Crispy Chewy Chocolate Chip Cookies
If you like cookies with a crispy outside, and a chew inside, look no further than these crispy chewy chocolate chip cookies! I have been determined to try to make a recipe for cookies that are both crispy and chewy, since most people like one or the other! I finally came up with a quick chocolate chip recipe to satisfy both tastes! This soft and chewy chocolate chip cookies recipes makes about 16 cookies and is 210 kcal per cookie.
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Key ingredients this soft chocolate chip cookie recipe:
- Flour – provides a good base
- Baking soda – helps the cookies rise
- Chocolate chips – Nestle or Hershey’s. You can also make your own at home! Click here for a recipe.
- Sugars – adds sweetness
- Vanilla – McCormick
How to make the best chewy chocolate chip cookies:
- Dry ingredients – stir these together
- Wet ingredients – mix these together with a hand mixer or a whisk
- Combine wet and dry ingredients – this will form the sticky batter
- Stir in chocolate chips
- Use a cookie scoop – scoop spoonfuls of dough onto a sprayed baking sheet
- Put in oven – bake your cookies until the edges are slightly brown and hard!
Tips for making incredible crispy chewy chocolate chip cookies:
- Look at recipe notes – how to make soft chocolate chip cookies is fairly easy using the recipe notes in the recipe card below. In short, you have to take the cookies out of the oven when the edges start to firm up, but when the middle is soft. Then, let the cookies sit on the tray for at least 1 minute to allow them to continue baking. This will help them firm up enough to take them off the baking sheet without them falling apart.
- Use a decent baking sheet – I always bake cookies using a special baking sheet I use for only cookies. This baking sheet is different from other baking sheets as it is a thicker pan. The cookies take slightly longer to bake, but using a thicker pan does make a difference.
FAQs
Why are my cookies flat?
- Butter – make sure the butter is room temp or only slightly melted while using it for cookies. If it is completely melted, then the cookies flatten.
- Flour – everyone measures their flour differently. Not adding enough flour will result in flat cookies since there isn’t enough flour to the cookies to stand up. If the dough is glistening with an oil look, add a little more flour.
How to prevent cookies from getting hard?
My favorite technique is to put the end of a loaf of bread in the air tight cookie container/cookie jar. You can also use a tortilla. This works because the moisture goes back to the cookies.
What are the pros of a cookie scoop?
Cookie scoops are helpful when you are trying to get an even look for a baking contest like if your kids are taking these to 4H. Cookie scoops are also helpful though in terms of time because you can easily scoop the dough like ice cream and plop dough balls on the pan relatively quickly.
How to store soft and chewy chocolate chip cookies?
- Fridge – store these crispy chewy chocolate chip cookies in an air tight container room temperature for up to one week. A secret to keeping cookies fresh is to put a slice of bread in with them. The bread will get hard but the cookies will not!
- Freezer – you can freeze these cookies to eat later! Freeze in a single layer, then transfer to a freezer safe container. You can also freeze the dough balls in a single layer until ready to be baked. Be sure to let thaw before baking.
Check out my other best cookie recipes:
- Peanut Butter M&M Cookies
- Inside Out Cookies
- No Bake Cookies
- Double Chocolate Cookies
- Sugar Cookies
- Eggnog Cookies with Eggnog Frosting
Soft Chocolate Chip Cookie Recipe
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Ingredients
- 1 1/2 cups flour
- 1/2 tsp baking soda
- dash of salt
- 1 1/2 cups chocolate chips
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup butter softened
- dash of vanilla
- 1 egg
Instructions
- In a small bowl, stir together flour, baking soda, and salt.
- In a medium sized bowl, beat together brown sugar, white sugars, melted butter, vanilla, and egg for 1 minute. Stir in dry ingredients and chocolate chips.
- Scoop up about 1 tbsp of dough using a cookie scoop, do not heap the scoop, and place on a 9×13 sprayed baking sheet. Repeat until there are 12 scoops on pan. Bake at 375 for 10 minutes. Serve your crispy chewy chocolate chip cookies warm or room temp.
Notes
I believe my cookies are done when the edges are firm and slightly more brown than the rest of the cookie. When I take my pan out of the oven, I leave my cookies on the pan for 1 extra minute to finish baking. Then, I remove them from the pan and place onto a cooling rack. Do not wait longer than 1 minute to remove the cookies from the pan. This will result in them being extremely hard to get off.
Nutrition
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.
These are absolutely delicious. I did substitute 1/4 C almond flour with the all purpose. Worked out great!
I’ve made many different chocolate chip cookies recipes from back of bag and different cookbooks, this one is by far best one! Just like it says soft on inside and slightly crisp outside. I left them on pans to cool about 5-10 minutes instead of removing right away to rack. i also used milk chocolate chips instead of semi sweet. I also liked that recipe is a touch of salt. I’m on low salt diet, and don’t like leaving it out of cookies entirely so just a pinch was perfect!
Definitely will make these again!
dry and cakey