Crispy Chewy Chocolate Chip Cookies
These crispy chewy chocolate chip cookies are crispy on the outsides, chewy on the insides, and loaded with ooey gooey pools of dark chocolate, then finished with flaky sea salt.
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I have a lot of cookie recipes on this website, but these crispy + chewy chocolate chip cookies are always a favorite.
Why this recipe works
- Using equal parts brown and white sugar creates the perfect texture - crisp edges and chewy middles
- Chopped dark chocolate bars instead of chocolate chips means you can use better quality chocolate and the different sized pieces adds more interest to the cookies
- Chopped pecans or walnuts (optional) give added crunch and a nutty flavor
- Banging the pan a few times during the cooking process flattens the cookies out to help with the crispy-chewy texture and gives them a rippled appearance (a technique created by Sarah Kieffer).
- A smaller batch, making just 16 cookies but can be doubled to increase the yield
- Dough can be frozen in balls for freshly baked homemade cookies whenever you want!
Essential Ingredients
- Chocolate - For the best cookies, use the best quality chocolate you can find. I typically use Ghiradelli 60% bars because that’s what I usually have on hand. Semi-sweet or a mix works just as well.
- Sea Salt - Maldon is the best salt for sprinkling on cookies, in my opinion. But fleur de sel, sel gris or any other flaky sea salt will work great.
- Baking Soda and Baking Powder - Make sure they are fresh! Check the expiration dates - if they're old, they might not be active and your cookies wont rise.
Step by Step instructions
- Use an electric mixer to cream together the butter, granulated sugar, brown sugar and salt until light and fluffy, about 3 minutes.
- Add the egg and vanilla extract, then beat until just incorporated, about 1-2 minutes more.
- Slowly add the flour, baking soda and baking powder and mix until just combined.
- Stir in the chopped chocolate chunks and pecans until evenly distributed. Be careful not to over-mix.
- Preheat the oven to 375 degrees. Scoop out heaping tablespoons of dough and place them on a baking sheet lined with parchment paper about 2 inches apart.
- Press them down slightly with your fingers, then top each one with a little sprinkle of flaky sea salt.
- Bake for approximately 9-12 minutes, or until they're just golden on the outside but the middles still look doughy. Less baking time will result in chewier cookies, while more baking time will result in crispier cookies.
- Allow them to cool for a few minutes on the pan, then use a spatula to transfer to a wire rack. Serve while they're still warm.
Tips for Success
- When chopping the chocolate, aim for some big chunks and some finely chopped pieces for the best flavor and textural variation.
- Make sure you take the time to really cream the butter and sugar before proceeding. It should look like fluffy buttercream.
- Spoon the flour into your measuring cups rather than scooping it, and use a butter knife to level out the top. This ensures the most accurate amount of flour is used.
- If you'd like to substitute chocolate chips, use 1 cup.
- Don't over-mix the batter or it could make the cookies tough.
- While pan banging is not essential, taking this extra step gives the cookies a rippled appearance and better texture. It creates thinner cookies with gooey, chewy middles and a crisp exterior.
- After about 7 minutes of baking, take the pan and firmly bang it on the oven rack, then resume baking for 2 minutes and do it again, then bake for another 2-3 minutes or until done.
Faq about Crispy Chewy Chocolate Chip Cookies
Can these cookies be frozen?
Yes! It's best to freeze the dough in balls and then bake them off right from the freezer whenever you want. Add 2-3 minutes to the bake time.
Can these cookies be made gluten free?
Yes! Just be sure to substitute a 1-1 gluten free all purpose flour blend. My favorite is Cup4Cup brand. For a totally grain free cookie, check out my Paleo Chocolate Chunk Cookies.
Can I use chocolate chips?
Absolutely. Just substitute 1 cup of chocolate chips in place of the chocolate chunks.
Can these be made nut free?
Of course. Simply omit the nuts or feel free to add in a few extra chocolate chips.
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Crispy Chewy Chocolate Chip Cookies
These crispy + chewy chocolate chip cookies are crispy on the outsides, chewy on the insides, and loaded with ooey gooey pools of dark chocolate, then finished with flaky sea salt.
Servings: 16 cookies
Calories: 236kcal
Ingredients
- ½ cup 1 stick unsalted butter softened
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
- ½ teaspoon kosher salt
- 1 egg
- 1 teaspoon vanilla extract
- 1 ⅓ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 6 ounces dark chocolate roughly chopped
- ½ cup chopped pecans optional
- flaky sea salt such as Maldon (optional)
Instructions
- Use an electric mixer to cream together the butter, granulated sugar, brown sugar and salt until light and fluffy, about 3 minutes.
- Add the egg and vanilla, then beat until just incorporated, about 1-2 minutes more.
- Slowly add the flour, baking soda and baking powder and mix until just combined.
- Stir in the chopped chocolate chunks and pecans until evenly distributed. Be careful not to over-mix.
- Preheat the oven to 375 degrees. Scoop out heaping tablespoons of dough and place them on a baking sheet lined with parchment paper about 2 inches apart.
- Press them down slightly with your fingers, then top each one with a little sprinkle of flaky sea salt.
- Bake for approximately 9-12 minutes, or until they're just golden on the outside but the middles still look doughy. Less baking time will result in chewier cookies, while more baking time will result in crispier cookies.
- Allow them to cool for a few minutes on the pan, then use a spatula to transfer to a wire rack. Serve while they're still warm.
Notes
- This step is optional, but I find the cookies come out even better after the dough has chilled. Cover and refrigerate the dough for at least 3 hours, or up to 48 (overnight is best) before baking.
- Store leftover cookies in an airtight container at room temperature for up to 5 days. These cookies are best when fresh so I recommend freezing the dough in balls and baking them straight from frozen when ready. Add 2-3 minutes to the baking time when baking from frozen.
Nutrition
Calories: 236kcal | Carbohydrates: 27g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 123mg | Potassium: 118mg | Fiber: 2g | Sugar: 16g | Vitamin A: 198IU | Vitamin C: 0.04mg | Calcium: 25mg | Iron: 2mg
Awesome recipe
Thanks! Glad you liked it!
Yummy!
Glad you liked the recipe! 🙂
I'm not great at baking but these turned out so well with all the added tips - just the way cookies should be. Great tip about freezing then too so will never need to buy from a store again! Thanks so much! Quick question - when freezing the dough do you freeze it straight away or after the period of time in the fridge, does it make a difference?
Great question! It shouldn't make a difference either way, but I wouldn't let them sit in the fridge for more than a few days or the dough will dry out and affect the texture. Hope this helps!
These cookies were the dream texture! Crispy outside with chewy interior. The one complaint is that I halved the recipe, and it turned out a little bland. Otherwise, these cookies turned out great!
I'm so glad you love the recipe! I'm confused by why halving the recipe would make the cookies taste bland. That doesn't really make sense, but I'd love to know more if you're willing to share. I appreciate the review!
i normally don’t bother leaving reviews - but THIS recipe is worth leaving one because it is PERFECT. i have tried so many different recipes in an attempt to make the “best chocolate chip cookie”, and i am happy to say that this recipe is THE one. perfectly crisp edges, soft and chewy centers. just the right amount of vanilla to chocolate to flour ratio. 10 out of 10 would recommend!!! note: i chill it overnight, and also bang the pan at 7 min and 9 min mark to get the perfect texture and bakery-styled aesthetic. i also use 3/4 cups of semi-sweet chips and 1/4 cups of chopped dark choco chunks 🙂
Thank you so much for this amazing review! I'm so glad you loved the recipe!!
Love them, everyone does, and it's the only cookie recipe so far that turns out great every time. Since I haven't found sugar cookie recipe as good as this chocolate chip recipe, my 17-year-old asked me to just make these without chocolate chips! Not light with the brown sugar but the best chewy and crispy "sugar cookies" I can make at the moment, just started baking few months ago, well 9 months ago, but for 6 months we'd been stuck in a hotel after Hurricane Helene destroyed our home, so now I've made these with 2 different ovens as well and perfect each time. Thanks for sharing the recipe!
So sorry to hear about your home, but it warms my heart to know that my cookies helped get you through a tough time. I'm so glad you love the recipe! Thanks for leaving a review.
These are soooo good! I have made them twice and the first batch was a bust. I packed the flour in the measuring cup and so the dough was too hard and the cookies didn't come out right. The second time I spooned the flour into the measuring cup and then leveled it off and they came out perfect with crispy edges and a chewy center. This recipe is a keeper!
I'm so glad you loved the recipe and gave it a second try! Thanks for leaving a review!
This recipe is thee best!! Ive been looking for a recipe that gives these results, I would always bake growing up and the recipe i used then would give these results. When i married and had my own family I couldnt find the perfect recipe until i found this one. My family and i enjoyed these delicious cookies for Christmas, the perfect crispy edges and chewiness in the center are what makes this cookie the best! These bakes a little over 10 minutes. Thank you!!
So glad you love the recipe!! Thanks for leaving such a nice review!
I did what the lady said, I got the cookie I wanted. 10 and a half minutes in my oven gives me crispy edges and a slight chew in the middle; brilliant.
SO glad you loved the recipe! Thanks for leaving a review!
These came out perfect!!! Have made dozens of cookie recipes and these are my new fave—more so than the pan banging cookies! Beato of both worlds —crispy edges, soft middles.
Thanks so much ❤️
So happy to hear that!
These are THE BEST cookies E.V.E.R!!! Follow the recipe exactly & you’ll end up with the perfect choc’chip cookie!!!
Thank you sooooo- much! A definite keeper recipe!!! 🙌🙂
So glad you enjoyed them!
Just baked these and they came out perfect! Just the way I like them, crispy and slightly chewy in the middle.
So glad you enjoyed them, Adam! Thanks for the comment
This is my go-to recipe for chocolate chip cookies. My family adores these, they are the BEST!!
So happy you liked them!
I love the cookies, however my cookies don't come out big and flat, like how I want. They came out thick, what am I doing wrong? They tasted great!
Make sure your flour is well aerated so that you're not adding packed cups to the recipe - too much flour can cause this! It's best to spoon the flour into the measuring cup and level out the top with a knife rather than scooping. This should help - let me know if it does!
I Just made these and they turned out wonderful! Definitely more chewy and flavorful because I refrigerated the dough overnight. Thanks Nicole!!
The ingredients calls for one egg, but the directions say to add one egg at a time. How many eggs should I use??
Hey Sherry! So sorry for the confusion. Originally I had a larger recipe and missed that part when I changed it to the smaller batch. Good eye! You only need one egg for this recipe - only two if you double it. 🙂 Hope you enjoy them!
What brand of chocolate bar do you typically use?
Ghiradelli is my go-to brand, because it's good quality and available at my local grocery store. Use your favorite!
My favorite kind of cookies!! I seriously cannot resist a warm home made cookie right out of the oven. My weakness!