Sometimes, a cookie isn’t just a cookie. It’s a moment when you sneak into the kitchen for a quick bite, and the smell of warm chocolate chips fills the air. This crispy and chewy chocolate chip cookie hits that sweet spot between crunchy edges and a tender center, making it impossible to eat just one. I remember one afternoon, distracted by a phone call that ran longer than expected, I forgot about the cookies baking. When I finally pulled them out, the edges were a shade darker than usual, and the texture was surprisingly perfect—crispy and chewy in a way I hadn’t planned but loved. It’s these little kitchen surprises that keep baking exciting and comforting.
Why You’ll Love It:
- The edges are satisfyingly crispy, while the centers stay soft and chewy, offering a delightful contrast in every bite.
- It’s simple — and that’s kind of the point. No complicated steps, just straightforward comfort.
- Perfect for sharing, but also dangerously easy to eat all by yourself if you’re not careful.
- Quick prep and baking time means you can have fresh cookies in under 30 minutes.
If you’re ever worried about whether to bake or buy, this recipe is a gentle reminder that homemade can be just as quick and often more rewarding than store-bought treats.
PrintCrispy and Chewy Chocolate Chip Cookie
These crispy and chewy chocolate chip cookies combine a golden, crunchy edge with a soft, chewy center for the perfect balance of textures in every bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
1 cup (227 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
1 cup (220 grams) packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups (375 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups (340 grams) semisweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, beat the softened butter, granulated sugar, and light brown sugar together with an electric mixer on medium speed until creamy and smooth, about 2 to 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the semisweet chocolate chips evenly throughout the dough.
Using a tablespoon or cookie scoop, drop rounded balls of dough about 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers look set but still soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature.
Kitchen Notes: You don’t need fancy tools for these—just a mixing bowl and something to scoop the dough will do. I usually bake them on parchment paper to keep cleanup easy and ensure the bottoms don’t burn. These cookies pair wonderfully with a glass of cold milk or a cup of coffee in the afternoon. For a twist, I’ve sometimes swapped half the chocolate chips for chopped nuts or used a mix of milk and dark chocolate chips, though I can’t say which variation I prefer—both have their charms. And if you’re feeling indulgent, adding a sprinkle of flaky sea salt on top before baking gives a surprising pop of flavor.
FAQ:
Can I make the dough ahead of time? Yes, chilling the dough for an hour or even overnight can deepen the flavors and help control spreading during baking.
How do I keep the cookies chewy longer? Store them in an airtight container at room temperature, and adding a slice of bread inside helps retain moisture.
Can I freeze the baked cookies? Absolutely. Freeze in a sealed container and thaw at room temperature when ready to enjoy.
Ready to treat yourself? Scroll down, save this recipe, and get baking—those crispy and chewy chocolate chip cookies won’t make themselves.