Crispy Chewy Chocolate Chip Cookies – Best Recipe
Craving the ultimate chocolate chip cookie? Look no further! This recipe delivers that coveted crispy edge with an unbelievably soft, chewy center, packed with gooey chocolate in every bite. Prepare to bake the best batch you’ve ever tasted!
Ingredients
- 2 ¼ cups (270g) All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup (226g) Unsalted butter, melted and slightly cooled
- ¾ cup (150g) Granulated sugar
- 1 ½ cups (300g) Packed light brown sugar
- 2 large Eggs, cold
- 2 teaspoons Vanilla extract
- 2 cups (340g) Semi-sweet chocolate chips (or a mix of milk and dark)
- Flaky sea salt, for sprinkling (optional)
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk vigorously for 1-2 minutes until smooth and well combined.
- Add the cold eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined. Be careful not to overmix.
- Fold in the chocolate chips until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 24 hours. Chilling is crucial for flavor development and achieving that perfect crispy-chewy texture.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop heaping tablespoons of dough (about 1.5-2 tablespoons each) onto the prepared baking sheets, leaving about 2 inches between cookies. If desired, sprinkle with flaky sea salt.
- Bake for 9-12 minutes, or until the edges are golden brown and set, but the centers still look slightly soft and gooey. The exact time will depend on your oven and cookie size.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!
