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Chocolate Chip Cookies (Natalie, Claire, Sonia)

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Chocolate Chip Cookies (Natalie, Claire, Sonia)

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You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s But this may become your new favorite chocolate chip cookie recipe It’s a little more complicated, and you’ll have to plan ahead: After assembling the dough, you must…

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Crispy and Chewy Chocolate Chip Cookies (Kian, Ishika, Harper)

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Crispy and Chewy Chocolate Chip Cookies (Kian, Ishika, Harper)

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These crispy and chewy chocolate chip cookies have golden edges and soft, tender centers. Top them with a pinch of flaked sea salt.

I can't even begin to describe how awesome these are! I made them exactly the way the recipe says! I've been making chocolate chip cookies for 30 yrs. I've always wanted them to turn out just like these, and never was quite right. These are the PERFECT chocolate chip cookie! Thank you ever so much! My hubby and I ate about a dozen immediately! So so good! This will be my go to recipe from now on!❤️❤️❤️
- Vicky

Perhaps the internet doesn't need another chocolate chip cookie, but you, sweet friends, I bet that need a chocolate chip cookie. And can you ever have too many?

This cookie recipe was first published on March 24, 2020 when things in the world were strange and uncertain. I deemed it a virtual hug in the form of my favorite, gooey chocolate center, crisp caramel edges, warm and cozy chocolate chip cookies. Since that time, they have gained many fans!

This Cookie is Special

This cookie recipe came from a distinct "need" in our house. There are, of course, hundreds (thousands?) of chocolate chip cookie recipes, but none I've found have ever delivered on precisely the right combination of things that my household wants in a chocolate chip cookie - crispy caramelized edges with super soft, lightly chewy centers. Until now!

And so it happened, that after years of my husband, Frank, requesting chocolate chip cookies for his birthday and us never quite finding the exact "right" recipe, it dawned on me that I am a professional recipe developer. I write and test recipes every day. And some recipes, like these cookies, I test every day for weeks. This recipe was tested nearly 20 times. We had enough frozen chocolate chip cookie dough to supply an elementary school bake sale.

And so, without further delay, I bring you Crispy and Chewy Chocolate Chip Cookies. (Also known as Frank's Chocolate Chip Cookies.)

How to I make crispy and chewy chocolate chip cookies?

1. Fully soften butter. Be sure to let your butter soften completely before using it. You don't want melted butter, but the butter should easily combine with the sugars.

2. Measure flour correctly. Ideally measure your flour by weight. We compress flour when we scoop it out of the bag or bowl and too much flour will lead to cakey cookies.

3. Enough sugar. The sugars in the cookie dough caramelize lightly around the edges, giving them a light crunch.

4. Refrigerate briefly (20 minutes). I know, I know, once you've made the dough, you want it in the oven - stat. But trust me on this. 20 minutes in the fridge cools the dough just enough that the centers of the cookies stay stay soft while the edges brown.

5. Make bigger cookies. Be sure to make the cookies large enough that they can spread out on the pan. Use a heaping 1 tablespoon measure to scoop the dough.

What causes cakey cookies?

1. Too Much Flour - This is almost always the answer. Measure your flour by weight or, if you don't have a kitchen scale, very loosely spoon the flour into the measuring cup so that you don't compress it.

2. Too Much Egg or Overeaten Egg - Another cause of cakey cookies is using too much egg or beating too much air into the mixture after you've added the eggs. Double check that you are using standard "large" size eggs and be sure to stop beating them as soon as they are evenly combined with the butter-sugar mixture.

3. Butter That is Too Cold - Make sure that your butter is softened to room temperature before you start. You should easily be able to indent it with a light press of your finger.

4. Cookies are Too Small - Be sure to follow the instructions on the size of the cookies. Cookies that are too small won't have enough space to spread out and have chewy centers.

5. Not Deflating After Baking - Always firmly pound the cookie sheet on the counter right after bringing the cookies out of the oven. This will deflate the centers of the cookie so that they compress and stay chewy once cool.

The "Right" Baking Time

Baking these cookies for the right amount of time is key to their chewy + crispy texture. Look to the edges of the cookies (not the centers). The cookies are done when the edges are light golden brown. The centers will still be very pale and soft.

Then, and this is important, let the cookies cool on the sheet pan for 5 minutes. As they cool, the cookies will continue to firm up and the surface will turn golden brown.

Here are what they should look like right as they are pulled out of the oven. Puffy and pale in the center.

And here's what the cookies look like after cooling on the sheet pan for 5 minutes.

50 years of searching and I've finally found THE chocolate chip cookie recipe. My daughter is an accomplished baker and she agrees. I followed the recipe and instructions to the letter and they came out perfectly. We are still puzzling over how they can continue to brown out of the oven, but they do!
- Debra

Ingredients for Chocolate Chip Cookies

The ingredients for these Chocolate Chip Cookies are classic, and are probably things you already have in a well-stocked pantry. Here's the run-down:

All-Purpose Flour - One of my primary goals in creating this recipe was finding a great cookie that used only all-purpose flour, which most of us always have in our pantry. (Before I fine-tuned the recipe shared below, my favorite cookie was the infamous David Leit recipe from the New York Times . A few times a year, I would go buy bread flour and cake flour for the sole purpose of making David Leit's cookies, and then would never again touch those flours until they got far too old and had to be tossed right in the compost.)

Baking Soda - These provide the dough with just a bit of lift, giving the cookies that soft and tender texture. Be sure to replace your baking soda every few months (yes! every few months!). Old baking soda won't give you the same results as a fresh box.

Light Brown Sugar and White Sugar - These cookies use the same amount (measured by weight) of light brown sugar and white sugar. Those two sugars work together to give the cookies the balance of crisp edges and soft centers.

Unsalted Butter - It is important to use unsalted butter to get the measurement for salt (see below) right. If using salted butter, it's a good idea to skip the added kosher salt in the dough so that the cookies don't become too salty. Don't forget to take the butter out of the fridge in advance. It needs to be softened while still feeling slightly cool to the touch.

Kosher Salt and Flaked Sea Salt - A decent amount of salt in chocolate chip cookies balances (and draws out) the flavor of the sugar and chocolate chips. Be sure to use kosher salt which comes in larger grains than traditional table salt in the cookie dough. (If you only have table salt, reduce the amount listed in the recipe by half to avoid your cookies being too salty.) At our house, we also all love a light sprinkle of flaked sea salt (I use ) on top of the warm cookies. It's totally optional but gives the cookies a hint of extra salt and a tiny bit of crunch.

Eggs and Pure Vanilla Extract - You can't have great chocolate chip cookies without these two things. The eggs add texture, the vanilla extract adds flavor.

Semisweet Chocolate Chips - These are the classic, but see below for other ideas!

How To Shape Chocolate Chip Cookie Dough

Use a 1 Tablespoon measuring spoon to scoop out the dough, but make them heaping spoonfuls with the dough rounded over top. The cookies will be 3 to 4 inches across after baking.

Photo-Worthy Chocolate Chip Cookies

To make your chocolate chip cookies look extra polished (you know there are few things that Instagram loves as much as a beautiful cookie shot), just press a few chocolate chips into the tops of the dough balls right before they bake.

Fillings for Chocolate Chip Cookies

While semisweet chocolate chips are the classic, here are a few other favorite fillings:

Chocolate Chunks

High-Quality Chocolate Bars, chopped (great if you want to combine different types of chocolate - I love half bittersweet chocolate and half milk chocolate)

Chopped Candy (chopped Heath bar is great!)

Chopped nuts - like pecans or walnuts

How to Freeze Cookie Dough

Frozen cookie dough is like money in the bank. (Though I have to keep it in my downstairs freezer...and out of reach.) You can bake one at a time or the whole batch any time you need them. The best way to freeze cookie dough is:

1. Form cookie dough into balls and line up in a single layer on a sheet pan

2. Transfer sheet pan to freezer until dough is frozen solid, 2 to 3 hours.

3. Transfer dough to a freezer-safe bag and seal, removing as much air from the bag as possible.

4. Freeze for up to 6 months.

To bake cookies from frozen: Bake the cookie dough directly from the freezer at 325°F / 163°C for 16 to 18 minutes. (This lower temperature and longer cook time is important for the dough to defrost and cook all the way through.)

More Cookies to Stock Your Freezer

Crispy and Chewy Chocolate Chip Cookies

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These crispy and chewy chocolate chip cookies have golden edges and soft, tender centers. Top them with a pinch of flaked sea salt. I can't even begin to describe how awesome these are! I made them exactly the way the recipe says! I've been making chocolate chip cookies for 30 yrs.

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5-Ingredient Easy Chocolate Chip Cookies( Kai, Lance, Royce)

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5-Ingredient Easy Chocolate Chip Cookies( Kai, Lance, Royce)

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5-Ingredient Easy Chocolate Chip Cookies

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Easy chocolate chip cookies can be yours using this quick and easy, 5-ingredient recipe that everyone will love.

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Common equipment used:

Mixer

Spatula

Mixing bowls

Baking tray

Baking sheet

Oven

Measuring scale

Measuring spoons

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Brown sugar

White sugar

Flour

Vanilla extract

Eggs

Chocolate chips

Baking soda

Baking powder

Salt

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Equipment:

bowls

whisk

spatula

oven

baking tray

mittens

measuring tools (Tsps,Tbls, cups)

Parchment paper

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Vintage Chocolate Chip Cookies (Sakura, Olive, Nivya)

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Vintage Chocolate Chip Cookies (Sakura, Olive, Nivya)

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Equipment such as...

Mixing Bowls (large and small)

Spatulas

Measuring cups, spoons, etc

Spoons

Parchment paper

Tray

Cooling rack

Sifter

Measuring scale

Oven

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Oven

Baking sheets

Microwave

Whisk

Bowls

Sifter

Measuring spoons/ cups

Mixing bowl

Baking tray

Cooling rack

Scale

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Wash hands and clean surfaces

Use oven mitts or hot pads

Do not put plastic or non-heat-resistant items in the oven

Tie back long hair

Do not overcrowd the oven

Clean up immediately after baking

Be cautious of food allergies

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1/2 cup of the sugars

100-150g of butter

1-2 cups of flour

1 tsp of vanilla extract

2 large eggs

1/2-1 tsp of baking powder and soda

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Ingredients:

Eggs

vanila extract

Softened unsalted butter

salt

Granulated sugar

Brown Sugar

chocolate chips

All purpose flour

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Common ingredients (Olive, Sakura and Nivya)

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Common ingredients (Olive, Sakura and Nivya)

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All-Purpose Flour

Baking Soda

Baking Powder

Salt

Butter

Brown Sugar

Granulated White Sugar

Eggs

Vanilla Extract

Chocolate Chips

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Measurements:

Tablespoons

Teaspoons

Measuring cups

Measuring scale

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Common Measurements (Olive, Sakura and Nivya)

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Common Measurements (Olive, Sakura and Nivya)

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2-3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter

100-200g cup sugar

2 large eggs

2 teaspoons vanilla extract

2-3 cups chocolate chips

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Kitchen Safety Tips:

Washing hands to ensure that no germs are able to contaminate the batter.

Tying hair to ensure that no hair accidentally lands into the batter causing the batter to be contaminated.

Use oven mittens to ensure that you are able to take the cookies out on time without harming yourself.

Be cautious of specific foods that people aren't able to eat.

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Modified Vintage Chocolate Chip Cookies (Olive, Sakura and Nivya)

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Modified Vintage Chocolate Chip Cookies (Olive, Sakura and Nivya)

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We made this recipe healthier by reducing the sugar by half. It helps to extend shelf life

We also doubled the amount of ingredients, as the original recipe said it would make around 4-6 small cookies

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We modified the granulated white sugar from 1/2 to 1/3 cup to make the cookies slightly less sweet and enhance the chewy texture.

The recipe also serves 24 people so we divided the recipe by half to make 12 servings only.