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Crispy Chewy Chocolate Chip Cookies

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crispy chewy chocolate chip cookies served on a white plate

It’s important to have a few go-to cookie recipes, don’t you think? This is mine for crispy, chewy chocolate chip cookies. They’re made with butter for richness, some whole grain flour because they’re boring otherwise, and less chocolate than many recipes call for. Perhaps that’s heresy, but I really like the cookie part of chocolate chip cookies and sometimes the chocolate takes over.

So what makes a cookie recipe qualify as ‘go-to’ besides exceptional flavor? There’s one essential element that many recipes are missing. Can you guess?

It needs dry ingredient weights. Weighing dry ingredients is the only way I’ve found to have baked goods come out the same every time. If you don’t have a kitchen scale, it’s well worth the $15 to buy one.

Chocolate-Chip-Cookie-Dough

What I love about this recipe is that it makes cookies that are crispy and chewy at once: crispy edges, chewy middle.

Cookie Dough Balls

It also freezes well, as do most cookie doughs. I like to keep a bag full of dough balls in the freezer, ready to bake. That way, I can make only as many as I think we’ll eat that day so we always eat them warm and fresh. It’s a good idea to note the cooking temperature and timing on the outside of the bag- bake 2 minutes longer when frozen.

Crispy Chewy Chocolate Chip Cookies

What is a ‘go to’ recipe of yours? Feel free to leave a link in the comments below.

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Crispy Chewy Chocolate Chip Cookies

Recipe adapted slightly from Dahlia Bakery Cookbook's All-American Chocolate Chunk Cookies If you are baking the cookies from frozen, flatten to 1/2-inch thickness before baking.
Course Dessert
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 40 cookies

Ingredients

  • 1 cup white whole wheat flour 120 grams
  • 2 1/2 cups all-purpose flour 313 grams
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 cup plus 5 tablespoons unsalted butter softened
  • 1 cup plus 2 tablespoons packed brown sugar 250 grams
  • 1 1/4 cups granulated sugar 250 grams
  • 3 large eggs at room temperature
  • 2 tsp pure vanilla extract
  • 2 cups bittersweet chocolate chips 12 ounces/340 grams

Instructions

  1. Preheat oven to 375°F.
  2. Add flours, baking soda, baking powder and salt to a medium bowl; whisk to combine. Set aside.
  3. Add butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Mix at medium-high speed until pale and fluffy, 3 to 4 minutes, scraping down the bowl as needed.
  4. Reduce mixer speed to medium-low and add eggs, one at a time, until combined. Scrape down bowl and add vanilla extract; mix until combined. Add dry ingredients in 2 or 3 additions and mix just until combined. Remove bowl from mixer and scrape down sides with a rubber spatula, being sure to incorporate any dry ingredients still in the bottom.
  5. Line a baking sheet with parchment paper.
  6. With a 3-tablespoon scoop or 1/4-cup dry measure, scoop out scant 1/4 cup portions of dough and place 12 to 15 cookies on prepared baking sheet (number depending on the size of your sheet), leaving an inch or more of space on all sides of each cookie (cookies will spread during baking).
  7. Bake until golden around the edges and slightly pale in the middle, 12-14 minutes, rotating pan halfway through the cooking time.
  8. Remove pan from oven and cool on wire rack 10 minutes before transferring cookies to cooling rack with a spatula. Repeat with remaining dough.

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Comments

  3. Hi Marissa! I tried these on Sunday and they really were crispy and chewy!! Wow, I was SO happy with the outcome, thank you! (I didn’t even add more choc chips 😉 ) What’s even more great is that I used Australia measurements which are slightly different to US and they STILL came out perfect. Some cookies don’t work at all 🙂

    Reply

  4. I love your keep in the freezer tip with cooking times on the bag, Marissa! Really great idea.
    I will pin this recipe for later. I’ve never made any cookies before (I know, sacrilege). Really should change that and this looks like a tried-and-tested recipe contender!

    Reply

  5. Hi Marissa! I get cravings for chocolate chip cookies! I like using mini chocolate chips because they distribute more evenly in the cookie dough (also true for muffins and cakes).

    Reply

  6. Love trying new chocolate chip recipes and the whole wheat aspect has me wanting to try this this weekend and I think 2 cups of the delicious chocolate chips is perfect. I have a scale and definitely use it when baking. I found cooking allows for a wide range of edits, but baking is definitely a science and for consistency sake, weighing the dry ingredients does just that. Have a great weekend Marissa!

    Reply

  7. Such a lovely and classic cookie – these look absolutely perfect! Your styling is gorgeous, especially the shot with the big bowl of cookie dough, I’m such a sucker for cookie dough. Love the crispy and chewy factor! I will have to give them a try!

    Reply

  8. Chocolate chippers are my all time favorite…and we go back as far as I can remember, lol! It’s the first thing I remember making with my mom as a kid.

    I’m always looking for a new spin on this classic, and this one looks perfect. And I confess, I also like the cookie part not to be overwhelmed by the chocolate! 🙂

    Reply

  10. These look like chocolate chip cookie perfection to me- I’m all about crispy edges and a chewy middle! My food scale is definitely one of my most essential kitchen tools 🙂

    Reply

  14. Crispy AND chewy?? I’d stand in line for this. It reminds me of a macaron only chocolate chippy. 🙂

    Perfection on a plate, I reckon.

    Reply

  17. Yes! I completely agree with you! I’m always explaining the different between weight and volume to people by using the example of 1 pound of feathers and 1 pound of bricks weighing the same, but not taking up the same about of space.
    And these cookies look super delicious!

    Reply

  20. Yes to cookies! My go-tos are a basic molasses crinkle — so good — but you have to love classic chocolate chip too. I’ve never baked by weight yet, although there are certainly enough pro-weighing arguments out there. Maybe I should give it a try!

    Reply

  21. I know exactly what you mean about the scale, and you are inspiring me to be better about getting mine out and using it! It’s so important in baking – it can make all the difference between good and “I HAVE TO HAVE ANOTHER COOKIE!” And those cookies look scrumptious.

    As for a go-to recipe – mine is homemade ricotta cheese, which takes 10 minutes and 3 easy ingredients and is so good that I will never buy store-bought again. These days I am slathering it on toast and topping it with roasted asparagus – best lunch ever! 🙂 Here’s the link: http://www.framedcooks.com/2011/08/how-to-make-fresh-ricotta.html

    Reply

  22. Crispy chewy? You have me curious. I haven’t tried crispy chewy before, I only have a crispy OR soft baked recipe! Interesting….I’m going to try this tomorrow! (My oven is tied up for 3 hours today, I can’t bear to make anything else!)

    AND you know…I never thought to freeze balls and cook from frozen! I know the US is cookie dough mad, not so much in Australia. I don’t know anyone who freezes cookie dough. I’m going to try it!

    Happy Easter Marissa!

    Reply

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