Crisp and Chewy Chocolate Chip Cookies

[Photograph: Carrie Vasios]

The trick to these cookies is to take a block of chocolate, stick in the freezer, then shave it into shards (with the occasional chunk.) The chocolate bakes in layers throughout the cookie, giving it crisp and chew.

Note: I put a block of 90% cocoa baking chocolate in the freezer for 20 minutes until it was firm enough to shave with a sharp kitchen knife. Run the blade along the edge to get thin pieces, though the occasional chunk is OK.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Crisp and Chewy Chocolate Chip Cookies

About This Recipe

Yield:makes about 30 cookies
Active time:15 minutes
Total time:45 minutes (includes freezing chocolate)
Special equipment:baking sheets, parchment paper, 2 1/2 ounce cookie scoop
This recipe appears in: Cookie Monster: Crisp and Chewy Chocolate Chip Cookies


  • 2 cups (about 10 ounces) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted
  • 1 cup (about 9 ounces) packed light brown sugar
  • 1/2 cup (about 3 1/2 ounces) white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate shards (see note)


  1. 1

    Adjust oven rack to upper and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.

  2. 2

    In a small bowl, whisk together flour, baking soda, and salt; set aside. In a large bowl, whisk together melted butter, brown sugar, and white sugar. Whisk in eggs and vanilla. Use a wooden spoon to stir in dry ingredients until just incorporated. Stir in chocolate shards.

  3. 3

    Use cookie spoon to drop dough onto baking sheet (or drop dough by the rounded tablespoon). Bake just until cookies are golden at the edges, 12 to 15 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.

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