Chewy Chocolate Chunk Cookies with Crispy Edges

A quick note about chocolate: using standard chocolate chips alone or combined with chopped chocolate is fine. Chocolate chips are formulated to hold their shape in the oven, while chopped chocolate (actual chocolate bars) contains cocoa butter and melts at a lower temperature. The chopped pieces create those beautiful shiny pools and help the cookies spread for a bakery-style finish.

These cookies are close to classic chewy chocolate chip cookies. If you enjoy experimenting, try variations like Pistachio Chocolate Chip Cookies for a nutty twist.

Ingredients

Scroll to the recipe card below for the full ingredient list with exact measurements. Key components include:

• All-purpose flour — unbleached is preferred. If you only have bleached flour, add one tablespoon of milk with the vanilla to compensate.
• Baking soda — helps the cookies spread and gives a golden-brown color.
• Light brown sugar and granulated sugar — a larger proportion of light brown sugar gives a chewy texture and toffee-like flavor; adjusting the ratio will change the texture.
• Melted unsalted butter — use unsalted so you control the salt level.
• Egg and extra egg yolk — the extra yolk adds richness and a tender texture.
• Chopped chocolate — use chocolate you love; a mix of semi-sweet and milk chocolate works wonderfully.
• Pure vanilla extract — enhances the chocolate and sugar flavors.
• Optional — add two tablespoons of brown milk powder to the melted butter for a deeper, browned-butter flavor.

Make Them

This recipe can be made with a stand mixer or by hand. A large mixing bowl, a whisk, and a rubber spatula work perfectly and keep cleanup minimal.

Prepare the Dough

Bring ingredients to room temperature. The melted butter should be warm but not hot, and the eggs should not be very cold.

1. Sift and combine the dry ingredients: flour, baking soda, and salt. Chop the chocolate into even pieces and set aside.
2. In a large bowl, whisk the melted butter and both sugars until well combined. Add the egg, the extra egg yolk, and the vanilla, mixing until smooth.
3. Add the flour mixture in three additions, mixing just until incorporated each time.
4. When you add the last portion of flour, stir in half of the chopped chocolate. Finish mixing, then fold in the remaining chocolate so it distributes evenly without overworking the dough.

Scoop, Bake, and Shape

Cookie size and handling affect spread. Larger dough balls spread more. Rolling dough between your palms compresses it and reduces spread; use a cookie scoop for uniform results.

1. Scoop dough into balls (see recipe card for weight/size). Place them on a baking sheet lined with parchment, leaving about 3 inches between cookies.
2. Bake as directed. When the cookies are hot from the oven, you can gently use a cookie cutter or edge of a spatula to nudge them into a more symmetrical shape while the centers are still soft.

Storing and Freezing

Cookies are best fresh. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to four weeks.

Freezing Raw Dough

Raw dough can be frozen for up to eight weeks. Scoop the dough into balls and arrange them in a single layer on a tray or inside a freezer bag; freeze flat.

Baking from Frozen

Two good approaches:

1. Bake from frozen: Place frozen dough on a baking tray and bake at 350°F (180°C). Baking time will be longer than fresh dough; monitor the cookies. If frozen dough sets before it has spread, let it thaw briefly at room temperature or use a light-colored baking sheet on an upper middle rack to encourage spreading.
2. Thaw first: Place frozen dough on the baking sheet and allow it to come to room temperature for 60–90 minutes before baking.

Recipe Tips

• Weigh ingredients with a kitchen scale for consistent results—especially flour. Too much flour makes dense cookies that won’t spread.
• Pan color affects baking: dark pans absorb heat and can set cookies quickly, reducing spread; light-colored pans reflect heat and encourage spreading.
• If cookies spread excessively, try a higher oven temperature and a dark pan. If they don’t spread enough, lower the oven temperature and use a light pan.
• Chop chocolate into even pieces for even distribution. For a lovely chocolatey top, press 3–5 pieces of chopped chocolate into each dough ball before baking.
• For chewy cookies, bake about 17–18 minutes total (adjust for size). For more tender cookies, reduce light brown sugar to 3/4 cup (150 g) and bake 12–15 minutes.

More Cookie Recipes

Try other favorites like Hazelnut Shortbread Cookies, Chocolate Rolled Cookies, or Mandel Bread for more variety.