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Giant Chocolate Chunk Cookies are based on an award-winning bakery in NYC and have been described as the best cookie in the world.
We all need a tried-and-true cookie recipe that turns out delicious every time and Giant Chocolate Chunk Cookies are just that. This is one of those recipes you will make over and over, have it memorized, and can mix it up with your eyes closed.
Giant Chocolate Chunk Cookies are so perfect on a cookie dessert bar next to some Giant M&M Chocolate Chip Cookies and Jumbo Peanut Butter Nutella Cookies. They are also delicious with a scoop of Homemade Chocolate Ice Cream or Cheesecake Ice Cream on top.
Table of Contents
24 Best Chocolate Chip Cookie Recipes Ever!
Why You’ll Love This Recipe
- These cookies are a delectable dessert, especially topped with some ice cream.
- Perfect for sharing with friends and family.
- An easy recipe to make with your kids.
Recipe Ingredients
- Unsalted butter: You’re going to need almost three sticks to make a dozen giant cookies.
- Cream cheese
- Molasses: Look for unsulphured or fancy molasses (not blackstrap molasses or treacle).
- Sugar: You need dark brown sugar and white granulated sugar.
- Eggs
- Vanilla extract
- Salt
- Baking soda
- Flour
- Chocolate chunks: Get a bag of both milk chocolate and semi-sweet chocolate chunks.
See the recipe card below for full information on ingredients and quantities.
How to Make Giant Chocolate Chunk Cookies
- Step #1. With a hand mixer or stand mixer, cream together the butter, cream cheese, molasses, and sugars until smooth.
- Step #2. Mix in the eggs and vanilla. Then add the dry ingredients (except the chocolate chunks) and mix until just combined.
- Step #3. Fold in the chocolate chips. Then divide the dough into 5-ounce balls, flatten slightly, and put them in a resealable gallon-size bag and chill for at least 24 hours.
- Step #4. After chilling, place the dough balls at least 2 inches apart on a lined baking sheet at 350° F for 12 to 15 minutes. Let cookies cool before removing them.
Recipe FAQs
The dough could be over mixed – ingredients should be combined but not mixed too much. Or, you might be over baking them – cookies continue to bake for 1-2 minutes after being taken out of the oven. Try taking them out a couple of minutes sooner.
Roll the dough into cookie balls and then place on a parchment paper lined sheet and place in the freezer. When they are frozen, transfer the cookie balls to a freezer zip-top bag and then store in the freezer.
Ovens temps can vary greatly. Ideally, you will want to test your oven to make sure it is accurate. I have found success baking these cookies at 350 degrees F.
Expert Tips
- Don’t use blackstrap molasses (also known as treacle) because it’s too bitter – instead, look for unsulphured or fancy molasses. My favorite is Grandma’s Brand.
- Do not skip the 24 hours of chilling time – this is the secret to what’s special about these chocolate chunk cookies.
- When you are ready to bake, lightly press a few chocolate chunks onto the top side of the dough ball so they look a little extra pretty.
- Make this cookie dough and then freeze it in cookie dough balls so it’s super easy to throw a couple cookies in the oven whenever you want.
More Cookie Recipes to Consider
Recipe Collections
Zucchini Recipes
Oatmeal Cookies
Oatmeal Coconut Cookies With Dark Chocolate Chunks
Oatmeal Cookies
Oatmeal Cowboy Cookies Recipe
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Giant Chocolate Chunk Cookies
Ingredients
- 1 cup plus 5 tablespoons unsalted butter, softened
- 3 tablespoons cream cheese, softened
- 1 tablespoon molasses, unsulphured not blackstrap
- 1 ½ cups dark brown sugar
- 1 cup sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 ½ teaspoon salt
- 1 teaspoon baking soda
- 4 cups all-purpose flour
- 2 cups 10 oz large milk chocolate chunks
- 2 cups 10 oz large semi-sweet chocolate chunks
- sea salt flakes, optional
Instructions
- In a large bowl, cream together the butter, cream cheese, molasses, dark brown sugar, and sugar until softened and smooth.
- Add eggs and vanilla and mix.
- Add salt, baking soda, and flour and mix on low until all ingredients are incorporated.
- Stir in the chocolate chunks.
- Portion dough into 5-ounce balls. Flatten dough slightly. Place cookie dough balls in a resealable gallon-size bag. Chill dough for at least 24 hours.
- When the dough is ready to be baked, preheat the oven to 350°F. Place cookie dough balls onto a parchment lined baking sheet at least 2 inches apart. Sprinkle with sea salt flakes, if desired.
- Bake for 12 to 15 minutes, until the cookie is just turning golden around the edges.
- Let cookies cool completely on the pan before removing and enjoy.
Notes
- Be sure to use unsulphured (also called fancy) molasses – I think Grandma’s Brand is the best.
- Use a food scale to weigh out 5 ounces of cookie dough so the cookies will be giant and will bake evenly because they are the same size.
- The trick to these cookies is chilling the dough because it allows the sugar and flour to absorb into the dough, balances out the flavor, and helps solidify the butter to avoid the cookie being too flat.
- The best way to freeze this cookie dough is to make the dough into the 5-ounce balls, flatten them out a bit and then freeze them on a lined cookie sheet. And then once they’re frozen, put the dough balls in a freezer-safe container or bag.
- This recipe is from Live Life Deliciously by Tara at Tara Teaspoon.
Nutrition
Do yourself a favor and indulge in Bakery Chocolate Chunk Cookies. I have a feeling this might be your new favorite cookie recipe.
My 4 year old said Santa needs these cookies. I couldn’t agree more. So nice that I can make them ahead of time and just bake them when we need a special treat.