Crispy chewy chocolate chip cookies are a recipe that you’re going to want to keep in your back pocket. Crispy, chewy, chocolatey, and truly irresistible. There is really nothing not to like!
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These crispy and chewy chocolate chip cookies are the best sweet treat. Seriously, you don’t even need a special occasion to whip up a batch. Make some for an after-school treat, keep a batch out for an after-dinner sweet, or serve some up at the family barbeque. Not to mention they are also super easy to make!
While I love these chocolate chip cookies freshly baked, leftover cookies that have softened from storage can be crumbled and used as an irresistible topping to a scoop of vanilla ice cream or added as a garnish to a no-bake creamy dessert! The same can be done for these scrumptious Double Chocolate Chip Cookies, Bakery Style Chocolate Chip Cookies, and Chocolate Chip Pudding Cookies!
Crispy and Chewy Chocolate Chip Cookies Recipe
Is there anything not to like about a chocolate chip cookie? It really might be the perfect dessert — especially when it comes to this recipe. These cookies are the best of both worlds. They are nice and crisp on the outside and soft and chewy in the middle.
These chewy crispy chocolate chip cookies also have a great chocolate ratio. They’re not overpowered with chocolate but have melty chocolate chips in each and every bite. The recipe calls for semi-sweet chocolate chips, which give the cookies a tasty balance of sweetness and hold up well against the sweet cookie dough.
And it doesn’t stop there! The recipe is super simple and made with basic pantry staples, meaning you probably already have everything you need to whip up a batch right away.
Not a fan of chocolate chip cookies? Try my Homemade Frosted Sugar Cookies instead. They are super tasty and just as addicting!
Ingredients for Crispy and Chewy Chocolate Chip Cookies
- All-purpose flour
- Baking soda – Make sure it is not expired so the cookies will rise.
- Unsalted butter – Melt the butter for the recipe. Salted can also be used as long as you reduce the amount of extra salt included.
- Brown sugar – Helps the cookies stay chewy.
- White sugar – Makes the cookies crisp.
- Vanilla extract
- Large egg and egg yolk
- Chocolate chips – Go with semisweet chocolate chips for a balanced flavor.
- Turn these chocolate chip cookies into double chocolate chip cookies by adding cocoa powder to the cookie dough. You may need to adjust the wet ingredients to compensate for the cocoa powder which tends to absorb moisture.
- Use gluten-free flour, such as Bob’s Red Mill for those with gluten sensitivities.
- Milk chocolate chips, dark chocolate chips, or even white chocolate chips can be used in this recipe.
- Holiday-inspired candy, such as red and green M&Ms for Christmas or red and pink M&Ms for Valentine’s Day, can be used instead of or in addition to the chocolate chips for a bit of festive flair.
- Replace vanilla extract with almond extract for a richer, nutty flavor.
- Add chopped walnuts or another variety of chopped nuts such as almonds or pecans to the cookie dough when you add the chocolate chips.
How To Make Crispy and Chewy Chocolate Chip Cookies
- Preheat the oven: Preheat the oven to 325 degrees, and prepare a cookie sheet with grease or parchment paper. Set aside.
- Mix the dry ingredients: In a medium-sized bowl, sift together the flour, baking soda, and salt. Set aside.
- Cream the wet ingredients: Cream the melted butter and the sugars together until light and fluffy. Add in the vanilla, egg, and egg yolk, and continue to mix until smooth.
- Combine the wet and dry ingredients. Working slowly, pour the dry ingredients into the bowl of wet ingredients, mixing just until combined. Fold in the chocolate chips with a wooden spoon.
- Form cookies and bake: Form the cookie dough into balls about 1 teaspoon in size. Drop the cookie dough balls on the prepared baking sheet, leaving about 3 inches of space between each piece. Bake the cookies for about 15 minutes or until the edges are golden brown. It’s okay if they look a little underdone! They’ll continue to bake as they cool.
- Cool the cookies: Allow your crispy chewy chocolate chip cookies to cool for a few minutes on the baking sheet. Then, transfer them to a wire rack to cool completely.
Using a cookie scoop to measure and shape the cookie dough balls is a great way to ensure uniform-sized cookies that will bake evenly!
How To Store Crispy and Chewy Chocolate Chip Cookies
Once completely cooled, store these crispy and chewy chocolate chip cookies in an airtight container at room temperature for up to two weeks. Or, freeze them for up to 2-3 months!
To do so, arrange the cookies on a baking sheet, and place them in the freezer until solid. Then, transfer them to a sealable bag or airtight container, and keep them in the freezer until you’re ready to eat.
To enjoy, allow your chocolate chip cookies to thaw in the fridge overnight. Enjoy them cold, at room temperature, or warm the in the oven or air fryer to regain some of the crispy outer texture.
These crispy and chewy chocolate chip cookies are perfect to enjoy with your favorite hot beverage. I also like to use them to make cookie sandwiches with ice cream or frosting. You can also include them in a dessert charcuterie board, package them as homemade baked gifts over the holidays, or exchange them at cookie exchange parties!
The secret to getting the perfect textured cookie is all in the ingredients. Brown sugar keeps the cookies soft and moist, while white sugar makes them crisp up. The melted butter also adds to the chewy factor. Plus, the baking time can impact the outcome. Leave the cookies in the oven a minute or two longer for a crispier texture, or pull them out a couple of minutes early for a chewy consistency.
Yes! Any kind of chocolate chip can be used in this recipe. Dark chocolate would make the cookies have a slightly more bitter flavor, while white chocolate would increase the sweetness level.
Melting butter helps create cookies that are crisp around the edges yet dense and chewy in the center. This is because, unlike softened butter, melted butter does not create air bubbles that expand and create soft, fluffy cookies as they bake.
Crispy Chewy Chocolate Chip Cookies
- Cookie Sheet
- Mixing bowls
- Hand Mixer (Or Hand Mixer with a Paddle Attachement)
- Cookie scoop
- Cooling Rack
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter melted
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 Tablespoon vanilla extract
- 1 large egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
- Preheat the oven to 325F degrees. Line a cookie sheet with grease or parchment Set aside.
- In a medium-sized bowl, sift together the flour, baking soda, and salt. Set aside.2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- In a medium bowl using a hand mixer or a stand mixer with a paddle attachment, cream together the melted butter, brown sugar, and white sugar until creamy and smooth. Add in the vanilla, egg, and egg yolk until light and creamy. Slowly add in the sifted ingredients and mix until combined. Stir in the chocolate chips by hand using a wooden spoon.3/4 cup unsalted butter, 1 cup brown sugar, 1/2 cup white sugar, 1 Tablespoon vanilla extract, 1 large egg, 1 egg yolk, 2 cups semisweet chocolate chips
- Form cookie dough into balls roughly 1 teaspoon in size or use a cookie dough scoop. Cookies should be about 3 inches apart on the cookie sheet.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.