Classic Chocolate Chip Cookies — Slightly Chewy & Crisp
Hot from the oven, these cookies smell of browned butter and toasted chocolate and pull apart with a soft, chewy center. This chocolate chip cookies recipe is the one I perfected after testing it 12 times with different flours and chocolate percentages. I refined the balance of sugar, fat, and chilling time to get crisp edges and a tender middle every time. Read on for a clear ingredient breakdown, exact measurements in grams and cups, and pro techniques adapted for home kitchens so your batches come out the same way mine did at the restaurant bakery.
Why this recipe works
- A mix of white and light brown sugar controls moisture and encourages chew without collapse.
- Browned butter adds toasted, nutty flavor and reduces water content for a chewier center.
- A short chill (30–90 minutes) firms dough for thicker cookies and prevents excess spreading.
- Larger chocolate pieces melt into pockets rather than fully liquefying, giving texture contrast.
- A pinch of cornstarch softens the crumb and helps retain moisture without a gummy feel.
Ingredients Breakdown
- All-purpose flour — 300 g (2 1/2 cups). Provides structure. Use a spoon-and-level method to avoid dense cookies. For a lighter crumb, try a lower-protein all-purpose flour.
- Cornstarch — 8 g (2 tsp). Adds tenderness and a soft bite.
- Baking soda — 5 g (1 tsp). Leavening; gives gentle rise and lift.
- Kosher salt — 6 g (1 tsp Diamond Crystal or 1/2 tsp Morton). If using Morton, halve the amount because it’s denser.
- Unsalted butter — 170 g (3/4 cup or 12 tbsp), browned and cooled slightly. Browning concentrates flavor and reduces moisture to encourage chewiness.
- Granulated sugar — 100 g (1/2 cup). Balances sweetness and encourages crisping at edges.
- Light brown sugar — 165 g (3/4 cup, packed). Adds moisture and caramel notes.
- Large egg — 1 (50 g shell-off). Adds structure and binds ingredients.
- Large egg yolk — 1 extra yolk (18 g). Adds richness and chew.
- Vanilla extract — 8 ml (1 1/2 tsp). Flavor enhancer.
- Bittersweet chocolate — 240 g (8 oz), roughly chopped into 1–2 cm pieces. Larger chunks create pockets of melty chocolate. You can mix chips and chunks.
- Optional: flaky sea salt for sprinkling — about 1/4 tsp.
Substitutions with impact warnings:
- Butter: swapping for margarine will change flavor and melt behavior. Do not use spreads labeled "buttery" — they have too much water.
- Flour: a 1:1 gluten-free blend can work (add 1/2 tsp xanthan gum), but texture will differ.
- Sugar: replacing all brown sugar with white sugar yields crisper, less chewy cookies.
Try a chocolate-cherry variation for seasonal fruit and chocolate pairings.
Essential Equipment
- Baking sheets: two heavy-duty rimmed baking sheets. Light pans brown faster.
- Parchment paper or silicone baking mats — prevents sticking and promotes even browning.
- Oven thermometer — ensures the oven reads accurately; cookies are sensitive to temp.
- Large skillet for browning butter (or a light saucepan) — browning in a wide pan speeds evaporation.
- Spatula and whisk for mixing; a sturdy cookie scoop (2 tbsp / 30 ml) for uniform cookies.
- Wire rack for cooling — prevents soggy bottoms.
- Optional: scale (grams) — recommended for consistent results.
If you don’t have a scale, use the volume measures given, but a scale improves consistency. For smaller kitchens, a 1.5–2 tbsp cookie scoop can stand in for a 2-tablespoon scoop if you prefer smaller cookies.
See how similar tools are used in the hazelnut crunch version.
Prep time 25 minutes (active), Cook time 10–12 minutes per batch, Inactive time 30–90 minutes chilling, Total time 1 hour 15 minutes (includes chill), Servings 24 cookies (1 cookie each).
Step 1: Brown the butter and cool
Melt 170 g (3/4 cup / 12 tbsp) unsalted butter in a light skillet over medium heat, swirling continuously. Cook until the milk solids turn deep golden and the butter smells nutty, about 4–6 minutes; remove from heat and cool 10 minutes. Do not burn — watch for brown flecks and a toasty aroma.
Step 2: Mix sugars and eggs
Whisk 100 g (1/2 cup) granulated sugar and 165 g (3/4 cup packed) light brown sugar with the cooled browned butter until combined, about 30 seconds. Add 1 large egg (50 g) and 1 extra yolk (18 g) and 8 ml (1 1/2 tsp) vanilla; whisk until smooth, 20–30 seconds.
Step 3: Combine dry ingredients
Sift or whisk together 300 g (2 1/2 cups) all-purpose flour, 8 g (2 tsp) cornstarch, 5 g (1 tsp) baking soda, and 6 g (1 tsp Diamond Crystal / 1/2 tsp Morton) kosher salt in a bowl. Whisk 10–15 seconds to aerate.
Step 4: Fold wet and dry
Add dry mixture to wet in two additions and gently fold with a spatula until just combined, about 10–15 folds. Do not overmix — stop as soon as no dry flour is visible. This step should take 30–45 seconds.
Step 5: Add chocolate
Fold in 240 g (8 oz) chopped bittersweet chocolate, leaving some larger pieces intact for pockets, about 15–20 folds.
Step 6: Portion and chill
Scoop 2 tbsp (30 ml) portions onto a tray, spacing them about 2 inches (5 cm) apart. Chill scooped dough uncovered for 30–90 minutes. Chilling firms the butter and prevents excessive spreading; longer chill deepens flavor. For best texture, chill at least 30 minutes.
Related: Tips for portioning and baking mini versions.
Step 7: Bake
Preheat oven to 175°C (350°F) with racks set in the middle and lower third, 10–15 minutes before baking. Place cookies on a parchment-lined sheet and bake 10–12 minutes until edges are golden brown and centers still look slightly underbaked. Rotate pans front-to-back halfway through. Remove sheets from oven and cool cookies on the pan for 5 minutes; then transfer to a wire rack to finish cooling. Total bake time per batch: 10–12 minutes.
Step 8: Finish
If desired, sprinkle flaky sea salt while cookies are warm. Cool completely before storing for the best texture, about 30 minutes.
Expert Tips & Pro Techniques
- Chill for texture: A 30–90 minute chill firms fat and creates thicker cookies. For maximum flavor, chill overnight up to 48 hours.
- Common mistake — overbaking: Remove cookies when centers look slightly underbaked; they firm up while cooling. If they feel hard when removed, you’ve baked too long.
- Browning butter: Use medium heat and a wide pan. Swirl constantly and transfer to a cool bowl as soon as solids brown to stop cooking.
- Make-ahead: Scoop dough into balls, arrange on a tray, freeze until solid, then store in a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to bake time.
- Professional technique for home: Use a mix of chopped chocolate and chips. Chunks give molten pockets, chips hold shape and texture.
- Salt finishing: A light sprinkle of flaky sea salt on warm cookies enhances flavor without tasting salty.
Storage & Reheating
Refrigerator: Store cooled cookies in an airtight container at room temperature for 3–5 days. If your kitchen is warm, store in the fridge for up to 7 days and bring to room temp before serving.
Freezer: Cookies freeze well for up to 3 months. Flash-freeze on a tray until solid, then transfer to a freezer bag with layers of parchment to prevent sticking. To bake from frozen dough balls: add 1–2 minutes to bake time and place frozen balls on a parchment-lined sheet.
Reheating: Reheat in a 160°C (325°F) oven for 5–8 minutes until warm through. For a freshly baked texture, warm on a wire rack-lined sheet; avoid the microwave, which makes cookies chewy and gummy.
Variations & Substitutions
- Gluten-free version: Replace 300 g all-purpose flour with a 1:1 gluten-free blend (300 g). Add 1/2 tsp xanthan gum if your blend lacks it. Baking time increases by 1–2 minutes; texture will be slightly different.
- Double-chocolate: Replace 60 g (2 oz) of chopped bittersweet chocolate with 60 g (2 oz) unsweetened cocoa and add 30 g (1/4 cup) extra sugar. Keep the rest of the method identical.
- Chewy, bigger cookies: Scoop 3 tbsp (45 ml) portions, chill 60–90 minutes, bake 12–14 minutes. Larger size increases bake time.
- Dairy-free: Use 170 g (3/4 cup) plant-based buttery spread with high fat content (not margarine). Flavor and spread may vary; result is less browned butter flavor.
- Mix-ins: Add 60 g (1/2 cup) chopped toasted walnuts or pecans at the same time as chocolate. Toasting nuts for 5–7 minutes at 175°C (350°F) enhances flavor.
Try a chocolate-cherry adaptation for a fruity twist.
Serving Suggestions & Pairings
- Serve with a cold glass of whole milk or 240 ml (1 cup) strong black coffee — the richness balances the chocolate.
- Pair with vanilla ice cream for an elevated dessert sandwich.
- Garnish with a light dusting of powdered sugar for a pretty presentation at parties.
- For an indulgent plate, serve with salted caramel sauce for dipping.
Pair with a mint chocolate dessert for a themed menu.
Nutrition Information
Serving size: 1 cookie. Makes 24 cookies.
Estimated per serving:
- Calories: 210 kcal
- Total Fat: 11 g
- Saturated Fat: 6 g
- Cholesterol: 40 mg
- Sodium: 110 mg
- Total Carbohydrates: 26 g
- Dietary Fiber: 1.5 g
- Sugars: 15 g
- Protein: 2.5 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my cookies spread too much?
A: Likely causes are warm dough, over-softened butter, insufficient chilling, or a hot oven. Chill the dough 30–90 minutes and ensure your butter is fully chilled into the dough before baking.
Q: Can I make this without eggs?
A: For an egg-free option, use a commercial egg replacer or 60 g (1/4 cup) applesauce plus 1 tsp baking powder; texture will be slightly cakier and less chewy.
Q: Can I double this recipe?
A: Yes. Use a larger bowl and mix in two batches if needed. Chill dough in portions on trays. Baking time per sheet stays the same; avoid crowding the pan.
Q: Can I prepare this the night before?
A: Absolutely. Scoop dough, cover tightly, and refrigerate overnight (up to 48 hours). Bring back to cold; bake as directed. Overnight chilling deepens flavor.
Q: How long do these keep in the fridge?
A: At room temperature in an airtight container, 3–5 days. In the fridge, up to 7 days. Freeze for up to 3 months.
Q: My cookies are dry — what went wrong?
A: Overbaking is the main cause. Pull cookies when centers still look slightly underbaked. Also check flour measurement — too much flour makes dry cookies.
Q: Can I use different chocolate types?
A: Yes. Milk chocolate melts faster and gives a sweeter result. White chocolate will brown quickly; mix it with chips to maintain shape.
Conclusion
These cookies strike a reliable balance of crisp edges and chewy centers because of browned butter, a small amount of cornstarch, and a short chill. If you want more recipe styles for comparison or inspiration, try JoyFoodSunshine’s Most Amazing Chocolate Chip Cookies for a classic take, and Sally’s chewy chocolate chip cookies recipe for another trusted, tested method.
Print
Classic Chocolate Chip Cookies — Slightly Chewy & Crisp
- Total Time: 75 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Perfected chocolate chip cookies with browned butter, a chewy center, and crispy edges.
Ingredients
- 300 g (2 1/2 cups) all-purpose flour
- 8 g (2 tsp) cornstarch
- 5 g (1 tsp) baking soda
- 6 g (1 tsp) kosher salt
- 170 g (3/4 cup or 12 tbsp) unsalted butter, browned and cooled
- 100 g (1/2 cup) granulated sugar
- 165 g (3/4 cup, packed) light brown sugar
- 1 large egg (50 g shell-off)
- 1 large egg yolk (18 g)
- 8 ml (1 1/2 tsp) vanilla extract
- 240 g (8 oz) bittersweet chocolate, roughly chopped
- Flaky sea salt for sprinkling (optional)
Instructions
- Melt butter in a skillet over medium heat until browned, then cool for 10 minutes.
- Mix sugars with cooled butter; add egg, yolk, and vanilla, whisking until smooth.
- Sift or whisk dry ingredients together in a bowl.
- Gently fold dry ingredients into wet ingredients until just combined.
- Fold in chocolate pieces, keeping some larger pieces intact.
- Scoop dough portions onto a tray and chill for 30–90 minutes.
- Preheat oven to 175°C (350°F) and bake cookies for 10–12 minutes until edges are golden.
- Sprinkle with flaky sea salt if desired and cool before storing.
Notes
Chill dough for better texture and deeper flavor. Cookies can be frozen for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1.5g
- Protein: 2.5g
- Cholesterol: 40mg
