evedovelli
Cookbooks
Variation 1
Clone 2
Translated from Portuguese (Brazil)
Lightly crispy on the outside and very soft on the inside!
Best Ever Chocolate Chunks Cookies
Best Ever Chocolate Chunks Cookies
Best Ever Chocolate Chunks Cookies
Best Ever Chocolate Chunks Cookies
Best Ever Chocolate Chunks Cookies
Best Ever Chocolate Chunks Cookies
Best Ever Chocolate Chunks Cookies
Author:
Estevan Vedovelli

Yield:

 cookies

Times:

Prep time: 17 minutes; Rest time: 24 hours; Cook time: 16 minutes; Total time: 24 hours and 33 minutes

What to expect...

Taste:

Exceptional. Slightly reminiscent of nuts and butter, with the unmistakable presence of chocolate.

Texture:

Crunchy on the outside, soft on the inside, with bits of melted chocolate.

Appearance:

The prettiest cookies, shaped like a flat disk, but not so thin, and with slight cracks on the outside, and the chocolate chips visible on top.

Ease:

The recipe requires the dough to sit in the fridge for a long time so that the flour can better absorb the liquid in the dough, which helps bring out a lot of the cookie's flavor and gives it a crunchy finish. Any slippage in the quantity of ingredients can result in the cookie being too thin or too thick, with a very different texture to that expected. Oven time also requires a certain amount of experience and varies according to the equipment. It may take a few tests to find the right time for your oven and baking sheets.

Pros:

It's the perfect cookie to eat warm with a cup of coffee. You can freeze the balls and bake them every day so you always have the perfect cookie for your coffee break.

Cons:

You'll want to eat two. Then bake more than one...

Perfect for: Breakfast, Dessert, Snack, Happy hour.

After searching the Internet, analyzing thousands of different cookie recipes and uncovering in detail the contribution of each element to the final result, I came up with this recipe, which exalts all the best that a cookie should have. If you like crunchy cookies, this recipe is not for you. If you like soft cookies, this recipe isn't for you either! Here you're looking for a balance between crunch and softness! This recipe hits the sweet spot between crunchy and soft. With every bite you take, you'll pass through a crunchy outer layer, with a perfect texture, until you reach the soft, slightly wet and extremely tasty center of the cookie. All this together with all the flavor of the slightly melted chocolate that is present in abundance inside these cookies (because there's no perfection without chocolate!).
  • Preparation method
  • Total time: 24 hours and 33 minutes
  • 1. In a bowl, mix the ingredients listed;
    Wheat Flour (480 Grams) Baking Soda (1 and 1/4 Teaspoons) Baking Powder (1 and 1/2 Teaspoons) Salt (1 and 1/2 Teaspoons)
    Prep time: 2 minutes; Total time: 2 minutes
  • 2. Beat the margarine with the sugars until smooth;
    Margarine (250 Grams) Brown Sugar (285 Grams) Sugar (225 Grams)
    Prep time: 5 minutes; Total time: 5 minutes
  • 3. Add the eggs and vanilla essence to the cream from Step 2;
    Eggs (2 Units) Vanilla Essence (1/2 Teaspoons)
    Prep time: 3 minutes; Total time: 3 minutes
  • 4. I added the mixture from Step 1 to the cream and mixed well until the ingredients were combined;
    Prep time: 2 minutes; Total time: 2 minutes
    Weight: 1.35
    Grams
    Pounds
    Ounces
  • 5. Add the chocolate chips and mix carefully until just combined;
    Milk Chocolate Chips (400 Grams)
    Prep time: 2 minutes; Total time: 2 minutes
  • 6. Cover the container with plastic wrap and refrigerate for 24 hours;
    Rest time: 24 hours; Total time: 24 hours
  • 7. Break the chocolate into small pieces;
    Milk Chocolate (100 Grams)
    Prep time: 3 minutes; Total time: 3 minutes
  • 8. Immediately after removing the container from Step 6 from the fridge, with the dough still cold, make balls with the help of an ice cream scoop of approximately 40g, and gradually add the chocolate pieces from Step 7 on the outside. Whatever you don't want to bake at the moment can be frozen;
  • 9. With the oven preheated to 180ºC, bake the cookies for 12 minutes (or 14 if they are frozen) with the bottom heat only, and convection on, at oven height 3. Use a silicone, glass or thick metal baking sheet so that the cookies don't burn on the bottom. If the oven doesn't have convection and has a grill, use the grill for another 2 minutes. If there is neither convection nor a grill, bake for around 2 minutes longer. When you remove them from the oven, they should look slightly liquid on top. If they look like cookies, they may have gone past the point and will be too crispy.
    Cook time: 16 minutes; Total time: 16 minutes
    Temperature: 180
    ºF
  • 10. After removing from the oven, the cookies are still warm and continue to bake. They will still be soft while they are hot. Let them cool so they become crispy. Remove them from the baking sheet by turning each cookie to release them from the bottom without breaking them, or with the help of a spatula.
General Notes:

It may seem excessive to let the dough rest in the fridge overnight before baking the cookies, but this is an important and fundamental step, which will really make the cookies tastier and help achieve the ideal texture. You can even skip this step and you'll have very good cookies. But I advise you to plan ahead and wait that long to get the tastiest cookies!

Created on 04/25/2020.
Last updated on 08/23/2025.

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