Crispy and Chewy Chocolate Chip Cookies
When it comes to chocolate chip cookies, everyone has a preference. Some want them thin and crispy, others thick and cakey. But for us, the perfect cookie sits right in the middle with crispy golden edges and a soft, chewy center.
These cookies deliver exactly that. Just classic chocolate chip cookies done right. No complicated techniques. No fancy ingredients.
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Why You’ll Love This Recipe
These chocolate chip cookies spread just enough to create those lightly caramelized edges while staying tender and chewy in the middle. The secret comes down to a balance of butter, brown sugar, and proper baking time.
These are the best chocolate chip cookies for bake sales, holidays, or just because you want warm cookies and a glass of milk.
- Crispy golden edges with soft chewy centers
- Rich buttery flavor with plenty of chocolate
- Simple pantry ingredients
- No chilling required (unless you want thicker cookies)
- Easy to make in under 30 minutes
It can be overwhelming with the number of chocolate chip cookie recipes out there in the world. I get it! Everyone has their preference. This is why I haven’t posted a recipe before now.
For decades, I have tried almost every single chocolate chip cookie recipe I could find. This has become my family’s favorite classic chocolate chip cookies recipe by far. The edges stay crunchy, and the centers are soft and chewy yet not doughy! We are not raw cookie dough fans in this house.
There is no need to chill this dough, but to prevent them from spreading too much, I prefer to refrigerate the dough for at least 20 minutes while I preheat the oven.
Some of our other favorite cookie recipes to make are Classic Hello Dolly Cookies, Peanut Butter Blossoms, Old Fashioned Oatmeal Raisin Cookies (thick and chewy), and Salted Butterscotch Pretzel Cookies.
What Makes These Cookies Crispy and Chewy?
Getting the perfect bakery style chocolate chip cookie texture that has crispy edges with soft, chewy centers comes down to a few simple baking fundamentals.
- Sugar Balance – Using both granulated sugar and brown sugar gives these cookies their ideal texture. Granulated sugar helps create crisp, lightly caramelized edges, while brown sugar adds moisture and chewiness thanks to its molasses content.
- Butter Content – Butter adds rich flavor and helps the cookies spread slightly as they bake. As the butter melts and the sugars caramelize, it creates those golden, crisp edges.
- Proper Mixing – Creaming the butter and sugars together until light and fluffy (at least 3 minutes) incorporates air into the dough. This helps produce a tender cookie while still allowing it to spread enough for crisp edges.
- Bake Time – Removing the cookies from the oven when the edges are golden brown but the centers still look slightly soft ensures the perfect texture.
- Letting the Cookies Rest – Allowing the cookies to sit on the baking sheet for a few minutes after baking lets the centers finish setting without overbaking, keeping them soft and chewy.
Ingredients Needed
- All-purpose flour – Provides the structure of the cookie while keeping the centers chewy.
- Baking soda – Helps the cookies spread slightly and creates crisp golden edges.
- Kosher salt – Balances the sweetness and enhances the chocolate flavor.
- Unsalted butter – Adds rich flavor and helps create the crisp exterior.
- Granulated sugar – Contributes to the crisp edges and sweetness.
- Dark brown sugar – Adds moisture and chewiness due to its molasses content. You can also use light brown sugar, which just doesn’t give as rich a molasses flavor.
- Eggs – Bind the ingredients together and help create a soft, chewy texture.
- Vanilla extract – Adds warmth and depth of flavor to the cookies.
- Chocolate chips – The star ingredient, providing rich chocolate flavor in every bite. You can use semi-sweet chocolate chips, dark chocolate chips, chocolate chunks, milk chocolate chips, or chopped chocolate.
- Coarse Sea salt – This is optional, but a sprinkle of coarse salt on the cookies gives a perfect balance to the sweetness.
Please see the recipe card below for a full list of ingredients, measurements, and instructions.
How to Make Crispy and Chewy Chocolate Chip Cookies
Step 1 – In a medium bowl, whisk together the flour, baking soda, and salt.
Step 2 – In a large bowl, cream the butter and sugars together until light and fluffy, about 3 minutes. Add the vanilla and eggs one at a time on low speed until incorporated.
Step 3 – Gradually add the flour mixture to the butter mixture, mixing on low just until combined and only a few streaks of flour remain. Do not overmix. With a spatula or wooden spoon, fold in the chocolate chips until evenly distributed.
Step 4 – Refrigerate the cookie dough while you preheat the oven to 375ºF, about 20 minutes. Line baking sheets with parchment paper. Drop 2 tablespoon-sized balls of dough onto the prepared pans 2 inches apart, and sprinkle with coarse salt.
Step 5 – Bake for 8-12 minutes, until the edges are golden brown and the centers still look slightly soft. Cool them on the pan for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to cook and set as they cool.
What Should Cookie Dough Look Like?
The cookie dough should be soft, thick, and slightly sticky, but still easy to scoop.
- The dough should hold its shape when scooped.
- It should not be dry or crumbly.
- If the dough feels very soft or greasy, chilling it for 20–30 minutes will help prevent the cookies from spreading too much.
- If the dough seems too stiff or dry, it likely has too much flour. Sometimes the dough is too cold. Let it sit at room temperature for about 30 minutes before scooping.
A properly mixed dough will produce cookies that spread just enough to create crispy edges and soft, chewy centers.
Pro Tips for Perfect Chocolate Chip Cookies
- Use room temperature butter and eggs – Softened butter creams properly with the sugars, creating the perfect texture and helping the cookies spread evenly. The butter should be 65ºF, and your finger should make an indent without sinking into the butter. The butter should not be greasy or shiny looking.
- Salted butter: If you are using salted butter, I recommend reducing the salt in the recipe to 1/4 teaspoon or omitting it altogether.
- Cream the butter and sugar well – Beat for about 2–3 minutes until light and fluffy. This adds air and improves the cookie texture.
- Measure flour correctly – Spoon the flour into the measuring cup and level it off. Too much flour can make cookies thick and cakey instead of chewy.
- Don’t overmix the dough – Once the flour is added, mix just until combined, and a few streaks of flour remain to avoid developing too much gluten.
- Bake just until the edges are golden brown – The centers should still look slightly soft when you remove them from the oven.
- Perfectly round cookies – Use a glass or metal ring that is larger than the cookies, and spin it around each cookie gently to reshape into circles if needed.
- Let cookies rest on the baking sheet – Allow them to sit for about 5 minutes after baking. This helps the centers finish setting without overbaking.
- For thicker cookies, chill the dough – Refrigerating the dough for at least an hour reduces spreading and creates thicker cookies. This is not necessary if you like a thinner cookie.
Variations
- Chocolate Chunk Cookies – Use chopped chocolate bars for larger pools of melted chocolate.
- Walnut Chocolate Chip Cookies – Add 3/4 cup chopped walnuts or pecans for extra texture and flavor.
- Dark Chocolate Lovers Cookies – Use dark chocolate chips or a mix of dark and semi-sweet chocolate.
Storing and Freezing
- Store the cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookie dough balls in a single layer in a freezer safe container for up to 3 months. Add another 1-3 minutes of baking time.
- Freezing baked cookies is possible, separated by parchment paper, for up to 2 months. I don’t recommend this method for most cookies. I prefer them fresh-baked.
FAQs
Too much flour or overmixing the dough can cause cookies to become cakey. Measure the flour by aerating it first (fluffing it up), spoon, and swoop.
The butter was too warm. Leave the butter at room temperature for 1-2 hours. The butter should be 65ºF, and your finger should make an indent without sinking into the butter.
Chilling cookie dough helps develop flavor and reduces spreading. But it is not absolutely necessary.
Yes. Scoop the dough into balls and freeze for up to 3 months.
More Cookie Recipes
Best Crispy and Chewy Chocolate Chip Cookie Recipe
Ingredients
- 2 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Kosher salt
- 1 cup Unsalted butter softened
- 3/4 cup Granulated sugar
- 3/4 cup Dark brown sugar
- 2 tsp Vanilla extract
- 2 large Eggs room temperature
- 1 1/2 cups Semi-sweet chocolate chips or chunks
- Coarse sea salt optional
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, cream the butter and sugars together until light and fluffy, about 3 minutes. Add the vanilla and eggs one at a time on low speed until incorporated.2 1/2 cups All-purpose flour, 1 tsp Baking soda, 1/2 tsp Kosher salt, 1 cup Unsalted butter, 3/4 cup Granulated sugar, 3/4 cup Dark brown sugar, 2 tsp Vanilla extract, 2 large Eggs
- Gradually add the flour mixture to the butter mixture and mix on low just until combined, and only a few streaks of flour remain. Do not overmix. With a spatula or wooden spoon, fold in the chocolate chips until evenly distributed.1 1/2 cups Semi-sweet chocolate chips or chunks
- Refrigerate the cookie dough for at least 20 minutes while you preheat the oven to 375ºF. Line baking sheets with parchment paper. Drop 2 tablespoon-sized balls of dough onto the prepared pans 2 inches apart. Sprinkle the tops with coarse sea salt, if desired.Coarse sea salt
- Bake for 8-12 minutes, until the edges are golden brown. Cool them on the pan for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to cook and set as they cool.
Notes
- Use room temperature butter – Softened butter creams properly with the sugars, creating the perfect texture and helping the cookies spread evenly. The butter should be 65ºF, and your finger should make an indent without sinking into the butter. The butter should not be greasy or shiny looking.
- Salted butter – If you are using salted butter, I recommend reducing the salt in the recipe to 1/4 teaspoon or omitting it completely.
- Don’t overmix the dough – Once the flour is added, mix just until combined, and a few streaks of flour remain to avoid developing too much gluten.