Our Crispy Chewy Chocolate Chip Cookies have golden brown edges and soft centers loaded with chocolate. Everyone loves this easy-to-make cookie recipe!
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The Best Chewy Chocolate Chip Cookies
We love baking chocolate chip cookies because they are the perfect treat for any occasion or event.
Over the years, we have made several variations of the classic cookie. My favorites are cherry, salted caramel, and coconut.
However, when our youngest son asks for chewy cookies with chocolate chips, this is the only recipe that will do. They are great for school bake sales, boys' soccer parties, or just because you want cookies and milk.
Why You'll Love This Recipe
Every mom and baker needs a classic cookie recipe that can be made quickly. This one is a hit every single time!
- These cookies have the best chewy texture. The combination of ingredients gives each one crisp, golden brown edges and soft, chewy centers.
- Each one is loaded with chips. We make this chocolate chip cookie recipe with semi-sweet chips. This recipe is versatile because you can customize it with various types of chips, nuts, toffee, or coconut.
- This cookie dough doesn't need any chill time. You can bake it as soon as it is mixed.
Main Ingredients
This recipe is incredibly easy to make with a few simple pantry items. You probably have everything you need to make a batch today.
- Butter - Adds a rich flavor to the dough. We prefer to use unsalted butter to control the amount of salt in each recipe.
- Shortening - This has a higher melting point than butter, so it helps to keep the cookies slightly puffy instead of super thin while baking.
- Sugars - Combining brown sugar and granulated sugar makes a dessert crisp and chewy.
- Large Eggs - Binds the ingredients together and gives the dough moisture.
- Vanilla Extract & Salt - Adds flavor and balances out the sweetness.
- Baking Soda & Baking Powder - Using both leavening agents allows the cookies to rise and spread.
- Cornstarch - Helps desserts bake up soft and chewy.
- All-Purpose Flour - Properly measured flour is key to the right texture in these cookies. Using too much flour will also result in dry, crumbly treats.
- Semi-sweet Chocolate Chips - We like these the best, but you can use whatever you have or like.
How To Make Crispy Chewy Chocolate Chip Cookies
With this chocolate chip cookie recipe, you don't need to chill the dough; you can mix, scoop, and bake right away.
- Using a stand mix, beat the shortening, butter, and sugars until light and creamy. Add the eggs and vanilla extract, and then mix again.
- Stir the dry ingredients and slowly add them to the butter mixture until a soft dough forms. Do not over-mix the dough.
- Add the bag of chocolate and then stir gently. Use a scoop to measure the dough into 30 balls.
- Place 12 cookie dough balls on a prepared cookie sheet and then bake. Press a few extra chips into the hot cookies, then cool them on a wire rack.
Storage Recommendations
Store the homemade cookies in an airtight container at room temperature for 3-4 days.
To freeze, wrap each one individually in plastic or place them in a freezer bag with parchment paper. This will keep them fresh for 2-3 months.
Tips and Tricks
I have been making these crispy and chewy cookies for years, and here are a few tips that make them the best.
- Make sure your butter is only slightly soft. You do not want the butter to be too soft or melted because it will cause your dough to spread too much.
- You can use white chocolate, milk chocolate, dark chocolate, butterscotch chips, peanut butter chips, or a mix of chips or chocolate chunks.
- Want puffier or fatter cookies? Add more flour or chill the dough before baking.
- Use Silpat or parchment paper on your baking sheet. This will prevent the dough from spreading too far as it bakes.
- Scoop the dough evenly so all your treats are the same size and consistency.
- For best results, do not overbake this chocolate chip cookie recipe! Cookies continue to bake after they come out of the oven. Let the sheet of cookies sit for a few minutes before removing them.
- Top the hot and melty chips with flakey sea salt because it enhances the flavor.
- Make ice cream sandwiches with vanilla bean ice cream.
FAQs
Line dough balls on a sheet pan and then freeze for one hour. Transfer the frozen dough to a freezer-safe bag and freeze for 3-4 months. Bake from frozen; add a few extra minutes to the baking time.
Yes, you can substitute unsalted butter for the shortening in the recipe. Because butter has a higher melting point, the dough will spread a bit more.
No, the best part about this dough is that it can be baked immediately.
More Cookies with Chocolate Chips
- Thick Chocolate Chip Cookies
- Chocolate Chipper Cookies
- Jack Jack Num Num Cookies
- Pumpkin Chocolate Chip Cookies
- S'mores Cookie Cups
- M&M Chocolate Chip Cookies
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Recipe
Crispy Chewy Chocolate Chip Cookies
Our Crispy Chewy Chocolate Chip Cookies have golden brown edges and soft centers loaded with chocolate. Everyone loves this easy-to-make cookie recipe
Ingredients
- ½ cup unsalted butter, softened slightly
- ½ cup butter flavored shortening
- ½ cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ teaspoon table salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon cornstarch
- 2 ¾ cups all purpose flour
- 2 cups chocolate chips
Instructions
- Preheat oven to 375°F. Line a baking sheet with a Silpat or parchment paper.
- Beat the butter, shortening, and sugars until creamy. Add the vanilla and eggs and mix again.
- Stir together the salt, baking powder, baking soda, cornstarch, and flour. Slowly mix this into the butter mixture until a soft dough forms.
- Add the chocolate chips and stir gently. Scoop out 30 even dough balls using a cookie scoop.
- Place 12 dough balls on the prepared baking sheet and bake for 10 - 11 minutes.
- Remove the pan from the oven and let the cookies cool for 2-3 minutes. Then, gently remove them and place them on another sheet of parchment on the counter.
- Let cool completely before storing in a tightly sealed container.
Notes
- Make sure your butter is only slightly soft. You do not want the butter to be too soft or melted because it will cause your dough to spread too much.
- You can use white chocolate, milk chocolate, dark chocolate, butterscotch chips, peanut butter chips, or a mix of chips or chocolate chunks.
- Want puffier or fatter cookies? Add more flour or chill the dough before baking.
- Use Silpat or parchment paper on your baking sheet. This will prevent the dough from spreading too far as it bakes.
- Scoop the dough evenly so all your treats are the same size and consistency.
- For best results, do not overbake this chocolate chip cookie recipe! Cookies continue to bake after they come out of the oven. Let the sheet of cookies sit for a few minutes before removing them.
- Top the hot and melty chips with flakey sea salt because it enhances the flavor.
- Make ice cream sandwiches with vanilla bean ice cream.
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Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 198Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 115mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 2g
This post was first published in August 2019. It was updated and then republished in June 2024.
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