There’s something timeless about a warm chocolate chip cookie — soft in the center, crisp around the edges, and packed with melty pockets of chocolate. This version keeps things simple and familiar, with just a few thoughtful tweaks: we use chopped chocolate bars instead of chips for rich, uneven swirls, and chill the dough to help the flavors deepen and the texture set just right. Whether you’re baking for a crowd or just craving a classic, these cookies deliver comfort in every bite.

Melty, Buttery, Always Warm

Golden edges give way to soft, chewy centers, with pools of melted chocolate tucked into every bite. Each cookie is rich without being heavy, buttery without being greasy — just the right balance of crisp and tender. The chopped chocolate melts into uneven ribbons, while a quick chill helps the dough bake up with perfect texture and depth of flavor. It’s everything you want in a homemade cookie — warm, familiar, and gone too fast.

Ingredients:

• 16 tbsp unsalted butter, softened (226 g or 2 sticks)
• 2 large eggs
• 2 tsp vanilla extract
• 315 g all-purpose flour
• ¾ tsp salt
• Sugar (choose one):
  • 150 g brown sugar + 100 g granulated sugar
    → Crispier edges, lighter center
  • 100 g brown sugar + 100 g granulated sugar
    → Balanced chew and deeper flavor
• Leavening (choose one):
  • 1 tsp baking soda + ½ tsp baking powder
    → Classic spread with chewy texture and crisp edges
  • 1 tsp baking powder + ½ tsp baking soda
    → Puffier, cakier cookies with less spread
• 200–225 g chopped semi-sweet chocolate bar or chocolate chips

Instructions:

1. Cream the butter and sugars:
   In a large bowl, beat the softened butter with both sugars until light and fluffy, about 2–3 minutes.
2. Add eggs and vanilla:
   Mix in the eggs one at a time, then add vanilla extract and stir to combine.
3. Combine dry ingredients:
   In a separate bowl, whisk together the flour, salt, baking soda, and baking powder according to your chosen option.
4. Mix the dough:
   Add the dry ingredients to the wet and mix until just combined. Fold in the chopped chocolate.
5. Chill the dough:
   Cover and refrigerate for at least 1 hour, or overnight if possible. Chilling improves flavor and prevents excessive spreading.
6. Preheat and portion:
   Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper. Scoop dough into balls (about 2 tablespoons each), spacing them apart.
7. Bake and rotate:
   Place the tray on the middle oven rack and bake for 10–12 minutes. Halfway through baking, rotate the pan so the front faces the back — this helps the cookies bake evenly.
8. Cool before moving:
   Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Why Metric?

For clarity and consistency, I use metric measurements in my recipes. It's more accurate (especially for baking), easier to scale up or down, and ensures better results — no guessing whether your "cup" is packed or level. But don’t worry, US equivalents are included below so you can bake with whatever you have on hand.

Storage:

• Store cookies in an airtight container at room temperature for up to 4 days.
• Scoop and freeze dough balls, then bake from frozen by adding 1–2 minutes to the baking time.
• Freeze fully baked cookies in a sealed container for up to 1 month.

Note:

• Chill the dough to develop flavor and help the cookies hold their shape.
• Chopped chocolate bar creates gooey pockets and crisp edges, though chocolate chips will still work.
• Rotate the pan halfway through baking so the front becomes the back and cookies bake evenly.
• For a chewier center, use 1 whole egg and 1 yolk instead of 2 eggs.
• A light sprinkle of flaky salt before baking enhances the chocolate flavor.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs