If you are looking for a Crispy and Chewy Chocolate Chip Cookie Recipe, this one is for you!

Why This Recipe?

What I have noticed and I am sure you have as well, picking a Chocolate Chip Cookie recipe is like playing a game of roulette. Unless you have a recipe you absolutely love; you are either going to be pleasantly surprised or more often than not feeling underwhelmed. Since you are viewing this post, I am assuming you are still on your quest to finding your favorite cookie recipe.

I developed this particular recipe to satisfy my three favorite qualities of a Chocolate Chip Cookie: crispy edges, a chewy center that borders on being under baked, and a high concentration of chocolate in every bite. If you follow the steps of this recipe, you should be able to accomplish those criteria. It is my hope that just maybe, you have found your new favorite Chocolate Chip Cookie.

Before you start Cooking!

Here are some Helpful Tips

  • Accurately Measure, people always say baking is a science, and it’s true.
  • I am one of those people who always add extra vanilla, the recipe already has a heavy pour accounted for. There is no need to push it any further.
  • Be diligent about scraping down your mixing bowl and paddle attachment. Failure to do so will cause inconsistencies in your batch.
  • Do not over mix. This is particularly important once you have added all the flour. You do not want to develop gluten.
  • Refrigerating the dough prior to baking is important. A higher ratio of brown sugar in this recipe causes some spread to occur.
  • If your butter is still refrigerated, do not melt your butter. Room temperature butter for the dough is important. Dice your butter and spread it out on a plate to speed softening.
  • Give your cookies at least 3 inches of space as listed in the recipe. If you do not space them, they will spread into one cookie.
  • If you alter the size of your portion from 2 ounces, you will need to adjust cooking times.
  • If you are baking these in a standard residential oven, only bake one sheet tray at a time, set in the center of the oven. Rotate tray halfway through baking.

Items You Will Need for this Recipe

This list is items that I personally use, any purchases made through these links support this blog.

Okay here is the Recipe!

Published by Chef Ben Mogren

I am a professional Chef with over 20 years of Culinary Experience. I trained at the Culinary Institute of America. I spent my career working throughout the Napa Valley, The Four Seasons Resorts, The American Club, Lambeau Field, The Mayo Clinic, and as a Corporate Chef in Manufacturing Sauces and Sous Vide Items. My recipes focus on creating absolutely delicious food from easily sourced ingredients. They focus on proper technique and extracting as much flavor as possible out of common ingredients.

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