Crispy and Chewy Chocolate Chip Cookies
These cookies feature a perfect balance of crispy edges and a chewy center, making them a beloved family favorite. Ideal for any occasion, they fill your kitchen with warmth and sweetness.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Spoon and level for accuracy; cake flour will make them too tender.
- 1 teaspoon baking soda Gives lift without cakiness.
- 1 teaspoon fine sea salt Enhances chocolate and caramel notes.
Wet Ingredients
- 1 cup unsalted butter, melted and cooled slightly For crisp edges and chew. Can substitute 3/4 cup coconut oil for a dairy-free twist (texture will change).
- 1 cup packed light brown sugar For chew and caramel flavor; swap half with coconut sugar for a slight molasses note.
- 1/2 cup granulated sugar Helps the crisp edges. Omit or reduce for a softer, chewier cookie.
- 2 large eggs, room temperature Bring structure and richness; use flax eggs for egg-free baking (1 tbsp ground flax + 3 tbsp water per egg).
- 2 teaspoons pure vanilla extract Non-negotiable for warmth.
Chocolate and Optional Ingredients
- 1 3/4 cups semi-sweet chocolate chips or a mix of chips and chopped chocolate Choose a bar for melty pockets.
- 1/2 cup chopped toasted pecans or walnuts Optional for crunch; flaky sea salt for finishing.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a medium bowl.
- In a large bowl, whisk melted butter with brown sugar and granulated sugar until glossy and slightly smooth. Add the eggs one at a time, mixing until incorporated, and stir in vanilla.
- Fold the dry ingredients into the wet in two additions, stopping as soon as there are no streaks of flour.
- Fold in chocolate chips and nuts if using.
- Scoop generous tablespoon-sized balls onto the prepared sheets, spacing 2 inches apart. Chill scooped dough for 10 minutes for thicker cookies.
Baking
- Bake 10–12 minutes until the edges are golden brown and the centers still look slightly underbaked.
- Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle flaky sea salt immediately after they come out.
Notes
Store cooled cookies in an airtight container for up to 3 days. Freeze baked cookies in a single layer on a tray for up to 3 months. Thaw at room temperature or warm gently in a 300°F oven for 5–7 minutes.