Chocolate Chip Cookies

I am not a big fan of making cookies. I love eating cookies but making them has always been a chore to me. I don’t know, but there’s something about the process being longer than the actual baking times that has always messed me up. That, and my adversity to butter didn’t really help. Now, this blog is no stranger to cookies; which I have maybe forced myself to make. Not only do I love cookies, but my family are cookie heads (is that even a term? It is now). My dad, who seems to have somewhat of a fierce sweet tooth (just not as fierce as mine) loves to have something sweet with his coffee. When it isn’t a muffin, he looks to cookies. I get on his case ALL THE TIME because he likes to buy cookies. Not just any cookies, but supermarket cookies that are dry, flavorless, and maybe even stale. I shudder at the thought, to be honest. Like, why would he buy cookies when he could ask me to make them? I bet I’d like making cookies if I made them more often and that’s what sparked this recipe/post.


My sister was the one that actually nagged me about making these. She’s no stranger to nagging, and I’m sort of immune to it at this point but what can I say? I’m a people pleaser. We went to Trader Joe’s a while back and I picked up a bag of their semi-sweet chocolate chips. Have I told y’all how much I love Trader Joe’s? I love the fact that everything in there is affordable and of really good quality; its chocolate is no exception. These chocolate chips were pretty huge but they are really good, and even better in these cookies.


Anyway, these cookies. I wanted a recipe that was chewy but also has some structure. Way way back, when I was young, naive, and did not do the groceries, my favorite chocolate chip cookies were those Keebler SoftBatch cookies. I barely ate them but when I did, it was an experience. To me, they were top notch. How can a packaged cookie be this good, I’d think to myself. So chewy, soft and plenty of chocolate chips; it was heaven (again, I was young and naive. Forgive me). I wasn’t aiming for cookies like those exactly but I wanted the ~experience~ with whichever recipe I chose.


I obviously went to Deb (my recipeĀ savior as of late) and chose one of her recipes. These are super simple and can almost be a one bowl deal. The best part is that you don’t have to wait for butter to soften because it needs to be melted for this recipe. I made these cookies on a Sunday and they were all gone by Tuesday. They are THAT good. The cookies are chock full of chocolate chips that were just pools of awesomeness against the sweetness of the cookie. The texture was definitely crispy but chewy; reminding me of a meringue cookie because of its crackly and crunchy top. They get crispier as they cool but they stay absolutely delicious. I have already gotten several requests from my dad to make these again, and will soon. Just when I thought I hated making cookies šŸ˜‰

Crispy, Chewy Chocolate Chip Cookies – barely adapted from Smitten Kitchen

makes 32 3 1/2″ cookies

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips


  1. Preheat the oven to 325Ā°F andĀ line baking sheets with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
  3. Beat in the vanilla, egg, and egg yolk until light and creamy. Add in the sifted ingredients until just blended.
  4. Stir in the chocolate chips by hand using a wooden spoon or rubber spatula. Drop cookie dough using a cookie scoop or two spoonsĀ onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  5. Bake cookies for about 15 to 17 minutes, or until edges are lightly toasted. Watch them as baking times will vary by size or preference. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Lucy’s Tips:

  • I used a #50 cookie scoop and got 32 cookies about 3 1/2″ in diameter. Cookie amounts will vary depending on the size of your scoop.Ā 
  • Refrigerating the dough for several minutes produced cookies that were slightly darker in appearance. No change in taste, but worth noting.Ā 
  • These babies are best when warm but are still awesome cold. I think they’d be even better with some ice cream!
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