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Crispy and Chewy Chocolate Chip Cookies

Crispy chewy chocolate chip cookies bake with golden edges and soft, slightly underdone centers. Chilling the dough for 30 minutes helps create their chewy texture.
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Prep Time 20 minutes
Cook Time 24 minutes
Chilling 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter 2 sticks, melted and cooled
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp table salt
  • 2 cups semisweet chocolate chips

Equipment

  • 1 large baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line a large baking sheet with parchment paper.
  3. Whisk the melted and cooled butter, brown sugar, and granulated sugar in a large bowl until smooth.
  4. Whisk in the egg, egg yolk, and vanilla until combined.
  5. In a medium bowl, whisk together the flour, baking soda, and salt.
  6. Stir the dry ingredients into the butter mixture just until no dry flour remains.
  7. Fold in the chocolate chips.
  8. Cover the bowl and refrigerate the dough for 30 minutes.
  9. Scoop the dough into 2-tablespoon portions.
  10. Arrange 12 portions about 2 inches apart on the prepared baking sheet.
  11. Bake for 10 to 12 minutes, until the edges are golden and the centers still look slightly underdone.
  12. Cool the cookies on the baking sheet for 5 minutes.
  13. Transfer the cookies to a wire rack.
  14. Let the baking sheet cool completely before baking the remaining dough.

Notes

For the chewy centers, remove the cookies when the edges are golden and the centers still look slightly underdone. Store in an airtight container at room temperature for up to 4 days; freeze baked cookies or dough portions for up to 3 months. For a dairy-free variation, use dairy-free butter and semisweet chocolate chips.