Soft & Crispy Chocolate Chunk Cookies [Recipe]

I recently had a day where all I wanted was a warm, chewy chocolate chip cookie with crispy edges. And, well, my usual chocolate chip cookie recipe just wasn’t the right thing (I typically make the thick, soft, yet somewhat-dense cookie).

I set to work figuring out how to make a cookie that would satisfy my cravings… and well, I think I got it! I’ve made these a couple of times already and I’m definitely keeping this one around for good. 

These are buttery, not-too-sweet, and chocolatey; yet, they have that chewy, crispy edged finished product that makes it hard to stop eating at 6 cookies. I also added a bit of whole wheat flour to these to give them a little extra nuttiness. 

What makes the best chocolate chip cookie recipe?

That, my friend, is a claim I am shy to make. Why? because the best chocolate chip cookies are going to depend much more on your taste and preference than on my recommendation. Some people like them thick and hearty (cakier cookies), others like them thin and crispy (like this recipe). Most, to my impression, like a chewier cookie with lots of chocolate (which is a recipe I will share on another day. There is definitely a day for that kind of cookie).

For me, it really depends on the day– and this cookie recipe is one for the days when warm, buttery, thin cookies with crispy golden edges and a chewy texture are just what you’re looking for.

Using chocolate chips vs chocolate chunks

You can make these with either chocolate chips or chocolate chunks. In these photos, I’ve made them with chunks, just because when I made them with chips it was less pretty to look at in the end… although just as delicious, I promise. 

I commented on my first time around that “These aren’t very attractive looking, that’s the only thing…” To which my sister (one of my taste testers) replied, “Well, they taste very attractive to me.”

Making attractive tasting cookies (that look pretty great too)

One of the best ways to make your chocolate chunk cookies look as attractive as they taste is to top them with extra chunks of chocolate (trust me, chocolate chips don’t have quite the same effect). Try pressing a few chunks of chopped chocolate into the cookie dough balls just before you bake them (and if you want, sprinkle some flaky sea salt on top of that). 

The best chocolate to use

My favorite chocolate to use is a good quality semi-sweet chocolate bar for this particular recipe. Chop the chocolate into coarse chunks, and follow the recipe as directed (saving a few extra chunks, as I mentioned before, to decorate the tops). 

Ingredients

For the perfect chocolate chip cookie recipe to exist, there must be a list of ingredients which bring it up to that status. Thankfully, these cookies contain all the essentials, which are all easily accessible and not too complicated to pick up.

Butter 

You can use salted or unsalted butter for this recipe. I’ll be honest – while most recipes tell you to avoid salted butter, it’s what I have on hand most often… and for this recipe in particular, it might be my preference! 

White sugar

Did you know that white sugar and brown sugar are the same thing, except that brown sugar is made with a little bit of molasses added in? To make this recipe, I used white sugar + molasses, but you can use brown sugar (and omit the molasses) for pretty much the same result.

Molasses

Molasses adds a depth of flavor and caramel undertone to this recipe! If you’re using brown sugar, you can omit this ingredient.

Vanilla

I use a simple vanilla extract for this recipe. If you don’t have the real thing, an imitation vanilla works just as well.

Eggs

Use large eggs for this recipe.

Salt

Salt in baking is used to offset the sweetness of sugar and provide that counter balance in flavor. If you are using salted butter in this recipe, you can omit the salt; however, if you choose to keep it in, the amount of salt recommended should not overwhelm your dough.

Baking soda

Baking soda causes these cookies to spread and rise. Don’t forget this essential ingredient!

Whole wheat flour

I love to add a little whole wheat flour to a lot of my sweet baking because I think it adds a delicious, nutty flavor. 

All-purpose flour

The majority of the flour in this recipe is just a basic all purpose flour. You can use regular or unbleached for this recipe.

Dark chocolate, chopped into chunks (or chocolate chips)

Chocolate chunks are much my preference, for their appearance mostly. You can use milk or dark chopped chocolate to make these cookies, but my preference is a good quality semi sweet chocolate.

Great additions

​There are so many great things to add to your favorite recipe for chocolate chip cookies, and this recipe is one of those that’s easy to adapt. Here are a few great additions; let me know if you can think of more!

Sea salt

After scooping your dough, try sprinkling a small amount of flaky sea salt on the top of the cookie for that delicious sweet/salty combo that we all love! 

Nuts

I love nuts in chocolate chip cookies; feel free to throw some in here to see how you like them! 1/2 cup of chopped nuts added to this recipe should be plenty.

Pretzels

Speaking of sweet and salty… Did you know that crushed pretzels make a really fun addition to cookies? They add some extra crunch and salty flavor!

Other kinds of chocolate

You can easily mix up this recipe by adding white chocolate, milk chocolate, or even peanut butter chips to the dough to make the flavor a little more fun. 

Tips for making the best chewy chocolate chip cookies 

While cookies are one of the easiest things to make, they can also have their challenges. Read these tips to learn how to make the best cookies at home!

Follow the recipe

To make perfect chocolate chip cookies, following the recipe is the way to get the best results. If you’re a seasoned baker, you’re likely to want to change things up as you go, which sometimes works great… and other times not! Especially when it comes to baking.

In general, it’s a good idea to follow the recipe (at least the first time you make them) before you try switching things up.

Use chocolate chunks

I find that chocolate chunks (rather than chocolate chips) are much prettier in these particular cookies.

Decorate with extra chocolate

To make these extra appealing, press a couple of extra chunks of chocolate into the cookie dough balls after you make them (just before baking). These will sit on top and make your cookies much prettier!

Use a cookie scoop

To make the cookies turn out the same shape and size, my preference these days is to use a cookie scoop. This step is not strictly necessary (I didn’t use one for this post), but it will speed up the process, make perfectly round cookies, and make the process much faster.

Don’t crowd the cookie dough 

These cookies spread a lot, so make sure you leave enough room on your cookie sheet to accommodate that! When the cookies run together, they lose some of their charm, and they may not bake as evenly either.

Don’t over-bake

Over-baked cookies will be crunchy and lack that chewy cookie texture we all love. Keep a close eye on these, and set the timer while they bake! 

Cool on the baking sheet

This cookies are very fragile when they come out of the oven, so I recommend leaving them to cool on the cookie sheet for a while before you move them to wire racks. This will prevent the cookies from breaking and make your life a whole lot more picturesque. 

How to make soft and crispy chocolate chip cookies

Making great cookies is one of the simplest things on earth, thankfully! The best way to make sure you get good results, always, is to follow the recipe. If the recipe is a good one, you should come out with something that tastes like it’s worthy of its name.

Make the cookie dough

In the bowl of an electric mixer (or in a large mixing bowl by hand), cream together the butter, sugar, and molasses. Add the vanilla and eggs, and beat until well combined.

Beat in the salt and baking soda, just until incorporated, and then add the whole wheat flour, regular flour, and chocolate chips. Beat until well mixed; the dough should be thick and creamy.

Scoop onto prepared baking sheets

Drop by walnut-sized spoonfuls onto parchment lined baking sheets (leaving a good amount of room in between them, since the cookies will spread a lot).

Bake

Bake at 350 degrees F for 8-10 minutes, or until they have crispy edges and are golden brown. Cool completely before removing to wire racks.

    

The best way to learn how to bake

At the end of the day, the best way to learn how to bake anything is to try it. It’s through trial and error that we all fumble our way forward in the kitchen, and sometimes (unfortunately), mistakes are necessary to teach us what not to do next time. Am I right?

Here’s a question you can answer in the comments: What was the best thing you learned from a mistake in the kitchen Any valuable life lessons?

Can you freeze cookie dough?

Yes! One of my favorite things to do with cookie recipes is to throw prepped, scooped cookie dough into the freezer and then have them ready to bake fresh at a moment’s notice.

You can freeze your cookie dough by scooping them out onto a parchment-lined baking sheet, freezing them until solid, and then removing the frozen cookies to a freezer bag or airtight container. 

Bake as directed in the recipe, with an additional minute or two added to the baking time to allow for thawing.

Storage

Store your finished cookies in an airtight container at room temperature for a few days, or in the freezer for longer storage. 

You will need:

• Ingredients (see recipe card)
• Stand mixer or medium sized mixing bowl
• Measuring cups and spoons
• Spatula
• Cookie scoop (optional)
• Cutting board
• Quality chef’s knife
• Parchment paper
• Baking sheets
• Cooling rack

If you like this recipe, you may also like:

• White Chocolate Macadamia Nut Cookies
• Chocolate Hazelnut Thumbprint Cookies
• Chocolate Fudge Cookies with Oats and Flax Seed
• Easy Chocolate Covered Oreo Cookies

As always, if you make these cookies, let me know how they came out! Or share your pictures and tag me on Instagram @naomicakesofficial. I love to see that my recipes are being enjoyed, always! 

I’ll leave you with this question: What, in your opinion, makes the perfect cookie? Let me know in the comments! 

Back soon,

Naomi

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