I have been baking this batch of Crispy and Chewy Chocolate Chip Cookies for years — they’re my go-to when I want something that hits both textures at once: crackly edges with a tender, slightly underbaked center. People make these for after-school snacks, party platters, or to tuck into lunchboxes. What makes them special is the balance—brown sugar for chew, a bit of granulated sugar and higher oven heat for crisp edges, and a sprinkle of sea salt to lift the chocolate.
Why you’ll love this dish
These cookies are a crowd-pleaser: simple pantry ingredients, fast to mix, and forgiving if you’re not a precision baker. They work for weeknight baking, last-minute guests, bake sales, and cookie swaps. The recipe is also easy to scale up and kid-approved for decorating or dunking. If you like a little contrast—thin, crisp rims and a soft center—you’ll be immediately hooked.
“Perfectly crisp on the outside, gooey inside — the family disappeared them in one sitting.”
If you’re thinking about what to serve alongside or what else to bring to potlucks, I sometimes pair them with cool, creamy spreads; for inspiration see cottage cheese and jello recipes for easy, retro sides.
How this recipe comes together
Start by bringing your softened butter to room temperature so it creams easily with the sugars. The process is: cream butter and sugars, add eggs and vanilla, mix in dry ingredients, fold in chocolate chips, scoop, and bake. The whole hands-on time is short — most of the time is oven work and cooling. Expect about 10–12 minutes in the oven per tray for that ideal edge-to-center contrast.
What you’ll need
- 1 cup unsalted butter, softened (room temperature)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed (light or dark)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips (semisweet or mix with dark for depth)
- Flaked sea salt for topping (optional, but recommended)
Notes:
- For a dairy-free swap, use a vegan butter and dairy-free chocolate chips; texture may vary slightly.
- If you only have salted butter, reduce added salt to 1/4 teaspoon.
Step-by-step instructions
- Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or use silicone mats.
- In a large bowl, cream the softened butter with both the granulated and brown sugars and the vanilla extract until smooth and slightly fluffy.
- Beat in the eggs one at a time, mixing well after each addition so the batter is glossy and uniform.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined — don’t overmix.
- Fold in the chocolate chips with a spatula so they’re evenly distributed without overworking the dough.
- Drop rounded tablespoons (or use a 1.5-tablespoon cookie scoop) of dough onto the ungreased baking sheets, leaving space for spreading.
- Bake for 10 to 12 minutes, until the edges turn golden brown while the centers still look slightly soft.
- Remove from the oven and immediately sprinkle each cookie with a pinch of flaked sea salt if desired. Let the cookies rest on the baking sheet for a few minutes, then transfer to wire racks to cool completely.
Best ways to enjoy it
Serve warm with a cold glass of milk or a scoop of vanilla ice cream for a warm-and-cold contrast. For a grown-up twist, pair with robust coffee or a dessert wine. For parties, arrange on a platter with a few bowls of extra chips, nuts, or salted caramel sauce so guests can customize. These cookies also travel well in a tin layered with parchment paper.
How to store & freeze
Store cookies in an airtight container at room temperature for up to 4 days. To keep them chewy, place a slice of bread in the container — it helps maintain moisture. For longer storage, freeze cooled cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat frozen cookies in a 300°F oven for 5–7 minutes or microwave for 12–15 seconds for a freshly-baked feel.
If you keep a range of dairy staples in your pantry, you might also find recommendations helpful on best brands; check best cottage cheese brands for guidance (useful if you’re packing snacks alongside these cookies).
Pro chef tips
- Cream the butter and sugars until pale for better lift and even texture.
- Measure flour correctly: spoon it into the cup and level it off to avoid dry, dense cookies.
- Chill the dough for 30 minutes if your kitchen is warm — this reduces spreading and improves chew.
- For crispier edges, flatten dough slightly before baking; for thicker centers, keep scoops tall.
- Swap half the chocolate chips for chopped chocolate bars for pockets of molten chocolate.
Recipe variations
- Double chocolate: replace 1/2 cup flour with 1/2 cup unsweetened cocoa powder and use dark chocolate chips.
- Nutty crunch: fold in 1 cup chopped toasted pecans or walnuts.
- Oatmeal-chocolate: sub 1/2 cup flour for 1/2 cup old-fashioned oats for a heartier cookie.
- Salted caramel: add caramel bits and finish with extra flaked sea salt.
- Gluten-free: use a 1:1 gluten-free flour blend; chilling helps structure.
Common questions
Q: How long does this recipe take from start to finish?
A: Active prep is about 15–20 minutes. Bake time is 10–12 minutes per batch. Cooling adds another 10–15 minutes, so plan roughly 45–60 minutes total.
Q: Can I make the dough ahead?
A: Yes — dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator overnight before baking.
Q: Why are my cookies spreading too much?
A: Likely causes are too-warm dough, too much butter, or loose flour measurement. Chill the dough and ensure accurate measuring.
Q: How do I get both crispy edges and a chewy center?
A: Use a mix of granulated and brown sugar (brown for chew), don’t overbake — remove when centers still look slightly soft — and a short high-heat bake gives crisp edges.
Q: Is it safe to eat slightly underbaked cookies?
A: If the centers are just soft but not raw-looking, they’re fine; eggs are fully mixed into the dough but always bake to at least the minimum time and follow food-safety practices for vulnerable eaters (young children, pregnant women, immunocompromised).
Conclusion
If you’d like to compare this version with an alternate take and baking notes, here’s the original source for reference: Crispy and Chewy Chocolate Chip Cookies – Inquiring Chef.
Print
Crispy and Chewy Chocolate Chip Cookies
- Total Time: 45 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delicious chocolate chip cookies with crispy edges and a chewy center, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened (room temperature)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed (light or dark)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips (semisweet or mix with dark)
- Flaked sea salt for topping (optional)
Instructions
- Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
- Cream the softened butter with both the granulated and brown sugars and the vanilla extract until smooth and slightly fluffy.
- Beat in the eggs one at a time until the batter is glossy and uniform.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Fold in the chocolate chips with a spatula until evenly distributed.
- Drop rounded tablespoons of dough onto baking sheets, leaving space for spreading.
- Bake for 10 to 12 minutes until the edges turn golden brown and centers look slightly soft.
- Sprinkle cookies with flaked sea salt if desired. Let rest before transferring to wire racks to cool completely.
Notes
For a dairy-free version, use vegan butter and dairy-free chocolate chips. Measure flour correctly to avoid dense cookies.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American