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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.
What I love about this recipe is that it makes cookies that are crispy and chewy at once: crispy edges, chewy middle.
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.
What is a ‘go to’ recipe of yours?
Crispy Chewy Chocolate Chip 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
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Add flours, baking soda, baking powder and salt to a medium bowl; whisk to combine. Set aside.
- 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.
- Reduce mixer speed to medium-low and add eggs, one at a time, and then vanilla extract; mix just until combined. Scrape down bowl; add dry ingredients in 2 or 3 additions and mix just until combined. Add chocolate chips and mix just until they're distributed throughout the dough. Remove bowl from mixer and scrape down sides and bottom with a rubber spatula.
- 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).
- Bake until golden around the edges and slightly pale in the middle, 12-14 minutes, rotating pan halfway through the cooking time.
- Remove pan from oven and cool on wire rack 10 minutes before transferring cookies to cooling rack with a spatula. Repeat with remaining dough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve had a major cookie craving for days now and I think I’m might just cave and make a batch tonight. You’re recipe looks so good!
Thank you, Kristen!
I am a firm believer that one can never have too many chocolate chip cookie recipes!
I completely agree, Jennifer!
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 ๐ ) 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 ๐
That is awesome, Nagi!! I really appreciate you letting me know and I’m so glad that you were happy with how they turned out!
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!
Niver made cookies!? You’ve got to remedy that, Helen. ๐ xo
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).
Hi Dorothy – thanks for the tip! ๐
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!
Well said, Kevin! You have a great weekend too! ๐
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!
Thank you, Grace!