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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.
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! 🙂
They really are the most nostalgic cookie!
I just baked the coconut cream pie from Dahlia Bakery!! Now i must scour the cookbook for these cookies – YUM.
That pie you made is gorgeous, Joanne!
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 🙂
Thanks, Sonali!
I’m in if they’re crisp and chewy at the same time. They look brilliant!
Thank you, Oana!
Marissa, I have a kitchen scale but I rarely use it!!! I need to! LOVE these cookies!!!! crispy, chewy chocolate chip cookies all the way!!! yummmm!!!
Thanks, Alice! 🙂
Ooo… crispy and chewy is the BEST cookie! Love that last photo of you breaking it open – you really captured that crispy/chewy goodness 🙂
Thanks Kathleen – I love to eat the middle first. 🙂
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.
haha! Thanks, Maureen!
These look like the absolute perfect Chocolate Chip Cookie for me Marissa! I love them when the chocolates don’t take over too – and your photos are beautiful! p.s. pinned!
Thanks, Kristi!
Love all sorts of cookies! Need to try this recipe for crispy chewy asap! They look awesome!
Me too, Mira! Thanks!
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!
Great example! Thanks, Trish. 🙂
Ooh now this is a nice combo of texture Marissa! I love that pic with you splitting the cookie open-serious yums there! 😀
Thanks, Lorraine! And you crack me up – ‘serious yums’. 🙂
I don’t discriminate between cookies, but I am totally intrigued by your crispy, chewy ones! Only one way for me to be less intrigued – and with that said, I will be checking my mailbox, Marissa 🙂
PM me your address, Shashi and I’ll see what I can do. 😉
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!
Yum! I love molasses crinkle cookies…recipe? 🙂
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
I agree – homemade ricotta is so much better than what you can buy. That toast sounds amazing!
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!
If you try them, I’d love to hear what you think, Nagi! Happy Easter!