Crispy and Chewy Chocolate Chip Cookies
These chocolate chip cookies have a delightful combination of crispy edges and a chewy center, perfect for any occasion.
Ingredients
Dry Ingredients
- 3 cups All-Purpose Flour provides structure
- 1 teaspoon Baking Soda helps cookies rise
- 3/4 teaspoon Kosher Salt enhances flavor
Wet Ingredients
- 2 sticks Unsalted Butter, softened to room temperature adds moisture and richness
- 1 cup Light Brown Sugar, packed provides moisture and a hint of caramel flavor
- 1 cup Granulated Sugar adds sweetness and contributes to texture
- 2 large Eggs binds ingredients and adds moisture
- 2 teaspoons Pure Vanilla Extract adds depth of flavor
Chocolate & Topping
- 2 1/2 cups Semisweet Chocolate Chips offers sweet chocolate richness
- 1 teaspoon Flaked Sea Salt optional, adds a savory contrast
Instructions
Preparation
- Preheat your oven to the specified temperature for baking cookies.
- In a mixing bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
- In another bowl, cream the softened unsalted butter, light brown sugar, and granulated sugar together until smooth and fluffy.
- Add in the large eggs, one at a time, and mix until well combined, then add the pure vanilla extract.
- Gradually incorporate the dry flour mixture into the wet mixture until just combined.
- Fold in the semisweet chocolate chips using a rubber spatula.
- Scoop tablespoon-sized portions of the dough onto a baking sheet lined with parchment paper, leaving enough space between each.
- Optionally sprinkle a little flaked sea salt on top of each cookie before baking.
Baking
- Bake the cookies until the edges are golden brown and the centers are still soft.
- Remove from the oven and let cool on the baking sheet for a few moments before transferring them to a wire rack.
Notes
For best results, keep butter at room temperature and avoid overmixing after adding flour.