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Crispy and Chewy Chocolate Chip Cookies

Experience the perfect combination of crispy and chewy textures in these delightful chocolate chip cookies, made with simple ingredients for a crowd-pleasing treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour For a gluten-free option, use a 1-to-1 gluten-free flour blend.
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened Can be substituted with coconut oil for a dairy-free version.
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
Mix-ins
  • 2 cups semi-sweet chocolate chips Feel free to substitute with dark chocolate or peanut butter chips.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour and baking soda until well combined. Set aside.
Mixing
  1. In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and salt until light and fluffy.
  2. Beat in the vanilla extract and the eggs one at a time, mixing well after each addition.
  3. Gradually add the flour mixture to the wet ingredients, stirring until just combined.
  4. Fold in the chocolate chips gently until evenly distributed.
Baking
  1. Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them a few inches apart.
  2. Bake for 10–12 minutes, or until the edges are golden brown. The centers may look a little underbaked.
  3. Allow the cookies to cool on the baking sheets for five minutes before transferring to wire racks to cool completely.

Notes

Chill the dough for at least 30 minutes before baking for thicker cookies. Store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.