Crispy and Chewy Chocolate Chip Cookies
These cookies feature a perfect balance of crispy edges and gooey centers, making them a comforting treat for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour spooned and leveled for accuracy; swap half cup for whole wheat pastry flour for a healthier option.
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 3/4 cup unsalted butter, melted and cooled slightly browning the butter adds caramel notes that deepen flavor.
- 1 cup light brown sugar, packed gives chewiness; use dark brown sugar for a richer molasses tone.
- 1/2 cup granulated sugar helps the edges crisp up.
- 1 large egg plus 1 egg yolk, room temperature extra yolk = extra chew.
- 2 teaspoons pure vanilla extract
Chocolate and Optional Add-Ins
- 1 1/2 to 2 cups semi-sweet chocolate chips or chopped chocolate use dark chocolate for less sweetness or a mix of bits for texture.
- 1 cup chopped toasted nuts (walnuts or pecans) or 1/2 cup oats for a heartier chew.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a larger bowl, stir the melted butter into the brown and granulated sugars until combined. Let it cool for a few minutes so it doesn’t cook the egg.
- Add the egg, egg yolk, and vanilla to the butter-sugar mix and beat until glossy.
Mixing
- Gradually fold the dry ingredients into the wet until just combined. Overmixing will toughen the dough.
- Fold in chocolate chips and any nuts or oats. The dough should be slightly sticky and soft.
Baking
- Scoop dough into 2-tablespoon mounds and place them 2 inches apart on the sheet. For a chewier center, chill the scoops for 30 minutes.
- Bake for 10–12 minutes until edges are golden brown and centers look slightly underbaked.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
For crispier cookies, increase granulated sugar by 1–2 tablespoons and bake a minute longer. For chewier cookies, add an extra egg yolk and chill the dough.