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Crispy and Chewy Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 9 reviews
  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Crispy and Chewy Chocolate Chip Cookies combine a perfect balance of textures with golden edges and soft, chewy centers. Made from a classic dough enriched with brown and granulated sugars, real butter, and a generous amount of semisweet chocolate chips, these cookies are easy to make and full of rich flavor. A touch of flaked sea salt on top adds an optional savory note that enhances the sweetness for a delightful finishing touch.

Ingredients

Dry Ingredients

  • 3 cups All-Purpose Flour (375g)
  • 1 teaspoon Baking Soda
  • 3/4 teaspoon Kosher Salt

Wet Ingredients

  • 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

Add-ins

  • 2 1/2 cups Semisweet Chocolate Chips
  • 1 teaspoon Flaked Sea Salt (optional)

Instructions

  1. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set this mixture aside for later.
  2. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the softened unsalted butter, light brown sugar, and granulated sugar on medium-high speed for about 3 minutes until light and creamy, resembling fluffy frosting.
  3. Add Eggs and Vanilla: Reduce the mixer speed to low and add the eggs and pure vanilla extract. Mix until fully combined, scraping down the sides of the bowl if necessary to ensure even incorporation.
  4. Combine Wet and Dry Ingredients: Add the dry flour mixture all at once to the wet ingredients. Mix on low speed just until no dry flour spots remain—do not overmix to keep the cookies tender.
  5. Fold in Chocolate Chips: Gently mix in the semisweet chocolate chips on low speed until evenly distributed throughout the dough.
  6. Chill the Dough: Transfer the dough bowl to the refrigerator and chill for 20 minutes. This step is crucial to prevent spreading and to promote soft, chewy centers.
  7. Preheat Oven and Prepare Baking Surface: Preheat your oven to 350°F (177°C). Lightly grease a sheet pan or line it with a Silpat baking mat or parchment paper.
  8. Scoop the Dough: Using a tablespoon measuring spoon as a guide, scoop heaping tablespoons of cold dough roughly the size of a golf ball. This size ensures the cookies spread properly and maintain soft centers.
  9. Arrange Cookies on Sheet Pan: Place the dough balls spaced evenly on the prepared sheet pan, leaving room for spreading.
  10. Bake: Bake the cookies in the preheated oven for 9 to 12 minutes. Look for edges beginning to turn golden brown while the centers remain pale and soft.
  11. Deflate Cookies: Upon removing the sheet pan, tap it firmly on the kitchen counter several times to deflate the cookies. This helps create lightly crinkled edges and a dense center.
  12. Add Sea Salt: Sprinkle flaked sea salt atop each cookie if desired, adding a subtle salty crunch to complement the sweetness.
  13. Cool: Let the cookies cool on the sheet pan for 5 minutes before transferring them carefully to a cooling rack to finish cooling. Moving too early can cause them to fall apart.
  14. Store: Once cooled, store the cookies in a sealed container at room temperature for up to 3 days to maintain freshness.

Notes

  • Using room temperature butter helps incorporate air into the dough for better texture.
  • Chilling the dough is key to preventing excessive spread and achieving soft, chewy cookies.
  • The flaked sea salt topping is optional but highly recommended to balance the sweetness.
  • For smaller cookies, reduce the dough portion size but note that smaller cookies may not be as soft and chewy.
  • Cookies will firm up as they cool, so do not overbake.

Find it online: http://evelynscooking.com/crispy-and-chewy-chocolate-chip-cookies-recipe/