Kirbie's Cravings

Crispy Chewy Chocolate Chip Cookies

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.
overhead photo of Crispy Chewy Chocolate Chip Cookies

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!
close-up photo of a stack of chocolate chip cookies
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.
close-up photo of a chocolate chip cookie with chocolate oozing out
I love my chocolate chip cookies to be loaded with chocolate in every bite, which these are.
overhead photo of a stack of chocolate chip cookies
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.

Chewy Chocolate Chip Cookies

Servings: 12 large cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Course: Dessert
Cuisine: American
These cookies are chewy with crispy edges and are loaded with chocolate. The dough is easy to make, but it does need an hour in the refrigerator to chill so be sure to plan for that extra time.
4.91 from 10 votes

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
  • 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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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44 comments on “Crispy Chewy Chocolate Chip Cookies”

  1. 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.

  2. 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

  3. This recipe is excellent. I have tried several cookie recipes during the pandemic. This recipe beats them all hands down.

  4. The BEST cookies I’ve ever made!!! Perfect chewy to crunchy ratio!!

  5. Everyone, including me, loves when I make these cookies!! They’re the best recipe I’ve tried for sure.

  6. 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*

  7. these were so good! i’m happy i found this recipe 

  8. 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!

  9. THESE ARE THE BEST CHOCOLATE CHIP COOKIES EVER IT TOOK EVERYTHING NOT TO EAT ALL 4 AS THEY CAME OUT OF THE OVEN

  10. 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.

  11. Can I brown my butter and still follow recipe? Will it make a diff with still chilling for an hour? 

  12. 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.

  13. They came out perfect ?? thank you ?? 
    I followed it to the “T”

  14. Is it fine to chill them over night or is it better to only chill them for an hour?

  15. 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! 

  16. Thank you, recently started following you on instagram…. love the recipe!!

  17. I was wondering if maybe you had measurements in weight for this recipe rather than volume?

  18. 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.

  19. 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.

  20. 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.

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