Identity Diffusion – The Cookie Crisis

Chewy Double Chocolate Chunk & Traditional Chocolate Chip Cookies

There are two types of people in this world: crispy or chewy. Of course I’m referring to the texture of a chocolate chip cookie. Some people, such as myself, say they like both equally, but you know and I know that just isn’t true. There is always a dominate preference, kinda like personality types. You’re either Type A or Type B, and though you may share characteristics of both types, there is still a dominate type. And, on the other hand there are those who say they don’t like chocolate chip cookies, in which case I say to them; you, my friend, are either in denial or deprived.

The original Toll House chocolate chip cookie is less than a hundred years old, but in that time it has spanned the earth’s corners in various forms and textures. Most store-packaged cookies are shortening based, providing a crisp texture, whereas the homemade or bakery style cookie is butter based and is rich and chewy. The latter is the recipe I’d like to share today.

I’m perfectly aware that there are a million recipes for chocolate chip cookies out there, and for the most part they are generally the same. Unfortunately, not every recipe yields the same results. I’d like to share a recipe that will always yield a soft gooey cookie, and if crispy is your thing, then see the final note* listed below on how to adjust for the ultimate crispy cookie.

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Chewy Double Chocolate Chunk & Traditional Chocolate Chip Cookies

  • Servings: Makes 3 dozen cookies
  • Difficulty: Easy
  • Print

  • 250g unsalted butter, room temperature
  • 1½ cups brown sugar
  •  ¼ cup corn syrup
  • ¼ cup white sugar
  • 2 eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2½ cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 100g melted chocolate, 45% (high quality)
  • 100 g coarsely chopped chocolate, 45% (high quality)
  • ¼ cup cocoa powder
  • 1½ cup chocolate chips or chunks, 45% (high quality)


  1. Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
  2. In a large mixing bowl, cream together butter, brown sugar, white sugar, and corn syrup until fluffy.
  3. Add eggs and vanilla and mix on high speed until well incorporated.
  4. On low speed, add dry ingredients in 3 installments, mixing well.
  5. Halve the dough and place the second half in a second bowl.
  6. For the Double Chocolate Chunk cookies, add the melted chocolate and cocoa powder and mix well. Then stir in the chocolate chunks with a wooden spoon. Don’t use a mixer or the chunks will break up too much.
  7. For the traditional Toll House Chocolate Chip cookies, stir in the chocolate chips or chunks with a wooden spoon.
  8. On a long piece of plastic wrap, place one batch of dough and shape it into a long log, wrap tightly and refrigerate for at least 1 hour. Repeat with the second batch of dough.
  9. Preheat oven to 180°C.
  10. Remove dough logs from fridge and cut into 1-1½cm thick pieces and place 3cm apart on a baking sheet lined with parchment paper.
  11. Bake for 10 minutes. The cookies should be just set, and the exterior should appear fully cooked with tiny cracks on the surface.  Allow to cool for 10-15 minutes before transferring to a cooling rack.

Note: Yield will depend on the diameter of the log.

*A Final Note: For those of you who prefer crispy cookies, adjust by substituting brown sugar and corn syrup for only white sugar (2 cups total) and replace butter with vegetable shortening. Add an extra half cup of flour. Bake at 170°C for 15-18 until dry and just golden. Refrigeration is not necessary for crispy cookies.

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22 thoughts on “Identity Diffusion – The Cookie Crisis

  1. These look delicious. You can’t beat a good chewy cookie. I do have a question though… I live in the UK where corn syrup isn’t a thing and I always see American recipes with it in, but I never know what Corn Syrup is to be able to figure out a suitable replacement. Would you happen to know what British ingredients would make a good replacement for corn syrup?


    1. Thanks a lot!! A suitable replacement for corn syrup would be any light viscous syrup you could find in your baking aisle. It’s the same situation hear in Norway with corn syrup. We have a light golden syrup that has the same properties as corn syrup. You could also use honey, molasses, or another syrup based sweetener. Just keep in mind the darker the syrup the stronger the flavor.

      Liked by 2 people

      1. Ooh, brilliant. Thank you. I’m sure Lyle’s Golden Syrup should be a pretty good replacement then. I might have to bake myself some of these lovely cookies soon.
        Thank, Jack

        Liked by 1 person

  2. Well, now I want a cookie. I’ll have to try your recipe. I never understood why the store cookies were crispier than the homemade, and now I do. 🙂 In my opinion, homemade and chewy with crisp edges are best.

    Liked by 1 person

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