Crispy Chewy Chocolate Chip Cookies

These crispy chewy chocolate chip cookies feature golden edges, soft centers, and rich dark chocolate chunks in every bite. Made with brown sugar, real butter, and simple pantry ingredients, this easy homemade cookie recipe delivers the perfect balance of chewy texture and crisp exterior. Ready in under 30 minutes, these bakery-style chocolate chip cookies are ideal for dessert, holiday baking, or everyday sweet cravings. With optional pecans and a sprinkle of flaky sea salt, this classic cookie recipe creates thick, soft cookies packed with deep chocolate flavor.

Ingredients

• ½ cup (1 stick) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed dark brown sugar
• ½ teaspoon kosher salt
• 1 large egg
• 1 teaspoon vanilla extract
• 1⅓ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• 6 ounces dark chocolate, roughly chopped
• ½ cup chopped pecans (optional)
• Flaky sea salt (optional, for topping)

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Instructions

1. Cream the butter and sugars
   In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, brown sugar, and salt until light and fluffy, about 3 minutes.
2. Add the wet ingredients
   Beat in the egg and vanilla extract until just combined, about 1–2 minutes. Avoid overmixing.
3. Incorporate the dry ingredients
   Add the flour, baking soda, and baking powder. Mix on low speed until just combined and no streaks of flour remain.
4. Fold in the chocolate
   Stir in the chopped dark chocolate and pecans (if using) until evenly distributed. Do not overwork the dough.
5. Shape the cookies
   Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Scoop heaping tablespoons of dough and place them about 2 inches apart. Gently press each mound slightly to flatten. Sprinkle with flaky sea salt if desired.
6. Bake
   Bake for 9–12 minutes, until the edges are golden brown but the centers still look slightly soft. For chewier cookies, bake on the shorter end; for crispier cookies, bake a bit longer.
7. Cool and serve
   Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm or at room temperature.

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Tips

• Use room-temperature butter for proper creaming.
• Slightly underbaking ensures a chewy center.
• Chop chocolate from a bar for better texture than standard chips.
• Let the dough rest for 30 minutes for deeper flavor and thicker cookies.

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Variations and Substitutions

• Replace pecans with walnuts or omit nuts entirely.
• Use milk chocolate or semi-sweet chocolate instead of dark chocolate.
• Add a pinch of espresso powder to enhance chocolate flavor.
• Substitute part of the flour with whole wheat flour for a nuttier taste.
• Mix in toffee bits for extra caramel notes.

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FAQs

Why are my cookies spreading too much?
The butter may be too soft or melted. Chill the dough for 20–30 minutes before baking.

How do I keep cookies soft?
Store in an airtight container with a slice of bread to retain moisture.

Can I freeze the dough?
Yes. Scoop into portions and freeze. Bake directly from frozen, adding 1–2 minutes to the baking time.

How long do they stay fresh?
Up to 4 days at room temperature in an airtight container.

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Serving Suggestions

• Serve warm with a glass of cold milk.
• Pair with coffee or espresso.
• Use as a base for ice cream sandwiches.
• Crumble over vanilla ice cream for added texture.

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Why You’ll Love This Recipe

• Perfect balance of crispy edges and chewy centers.
• Rich flavor from dark brown sugar and real chocolate.
• Simple pantry ingredients.
• Quick to prepare and bake.
• Customizable with nuts or different chocolate varieties.