Recipe for Chewy and Crunchy Chocolate Chip Cookies

© 2015 Kotokami LLC
  • About 4 Dozen Cookies
  • Preparation:
  • Cooking:
  • Waiting:


  • 275g (2 cups) Unbleached Bread Flour
  • 4½g (1t) Baking Soda
  • 3g (1t) Kosher Salt
  • 227g (1 cup, or 2 sticks) Unsalted Butter, softened
  • 100g (about ½-cup) Granulated Sugar
  • 220g (about 1 cup, packed) Light Brown Sugar
  • 2 large Eggs, room temperature
  • 8g (2t) Vanilla Extract
  • 340g (1 bag) Semi-Sweet Chocolate Chips


  • Combine the flour, baking soda, and salt into a medium bowl. Set it aside.
  • On a stand mixer fitted with a paddle attachment, cream the butter and two sugars until fully combined.
  • Add the eggs in one at a time, making sure it is well incorporated before adding the next.
  • Put in the vanilla extract and mix for a few seconds.
  • Add the dry ingredients and combine until there are a few streaks of flour.
  • Turn off the mixer, pour in the chocolate chips, and mix by hand with a spatula.
  • Wrap the dough in plastic wrap and chill in the refrigerator for 2 hours, or overnight.
  • Preheat the oven to 375°F (190°C). Place the racks on the top and bottom thirds of the oven. Divide the chilled dough into 48 balls, the size of a golf ball, and spread two dozen out onto two cookie sheets with parchment.
  • Bake for 10-12 minutes or until the cookies are golden brown. Divide and bake the rest of the cookies, or store the wrapped dough in the refrigerator for 3 days, or the freezer for a month.

*Bunny Wisdom*

  • Creaming the butter and sugar together lets the sugar crystals shear the butter to make the mixture smooth and fluffy.
  • Cold eggs can re-solidify the butter. Room temperature eggs prevent that from happening, creating a more uniform texture.
  • I prefer to finish mixing the dry ingredients by hand; this allows me to control the amount of gluten development. By adding the chocolate chips in before the complete incorporation of the flour, I prevent over-mixing.
  • You are welcome to use semi-sweet chocolate, chopped up into pieces.
  • Chilling the dough helps the butter to solidify. Softened butter will slacken the cookie, while a chilled dough will maintain its dome structure.

Nutrition Facts

48 servings per recipe
Serving size 1 cookie (26.5g)
Amount per servingCalories
% Daily Value*
  • Total Fat 6.8g8.7%
    • Saturated Fat 4g20%
    • Trans Fat 0g
    • Unsaturated Fat 2.3g
      • Polyunsaturated Fat 0.3g
      • Monounsaturated Fat 2g
  • Cholesterol 18mg6%
  • Sodium 56mg2.4%
  • Total Carbohydrate 14.5g5.3%
    • Dietary Fiber 0.7g2.5%
    • Total Sugars 9.2g
      • Includes 9g Added Sugars18%
  • Protein 1.4g2.8%
  • Vitamin A 36µg2.4%
  • Vitamin C 0mg0%
  • Vitamin D 0µg0%
  • Calcium 11mg1.1%
  • Iron 1mg5.6%
  • Potassium 56mg1.6%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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