Crispy and Chewy Chocolate Chip Cookies: The Ultimate Guide
These crispy and chewy chocolate chip cookies have golden crisp edges and soft, chewy centers. Refrigerating the dough and properly measuring ingredients ensures perfect texture every time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 3 cups all-purpose flour (375g)
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup light brown sugar, packed (200g)
- 1 cup granulated sugar (200g)
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 1/2 cups semisweet chocolate chips
- 1 tsp flaked sea salt (optional)
Instructions
- Whisk together flour, baking soda, and salt. Set aside.
- Beat butter and sugars on medium-high until light and creamy (about 3 minutes).
- Add eggs and vanilla; mix until combined.
- Add dry ingredients and mix on low until just combined. Do not overmix.
- Stir in chocolate chips.
- Refrigerate dough for 20 minutes while oven preheats to 350°F (177°C).
- Scoop heaping tablespoon portions (about golf-ball size) onto prepared sheet pan.
- Bake 9–12 minutes until edges are golden and centers are pale and soft.
- Tap sheet pan firmly on counter to deflate cookies.
- Sprinkle with flaked sea salt if desired.
- Cool 5 minutes on pan before transferring to rack.
Notes
- Use a kitchen scale for best results and consistent texture.
- Butter should be soft but still cool to the touch.
- Switching flour brands can affect results; weigh ingredients carefully.
- Store in sealed container at room temperature up to 3 days.