Crispy Chewy Chocolate Chip Cookies
- PREP 20min
- COOK 20min
- TOTAL 40min
Make these chocolate chip cookies if you love crispy edges, slightly chewy centers, and cookies that are on the thinner side. I love them, and they remind me of what I get at my local bakery! You can bake these cookies immediately without chilling time, giving you thinner cookies that spread a bit more on the baking sheet (like in our video). You can also chill the dough and bake it after a few hours or overnight for slightly thicker, chewier cookies. Both are great. It just depends on your schedule!
You Will Need
2 ½ cups (325g) all-purpose flour, spooned and leveled
1 ¼ teaspoons baking soda
3/4 teaspoon fine sea salt
1 cup (230g) unsalted butter at room temperature
1 cup (200g) granulated sugar
1 cup (200g) lightly packed brown sugar
1 ½ teaspoons vanilla extract
2 large eggs at room temperature
2 cups (340g or 12oz) chocolate chips
Directions
Position a rack in the lower third of the oven. Heat the oven to 350°F (180°C). Line two baking sheets with parchment paper or use a silicon baking mat.
Whisk the flour, baking soda, and salt together in a medium bowl and set aside.
Add the butter, sugars, and vanilla to the bowl of a stand mixer fitted with the paddle attachment. (Or, in a mixing bowl, using a handheld mixer). Cream the butter and sugars together on medium speed (speed 4 on our mixer) until light and fluffy, 3 to 5 minutes.
Scrape the sides and bottom of the bowl, then add the eggs. Mix on medium-low speed for 30 seconds. It is okay if the eggs are not completely incorporated.
Turn the speed down to the lowest setting and add the dry ingredients in thirds, mixing until just combined, 1 to 2 minutes.
Add the chocolate chips and mix on low speed until just incorporated. Now, you can move on to baking or chill the dough for up to 3 days or freeze it for up to 3 months (tips are below).
Drop 3 tablespoons of dough (or use a large cookie scoop) onto baking sheets. Leave 2 inches between the cookies to allow for spreading.
Bake the cookies, one sheet at a time, and rotate once during cooking, for 15 to 18 minutes. The cookies should be golden brown around the edges but light in the middle. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Store the cookies in an airtight container for up to 3 days at room temperature or a week in the refrigerator.
Adam and Joanne's Tips
- Storing baked cookies: Store in an airtight container for up to 3 days at room temperature or in the refrigerator. Freezer for longer storage (up to 3 months).
- Chilling cookie dough: If you have the time, chilling the dough makes even better chocolate chip cookies. A night or two in the refrigerator helps the flour absorb moisture from the egg, making the cookies chewier, thicker (but still crisp around the edges), and taste even better. Since chilled cookie dough is harder to scoop, I form it into cookie dough balls and then chill them in an airtight container separated by sheets of parchment paper. Keep cookie dough refrigerated for up to 3 days.
- Freezing cookie dough: Keep frozen cookie dough refrigerated for up to 3 days. Line a baking sheet with parchment paper and prepare the dough as usual. Scoop out cookie mounds onto the baking sheet. You can crowd the dough mounds together, just do not let them touch. Freeze until hard. Transfer the frozen dough mounds to an airtight container or plastic bag. Store in the freezer. Bake frozen cookies without thawing, adding 3 to 5 minutes of baking time.
- Make smaller cookies: Drop 1 ½ tablespoon mounds or use a medium cookie scoop onto the baking sheet. Bake for 9 to 13 minutes.
- This recipe was adapted and inspired by The Back in the Day Bakery Cookbook and the Nestle Original Chocolate Chip Cookie Recipe
- Nutrition facts are estimates.