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Crispy Chewy Chocolate Chip Cookies

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!

Crispy Chewy Chocolate Chip Cookies Are The Ultimate Classic Cookie Recipe!

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…

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.

Stacked thin and chewy chocolate chip cookies

How Do You Make Chewy Cookies?

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!

chocolate chip cookie dough

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.

Crispy Chewy Chocolate Chip cookies on a rack from above

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!

How Long Will These Cookies Last?

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!

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Chewy Chocolate Chip Cookies on a cooling rack

Crispy Chewy Chocolate Chip Cookies

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert


These chocolate chip cookies have a crisp edge and a chewy center! Perfect with a glass of milk!


  • 1/2 cup butter, room temperature
  • 1 3/4 cup light brown sugar
  • 1 tablespoon vanilla
  • 2 eggs
  • 1 teaspoon kosher salt
  • 1 1/4 teaspoons baking soda
  • 2 cups all purpose flour
  • 1 cup semi-sweet chocolate chips
  • 3/4 cups mini semi-sweet chocolate chips


  1. Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. Turn the mixer to low speed and add in the flour, mixing until just combined. Stir in both the chocolate chips evenly. 
  4. 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.
  5. Bake for 15-16 minutes, or until they are set and the edges are golden brown. 
  6. 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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127 comments on “Crispy Chewy Chocolate Chip Cookies”

  1. Hi I was wondering if you have any instructions on the best way to freeze and reheat these. Love this recipe, thank you so much for sharing!

  2. Hi Shelly,

    As a European i struggle to get the proportions right, do you mean 1 cup of sugar + 3/4 of one cup or do you mean just 3/4 of one cup?

    Thanks you


  3. Is there no white sugar in this? I am so excited to make this recipe but I am confused. When it says mix the butter and sugar does it mean brown sugar?

  4. Thank you for sharing this recipe! I made my first batch today and it was perfect the way I wanted. Crispy on the edges and chewy on the inside. 15 min is perfect. This will be my go to from now on.

  5. Best chocolate chip cookies I have ever made !!!!! Perfect in every way …. the only thing I did different was added two bags of chocolate chips…instead of just one. Everyone of the cookies looks perfect. Thank you for sharing this recipe….I will be trying other receipes of yours as well!!!!

  6. Is this really only 1/2 cup butter, not 1/2 pound? This seems really disproportionate compared to other recipes. I just don’t want to waste ingredients and have the cookies be way too dry.

    1. Yes! I made the mistake of using 2 sticks of butter, as is habit but it was way too much and the first batch of cookies spread out like water puddles and were greasy after baking. I added 3T of “white whole wheat” flour as damage control. Still, they were tasty enough to try again using proper proportions at a later date.

  7. Fatima Hassanali

    These were perfect the first time I made them but every time after that they just turned out too cakey! Any idea why? I didn’t add anything extra.

  8. Don’t know what went wrong, but mine came out cakey. I followed the instructions, except for the size of the scoop. Mine was smaller, but even with adjusted time, it’s till cakey.

  9. I literally never leave comments on recipes, but these cookies are SOOOOOOOO AMAZING (shouty caps for emphasis) I had to say thank you for sharing, I make a lot of cookies and this is absolutely the new favorite cookie recipe in our home. I did a mix of semi-sweet and milk chocolate chips. I give away the majority of what I bake to friends, family, and neighbors, but my husband specifically requested most of these stay in our kitchen.

  10. THIS is the CCC recipe I’ve been looking for!! I’ve made a lot of others including your thick and chewy cookies and these are so good. Just as described crispy and chewy and the texture and thick(thin)ness was perfect. This will be my new go-to! I did not find them to be overly sweet though I did use sea salt instead of kosher which tends to be a bit saltier and balanced it out. thanks for an awesome recipe!

  11. These are amazing. I did cut the brown sugar a little because I thought they would be too sweet. And reduced chocolate chips a tad. I also made without eggs 🙂

  12. Mine were super cakey and not crunchy and they tasted like baking soda… I doubled the recipe so I wonder if that was why….otherwise I think this would be delicious. I love the way the brown sugar tastes.

  13. Mine came out flat with chips sticking out. I don’t know what I did wrong. It tasted great though.

  14. These. We’re. Amazing. I have no words. Beyond incredible. To amazing for this world. I love these.

  15. OMG best cookies I have ever made. They were gone in a day. Everyone thought I didn’t make them thank you so much for this awesome recipe!

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