Crispy Chewy Chocolate Chip Cookies

Name: Crispy Chewy Chocolate Chip Cookies
Prep time: 20 min
Cook time: 10 min
Total time: PT-466627H15M
Yield: 16
Cuisine: dessert
Ingredients: 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup dark brown sugar, packed; 1/2 teaspoon kosher salt; 1 egg; 1 teaspoon vanilla extract; 1 1/2 cups all purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 6 ounces dark chocolate, roughly chopped; 1/2 cup chopped pecans (optional); flaky sea salt, such as Maldon (optional)

Jump to Recipe

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.

Top view close up of chocolate chunk cookies on a wood table.

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!

Close up side view vertical stack of chewy chocolate chunk cookies.

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.

Front view of a chocolate chunk cookie leaning against a stack of more cookies.

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, 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.

Top view of baked chewy chocolate chunk cookies on a silpat lined baking sheet.

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.

Close up of a vertical stack of chocolate chip cookies topped with flakey salt.

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.

Extreme closeup of a chocolate chunk cookie being split in half.

Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment to help other readers. I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing when you make my recipes, so please tag me @ColeyCooks on Instagram and I will repost!