The Best Chewy and Crispy Chocolate Chip Cookies

Super crispy edges, super chewy inside! These Chewy and Crispy Chocolate Chip Cookies are my perfect chocolate chip cookie, from years of baking.

Best Chewy and Crispy Chocolate Chip Cookies with Milk

The Best Chewy and Crispy Chocolate Chip Cookies

Years ago, I relied upon store-bought packages of break-and-bake chocolate chip cookie dough to satisfy cravings for chocolate chip cookies.

Once I began baking from scratch, I started messing around with a famous chocolate chip cookie recipe from the New York Times.  It made good cookies, but there were two problems.

  1. You absolutely had to let the dough sit in the fridge for a full 24 hours, or the cookies wouldn’t taste quite as good.
  2. The cookies went stale by the following day.

Clearly, some experimentation was called for.

Designing My Perfect Chocolate Chip Cookie

So, in my never ending quest for perfect recipes, I decided to see if I could perfect it to my taste.  Here are my perfect chocolate chip cookie requirements:

  • The dough must be able to be used right away- no waiting!
  • The cookie edges must be firm enough to knock on a door without smushing or breaking.  This is the all-important “crispy edge.”
  • The interior must be extremely chewy.
  • The cookies must stay fresh tasting for at least a full day after baking when stored properly.

This chewy and crispy chocolate chip cookie recipe meets all of those requirements.  It’s also a little on the thin side, but not extremely so.  I’ve found that thicker chocolate chip cookies tend to not be as chewy as I like, so I think that’s the trade-off.

Best Chewy and Crispy Chocolate Chip Cookies

Do you have a favorite chocolate chip cookie recipe?

Best Chewy and Crispy Chocolate Chip Cookies
Print

The Best Chewy and Crispy Chocolate Chip Cookies

Super crispy edges, super chewy inside! These Chewy and Crispy Chocolate Chip Cookies are my perfect chocolate chip cookie, from years of baking.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Author Katie Moseman

Ingredients

  • 1 2/3 cups bread flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 10 TB unsalted butter at room temperature
  • 1/2 cup light brown sugar plus 2 TB
  • 1/2 cup granulated sugar plus 1 TB
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup semi-sweet chocolate chips
  • More sea salt or flake salt for garnish

Instructions

  1. Preheat the oven to 350 and line two baking sheets with parchment paper.
  2. In a small bowl, combine the flour, baking soda, and salt, and stir together. Set aside.
  3. Cream together the butter and sugar until light in color. Beat in the egg, and then stir in the vanilla.
  4. Add the flour, baking soda, and salt mixture and stir until just combined. Stir in the chocolate chips.
  5. Form the dough into golf ball sized balls. Place equal distance apart on the baking sheets, making sure there is at least two inches between balls.
  6. Sprinkle sea salt or flake salt evenly over all the dough balls. Bake for about 15 minutes, or until cookies are golden brown on top. Let cool on the baking sheets for 15 minutes, then remove the cookies to a rack to finish cooling. When completely cool, store airtight.

 

17 Comments

  1. cakespy July 23, 2015
    • Katie July 23, 2015
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  2. Levan @ MyWifeMakes.com July 24, 2015
    • Katie July 24, 2015
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