My Crispy Chewy Chocolate Chip Cookies are the ultimate chocolate chip cookie recipe for those who love a chewy center and a crispy edge! And I’m sharing all my secrets with you today!
If Crispy/Chewy is your thing, make sure to check out this recipe for oatmeal cookies!
I get asked ALL the time if I have a recipe to share for thin and crispy or ultra chewy chocolate chip cookies. I have tons of recipes for chocolate chip cookies here on my site, but none of them offer up both chewy AND crispy! I have just chewy…chewy and soft…thin and crispy…thick and soft…soft with crisp edges…
- Chewy Chocolate Chip Cookies
- My Favorite Chocolate Chip Cookies
- Cookie Brittle
- Chocolate Chip Walnut Cookies
- Jacques Torres Chocolate Chip Cookies
But an ultra chewy, thin cookie with crinkly tops and crisp edges…well I had been holding out on you.
This recipe took me a number of tries to nail down. I was actually trying to develop another recipe entirely, but I ended up with these beauties more or less. And after a few tweaks I feel like I perfected the ultimate chewy cookie texture.
Getting a crisp cookie is fairly easy. Generally the right amount of butter and sugar together will give you sweet, crisp, browned edges. But the balance of thinness and chewiness without being flat took a few tries.
The reason that cookies get chewy is the sugar. Think of it this way, when you’re making candy you cook the sugar until it reaches either the soft boil, or hard boil stage, depending on the type of candy you’re making.
So when you’re baking cookies, the sugars melt and cook, which along with other factors, aid in the spreading. If you add too much sugar you will get a very thin cookie, too little, your cookie will be thicker and more like a biscuit.
So balancing the amount of sugar with the flour, leavening agent (baking soda), and other ingredients is key!
Why All Brown Sugar?
- Brown sugar is made with molasses. This organically adds a chewier texture to the cookie.
- Also brown sugar is acidic and reacts with the baking soda giving it the rise.
- AND I just like the flavor that all brown sugar gives these cookies.
How Do You Make Them Thin Without Being TOO Thin?
You all have seen (or made) one of those cookies that is so thin the chocolate chips look like little lumps in the cookie. Those are kind of sad, aren’t they? So finding the sweet spot (literally) of sugar and flour is important. But also the amount of baking soda is integral as well.
You will see in this recipe I added an extra 1/4 teaspoon of baking soda, as most chocolate chip cookie recipes require only 1 teaspoon. What this does is puffs the cookie up a little bit more when baking, but when they are removed from the oven they settle back down.
This method, in part, gives them that crackly top, but also assists in the overall thickness as well.
My Secret To Making Them Both Crispy AND Chewy…
I’ve answered this question a little bit above in the amounts of sugar etc. BUT along with the proportions of ingredients I bake these cookies at 325°F.
What this does is allows the cookies time to spread out and essentially bake a little slower. This cooks them more evenly throughout, giving the center the same texture as the outside. BUT inevitably the edges will always bake a little faster, which is what gives them that crispness.
Lower and slow is key to give the sugar the time to melt into the other ingredients and create that chewy texture!
The great thing about this cookie recipe, is since you’re not trying to hold onto that soft-straight-out-of-the-oven texture you can get away with a few extra days stored airtight at room temperature.
I typically recommend 3 days for most cookies for best freshness, but since these are chewy and crisp they are a little more forgiving!
And of course you can freeze these cookies airtight for up to 30 days! Thaw them at room temperature and enjoy!Print
These chocolate chip cookies have a crisp edge and a chewy center! Perfect with a glass of milk!
- Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes on medium speed. Add in the vanilla, eggs, salt, and baking soda and mix for 2 more minutes until smooth and combined, scraping the sides of the bowl carefully to combine all ingredients.
- Turn the mixer to low speed and add in the flour, mixing until just combined. Stir in both the chocolate chips evenly.
- Using a medium (2- tablespoon) sized cookie scoop, portion the dough out on to the prepared baking sheet at least 3- inches apart. Press more mini chips on top of the dough if desired. These cookies will spread while they are baking. I only bake 5 at a time on my cookie sheet.
- Bake for 15-16 minutes, or until they are set and the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
If desired press mini chips into the tops of the cookie dough before baking.
If you are baking the second and third batches on the same baking sheet, allow the baking sheet to cool completely before baking the second batch, or you can refrigerate the dough in between batches to counter this!
Store airtight for 5 days at room temperature.
- Serving Size:
- Calories: 222
- Sugar: 25 g
- Sodium: 173.6 mg
- Fat: 9 g
- Carbohydrates: 34.3 g
- Protein: 2.8 g
- Cholesterol: 25.7 mg
Keywords: cookies and cups, chocolate chip cookies, chewy cookies, crisp cookies, cookie recipe
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