Crispy and Chewy Chocolate Chip Cookies Recipe
These Crispy and Chewy Chocolate Chip Cookies deliver the perfect balance of texture with golden edges and soft, melty centers, enhanced by toasted nuts and a sprinkle of flaky sea salt.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
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Ingredients
- 2 1/4 cups all-purpose flour (Spoon and level for accuracy; cake flour will make them too tender.)
- 1 teaspoon baking soda (Gives lift without cakiness.)
- 1 teaspoon fine sea salt (Enhances chocolate and caramel notes.)
- 1 cup unsalted butter, melted and cooled slightly
- 1 cup packed light brown sugar (For chew and caramel flavor; swap half with coconut sugar for a slight molasses note.)
- 1/2 cup granulated sugar (Helps the crisp edges. Omit or reduce for a softer, chewier cookie.)
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract (Non-negotiable for warmth.)
- 1 3/4 cups semi-sweet chocolate chips or a mix of chips and chopped chocolate (Choose a bar for melty pockets.)
- 1/2 cup chopped toasted pecans or walnuts (Optional for crunch; flaky sea salt for finishing.)
Instructions
- Preparation Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Mix dry ingredients Whisk together flour, baking soda, and salt in a medium bowl.
- Mix wet ingredients In a large bowl, whisk melted butter with brown sugar and granulated sugar until glossy and slightly smooth. Add the eggs one at a time, mixing until incorporated, and stir in vanilla.
- Combine Fold the dry ingredients into the wet in two additions, stopping as soon as there are no streaks of flour.
- Add chips and nuts Fold in chocolate chips and nuts if using.
- Scoop and chill Scoop generous tablespoon-sized balls onto the prepared sheets, spacing 2 inches apart. Chill scooped dough for 10 minutes for thicker cookies.
- Baking Bake 10–12 minutes until the edges are golden brown and the centers still look slightly underbaked.
- Rest and cool Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle flaky sea salt immediately after they come out.
Notes
- Swap half the light brown sugar with coconut sugar for a slight molasses note.
- Omit or reduce granulated sugar for softer, chewier cookies.
- Choose a chocolate bar for melty pockets in addition to chips.
- Add flaky sea salt as finishing touch for enhanced flavor.