Prepare yourself for an incredible chewy chocolate chunk (toffee-like, crispy) cookie recipe that will delight your taste buds! Are you ready? Have I piqued your curiosity with the promise of that perfect chewy, crispy, and toffee-like texture?
- The full ingredient list and measurements.
- Those three specific secrets or technique changes that break down the science of why those small changes work.
- The step-by-step baking instructions.
Let’s look at those three key differences in the ingredients and baking process that elevate these from good to amazing.
- Plan for this recipe to take more than 8 hours before you can actually bake the cookies. After the batter has been mixed, you need to refrigerate the cookie batter (pre-made dough balls) before baking the cookies. Also, make certain you cover the batter (pre-made dough balls) in the refrigerator so the batter does not dry out while cooling.
- You must use chocolate chunks! Purchase a combination of good quality chocolate bars from your grocery (like Lindt, Ghirardelli Premium Baking Bar, Hershey, etc.) and feel free the use either milk chocolate, dark chocolate or a combination of both (per your taste preference). Freeze the bars and rough chop them while frozen for easier chopping. DO NOT use baking chips! Baking chips have a coating around each chip that is designed to help each individual chip retain its size while baking. If you use regular chocolate chips for this recipe, you will be missing out on the ooey-gooey toffee-like caramelization part that takes this recipe over the top.
- The recipe will ask you to ‘bang’ the cookie sheet on a heat proof surface (like your range top or a wooden cooking board, etc) throughout the baking process. Doing so will deflate the cookies each time as they rise throughout the cooking process. This is how they will ultimately end up with that gooey, chewy, semi-soft with crispy edge consistency!
Chewy Chocolate Chip Cookies
Servings: 13-15 Large Cookies
Ingredients:
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
1 cup light brown sugar, lightly packed
2 tsp water
3 tsp vanilla extract
1 egg, beaten
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt (or ½ tsp sea salt)
4oz dark chocolate bar, roughly chopped
4oz milk chocolate bar, roughly chopped
Flaky sea salt for garnish
Instructions:
Melt butter over medium heat. Allow to cool minutes. Add both sugars and melted butter to a bowl, then whisk until combined and sugar is dissolved. Add water, vanilla extract and beaten egg to the butter and sugar blend and whisk well. In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to your wet mix and stir until combined. Fold in chopped chocolate and allow to rest for 30 minutes. Use a cookie scoop to roll 3 tablespoons of dough into loose balls and arrange on a parchment lined baking sheet. Once all dough is rolled, wrap cookie dough balls in another layer of parchment paper or plastic wrap and allow to rest in the refrigerator at least 8 hours to a maximum of 24 hours/overnight.
When you are ready to bake the cookies, preheat oven to 325F. Arrange cookies on a parchment lined baking sheet. Make certain to leave enough room for each ball to spread to 3x diameter. Bake until cookies have risen and begun to spread, around 5 minutes. Remove the cookie tray from the oven and drop it flatly on the open oven door (or a heat-safe surface) to “bang” the cookies. You will see them ‘deflate’ or flatten from their recently risen puffy state. Trust the process. Return cookies to the oven and continue to bake for a total of 15-18 minutes, banging again another 2-3 times throughout the baking process at intermittent intervals. Why bang the cookie sheet on a flat heat proof surface during the cooking process? This will deflate the initial rise and result in cookies that will ultimately have a toffee-like chewy edge with a soft melted interior inside the finished cookie!
Remove cookies from the oven just shy of desired doneness, usually around the 14-17 minute mark. Optional garnish with a pinch of flaky sea salt while still warm. Cool on the baking tray, then remove to a cooling rack and allow to fully cool and crisp before serving or storing in an airtight container.
Credits: I am not exactly certain where this recipe originated. I have made minor adjustments to make it somewhat foolproof but I have seen similar renditions from Barefoot Contessa, Daphne Oz and Sarah Kieffer (who is credited with pan-banging).
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