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). If you’re looking for affordable gifts online, I recommend you send cookie basket to your significant other this year.
Anyway, 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.
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.”
So there you have it. Attractive tasting cookies. Here’s the recipe!
Soft & Chewy Chocolate Chunk Cookies
This is the perfect chewy, thin, chocolate chip cookie with a crisp outer layer.
Ingredients
- 1 cup butter softened
- 1 cup white sugar
- 1 Tbsp molasses
- 2 tsp vanilla
- 2 eggs
- 1/4 tsp salt
- 1 tsp baking soda
- 1/4 cup whole wheat flour
- 1-1/2 cups all-purpose flour
- 1-1/2 cups dark chocolate, chopped into chunks (or chocolate chips)
Instructions
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In the bowl of an electric mixer (or by hand), cream together the butter, sugar, and molasses. Add the vanilla and eggs, and beat until well combined.
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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.
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Drop by spoonfuls onto parchment lined baking sheets (leaving a good amount of room in between them, since the cookies will spread a lot).
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Bake at 350 degrees F for 8-10 minutes, or until the edges are golden brown. Cool completely before removing to wire racks.
Recipe Notes
- For the chocolate: 1.5 cups = 225g or 8 ounces
- You can substitute the white sugar and molasses for brown sugar if you have that on hand!
Mm. So delicious.
As always, if you make these cookies, let me know how they came out! Or share your pictures and tag me on Instagram @naomicakesofficial or hashtag #naomicakes. I love to see your successes!
Back soon,
Naomi
