smittenkitchen
Crispy Chewy Chocolate Chip Cookies
A better-than-ever crispy chewy chocolate chip cookies. Quick, fragrant with vanilla and brown sugar, and well-studded with chocolate but are now one-bowl, mixed by hand, with added tips about how …
👥 32 Servings⏱️ Prep & Cook: 30 min👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Heat oven: To 375°F. Line a large baking sheet with parchment paper.
2
Make the cookie dough: Place melted butter in a large bowl and add both sugars, vanilla, and salt. Whisk to combine. Add egg and yolk and mix. Add baking soda and whisk thoroughly into the batter — several additional times around and across the bowl even after it appears to have disappeared. Switch to a spoon or flexible spatula and mix in flour, followed by the chocolate chips.
(190 grams) packed brown sugar1 cup(15 ml) vanilla extract (yes, really!)1 tablespoonlarge egg1large egg yolk1(265 grams) all-purpose flour2 cups(1 12-ounce bag) semisweet chocolate chips2 cups
3
You can bake the cookies right away, or cover the bowl with plastic wrap and chill for 1 to 2 days. To make it easier to scoop, remove from the fridge 30 to ⏱️ 60 minutes before baking the cookies.
4
Bake the cookies: Scoop cookies to your desired size — I’m using a
5
#40 or 1.5-tablespoon scoop
6
— and arrange on the prepared baking sheet with room for the cookies to spread. Bake in preheated oven for 9 to ⏱️ 12 minutes for small cookies. Take the cookies out when the edges are a deep golden brown but the centers still look underbaked. The cookies will continue to set as they cool.
7
If you’d like [see Note: An extra ripple
8
], you can drop the tray of warm cookies from a few inches over your counter onto the countertop once or twice as they come out of the oven to create more of a rippled appearance on top of the cookies.
9
Transfer baking sheet to a trivet for one minute, then use a spatula to transfer cookies to a cooling rack. Repeat with remaining cookie dough.
10
Let cookies cool completely before storing them. Leftover cookies keep in an airtight container for 5 days.
11
Notes on 2025 recipe updates: I first shared these in 2009 and while they were always good — an extra yolk gives for a lovely texture, a higher-than-average chocolate chip concentration makes them a family favorite, and a whole tablespoon of vanilla extract makes them even more flavorful — I realized they could be so much simpler. Here’s how I’ve updated the recipe:
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