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

1. Use an electric mixer to cream together the butter, granulated sugar, brown sugar and salt until light and fluffy, about 3 minutes.
2. Add the egg and vanilla extract, then beat until just incorporated, about 1-2 minutes more.
3. Slowly add the flour, baking soda and baking powder and mix until just combined.
4. Stir in the chopped chocolate chunks and pecans until evenly distributed. Be careful not to over-mix.
5. 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. 
6. Press them down slightly with your fingers, then top each one with a little sprinkle of flaky sea salt.
7. 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. 
8. 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

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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. 

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 16 cookies

Calories: 236kcal

Author: Nicole Gaffney

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 ½ 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

1. Use an electric mixer to cream together the butter, granulated sugar, brown sugar and salt until light and fluffy, about 3 minutes.
2. Add the egg and vanilla, then beat until just incorporated, about 1-2 minutes more.
3. Slowly add the flour, baking soda and baking powder and mix until just combined.
4. Stir in the chopped chocolate chunks and pecans until evenly distributed. Be careful not to over-mix.
5. 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.
6. Press them down slightly with your fingers, then top each one with a little sprinkle of flaky sea salt.
7. 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.
8. 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. 

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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.

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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

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