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
- Cook Time: 10 minutes
- Total Time: 30 minutes plus chill time
- Yield: 16
- Category: cookies
- Method: baked
- 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)
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
- Serving Size:
- Calories: 231
- Sugar: 16.4 g
- Sodium: 182.3 mg
- Fat: 12.7 g
- Carbohydrates: 27.4 g
- Protein: 2.6 g
- Cholesterol: 27.5 mg
Find it online: https://coleycooks.com/ccc/
