Crisp and Chewy Chocolate Chip Cookies


The perfect chocolate chip cookie.

Obviously, everyone holds a different opinion on what exactly this entails.

For me, the perfect chocolate chip cookie contains a crisp exterior with a soft and very chewy interior, semi-sweet chocolate chips that are evenly incorporated throughout, so that there is one (no more) in every bite, and a deep, caramelized flavor with notes of brown sugar and vanilla.

However, this is an exceptionally difficult task to achieve.

The Tollhouse recipe accounts for the impeccable flavors that I wish to unearth, but their texture is not quite as commendable. It is true that right from the oven and the following day their texture remains pretty crisp and chewy, but the next day, I find that even though they’re still soft, the chewiness and crispness disappear and what’s left is a sort of crumbly dry softness instead. Although, their flavor is consistent for a very long time.

Apart from the Tollhouse recipe, the two most recent chocolate chip cookie recipes I have made are the one for “Thick and Chewy Chocolate Chip Cookies”, found on the Brown Eyed Baker blog and also in Baking Illustrated and one for “Crisp and Chewy Chocolate Chip Cookies,” found on the SmittenKitchen blog. I made the former recipe at the end of the summer and the latter one a few days ago. After sampling a cookie from the most recent batch, I noticed its strong resemblance to the one I made several months prior. After glancing back and comparing the two recipes, I realized they were practically the same; the only differences being that the “Crisp and Chewy” ones had 2 tablespoons less flour, 1 teaspoon more vanilla extract and ½ cup more chocolate chips (although I only put in the amount I had previously used in the other recipe, since I thought that was enough chocolate chips).

Anyways, I couldn’t taste much of a difference in these two recipes. However, the texture was perfect!! Crisp on the outside and very soft and chewy on the inside! Yet, there was something missing in the flavor. Something that the Tollhouse recipe mastered, but this recipe was missing. Next time I make chocolate chip cookies, I plan to try to take the texture of this cookie and the flavor of the Tollhouse cookie and combine these ingredient aspects to obtain the perfect chocolate chip cookie! The only problem is figuring out which ingredients to play with…

Crisp and Chewy Chocolate Chip Cookies

Yield: About 50 cookies


2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg,
1 egg yolk

1 cup semi-sweet chocolate chips


1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough a tablespoon at a time onto the prepared cookie sheets. Cookies should be about 2 inches apart.

5. Bake 10 to 12 minutes, rotating half way through baking time, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Adapted just a bit from Smitten Kitchen




One response »

  1. I just made these cookies yesterday again, but tweaked the recipe a bit to enhance the flavor even more. Even though I have unsalted butter and salt listed on this recipe, I had previously used salted butter and didn’t add the salt. This time around, I used unsalted butter and salt, which I think definitely improved the flavor by adding that slight saltiness that is so good with chocolate. Also, I revised the sugar proportions to make them even, using 3/4 cup of brown sugar and 3/4 cup granulated sugar. I also decreased the vanilla to 2 teaspoons and added finely chopped toasted walnuts to half the batter at the end. The cookies with the grains of walnut added a nutty flavor to the cookies, without letting the walnuts dominate them. For me, equal amounts of the two sugars gave the cookies a better, more “chocolate chip cookie-like” flavor. I would definitely recommend adding these small tweaks to obtain an even better chocolate chip cookie!

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