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Crisp and Chewy Chocolate Chip Cookies

 Are you a chocolate chip cookie lover? When you are craving a thin, crispy chocolate chip cookie with a chewy center you'll want to try this homemade chocolate chip cookie recipe.  

The Best Thin and Chewy Chocolate Chip Cookies

A stack of chocolate chip cookies on a white plate.

The technique when making these cookies differs from a standard chocolate chip cookie.  I use a beat-and-wait method that encourages the sugar to dissolve into the butter for better flavor and texture.

The Reasons You'll Love This Chocolate Chip Cookie

1.  The ratio of brown sugar to granulated sugar is greater to increase chewiness.
2.  One egg and one egg yolk are used to enhance the chewy texture.
3.  The beat-and-wait technique also enhances the texture of the cookie.

How to Make These Chocolate Chip Cookies

Preheat the oven to 375 degrees F.  Whisk the flour and baking soda together.  Set aside.

You want your butter to be very soft for these cookies.  Depending on how warm it is in your kitchen you may want to warm the butter for a few seconds in your microwave oven.   Place the butter in the bowl of your electric mixer.

Add the sugars, salt, and vanilla to the bowl.   Stir to combine.  Then add the egg and egg yolk, and beat to combine for about 30 seconds.  Let the mixture stand for 3 minutes.  I actually used a timer for this.  Repeat this 30-second beat/3 minute rest process two more times.

Stir in the flour mixture until combined and no flour is visible, then add the nuts and chocolate chips.  I love this nut chopper for perfect chopped walnuts. Stir to combine.  

For extra large cookies, divide the dough into sixteen portions or about 3 tablespoons each, or use a large cookie scoop. You'll get about 24 cookies if you use a smaller scoop.

Scooping the chocolate chip cookie batter using a cookie scoop.

You'll want to bake only one tray of extra large cookies at a time for 14-16  minutes, rotating the pan halfway through the cooking time.  Smaller cookies will take 10-12 minutes.

Frequently Asked Questions

Q: Can I use salted butter instead of unsalted butter?
A: While it's recommended to use unsalted butter in this recipe to have better control over the overall saltiness of the cookies, you can use salted butter if that's what you have on hand. Just be mindful of reducing the added salt in the recipe accordingly.

Q: Can I substitute or omit the walnuts?
A: Absolutely! The walnuts can be omitted if you prefer nut-free cookies, or you can substitute them with your favorite nuts or even dried fruits for added texture and flavor.

Q: Can I use a different type of chocolate chip?
A: Definitely! You can use either semi-sweet or dark chocolate chips, or even a combination of both to suit your taste preferences. Feel free to experiment with different brands or flavors to achieve your desired level of chocolatey goodness.

Q: Can I freeze the cookie dough?
A: Yes, you can! If you want to make the dough ahead of time or have some leftover, you can shape it into balls and freeze them. When you're ready to bake, simply place the frozen dough balls on a baking sheet and adjust the baking time accordingly.

Q: How do I achieve a crispy edge and a chewy center?
A: The key to achieving the perfect texture is to ensure that your butter is at room temperature and soft but not melted. Cream the butter and sugars together until light and fluffy, and avoid overmixing the dough. Additionally, baking the cookies at a slightly lower temperature for a bit longer can help achieve the desired crispness while maintaining a soft and chewy center.  Ovens differ so you'll want to watch your first batch carefully.

Q: How many cookies does this recipe yield?
A: This recipe will make approximately 2 to 3 dozen cookies, depending on the size of the dough balls you scoop.

Q: How should I store the cookies?
A: Once the cookies have cooled completely, store them in an airtight container at room temperature. They should stay fresh for several days, but we doubt they'll last that long—they're too delicious!

Q: Can I double the recipe?
A: Yes, you can double the recipe to make more cookies. Just make sure you have a large enough mixing bowl to accommodate the doubled ingredients, and adjust the baking time accordingly. Keep in mind that doubling the recipe may require longer mixing time to ensure all ingredients are thoroughly combined.

Q: Can I make smaller or larger cookies with this recipe?
A: Absolutely! Feel free to adjust the size of the cookies based on your preference. Smaller cookies will require less baking time, while larger ones may need a few extra minutes. Just keep an eye on them while they bake to ensure they don't overcook.

Q: Can I use milk or white chocolate chips instead of semi-sweet or dark chocolate?
A: Yes, you can certainly substitute the chocolate chips with your preferred variety, whether it's milk, white, or a combination. The type of chocolate used will affect the overall sweetness and flavor of the cookies, so choose according to your taste preferences.

Crisp and Chewy Chocolate Chip Cookies

cookie recipe
Yield: 18 cookies
Author: Donna Urso
Chocolate Chip Cookies

Chocolate Chip Cookies

A thin, crisp, and buttery chocolate chip cookie.
Prep time: 10 MinCook time: 12 MinTotal time: 22 Min



  1. Preheat your oven to 375 degrees F.
  2. Combine the flour, baking soda, and salt. Set aside.
  3. Add the butter, and sugars, to the bowl of your electric mixer. Cream together until light and fluffy.
  4. Add the eggs and vanilla to the bowl. Beat to mix for about 30 seconds. Let the mixture sit for 3 minutes.
  5. Beat the mixture again for about 30 seconds. Let sit for another 3 minutes.
  6. Beat the mixture again for 30 seconds. Add the flour mixture and stir to combine. Stir in the chocolate and walnuts.
  7. Scoop onto an ungreased cookie sheet. Small cookies will take 10-12 minutes to bake. Large cookies will take 14-16 minutes to bake.

Nutrition Facts



Fat (grams)

28.1 g

Sat. Fat (grams)

20.5 g

Carbs (grams)

52.71 g

Fiber (grams)

2.56 g

Net carbs

50.16 g

Sugar (grams)

31.72 g

Protein (grams)

6.32 g

Sodium (milligrams)

217.75 mg

Cholesterol (grams)

34.11 mg

Nutritional Information is approximate.


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