Crispy chewy chocolate chip cookies. These bakery-style large chocolate chip cookies are thin and chewy with crispy crinkled edges. They also are loaded with chocolate chunks.
Holiday cookie baking season is here! It occurred to me recently that I didn’t have a go-to chewy chocolate chip cookie even though I have made a lot of different kinds of chocolate chip cookies over the years. So here it is!
I look forward to cookie season every year. Given a spread of cakes, pies, and cookies, I will almost always reach first for a cookie.
I love my chocolate chip cookies to be loaded with chocolate in every bite, which these are.
I have so many variations on the chocolate chip cookie that I love. This year I’ll be making the Levain bakery copycat and The New York Times chocolate chip cookies (my personal holy grail of chocolate chip cookies). And I’ll also be adding these chewy chocolate chip cookies to the holiday cookie list.
More Cookie Recipes
- Cookies and Cream Cookies
- 4 Ingredient Crispy Oatmeal Chocolate Chip Cookies
- 2 Ingredient Crispy Coconut Cookies
Chewy Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 1 1/2 cups chopped large semisweet chocolate chunks divided
Instructions
- In a large bowl of a stand mixer, add butter and sugars. Using the paddle attachment, mix on medium high speed until everything is completely mixed and becomes light and fluffy (about 2 minutes).
- Add in egg and vanilla. Scrape butter mixture from sides of bowl with spatula. Mix on medium speed until egg and vanilla are completely incorporated into the butter mixture.
- In a small bowl, add flour, baking soda and salt. Whisk together. Add flour mixture to butter mixture. Turn your mixer speed to the lowest speed possible (usually it is the stir function) and mix the flour until it is only just barely completely incorporated. Be careful not to overmix or the cookies will be more cakey than chewy.
- Add in 1 cup of chocolate chunks. Keep the mixer on the lowest speed and mix the chocolate into the batter until the chunks are mixed in. This should only take a few revolutions.
- Refrigerate the dough for at least 1 hr.
- When ready to bake, preheat oven to 350°F. Line 3 large baking sheets with silicone baking mats. Using a cookie scoop, scoop 3 tbsp of dough for each cookie. Space the cookies at least 2 inches away from the edges of the baking sheet and from each other. The cookies do spread a lot so I would not bake more than 4 at a time. You can always do 1-2 for your first batch so you can see how much they spread.
- Add remaining chocolate chunks to surface of cookies balls, placing them in sections where the chocolate is sparse. I like to make sure the surface of the ball is studded with chocolate. Keep in mind the cookies will spread quite a bit so even if it seems like you're putting on a lot, it will look more evenly distributed once they spread out. Place two of the cookie sheets in the fridge to chill.
- Place remaining baking sheet onto the middle rack in the oven. Bake for about 12 minutes or until edges are light brown and middle is cooked but not quite set. Allow cookies to fully cool on baking sheet before removing. If you remove cookies before they are set, they will break. For even cooking, only bake one sheet of cookies at a time. Baking multiple sheets at a time will likely lead to an uneven heat distribution. When one batch is baking, keep the uncooked batches in the fridge so they stay chilled.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I would love to try this recipe it looks amazing! One question though: i dont like using large eggs (because its not great for the hens to produce large eggs ANYWAY) i was wondering if i could just use 2 small eggs instead? Maybe you‘ve tried it out or know someone who did? I‘m not sure if it would work
We have not tested this recipe with 2 small eggs instead! You could give it a try but we are unsure what the final result would be!
I have tried many choc chip cookie recipes on Pinterest. They’ve been ok…but IMO this cookie gets a 100 out of 10! It is magnificent.
I will only be baking this Choc chip cookie from now on. I doubled the recipe, used Danish Creamery Butter and used choc chips…I didn’t have choc bars to make choc chunks. Loved them. Thanks so much for the recipe!!
Thank you Darlene!! We’re so glad you love this recipe!
Thank you for this recipe, my cookies turned out great crispy from the edges and chewy from the inside. But they did not look like yours although I did follow the recipe down to the dot. I wonder if you have a tip for me, I was looking for a thinner flatter cooking hoping it turns out like your picture
Hm, if you followed the recipe exactly it’s hard to know what might have happened. Can you describe what they looked like? That would help!
I just saw your reply!
Yes they turned out thicker than the ones you have in the picture… since making them the first time I changed the baking soda brand and I also flip the tray midway through. I found that helped me a little. My daughter now makes them every other day!
Thank you for posting the recipe!
We’re so happy to hear that!!
This is such a great recipe to have. It’s super simple and quick. I followed exactly as directed for the ingredients. As for chilling the dough for an hour… I put the dough in my express chill drawer while I cleaned up the very little mess I made and washed the few dishes used to make these. Certainly not an hour more like 30mins. I will say they weren’t as chewy as I like but that was not the recipe. Possibly my rushed chill time and or getting the cook time just right. I typically make brown butter chocolate chip cookies, which are heavenly but not quick or as simple. 3rd batch I baked for 11 mins and we’re closer to my preference. Crispy edges and chewy past that. You can’t go wrong with this classic and simple cookie recipe. Thank you for sharing with us all.
We’re so glad you enjoyed the recipe!
These are the perfect cookies! I tweaked the recipe by also adding white chocolate chips and a pinch of cinnamon. So yummy!
Love the adjustments you made – thanks for letting us know!
Best cookie recipe I’ve ever made! The edges are crisp and the middle is soft and gooey. I did have to bake them for a few extra minutes but they were soo good!
We’re so glad you loved them!
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My family’s favorite recipe and we’ve tried so many! We love a chewy, buttery, cookie with the kind of toffee notes this has! Thank you!
Thanks so much for letting us know!
These are great! Chilling the dough makes for extra crispy-chewy cookies that are just the right texture. Thanks for the best chocolate chip cookie recipe!
We’re so glad you love the cookies! Thanks for sharing the chilling tip, too.
These have become my new and only chocolate chip cookie recipe. They are exactly how chewy I love my cookies and the perfect type of cookie to soak up milk. Yum!!
I meant to mark 5 stars!
Thank you for the great rating!
I make these cookies over and over!, delicious
We’re so happy you love them!
Wow great recipe! I baked these cookies over the weekend and doubled the batch, and I’m SO happy I did because they were delish! Thank you for sharing and this will definitely be my go-to Chocolate Chip Cookie recipe from now on.
I’m so glad you liked them!
These are truly awesome this has to be the best or one of the best cookie recipes I have ever tried I substituted dried cranberries and white chocolate chips for the chocolate chunks I had to double the recipe I should have tripled the recipe this is going to be my go to chocolate chip cookie recipe going forward truly amazing how good they are
I’m so glad you enjoyed!
This recipe is excellent. I have tried several cookie recipes during the pandemic. This recipe beats them all hands down.
I’m so glad you like this recipe!
The BEST cookies I’ve ever made!!! Perfect chewy to crunchy ratio!!
That’s great! So happy to hear you loved them.
Everyone, including me, loves when I make these cookies!! They’re the best recipe I’ve tried for sure.
I’m so glad you like them!
Best chocolate chip cookies ever! I used guittard extra dark chocolate chips and they were just perfect! Because I was scared of over mixing I mixed it with my hands and they came out super delicious!!! Crispy edges and chewy center! Yum yum yum. Perfect balance of sweetness with the dark chips! Will make again and again!
So glad it was a hit!
Amazing. I froze some dough and kept some on fridge to make 1-2 cookies at a time. They freeze well and keep I’m fridge for 3-4 days.
After cooking, I sprinkled a tiny bit of maldon’s finishing salt on them.
*Heavenly*
I’m so glad you tried and liked these cookies!
these were so good! i’m happy i found this recipe
I’m so happy you enjoyed the recipe!
they weren’t as crispy as the picture… kind of disappointed as i followed the recipe exactly. maybe i overmixed them as instead of flattening out they puffed up, but i didn’t mix that much so i doubt that.
it sounds like you may have added too much flour. When measuring flour you need to spoon it into the measuring cup and level it.
I’ve made this recipe many times and LOVE it and yesterday I made it and this kind of happened ^^ and I’m almost positive it’s from the chilling, at least in my case. The first tray came out perfect because I chilled it a long time; the second tray I let sit out for a minute and they puffed up weird and then the last few trays (I made a double batch) I made sure to keep them cold and they turned out like the recipe again
I’m glad you got them to work!
THESE ARE THE BEST CHOCOLATE CHIP COOKIES EVER IT TOOK EVERYTHING NOT TO EAT ALL 4 AS THEY CAME OUT OF THE OVEN
I’m so glad you enjoyed them so much!
These are delicious. Are used 2 cups dark chocolate Chunk and 1 cup milk chocolate.
Also added walnuts. May have cooked them a little too long but still chewy on the inside.
I’m so glad you enjoyed!
Can I brown my butter and still follow recipe? Will it make a diff with still chilling for an hour?
you may need a longer chilling time
These are the perfect cookies! Crispy on the outside, but chewy and chocolatey on the inside. 14 minutes was the perfect amount in the oven.
I’m glad you enjoyed!
They came out perfect ?? thank you ??
I followed it to the “T”
I’m so glad you liked it!
Is it fine to chill them over night or is it better to only chill them for an hour?
I have not tried chilling overnight
Hi!
I wanted to know if I can use callebaut choc chips for this recipe?
really want to try this out but I’ve only got these on hand ??
thanks!
yes
thanks! i made them and they were a big hit! thanks again for sharing ??
That’s so great! So happy you liked them!
Thank you, recently started following you on instagram…. love the recipe!!
thanks for following! So glad you liked these cookies!
I was wondering if maybe you had measurements in weight for this recipe rather than volume?
Sorry I do not.
Hi. How many cookies do you get from 1 batch?
The recipe yields 12 cookies. You can find the yield amount at the very top of the recipe box, highlighted in purple.
I made cookies like these a few months ago and I browned my butter to give it that taste. I would definitely recommend trying it.
I love the tasted of browned butter!
Oh these look amazing! I love how the outter edges look crispy. I bought some chocolate chunks from Trader Joes recently so maybe I can use them for this recipe .
TJ’s chocolate chunks are great for baking but they don’t melt that well so if you’re looking for a melty effect with your cookies, I would recommend buying a more premium chocolate and chopping from it. this recipe used a guittard chocolate bar.