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Crispy Chewy Chocolate Chip Cookies

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Irresistibly delicious cookies with a perfect balance of crispiness and chewiness, featuring dark chocolate and toasty pecans.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup packed dark brown sugar
  • ½ teaspoon kosher salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1? cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 6 ounces dark chocolate, roughly chopped
  • ½ cup chopped pecans (optional)
  • Flaky sea salt (optional, for topping)

Instructions

  1. Cream the butter and sugars: In a large bowl, beat the butter, granulated sugar, brown sugar, and salt until light and fluffy, about 3 minutes.
  2. Add the wet ingredients: Beat in the egg and vanilla extract until just combined, about 1-2 minutes. Avoid overmixing.
  3. Incorporate the dry ingredients: Add the flour, baking soda, and baking powder. Mix on low speed until just combined and no streaks of flour remain.
  4. Fold in the chocolate and pecans: Stir in the chopped dark chocolate and pecans (if using) until evenly distributed. Do not overwork the dough.
  5. Shape the cookies: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Scoop heaping tablespoons of dough and place them about 2 inches apart. Gently press each mound slightly to flatten. Sprinkle with flaky sea salt if desired.
  6. Bake: Bake for 9-12 minutes, until the edges are golden brown but the centers still look slightly soft.
  7. Cool and serve: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/crispy-chewy-chocolate-chip-cookies/

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