aside.
  2. Beat butter, brown sugar, and granulated sugar in a stand mixer on medium-high until light and creamy, about 3 minutes.
  3. Add eggs and vanilla, mix on low until combined, scraping bowl as needed.
  4. Add flour mixture all at once, mix on low until just combined without overmixing.
  5. Stir in chocolate chips until evenly mixed.
  6. Refrigerate dough for 20 minutes while oven heats to 350°F / 177°C.
  7. Lightly grease sheet pan or line with parchment paper or Silpat.
  8. Scoop heaping tablespoons of dough (about golf ball size) onto pan, spacing apart.
  9. Bake 9 to 12 minutes until edges are golden and centers are pale and soft.
  10. Tap sheet pan firmly on counter to deflate cookies for crinkled edges.
  11. Sprinkle tops with flaked sea salt if desired.
  12. Cool on sheet pan for 5 minutes before transferring to rack to cool completely.
  13. 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.