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POV hand holding a huge chocolate chunk cookie that fills the palm
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5 from 3 votes

Giant Chocolate Chunk Cookies

Award-winning Giant Chocolate Chunk Cookies have been described as the best cookie in the world.
Prep Time20 minutes
Cook Time15 minutes
Total Time1 day
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12 cookies
Author: Melissa Griffiths

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

Serving: 1 of 12 cookies | Calories: 809kcal | Carbohydrates: 110g | Protein: 9g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 542mg | Potassium: 382mg | Fiber: 5g | Sugar: 71g | Vitamin A: 576IU | Calcium: 71mg | Iron: 5mg

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