Soft & Chewy Chocolate Chunk Cookies

One simple trick can take your cookies to the next level.

I’m not lying when I say chocolate chip cookies are my favorite dessert. I bake them more than anything else, and I love having them with a glass of cold (whole!) milk while watching TV after dinner. I can’t resist a cookie filled with chocolate chunks or chips, and that’s probably why I have at least four recipes for different types. I’ve previously shared my Browned Butter Chocolate Chip Cookie recipe and it was my most popular Substack post to date. Thank you for that! I don’t plan on stopping there, though. Today, I’m sharing a cookie that came before that one: these thick & chewy guys that require one special tool (but you don’t have to have it—it just makes them better!).

As a former pastry chef, I learned long ago that having the right tool for the job is a true game changer. The right piping tip can change your buttercream game, and an interesting silicon mold can change something simple like a tea cake or financier into an elevated new shape. I also love tart pans of all sizes, and have quite a collection growing. Another favorite pastry mold of mine? Copper canelé molds, of course!

Let’s get to the point. For these beautiful cookies, you need a few ring molds. I only own 6, which is plenty for a small batch. If you don’t have any, you could use a muffin pan (just use a bit less dough), or a silicon mold if you happen to have one for cookies. Don’t wanna be bothered with any of those? No worries, you can still roll these into a ball and bake them on a sheet pan. I really do recommend the ring molds, though, because they change the texture of your cookie without browning it too much like a muffin pan would. Mine are from Matfer Bourgeat, and I’m linking you to the same sized (3 1/2”) rings right here. They’re actually tart rings… but I use them for cookies all the time! If you have some tart pans lying around, you could try baking these in those, too.

What’s the difference between a chocolate chunk cookie and a chocolate chip cookie? Basically nothing, except you’re using chopped chunks of chocolate instead of chocolate chips from a bag. There’s a time and a place for both, and no one will judge you if you use chips in this recipe instead. If anything, I’ve named it chocolate chunk to add a bit of differentiation in the multiple chocolate chip cookie recipes I mentioned earlier. Using chopped chocolate does allow for some smaller pieces to melt inside of the cookie, giving you a bit more chew. I certainly use chocolate chips sometimes, but one major difference is, they typically don’t melt and stay in tact after baking (depending on the brand). I love using chopped chocolate in these because it promotes more chew, which is also why I like using bread flour and spelt flour in the dough.

The Ingredients

I’m going to be up front with you: these cookies required a few ingredients that aren’t typical to your favorite easy recipe… but it’s not that crazy. Just bread flour, egg yolks, and spelt flour (but you can swap this for more bread flour if you don’t wanna use spelt, or try whole wheat, rye, almond, etc!). I always have these ingredients on hand since I bake all the time. Besides those, you’ll need some 60% chocolate, either from a bar, wafers (I like Guittard!), or some regular old chocolate chips.

Soft and Chewy Chocolate Chunk Cookies

Prep Time: 10 minutes
Bake Time: 14-15 minutes
Yield: 8 cookies

1/2 cup (100g) brown sugar
1/2 cup (100g) granulated sugar
1/2 cup (114g) unsalted butter, softened (or melted!)
1/2 tsp kosher salt
1 1/2 tsp vanilla extract
3 egg yolks
1 tbsp water
1 1/4 cups (160g) bread flour
3 tbsp spelt flour (27g) (or more bread flour, whole wheat, rye)
1/4 tsp baking soda
1 cup 60% chocolate, chopped (or chips)

1. Cream together both sugars, butter, salt, and vanilla until combined and fluffy. (If using melted butter, you can make these by hand). Add the yolks and water and mix until combined.

2. Add the bread flour, spelt flour, and baking soda. Mix until a soft dough forms, then stir in the chopped chocolate. Wrap with plastic and refrigerate for at least 2 hours, or ideally, overnight.

3. Let the dough come to room temperature for 10 minutes and preheat the oven to 350ºF. Line a baking sheet with parchment.

4. Scoop the dough into 65g balls (around golf ball size). You can also simply portion into 2 1/2 tbsp each.

5. If using tart rings, grease them with a little butter. Otherwise, grease muffin cups or tart pans, or just bake them on a sheet tray without anything and they’ll be fine. Press the dough down a bit before placing the tray in the oven.

6. Bake 14-15 minutes, until spread and lightly browned. Bang on the counter once when they come out of the oven. Garnish with flaky salt and enjoy!

Hey! If you bake these or any of my other recipes, please tag me so I can see! Either on Substack or Instagram, I’d love to see your bakes! :) Thanks for reading.