Saturday nights at my grandma’s meant Bach on the radio, cold milk in a jelly jar glass, and the smell of crispy and chewy chocolate chip cookies floating through the house. This classic is trending again (hello Pinterest!) but our take brings that golden-edge magic with a gooey middle that still feels like home.
You get crisp edges, a soft bite, and warm chips that melt on your fingers. Pantry basics butter, brown sugar, vanilla do the heavy lifting. It’s kind of like your favorite gooey chocolate chip cookies married a bakery shortbread. Full details in the blog!
We tested this with reusable chaos and a toddler grabbing dough. Old-fashioned cookie charm, no frills just results. I grew up scooping dough shoulder-to-shoulder with my aunt, learning what “just right” feels like. I tested it. You’ll love the secret!
Why You’ll Love These Crispy and Chewy Chocolate Chip Cookies
Let’s be real what’s better than a cookie that combines the *best* of both worlds? These cookies have:
Crispy edges: That golden crunch makes every bite satisfying and bakery-worthy.
Chewy centers: Soft, gooey perfection that practically melts in your mouth.
Reliable results: Follow the steps, and you’ll get the same magic every time no stress, just cookies.
Pantry-friendly: Everything can come straight from your kitchen staples, no fancy ingredients required!
It’s a nostalgic, simple chocolate chip cookie recipe you can whip up whenever that cozy craving hits.
Key Ingredients and Simple Tips
Let’s take a quick peek at what makes these cookies sing. Everything here is simple, but a few smart choices make a big impact:
Flour: Gold Medal Unbleached All-Purpose Flour gives the perfect structure. Weigh it with a kitchen scale for best results.
Butter: It must be softened to that magical sweet spot cool to the touch but easy to press into.
Brown Sugar: The light brown sugar adds a subtle molasses flavor and keeps things chewy.
Chocolate chips: Use good ol’ semisweet chips for a classic feel. (Want to mix it up? See swaps below!)
These small details guarantee that bakery-style mix of crispy and chewy!
Ingredient
Measurement
Key Tip
Flour
3 cups (375g)
Weigh to avoid dryness or spreading issues.
Butter
2 sticks (1 cup)
Softened, not melted. Be patient it’s worth it.
Brown Sugar
1 cup (200g)
Packed tightly for perfect flavor and texture.
Chocolate Chips
2 1/2 cups
Semisweet works best, but feel free to experiment!
Step-By-Step Magic in 25 Minutes
Here’s how to make chocolate chip cookies that are crispy and chewy no stress, just simple steps:
Mix dry ingredients: Whisk flour, baking soda, and salt in a bowl. Set aside for later.
Cream the butter and sugars: Use a stand mixer to blend butter, brown sugar, and white sugar until light and fluffy (3 minutes is the sweet spot).
Add wet ingredients: Mix in eggs and vanilla until smooth. Scrape down the bowl as needed.
Combine: Carefully stir in flour mixture, then *just barely* mix in the chocolate chips.
Chill: Refrigerate the dough for 20 minutes to keep those centers soft.
Scoop and bake: Roll tablespoon “golf ball” portions onto a lined sheet pan and bake at 350°F for 9–12 minutes.
Step
Time
Key Tip
Prep Ingredients
5 minutes
Make sure butter is at room temp before starting.
Mix & Chill
15 minutes
Do NOT skip chilling it ensures that soft, gooey texture.
Bake
9–12 minutes
Take them out when edges are golden but centers look soft.
Pro Tips and Fun Tweaks
This recipe is a classic, but a few tweaks can make it even more fun:
Want that salty-sweet combo? Sprinkle flaked sea salt on top right after baking for a gourmet vibe.
Swap it up: Feeling adventurous? Try Reese’s Peanut Butter Chocolate Chip Cookies by subbing 1 cup of chips with chopped peanut butter cups.
S’mores Chocolate Chip Cookies: Crush graham crackers and toss into the dough with mini marshmallows for a Pinterest-worthy treat!
You’re in luck these cookies are just as good the next day! Here’s how to keep them fresh:
Counter: Store cookies in an airtight container at room temp for up to 3 days. Add a slice of bread to keep them soft!
Freeze: Pop unbaked dough balls in a freezer bag and freeze for up to 3 months. Bake straight from frozen at 350°F for 1–2 extra minutes.
Storage Method
Timeframe
Tips
Airtight Container
3 days
Add a bread slice to keep cookies soft.
Refrigerator (Dough)
2 days
Wrap tightly so it doesn’t dry out.
Freezer
3 months
Bake frozen dough balls for the easiest treat!
Expert Insights on Achieving Crispy and Chewy Chocolate Chip Cookies
Balancing texture in cookies requires precise ratios of ingredients and baking time. For perfectly crispy and chewy chocolate chip cookies, controlling the amount of brown sugar and baking them just until edges set ensures a delightful contrast between crunch and softness. This approach maximizes flavor without sacrificing that sought-after texture.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Quest for Crispy and Chewy Chocolate Chip Cookies
After plenty of trialslike confusing baking soda for powder and ending up with flat, crispy discsI finally nailed the balance between crispy edges and chewy centers. This recipe is the result of many late-night tastings and the occasional burnt batch, perfecting every step so you get cookies that truly hit that sweet spot.
FAQs ( These crispy and chewy chocolate chip cookies have golden edges and soft, tender centers. To… | Cookies recipes chocolate chip, Chewy chocolate chip, Cookie recipes )
What makes chocolate chip cookies both crispy and chewy?
The secret to achieving both crispy edges and chewy centers lies in the perfect balance of ingredients and technique. Using a combination of brown sugar (for chewiness) and white sugar (for crispiness), along with slightly underbaking the cookies, creates that ideal texture contrast. The butter should be softened but not melted, and chilling the dough for at least 30 minutes helps prevent over-spreading while baking.
How long should I bake crispy and chewy chocolate chip cookies?
Bake these cookies for 9-11 minutes at 350°F (175°C) until the edges are golden brown but the centers still look slightly underdone. They’ll continue cooking on the hot baking sheet after removal, which prevents overbaking. This timing ensures you get those perfectly golden, crispy edges while maintaining soft, gooey centers that make these cookies irresistible.
Can I make variations like s’mores chocolate chip cookies with this recipe?
Absolutely! This versatile base recipe works wonderfully for creative variations like s’mores chocolate chip cookies. Simply add mini marshmallows and crushed graham crackers to the dough along with your chocolate chips. You can also try adding Reese’s peanut butter chips for a delicious twist, or follow popular Pinterest chocolate chip cookie variations by incorporating different mix-ins while keeping the same dough base.
Why do my chocolate chip cookies spread too much?
Excessive spreading usually happens when the butter is too warm, the dough isn’t chilled, or there’s too much sugar in the recipe. To make chocolate chip cookies that hold their shape, ensure your butter is softened but cool to touch, chill the dough for at least 30 minutes, and don’t skip the proper flour measurement. Using room temperature eggs and avoiding overmixing also helps maintain the perfect cookie structure.
How do I store crispy and chewy chocolate chip cookies?
Store your cookies in an airtight container at room temperature for up to one week to maintain their texture. Place a slice of bread in the container to keep them soft and chewy – the cookies will absorb moisture from the bread. For longer storage, freeze the baked cookies for up to 3 months, or freeze the cookie dough balls for up to 2 months for fresh-baked cookies anytime.
Final Crumbs on Crispy and Chewy Chocolate Chip Cookies
Crispy and Chewy Chocolate Chip Cookies bake up beautifully with golden edges and soft, gooey centers every single timeperfect for those 30-minute kitchen moments. You’ll love how approachable the steps are, even when life gets a little chaotic around the mixing bowl.
Try swapping in Reese’s for a peanut butter punch or popping graham crackers and marshmallows for that dreamy S’mores Chocolate Chip Cookie vibe. A little flaked sea salt on top? Chef’s kiss! And don’t forgetthese homemade treats freeze like a charm for busy days ahead.
Got your own twist or family memory with chocolate chip cookies? Share your photos or stories belownothing warms the heart more than treats baked with love. Seriously, this recipe’s a keeper, and you’ll wanna make it again and again.
These crispy and chewy chocolate chip cookies have crispy golden edges and soft chewy centers. This Simple Chocolate Chip Cookie Recipe is perfect for anyone craving Gooey Chocolate Chip Cookies. For variety, try Reese’s Peanut Butter Chocolate Chip Cookies or S’mores Chocolate Chip Cookies after mastering this classic.
Ingredients
Scale
3 cups All-Purpose Flour (see note 3 cups = 375g)
1 teaspoon Baking Soda
3/4 teaspoon Kosher Salt
2 sticks Unsalted Butter softened to room temperature (see note 2 sticks = 1 cup or 16 tablespoons)
1 cup Light Brown Sugar packed (1 cup = 200g)
1 cup Granulated (White) Sugar (1 cup = 200g)
2 large Eggs
2 teaspoons Pure Vanilla Extract
2 1/2 cups Semisweet Chocolate Chips
1 teaspoon Flaked Sea Salt (totally optional but try it if you like a salty finish on your sweets)
Instructions
In a small bowl whisk together the flour baking soda and salt Set aside
In the bowl of a stand mixer fitted with the paddle attachment beat the butter brown sugar and granulated sugar on medium-high until light and creamy about 3 minutes it should resemble fluffy frosting
Add the eggs and vanilla and mix on low until completely combined scraping down the bowl as needed
Add the flour mixture all at once and mix on low until just combined stop mixing as soon as there are no dry spots of flour in the dough do not overmix
Add the chocolate chips and mix into the batter on low just until combined
Transfer the mixing bowl to the refrigerator and refrigerate for 20 minutes while the oven heats This step is important as the cold dough is key to the soft centers of the cookies
Heat oven to 350°F / 177°C
Lightly grease a sheet pan or line it with a Silpat baking mat or parchment paper
Use a tablespoon measuring spoon use the measuring spoon as a guide but make these “heaping” tablespoons with dough rounded over the top to scoop out even portions of cold cookie dough Note Be sure that the cookie dough is about the size of a golf ball If the cookies are smaller than this they won’t spread out enough to have soft chewy centers
Arrange the cookie dough on the prepared sheet pan leaving space for the cookies to spread out
Bake the cookies until the edges are just starting to turn golden brown and the centers are still very pale and soft they will continue to firm up and darken after you remove them from the oven 9 to 12 minutes
When you remove the sheet pan from the oven tap it firmly on the kitchen counter a few times to deflate the cookies this step helps to give the cookies lightly crinkled edges and a dense center
Sprinkle the tops of the cookies with flaked sea salt this is optional and you may not need the full amount just add a small pinch on top of each cookie if you want that salty crunch
Leave the cookies on the sheet pan to cool for 5 minutes before transferring them to a cooling rack Note If you try to move them too early they may fall apart but will firm up as they cool
Store cookies in a sealed container at room temperature for up to 3 days
Notes
Flour – I used Gold Medal Unbleached All Purpose Flour when I tested this recipe and still use it for every batch to get consistent results every time If you have having trouble with the consistency of the cookies the culprit is most likely the flour Try switching to Golden Medal Unbleached and use a kitchen scale to weigh your flour Kitchen scale – To get that crispy chewy texture it’s a really good idea to measure your flour and sugars by weight If you have a kitchen scale pull it out for this recipe Softened Butter – This tends to feel like the most finicky step of making chocolate chip cookies but it’s important The butter should be soft enough that you can easily make an indent with your finger but should still be cool to the touch You want it to hold its shape a bit as you combine it with the sugars and then soften to a fluffy texture after the full 3 minutes of beating
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
