Best Crispy and Chewy Chocolate Chip Cookie Recipe
These chocolate chip cookies bake up with crispy golden edges and soft chewy centers. Made with simple pantry ingredients and ready in about 30 minutes, they’re the perfect classic cookie for any occasion.
Servings: 32
Calories: 178kcal
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.
Nutrition
Calories: 178kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 78mg | Potassium: 72mg | Fiber: 1g | Sugar: 13g | Vitamin A: 198IU | Calcium: 15mg | Iron: 1mg