Crispy Chewy Chocolate Chip Cookies are crispy on the outside but oh so soft and chewy on the inside! They’ll please any cookie lover!
Okay we need to talk about a very important issue today. Where do you stand on chocolate chip cookies? Do you like them cakey or chewy? A little bit of both? I typically gravitate toward chewy cookies. I just love biting into a gooey, soft, chocolatey center. Chocolate chip cookies are the BEST. 🍪🍪
Chocolate chip cookies are by far my favorite to both bake and eat. There is nothing more comforting than biting into a warm, homemade chocolate chip cookie. That soft, gooey center with chocolate oozing out is enough to melt my heart.💜
I always think I’ve found the ultimate recipe and then I always get the urge to try another. Soft, puffy cookies usually get my vote but I decided to go a different route today. These cookies are just slightly crisp on the outside and are soft and cakey on the inside. I suppose they are a cross between cakey and chewy cookies. Perfect for those households where all the members can’t agree!
I think you’ll love this recipe because it has a whole tablespoon of vanilla in it. Hey, I say the more the better. The chill time is minimal with these babies (only 20 minutes), so you can have fresh cookies now, and you don’t even need a mixer. Just your manpower will do! Crank up those ovens and get baking!! These cookies aren’t going to bake themselves!
Crispy Chewy Chocolate Chip Cookies (makes about 20 cookies)
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
1 cup chocolate chunks (you may use chips if you desire)
1. Preheat oven to 325 and line two cookie sheets with parchment paper and set aside. In a medium sized mixing bowl whisk together the flour, baking soda, and salt. In a larger mixing bowl combine the melted butter and sugars using a wooden spoon or rubber spatula until thoroughly mixed and has a rich, dark brown color. Add the egg, egg yolk, and vanilla and continue to mix until fully incorporated.
2. Slowly add the dry ingredients to the wet, stirring until there is no flour visible. You may use your hands if the dough gets too thick. Gently stir in chocolate chunks. Cover the bowl and move to the refrigerator to chill for 20 minutes.
3. Scoop 1 and 1/2 tablespoons of cookie dough (I use dough scoop) onto prepared cookie sheets. Bake for 12-15 or until the edges just barely look golden brown. Move to a cooling rack to cool completely.
Adapted from Smitten Kitchen