Super crispy edges, super chewy inside! These Chewy and Crispy Chocolate Chip Cookies are my perfect chocolate chip cookie, from years of baking.
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.
- 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.
- 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.
Do you have a favorite chocolate chip cookie recipe?
The Best Chewy and Crispy Chocolate Chip Cookies
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
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Preheat the oven to 350 and line two baking sheets with parchment paper.
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In a small bowl, combine the flour, baking soda, and salt, and stir together. Set aside.
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Cream together the butter and sugar until light in color. Beat in the egg, and then stir in the vanilla.
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Add the flour, baking soda, and salt mixture and stir until just combined. Stir in the chocolate chips.
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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.
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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.
cakespy
I am so into these cookies. They look like they capture the contrasts and textures necessary for a fine cookie experience!
Katie
Thanks! I took these photos last month, but now that I’m looking closely at them again, I want to make them gain right now- but I don’t have all the ingredients in the pantry! Isn’t that always the way. We need some kind of Star Trek type of technology that will beam the necessary ingredients into the pantry on demand. 🙂
Michelle @ The Complete Savorist
I am so happy you undertook the experiment so I didn’t have to. These look exactly how I want my cookies to be. I love crispy but a bit of chew. Excellent work.
Katie
Thanks, Michelle! I am always experimenting in search of perfect recipes. 🙂
Levan @ MyWifeMakes.com
These cookies look to die for! Thanks for sharing them. Love the crispiness!
Levan
Katie
Thank you, Levan! I really wanted to make a crispy edge that didn’t go soft over night. I learned that baking powder is the enemy of crispiness- that’s why I use baking soda in these.
Trish - Mom On Timeout
Milk required! These cookies are PERFECTION!
Katie
Thank you! I can’t wait to make some more! 🙂
Fareeha
Mmmmmm ! My kids are gonna love it !
Kiano
I just want to sandwich these around some ice cream!
Katie
Now that is an inspired idea. I’m going to have to try that!
Nabiha
THESE COOKIES TURNED OUT PERFECT! Thank you 🙂
Katie
I am SO thrilled! I wish I had a batch right now! 🙂
Tara
How many cookies does it make?
Katie
Hi Tara! It makes about 12 big cookies. I use two baking sheets because the cookies spread quite a bit. Let me know if you have any other questions. 🙂
Pat
Can i use salted butter?
Katie
Hmmm… I’ve never tested it, but I would recommend reducing the sea salt to just under 1/2 teaspoon, and don’t garnish with extra salt before baking. That should bring it pretty close to the correct amount of salt. Let me know how it goes. 🙂
Aniqa Chowdhury Rahim
Hi. I have no bread flour in my local area. Is it ok tk your all purpose flour?
Cant wait to try these!
Katie Moseman
Yes, you can use all purpose. The cookies might be a bit less chewy – it’s partially the bread flour that makes them chewier – but they’ll still be just as tasty.
Angie
My cookies turned out puffy! I doubled the recipe and added 1 teaspoon of baking soda (for a total of 2 1/2 teaspoons). I also didn’t use bread flour, so they weren’t just puffy—they lacked chewiness too.
They still taste great, but they’re more cakey and a bit dry—best enjoyed with a cold glass of milk, a cup of tea, or some coffee.
Thanks for the recipe! Any suggestions for adjustments are welcome.