Crispy and Chewy Chocolate Chip Cookies
These cookies feature a perfectly crispy exterior and a chewy center, making them irresistible and perfect for any occasion.
Ingredients
Dry Ingredients
- 3 cups All-Purpose Flour provides structure
- 1 teaspoon Baking Soda leavening agent
- 3/4 teaspoon Kosher Salt enhances flavors
Wet Ingredients
- 2 sticks Unsalted Butter, softened adds moisture and richness
- 1 cup Light Brown Sugar, packed for sweetness and moisture
- 1 cup Granulated Sugar contributes sweetness
- 2 large Eggs binds ingredients and adds moisture
- 2 teaspoons Pure Vanilla Extract flavor enhancer
Main Flavor Component
- 2 1/2 cups Semisweet Chocolate Chips main flavor component
Optional Topping
- 1 teaspoon Flaked Sea Salt optional, adds contrast
Instructions
Preparation
- In a small bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside.
- In a stand mixer bowl, beat the softened butter, light brown sugar, and granulated sugar on medium-high speed until light and creamy.
- Add the eggs and vanilla extract to the mixer and mix on low speed until combined, scraping down the sides as necessary.
- With the mixer on low, add the flour mixture all at once and mix until just combined.
- Gently fold in the semisweet chocolate chips.
- Refrigerate the dough for about 20 minutes.
Baking
- Preheat the oven to 350°F (177°C) and lightly grease a sheet pan.
- Scoop heaping tablespoons of dough onto the prepared sheet pan, leaving space between scoops.
- Bake for 9 to 12 minutes, until edges are golden brown and centers remain soft.
- After baking, tap the sheet pan gently on the counter and sprinkle with flaked sea salt if desired.
- Allow cookies to cool on the pan for 5 minutes before transferring to a cooling rack.
Notes
To maintain freshness, store cookies in an airtight container. For a chewier texture, include a slice of bread in the container. Dough can be frozen for up to three months.