Although I love making chocolate chip cookies, I hate deciding whether I should make them chewy or crispy. It’s the Sophie’s Choice of baking. Today, however, I decided to be indecisive and created a recipe that yields both chewy and crispy cookies depending on how you bake them off. One batter. Two cookies. Everyone’s happy.
The key to these choose your own adventure chocolate chip cookies is how you bake them. The batter itself is a pretty standard chocolate chip cookies recipe. If you were to simply scoop, drop, and bake them for 10 minutes, they would yield a cookie that’s somewhere between chewy and crispy.
However when you over scoop, create a round ball, and then bake for a short period of time, you create a thick soft cookie. The larger ball of dough doesn’t spread as much and the shorter cooking time ensures a melt in your mouth center.
When you take a level tablespoon-sized scoop, create a round b
all, flatten it, and then bake for a few extra minutes, you come up with a crisp and crunchy cookie. Flattening the dough encourages spreading, and the extra minutes of baking helps to slightly dry the cookie out, which makes them perfect for dunking into a glass of cold milk.
If you want remarkably ooey-gooey cookies, hop over to my recipe for strictly chewy chocolate chip cookies. However if you live in a divided household or are serving a variety of guests this is the only chocolate chip cookie recipe you need.
Comment below with which cookie camp you’re in. Chewy? or Crispy*?
*Personal Admission #24: I am 100% camp crispy cookie. I love
how they crunch, I love how they soak up milk like a sponge, and I love how the chocolate chip to cookie ratio is roughly a million to one. Chewy cookies are for people who want to eat raw cookie dough but are afraid of salmonella. If I want cookie dough, I’m going to eat it like a champ with my favorite bowl scraper and no shame.
- 1 1/4 cups unsalted butter, room temp.
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 1/2 tsp. vanilla extract
- 2 1/2 cups flour
- 1/2 tsp. baking soda
- 1 tsp. salt
- 2 1/2 cups semi-sweet chocolate chips
- Preheat the oven to 375°F. Line 4 pans with parchment and non-stick spray.
- In the bowl of a stand mixer, cream together butter and both sugars until light and fluffy. Scrape bowl.
- Add the egg and vanilla on low speed until combined. Scrape bowl.
- Add flour, baking soda, and salt until just combined. Add chocolate chips.
- For chewy cookies: form a heaping tablespoon sized ball and bake 12 to a sheet pan for 8-10 min. For crispy cookies: form a tablespoon sized ball, 12 to a sheet pan. Flatten with the bottom of a drinking glass. Bake for 11-13 min.
- Allow cookies to cool for 10 min on pans. Then move to a cooling rack until completely cooled. Store in an air tight container for up to a week.