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Crispy and Chewy Chocolate Chip Cookies

Deliciously crispy on the outside and chewy on the inside, these chocolate chip cookies are made with rich chocolate chunks and a buttery flavor, perfect for evoking fond memories while making new ones.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour Forms the base of your cookies.
  • 1 teaspoon baking soda Essential for that perfect rise.
  • 1 teaspoon salt Enhances all the flavors in these cookies.
Wet Ingredients
  • 1 cup unsalted butter, softened Adds richness and flavor. Substitute with margarine if needed.
  • 3/4 cup granulated sugar For sweetness.
  • 3/4 cup packed brown sugar Contributes to a deeper flavor and chewiness.
  • 1 teaspoon vanilla extract For the unmistakable cookie taste.
  • 2 large eggs Helps bind everything together.
Chocolate
  • 2 cups semisweet chocolate chips Use high-quality chocolate for the best results.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter, granulated sugar, brown sugar, and vanilla extract together until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Gradually mix in the flour mixture until just combined. Be careful not to overmix.
  6. Gently fold in the chocolate chips using a spatula or wooden spoon.
Baking
  1. Drop tablespoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.
  3. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

For extra chewiness, consider chilling the cookie dough for about 30 minutes before baking. Store cookies in an airtight container for up to one week or freeze for longer storage.