Name: Crispy and Chewy Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup brown sugar, packed; 2 large eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon salt; 2 cups semi-sweet chocolate chips

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These crispy and chewy chocolate chip cookies strike the perfect harmony between texture and taste. With golden, buttery edges and irresistibly soft centers, every bite delivers that nostalgic, homemade cookie comfort. Loaded with melty semi-sweet chocolate chips, these cookies are a timeless treat I love baking for any occasion—or no occasion at all.

Crispy and Chewy Chocolate Chip Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

2 cups semi-sweet chocolate chips

Directions

I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.

In a large bowl, I cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

I beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, I whisk together the flour, baking soda, baking powder, and salt.

Gradually, I mix the dry ingredients into the wet mixture just until combined.

I fold in the chocolate chips gently so they’re evenly distributed.

I scoop the dough into balls—about 2 tablespoons each—and place them on the prepared baking sheets, leaving enough space between each cookie.

I bake for 10–12 minutes, just until the edges are golden and the centers are still soft.

I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Servings: 24 cookies

Calories: Approximately 210 kcal per cookie

Variations

Add nuts: Sometimes I mix in chopped walnuts or pecans for a crunchy twist.

Use different chocolate: I like swapping semi-sweet chips for dark chocolate chunks or even white chocolate for a different flavor.

Brown butter version: Browning the butter before creaming adds a deep, nutty richness.

Chill the dough: If I have time, I chill the dough for 30 minutes to enhance the flavor and texture.

Sprinkle of sea salt: A light sprinkle of flaky sea salt on top before baking adds a gourmet touch.

Storage/Reheating

Once completely cooled, I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a zip-top bag for up to 2 months. To reheat, I pop one or two in the microwave for 10–15 seconds to bring back that fresh-from-the-oven warmth and gooey chocolate center.

FAQs

How do I make the cookies even chewier?

To get an extra chewy texture, I slightly underbake the cookies and let them finish setting on the baking sheet. Using more brown sugar than white sugar also boosts chewiness.

Can I freeze the cookie dough?

Absolutely. I scoop the dough into balls and freeze them on a tray. Once solid, I transfer them to a freezer bag. I bake them straight from frozen, just adding 1–2 extra minutes to the baking time.

Why are my cookies spreading too much?

If my cookies spread too thin, it's often because the butter was too soft or even melted. Chilling the dough for 30 minutes before baking can help prevent excessive spreading.

Can I make smaller or larger cookies?

Yes, I often adjust the size depending on the occasion. For smaller cookies, I use about 1 tablespoon of dough and bake for around 8–10 minutes. For larger ones, I use 3 tablespoons and bake closer to 14–15 minutes.

What type of chocolate chips work best?

I usually stick with semi-sweet chips, but dark chocolate chunks give a richer taste. Milk chocolate works too, but it makes the cookies slightly sweeter.

Conclusion

These crispy and chewy chocolate chip cookies have become one of my go-to recipes whenever I’m craving something homemade and satisfying. They’re quick to whip up, customizable, and always a crowd-pleaser. Whether I’m baking them fresh or pulling a batch from the freezer, they hit the spot every single time.

Recipe:

Crispy and Chewy Chocolate Chip Cookies

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Author: Cheryl
Total Time: 27 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

These crispy and chewy chocolate chip cookies strike the perfect balance with buttery, golden edges and soft, melty centers—making them a nostalgic, crowd-pleasing treat for any occasion.

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the chocolate chips until evenly distributed.
Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheets with space between each cookie.
Bake for 10–12 minutes, or until the edges are golden and the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.