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.
I have a lot of cookie recipes on this website, but these crispy + chewy chocolate chip cookies are always a favorite.
For more cookie recipes, try my chocolate chip skillet cookie for two, brown butter chocolate chip cookies, or Italian pignoli cookies.
Why You'll Love These Crispy Chewy Chocolate Chip Cookies
- 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
- 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!
Chocolate - For the best cookies, use the best quality chocolate you can find. I typically use Ghirardelli 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.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
How to Make the Best Chewy Chocolate Chip Cookies
- Use an electric mixer to cream together the butter, granulated sugar, brown sugar and salt until light and fluffy, about 3 minutes.
Pro Tip: Make sure you take the time to really cream the butter and sugar before proceeding. It should look like fluffy buttercream.
- 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.
Pro Tip: Pan banging isn't required, but it creates rippled cookies with chewy centers and crisp edges. After 7 minutes, bang the pan on the oven rack, bake 2 minutes, repeat once, then finish baking 2-3 minutes until done.
- 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.
- 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.
Chewy Chocolate Chip Cookie Recipe FAQs
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.
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.
Absolutely. Just substitute 1 cup of chocolate chips in place of the chocolate chunks.
Of course. Simply omit the nuts or feel free to add in a few extra chocolate chips.
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Best Chewy Chocolate Chip Cookies Recipe
Ingredients
- ½ cup unsalted butter (1 stick) softened
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
- ½ teaspoon kosher salt
- 1 egg
- 1 teaspoon vanilla extract
- 1⅓ 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℉. 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.
- Make sure you take the time to really cream the butter and sugar before proceeding. It should look like fluffy buttercream.
- When chopping the chocolate, aim for some big chunks and some finely chopped pieces for the best flavor and textural variation.
- 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.
- Pan banging isn't required, but it creates rippled cookies with chewy centers and crisp edges. After 7 minutes, bang the pan on the oven rack, bake 2 minutes, repeat once, then finish baking 2-3 minutes until done.
Nutrition
These look amazing! Question: I just open the oven, pull out the rack, bang the pan and slide it back in? Won't the oven lose heat?
Thank you! Yes, that's exactly what you do. Yes, the oven will lose a bit of heat but it will be ok. Just try not to have the door open for any longer than it needs to be. I hope you love them!
LOVE this recipe. We brought back vanilla from the Dominican Republic and oh my goodness the taste it gives these cookies cannot be matched. Can the dough be frozen? I am thinking of making several batches and freezing my scoops as I am finding I am baking them once a week.
OMG that vanilla sounds amazing! I need to get my hands on some! Yes, this dough freezes beautifully and you can bake the balls directly from the freezer! They just take a little bit longer, depending on how done you prefer. I'm so glad you love the recipe!
Chocolate chip cookie snob husband: did you use a different recipe this time?
Me: maybe… 🤔 why?
CCCSH: they’re good. Best ones yet. Not saying your other ones weren’t good…!
😂 thanks for a keeper! (The recipe, not husband—him I found myself!)
Wow! Now thats a compliment! 🙂 Thanks so much for leaving a review.
Best chocolate chip cookie recipe. I have made this cookie recipe several times and my family and I love love these cookies. Dropping the pan is definitely a game changer. Thank you 😊
Amazing! I'm so glad you love the recipe. Thanks for leaving a review!
Yummy turned out excellent.with this recipe would it turn out if I melted (liquid) the butter
Glad you liked the recipe! With melted butter the cookies will be thinner and crispier. Let me know if you try it!
Hello Nicole, can I bake this recipe in a convection oven? If so, what temperature do you suggest and the time? Thank you.
Yes, it's possible. If using convection, lower the heat to 325 and bake for the same amount of time, maybe with 1 or 2 minutes added. Just take a look and check to see if they're done enough to your liking. Hope this helps - let me know how they turn out!