Crispy and Chewy Chocolate Chip Cookies
A delightful cookie recipe that combines crispy edges with a soft, chewy center, offering the perfect balance of texture and flavor—ideal for any occasion.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour For structure. (Tip: Spoon the flour into the measuring cup instead of scooping to avoid packing.)
- 1 tsp baking soda For lift.
- ½ tsp salt Enhances flavor.
Wet Ingredients
- 1 cup unsalted butter, room temperature Creamy goodness. (Pro tip: If you forget to take your butter out ahead of time, soften it quickly in the microwave in 10-second intervals.)
- ¾ cup granulated sugar For sweetness and crispiness.
- ¾ cup packed brown sugar Adds moisture and flavor.
- 1 tsp vanilla extract Always use pure vanilla for the best taste!
- 2 large eggs For binding and moisture.
Chocolate Chips
- 2 cups semi-sweet chocolate chips For that classic chocolatey taste. Highly recommended Ghirardelli for their rich flavor!
Instructions
Preparation
- Preheat your oven to 350°F (175°C). This step is essential to ensure even baking.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until blended.
- Gradually add the dry ingredients, mixing just until combined. Don’t over-mix.
- Fold in the chocolate chips gently using a spatula.
- For a minimum of 30 minutes, refrigerate the dough. This helps enhance the flavors and control spread.
- Using a cookie scoop, place dough balls on a baking sheet lined with parchment paper, leaving enough space between them.
- Bake for 10-12 minutes or until the edges are slightly golden. Look for a lightly browned edge and a slightly soft center.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
Store them in an airtight container at room temperature for up to a week or freeze them for up to 3 months. You can also prepare the dough ahead of time, keeping it wrapped tightly in plastic wrap.