These crispy and chewy chocolate chip cookies have golden edges and soft, tender centers. Top them with a pinch of flaked sea salt.
Perhaps the internet doesn’t need another chocolate chip cookie, but you, sweet friends, I bet that you need a chocolate chip cookie. If I could bring a plate of these cookies to your house right now, I’d do it in a heartbeat. I’d pack them up, still warm from the oven, drop them on your front porch, and wave through the window. But in these strange times, all I can do is send you a virtual hug in the form of my favorite, super tender chocolaty center, crisp caramel edges, warm and cozy chocolate chip cookies.
Why I Created These Cookies
This cookie recipe came from a distinct need around our house. There are, of course, hundreds (thousands?) of chocolate chip cookie recipes, but none I’ve found have ever delivered on precisely the right combination of things that my household wants in a chocolate chip cookie – crispy caramelized edges with super soft, lightly chewy centers. Until now!
And so it happened, that after years of my husband, Frank, requesting chocolate chip cookies for his birthday and us never quite finding the exact “right” recipe, it dawned on me that I am a professional recipe developer. I write and test recipes every day. And some recipes, like these cookies, I test every day for weeks. This recipe was tested nearly 20 times. We have enough frozen chocolate chip cookie dough to supply an elementary school bake sale.
And so, without further delay, I bring you Crispy and Chewy Chocolate Chip Cookies. (Also known as Frank’s Chocolate Chip Cookies.)
What Makes Cookies Crispy and Chewy
As it turns out, everything has to be in balance to give cookies crisp edges and soft centers. I strongly recommend using a kitchen scale if you have one. We tend to condense flour when we scoop it directly out of the bag, but weighing it insures you use just the right amount. More flour gives you taller, cakey cookies rather than crispy and chewy ones. Less flour helps the cookies to spread out slightly and stay chewy in the middle. An equal amount of light brown sugar and white (granulated) sugar, measured by weight is important too. The sugars caramelize lightly around the edges giving the edges crunch. In short – use that kitchen scale.
The other helpful step is to refrigerate the dough for 20 minutes before baking. I know, I know, you’re going to be in a hurry. Once you’ve made the dough, you want it in the oven – stat. But trust me on this. A short stint in the fridge will give the dough a bit more stability so it doesn’t spread out too quickly as it bakes.
The “Right” Baking Time
Baking these cookies for the right amount of time is key to their chewy + crispy texture. These are not cookies that need to be under-baked to retain their soft, chewy centers. To tell if these cookies are done baking, look to the edges of the cookies (not the centers). The cookies are done when the edges show clear signs of being light golden brown. The centers will still be very pale and soft.
Then, and this is important, let the cookies cool on the sheet pan for about 5 minutes. As they cool, the cookies will continue to firm up and the surface will turn golden brown.
Here are what the cookies should look like right as they are pulled out of the oven. Puffy and pale in the center.
And here’s what the cookies look like after cooling on the sheet pan for 5 minutes.
Ingredients for Chocolate Chip Cookies
The ingredients for these Chocolate Chip Cookies are classic, and are probably things you already have in a well-stocked pantry. Here’s the run-down:
- All-Purpose Flour – One of my primary goals in creating this recipe was finding a great cookie that used only all-purpose flour, which most of us always have in our pantry. (Before I fine-tuned the recipe shared below, my favorite cookie was the infamous David Leit recipe from the New York Times. A few times a year, I would go buy bread flour and cake flour for the sole purpose of making David Leit’s cookies, and then would never again touch those flours until they got far too old and had to be tossed right in the compost.)
- Baking Soda – These provide the dough with just a bit of lift, giving the cookies that soft and tender texture. Be sure to replace your baking soda every few months (yes! every few months!). Old baking soda won’t give you the same results as a fresh box.
- Light Brown Sugar and White Sugar – These cookies use the same amount (measured by weight) of light brown sugar and white sugar. Those two sugars work together to give the cookies the balance of crisp edges and soft centers.
- Unsalted Butter – It is important to use unsalted butter to get the measurement for salt (see below) right. If using salted butter, it’s a good idea to skip the added kosher salt in the dough so that the cookies don’t become too salty. Don’t forget to take the butter out of the fridge in advance. It needs to be softened while still feeling slightly cool to the touch.
- Kosher Salt and Flaked Sea Salt – A decent amount of salt in chocolate chip cookies balances (and draws out) the flavor of the sugar and chocolate chips. Be sure to use kosher salt which comes in larger grains than traditional table salt in the cookie dough. (If you only have table salt, reduce the amount listed in the recipe by half to avoid your cookies being too salty.) At our house, we also all love a light sprinkle of flaked sea salt (I use Maldon) on top of the warm cookies. It’s totally optional but gives the cookies a hint of extra salt and a tiny bit of crunch.
- Eggs and Pure Vanilla Extract – You can’t have great chocolate chip cookies without these two things. The eggs add texture, the vanilla extract adds flavor.
- Semisweet Chocolate Chips – These are the classic, but see below for other ideas!
How To Shape the Chocolate Chip Cookie Dough
Use a 1 Tablespoon measuring spoon to scoop out the dough, but make them heaping spoonfuls with the dough rounded over top. The cookies will be about 3 inches across after baking.
Photo-Worthy Chocolate Chip Cookies
To make your chocolate chip cookies look extra polished (you know there are few things that Instagram loves as much as a beautiful cookie shot), just press a few chocolate chips into the tops of the dough balls right before they bake.
Different Fillings for Chocolate Chip Cookies
While semisweet chocolate chips are the classic, here are a few other favorite fillings:
- Chocolate Chunks
- High-Quality Chocolate Bars, chopped (great if you want to combine different types of chocolate – I love half bittersweet chocolate and half milk chocolate)
- M&Ms
- Chopped Candy (chopped Heath bar is great!)
- Chopped nuts – like pecans or walnuts
How to Freeze Cookie Dough
Frozen cookie dough is like money in the bank. (Though I have to keep it in my downstairs freezer…and out of reach.) You can bake one at a time or the whole batch any time you need them. The best way to freeze cookie dough is:
- Form cookie dough into balls and line up in a single layer on a sheet pan
- Transfer sheet pan to freezer until dough os frozen solid, 2 to 3 hours.
- Transfer dough to a freezer-safe bag and seal, removing as much air from the bag as possible.
- Freeze for up to 6 months.
To bake cookies from frozen: Bake the cookie dough directly from the freezer at 325°F / 163°C for 16 to 18 minutes. (This lower temperature and longer cook time is important for the dough to defrost and cook all the way through.)
More Cookies to Stock Your Freezer
- Peanut Butter Cookie Cups – Soft peanut butter cookie cups stuffed with chocolate peanut butter cups – these are always a crowd favorite. We keep the dough in the freezer to bake whenever we need a pick-me-up.
- Salted Caramel Stuffed Chocolate Cookies – These rich dark chocolate cookies are filled with creamy caramel and topped with a sprinkle of salt. Put a plate out and they’ll disappear fast (but only if you’re willing to share)!
- Mini Chocolate Oatmeal Cookies – Their miniature size is likely my favorite thing about these cookies, although the crunchy sprinkle of Turbinado sugar on the top is a close second.
Favorite Tools
- Kitchen Aid Stand Mixer – It’s a classic, but a KitchenAid Stand Mixer makes baking cookies so easy.
- Kitchen Scale – I use a kitchen scale for so many things, but it makes a baking recipe like this one very easy and precise. I just add each ingredient and zero the scale after each addition.
- Anchor 3-Piece Glass Mixing Bowls – My go-to mixing bowls for baking.
Crispy and Chewy Chocolate Chip Cookies
Equipment
- Stand Mixer
- Mixing Bowls
- sheet pan
Ingredients
- 3 cups (375g) All-Purpose Flour
- 1 tsp Baking Soda
- 3/4 tsp Kosher Salt
- 2 sticks (1 cup) Unsalted Butter, softened to room temperature (see note)
- 1 cup (200g) Light Brown Sugar, packed
- 1 cup (200g) Granulated (White) Sugar
- 2 large Eggs
- 2 tsp Pure Vanilla Extract
- 2 1/2 cups Semisweet Chocolate Chips
- 1 Tbsp Flaked Sea Salt (like Maldon; optional, but great for a little added texture and flavor on top of the cookies)
Instructions
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar until light and creamy (about 3 minutes).
- Add the eggs and vanilla and mix on low until evenly combined, scraping down the bowl as needed.
- Add the flour mixture all at once and mix on low until just combined (stop mixing as soon as there are no dry spots of flour in the dough - do not overmix).
- Add chocolate chips and mix into the batter on low.
- Transfer the mixing bowl to the refrigerator and refrigerate for 20 minutes while the oven heats. (This step is important as the cold dough is key to the soft centers of the cookies.)
- Heat oven to 350°F / 177°C.
- Lightly grease a sheet pan or line with a Silpat baking mat or parchment paper.
- Use a tablespoon measuring spoon (use the measuring spoon as a guide, but make these “heaping” tablespoons with dough rounded over the top) to scoop out even portions of cold cookie dough.
- Arrange the cookie dough on the prepared sheet pan, leaving space for the cookies to spread out.
- Bake the cookies until the edges are just starting to turn golden brown and the centers are still very pale and soft (they will continue to firm up and darken after you remove them from the oven), 10 to 13 minutes.
- When you remove the sheet pan from the oven, tap it gently on the kitchen counter just to deflate the cookies (this step helps to give the cookies lightly crinkled edges).
- Sprinkle the tops of the cookies with flaked sea salt (if using).
- Leave the cookies on the sheet pan to cool for 5 minutes before transferring them to a cooling rack.
- Store cookies in a sealed container at room temperature for up to 3 days.
Notes
Nutrition
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Okay now I’m totally drooling! YUM!
I can’t even begin to describe how awesome these are! I made them exactly the way the recipe says! I’ve been making chocolate chip cookies for 30 yrs. I’ve always wanted them to turn out just like these, and never was quite right. These are the PERFECT chocolate chip cookie! Thank you ever so much! My hubby and I ate about a dozen immediately! So so good! This will be my go to recipe from now on!❤️❤️❤️
Vicky – I’m so glad you liked them!! Thanks so much for your sweet comment!
After making chocolate chip cookies for many many years, I can say that this is the best of the recipes!
A little too sweet for my liking! but other than that, the perfect chocolate chip cookie!
Thanks so much Jasmine – glad you liked them! That little sprinkle of salt adds a great contrast!
Not to try to change a recipe or anything but in the past when I’ve found a recipe just a little too sweet I substitute a very small amount (1/4 or 1/8) of the flour called for, for finely ground rolled oats. I think they just help balance the sweetness.
Not sure if it’s help in this recipe but works very well in other choc chip & banana bread recipes.
Bonnie – I love that idea! If anyone tries it, I’d love to hear how it turns out.
THE BEST cookies ever!!! Followed recipe to the T! Great tips and easy to understand! Thank you 🙏
i have been searching high and low for the perfect chocolate chip cookies, i make them often and they never come out as good as i would like but these, these are the best cookies i have ever made. even my grandma thinks so lol. thank you for sharing your delicious recipe!
Yay Amber – I’m so glad you liked these! And I extra love your grandma’s stamp of approval! Thanks so much for your kind note.
I’m so excited for this re I’ve, it’s exactly what I was looking for. The recipe being similar to mine but the prep/cook details you add really set it apart. Normally mine are either over cooked or undercooked so I’ll report back after making these Sunday!
Also Love the photos as I’m a visual learner
That’s so great to hear! I always try to offer as many photos as I can – I’m a visual learner all the way too.
I’m excited to try this! Whats the key to getting the soft/crunchy combo in a peanut butter cookie?
Oooo – peanut butter cookies are more difficult to get soft and crunchy, but this is a challenge I’d love to try!
I must have done something horribly wrong because these are very cakey and thick cookies unlike Toll House. I never use my mixer and I think I will do it by hand next time. Always good to try something different though
Hi Ter – I’m so sorry to hear that! I know it’s so disappointing when recipes don’t turn out the way they are described. My guess would be either that 1) the butter needed to be creamed for a bit longer to get it to a really soft, fluffy consistency or 2) and more likely, I’d guess that there was too much flour in the batter. Did you measure the flour by weight? It’s easy to compress flour using a measuring scoop to scoop it directly from the container or bag, and that might lead to a more thick, cake cookie. I hope that helps!
THE BEST COOKIES EVER. Do yourselves a favor and definitely try them out! I used half chocolate chips and half chocolate chunks, and they came out great. Also, I’ve never tried the flaked salt before but loved it. Everyone in my family liked them too! And finally… Do chill your dough enough time. I didn’t leave the first batch enough time in the fridge, and it really made a difference. The following batches (which were made with dough that had been chilled for enough time) didn’t flatten as much and were chewier on the inside. Thanks for sharing! Love from South America.
Love the idea to do a combo of chocolate chips and larger chocolate pieces. So glad you all liked these, Maria!
Omg i made these yesterday and loveddddd it you really do get that perfect chewy texture
So glad you liked them Danah!
Wow I normally never manage to get results from following receptors on the first try but these are so clear and easy to follow, with all the tips explained and what to look out for- they came out exactly as described! The only thing is that i find them too sweet but my husband loves them. The texture was crunchy and chewy and so very lovely. Thank you!
These cookies were amazing and what I’ve been searching for – crispy on the outside and chewy on the inside. I made no adjustments to the recipe – weighing the ingredients makes all of the difference. Thank you for sharing! This will be my new go-to recipe.
I have been chasing the ideal CCC for a while and this the closest recipe yet! Am going to try another batch with Nestle Tollhouse Chips and refrigerating instead of just resting the dough. All in the name of science, of course.
So glad you liked it Christine. I’m always happy when science involves chocolate chip cookies!
I loved the recipe! Mine just came out of the oven and they taste amazing! I used salted butter and it doesn’t need anymore salt. I used only 2 cups of milk chocolate chips and they tasted AMAZING!! Seriously the best cookies I’ve made!
Perfect texture. My ten year old and I loved making them and eating them together!
Oh how fun! So glad that you liked them and that you got to make them together!
Jess, these came out perfect. Thank you for sharing !
Thanks so much Shwetha – I’m so glad you liked them!
Wow I just made these and they turned out amazing! Exactly how I was hoping they would. They had wonderfully crispy edges and a soft gooey center. They had a nice chew and amazing flavor. I am so happy with this recipe. Thank you for sharing it!
Thanks so much Elicia! So glad you liked it!
Hi! How many grams of unsalted butter do I need for a 24-serving cookies? I think there might be difference in measurements between the melted one and softened one. Thank you!
Hi Pat – 1 cup of butter is 227 grams.
Oh, okay. So I just need 227grams if butter for a 24-serving cookies, right?
Correct. 227 grams of softened butter for 24 servings / cookies.
My husband and I have been on the hunt for the best chocolate chip cookie for YEARS. We have made all the recipes, all. I stumbled across yours during quarantine and made it 3 times in two weeks, that is how much we love these cookies! I used dark brown sugar because it is all we had and they are magnificent, I will try them with light brown sugar as well to see if they are even better. THANK YOU.
Oh that’s the best thing to hear!! Thanks so much for your kind note – I’m so glad you’ve enjoyed them!