Wednesday: Crisp and Chewy Chocolate Chunk Cookies
So Wednesdays are perfect for doing something fun.
It’s hump day, right in the middle of the week, when you need a little pick me up.
AND, all three of us girls in my apartment are home at the same time – A rare occasion with our busy NYC lives!
Last Wednesday, we decided to make these amazingly chewy chocolate chip cookies.
Chocolate chip cookies are my all-time favorite. A while back, I decided that I am going to try a new recipe every time I make these – so that one day I can become a chocolate chip cookie pro!
This is by far one of my favorite recipes yet! They are crisp on the outside and perfectly chewy in the middle. 
I also think they were extra amazing because we ran out of chocolate chips – instead I chopped up big chunks of dark Pastille chocolate that my mom had sent me.
Jill did all of the mixing.
Jill: “So when you bake do you feel like a mommy? Or like yeaa! i’m a hot chic baking!!?”
Natalie put on the tunes from our middle school days.
Natalie: “So can we make these cookies cellulite-free?”
It was a great night. And the cookies were gone within 48 hours. Whoops 🙂 
Recipe: Crisp and Chewy Chocolate Chunk Cookies
Summary: Nice and crisp on the outside, beautifully chewy within. Adapted from Smitten Kitchen.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chunks
Instructions
- Preheat the oven to 350°F. Grease cookie sheets or line them with parchment paper for an easy clean-up.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
- Beat in the vanilla, egg, and egg yolk until light and creamy. Gradually incorporate the sifted dry ingredients into the butter mixture until just blended.
- Stir in the chocolate chunks by hand using a wooden spoon.
- Drop cookie dough onto your cookie sheet – 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies). Cookies should be about 3 inches apart.
- Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones. The baking times vary so be sure to check on your cookies every now and then. When the edges are brown and crispy, they are ready!
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Preparation time: 20 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 12
These look super yummy!
I have a link for another chocolate chip recipe for you. One of my favorite cooking sites, Cooks Illustrated/America’s Test Kitchen just sent this out in their newsletter, which you can subscribe to for free. However, this link will probably expire in a week or 2, so I would just copy and paste and store the recipe on your computer if you’re interested in it. Enjoy!
http://www.cooksillustrated.com/recipes/detail.asp?docid=19364&Extcode=L1JN5BB00
Thanks so much Rebecca! I will have to definitely check out your recipe 🙂