American
Classic Chocolate Chip Cookies: Thin and Crispy, Thin and Chewy!

Classic Chocolate Chip Cookies: Thin and Crispy, Thin and Chewy!

Cookies. Who doesn’t love a good, home-baked cookie? My husband loves cookies, and I dabble from time to time, and have always wanted to create my own version of the classic CCC (chocolate chip cookie). Within the last two years of having this blog, I’ve experimented with SO many different versions of cookies, and it truly is a science to get it “right.” My question is, is there even a right way to make a cookie? I know science is very important and critical to get right when baking, or making the batter. I also know that the slightest change in ingredient can alter the flavor, and the texture. I wanted to make a traditional chocolate chip cookie, and played with chilling the dough to make them chewy, and baking a batch of crispy cookies (my personal preference). At first, I was unimpressed with the chilled batter version, but after eating almost half of them the next morning, I decided they deserve a spot on the blog.

It took a lot of experimenting with measurements and ingredients to land on this recipe, which isn’t very different from your traditional Tollhouse log of cookie dough. Butter, white and dark brown sugar, flour, eggs, vanilla, and chocolate chips. What I did do, though, is I baked a batch of cookies immediately after creaming the sugar and making the dough which results in a crispy, larger cookie versus a chewier, but crisp cookie. The reason? SCIENCE! The fats from the butter melt quicker at room temperature, hence why batter when baked right away will spread out and get crisp all around, including the inside of the cookie.

California Olive Ranch

I ended up making a lot of dough, so I decided to freeze a small amount, and threw the bulk of the leftover dough in the fridge to chill for a few hours. The first version of this cookie were just-baked, so they came out thin and crispy throughout. I happen to prefer this kind of cookie, and they resemble that of a Tate’s cookie (if you’ve had it, you know what I mean). The second batch, which was the chilled dough, was crisp on the outside, but had a tender chew in the center, NAILED IT. I plan to experiment with this recipe to make a thicker, chewier cookie (similar to a Soft Batch cookie from Keebler’s) and some varietals – hello lemon poppyseed and pumpkin and dark chocolate chip!

Here’s what you’ll need for this recipe:

  • 2 cups all purpose flour
  • 2 sticks of unsalted butter, softened and cut in tablespoons
  • 1 cup cane sugar
  • 1 cup dark brown sugar, packed
  • 2 eggs, room temperature
  • 1 tsp baking soda
  • 1 tbsp vanilla extract
  • 1 cup chocolate chips

Preheat the oven to 350º. Grease a baking sheet or line a sheet with parchment paper. Cream the butter and two sugars together, this will take a few minutes to get the butter and sugars to combine. Add eggs in one at a time, as well as the vanilla extract; whisk to combine. Add the flour and baking soda and whisk again. Pour in chocolate chips and using a silicone spatula, mix the batter to combine. Using a soup spoon or an ice cream scoop, scoop some dough onto the baking sheet, leaving some room between each ball of dough. Bake for 12 minutes or until the sides are golden brown. FOR THE CHEWY AND THIN VERSION: Chill the dough for an hour beforehand, then slice the dough into 1″ disks, lay onto a baking sheet and bake for 12 minutes. They taste amazing as is, or add flakes of sea salt, powdered sugar, or dunk into your coffee like I am currently doing.

Classic Chocolate Chip Cookies

Move over pre-made cookie dough, this recipe is about to be your go-to for chocolate chip cookies! Simple ingredients, the perfect amount of chocolate and sugar, these cookies will bring you back to your childhood. Throw the dough in the fridge for a chewier cookie, or bake right away for a crisp cookie. Either way, these are delicious!

Course Cookies, Dessert
Cuisine American, Comfort, Cookies
Keyword chewy cookie, chocolate, chocolate chip, classic cookie, cookies, crisp
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 27 minutes
Servings 24 cookies

Ingredients

  • 256 grams all purpose flour
  • 2 sticks unsalted butter softened, cubed
  • 100 grams cane sugar
  • 213 grams dark brown sugar
  • 2 large eggs room temperature
  • 1 tsp baking soda
  • 1 tbsp vanilla extract
  • 1 cup chocolate chips

Instructions

  1. Preheat the oven to 350º.  Grease a baking sheet or line a sheet with parchment paper. 

  2. Cream the butter and two sugars together, this will take a few minutes to get the butter and sugars to combine. 

  3. Add eggs in one at a time, as well as the vanilla extract; whisk to combine.

  4. Add the flour and baking soda and whisk again.  Pour in chocolate chips and using a silicone spatula, mix the batter to combine.

  5. Using a large spoon or an ice cream scoop, scoop some dough onto the baking sheet, leaving some room between each ball of dough.

  6. Bake for 12 minutes or until the sides are golden brown. 

FOR THE CHEWY AND THIN VERSION:

  1. Chill the dough for an hour beforehand, then slice the dough into 1" disks, lay onto a baking sheet and bake for 12 minutes.

2 thoughts on “Classic Chocolate Chip Cookies: Thin and Crispy, Thin and Chewy!

Leave a Reply

%d bloggers like this: