The size and amount of chocolate don’t just make cookies “more indulgent”: they change the melt, the crunch and the structure of the cookie during baking.
1) Small chocolate chips: even, but less “molten centre”
Small chips give a very uniform result. However, they melt quickly and deliver less of the rich, gooey “chunk” effect.
2) Large chunks: dramatic melt and contrast
Large pieces create molten pockets and real chew. This is often the most premium-looking and tasting result.
3) Quantity: finding the right balance
- Too little: the cookie feels “dry” on the palate.
- Too much: the cookie can lose structure (too many melted zones).
- Goal: chocolate in every bite, without compromising structure.
Bakery tip: mix two sizes
A base of medium pieces plus a few large chunks placed on top: indulgent result, stable baking and a premium visual finish.
FAQ
For very gooey cookies: chunks. For a very even result: chips. The best compromise is using two different sizes.
Yes—if the pieces are too small (they melt too fast) or if the dough is too warm. Cold dough + larger pieces give much better control.
Yes. Adding a few pieces on top before baking creates a very indulgent look and a more pronounced melt.