Tuesday, 22 January 2013

The perfect chunky, chewy, crispy chocolate chip cookies

Whats up: Kale chips and where to get the best sandwich in Vancouver, Little Nest review

Everyone likes their cookies different. My favourite cookies are crispy on the outside and chewy on the inside with large chunks of chocolate on the inside—the kind of texture that you get from the bakery or local eateries.

I recently tried out the famous Jacque Torres’ chocolate chip cookies recipe and I have to say, it was pretty darn good. I’ve tried dozens of chocolate chip cookie recipes, searching for the perfect cookie and although this may not be the perfect recipe, it comes pretty close. 

Freshly-baked chunky, chewy, crispy chocolate chip cookies

Instead of using chocolate chips, using chocolate chunks adds a delicious melty chocolate element to the cookie. With the right baking time it bakes perfectly with a crispy edge and chewy, soft centre. There’s a bit too much sugar in the cookie for my liking, so I decreased the sugar as I do with most recipes and threw in a few white chocolate chips.
Perfectly melted chunky chocolate inside

I also always wondered why my cookies never looked quite as good as the ones in the store. They tend to puff out or not flatten. Apparently, the secret to a nice, flat, chewy cookie...?

Simply take it out of the oven just before it’s done, and give it a hard tap on the counter and pop it back to finish baking. 

I got this recipe from afoodforthought, and halved the recipe and made a few of my own revisions. 

Chunky, chewy crispy chocolate chip cookies recipe

Makes: about 20 cookies 

Oven: 325F
Rating: 5/5 (my favourite chocolate chip cookie recipe so far!) 


  • 2 1/3 cups all purpose flour 
  • 1 teaspoons salt 
  • 3/4 teaspoons baking powder 
  • 3/4 teaspoons baking soda 
  • 6 ounces unsalted butter, softened 
  • 1 1/8 cups packed light brown sugar 
  • 1/2 cup granulated sugar 
  • 1 1/2 large eggs, at room temperature, lightly beaten 
  • 1 teaspoon pure vanilla extract 
  • 1 cup bittersweet chocolate, chopped into bite-size pieces 
  • Optional: ½ cup white chocolate 

Chopped up chunks of  bittersweet chocolate


  1. Line two baking sheets with parchment paper. Preheat your oven to 325F. 
  2. In a medium-sized bowl, mix together your dry ingredients (flour, baking powder, baking soda, salt). 
  3. In a large bowl, beat butter for about 5 minutes with paddle attachment until it is very fluffy. Slowly add in the white and brown sugar and beat until well blended. One at a time, add the eggs until just incorporated. 
  4. Beat in vanilla and decrease mixing speed. Add flour mixture gradually, and finally, fold in the chocolate chunks by hand. 
  5. Use a tablespoon to ensure your cookies are about even. Roll the dough into walnut-sized balls and space them out on the pan about 1 inch apart each. For flatter cookies, press the balls down a bit into a flatter disk. 
  6. Bake for 15 – 20 minutes depending on how crispy you like the cookies. 
  7. Special step: if you want those super flat bakery-style cookies, about 8-10 minutes in (when the cookies have just begun to puff up), take the cookies out and give them a hard rap on the table/oven to deflate them, then pop them back in the oven to finish baking. 
  8. Remove from oven, cool, and enjoy! 

Wrap them up as a gift or eat them straight from the pan!

Other great cookie recipes

Just in case you’re not completely sold on these cookies, here are another few great cookie recipes I’ve tried and enjoyed:

White chocolate vanilla pudding cookies 

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