Our crisp, chewy chocolate chip cookies are the perfect balance of thin and crispy cookies with a good amount of chew in the middle. These cookies are totally irresistible, blending melted chocolate chips, brown sugar and vanilla.
If you like thin, crispy, slightly chewy chocolate chip cookies, this cookie recipe is for you! There are a lot of chocolate chip cookie recipes out there (we even have two on the blog), but this is the recipe I want when I want that super crispy edge. They are nicely spread on the baking sheet (hence the edges), but the middle is a bit chewy as we used granulated sugar and brown sugar.
For thicker cookies, you can cool the dough (the tip is below) or use our simple chocolate chip cookies that are taller in shape when baking. For more cookie inspiration, I am a big fan of these chewy chocolate chip cookies!
Key Ingredients
- flour: I use all-purpose flour. Some bakers like to use bread flour to make their chocolate chip cookies cooked. If you want to give it a try, the dough may be drier, so consider adding one or two tablespoons of milk. When measuring cookie flour, use a spoon and sweep method to fill your measuring cup or the measurements provided in our recipes.
- baking soda: I prefer baking soda chocolate chip cookies over baking powder because it helps them brown, rise and fall back slightly, making them more chewy than soft.
- butter: The recipe uses unsalted butter, but if that is salty butter, you can use salty butter. For the butter you requested in the recipe, you should omit 1/2 teaspoon of salt (so reduce the salt in the recipe to 1/4 teaspoon). Please note that this recipe requires room temperature butter. If you want to make cookies now, use our simple chocolate chip cookie recipe that requires melted butter.
- egg: These eggs will bulge the richness and flavor of our cookie dough. Use room temperature eggs for best results. If your eggs are straight from the refrigerator, place them in a bowl of warm water for a few minutes to heat them up a little, and then use them in the recipe.
- sugar: I love the combination of granulated sugar and brown sugar in this cookie recipe. Granular sugars help them spread around the edges and become crispy, while brown sugars add flavor and keep them chewy in the center.
- Vanilla and salt: These are for flavor. I’m generous with vanilla!
- chocolate: Use any chocolate you like. I usually go for semi-sweet chocolate because it won’t make my cookies too sweet. Dark chocolate or chocolate combo is also fun!
How to Make Crispy, Chewy Chocolate Chip Cookies
These homemade chocolate chip cookies are easy! We use stand mixers, but if you have one, you can make these cookies with a hand-held mixer. If you don’t have one, try our simple chocolate chip cookies that require melted butter, which means you only need a tablespoon to make.
We couldn’t get these crispy, chewy cookies. A great option, you can now find a large bag of cookie dough in our refrigerator (this dough freezes like a dream-I shared my tips below).
You will start by cream butter, sugar and vanilla until they look light and fluffy. Please see the photos for reference, or watch our video. Usually it takes about 3 minutes to get this at a moderate speed. Now you will add the eggs and just need to mix quickly.
From there, you can slowly add dry ingredients (flour, baking soda, and salt) and steam in chocolate and mix until they are spread throughout the cookie dough. If at this point you find yourself having a cookie dough (who doesn’t?), consider making our edible cookie dough which omits the eggs and heats the flour a little to make it safer.
At this point, you have some choices. First, you can bake the cookies immediately. If you do this, they will be like our videos. You will get thinner cookies with crisp edges and slightly chewy. Second, you can cool the dough, which is a great trick for even more delicious cookies, i.e., you don’t spread too many cookies when baking. Finally, you can freeze the dough, and it’s always a win after a few days or weeks from now!
The following image shows how I cool or freeze my cookie dough. Refrigerated dough is hard to scoop, so I scooped it up before cooling or freezing to save some elbow power later on. There are more storage and freezing tips in the recipe!
Crispy Chewy Chocolate Chip Cookies
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If you prefer crispy edges, slightly chewy centers, and thinner side cookies, you can make these chocolate chip cookies. I love them and they remind me of what I got at the local bakery! You can bake these cookies immediately without refrigeration time, allowing your cookies to spread more cookies on the baking sheet (as in our video). You can also cool the dough and bake it after a few hours to make it slightly thicker, chewy cookies. Both are great. It depends only on your schedule!
Make 24 cookies
Watch us make recipes
You will need
2½ cups (325g) all-purpose flour, spoon and upgrade
1¼ teaspoon baking soda
3/4 teaspoon fine sea salt
1 cup (230g) unsalted butter at room temperature
1 cup (200g) sugar
1 cup (200G) lightly filled with brown sugar
1½ teaspoon vanilla extract
2 large eggs at room temperature
2 cups (340g or 12 oz) chocolate chips
direction
1Place the rack in the lower third of the oven. Heat the oven 350°F (180°C). Line up two baking trays with parchment paper or use a silicon baking mat.
2Stir the flour, baking soda and salt together and set aside in a bowl.
3Add butter, sugar and vanilla to the bowl of a stand mixer with paddle attachment. (Or, in a mixing bowl, use a hand mixer). Cream the butter and sugar together at medium speed (speed 4 on our mixer) until light and fluffy 3 to 5 minutes.
4Scrape the sides and bottom of the bowl and add the eggs. Mix at medium and low speed for 30 seconds. If the eggs are not fully merged, that is OK.
5Reduce the speed to the lowest setting and add one-third of the dry ingredients and mix until combined for 1 to 2 minutes.
6Add the chocolate chips and mix at low speed until just incorporated. Now you can continue baking or cooling the dough for up to 3 days, or freezing it for up to 3 months (tips below).
7Place 3 tablespoons of dough (or use a large cookie spoon) on a baking sheet. Leave 2 inches between the cookies to allow diffusion.
8Bake cookies at a time, one sheet of paper at a time, spin once during cooking for 15 to 18 minutes. The cookies should be golden around the edges, but bright in the middle. Let the cookies cool on a baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
9Store cookies in an airtight container at room temperature or in the refrigerator for up to 3 days.
Adam and Joanne’s Tips
- Store baking cookies: Store sealed containers in sealed containers at room temperature or in refrigerator for up to 3 days. The refrigerator can be used for longer storage space (up to 3 months).
- Cold cookie dough: If you have time, cooling the dough can make better chocolate chip cookies. One or two nights in the refrigerator help the flour absorb moisture from the eggs, making the cookies more resistant to crushing, thicker (but still crispy around the edges), and taste better. Since refrigerated cookie dough is hard to scoop, I formed the cookie dough and then cooled in an airtight container separated by parchment paper. Keep the cookie dough refrigerated for up to 3 days.
- Frozen Cookie Dough: Refrigerate the frozen cookie dough for up to 3 days. Line up the baking sheet with parchment paper and prepare the dough as usual. Scall the cookie mound onto the baking tray. You can bring the dough clusters together, just don’t let them touch. Freeze until hard. Transfer frozen dough mounds to sealed containers or plastic bags. Store in the refrigerator. Bake frozen cookies without thawing, adding 3 to 5 minutes of baking time.
- Make smaller cookies: Pour 1½ tablespoons of mound onto a baking sheet. Bake for 9 to 13 minutes.
- This recipe is adapted and inspired by baking recipes and Nestle Original Chocolate Chip Cookie recipes.
- Nutritional facts are estimates.
Nutrition per serving
Service size
1 cookie
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Calories
243
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protein
3G
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carbohydrate
33g
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Dietary fiber
1G
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Total sugar
22g
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Total fat
12 grams
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Saturated fat
7G
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cholesterol
36mg
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
