If you’ve ever dreamed of biting into a warm, chewy cookie that feels like it was made just for you, then this Giant Chocolate Chunk Cookies Recipe is your new best friend. These cookies combine the perfect blend of softness, gooey melted chocolate, and a hint of vanilla that will make your kitchen smell heavenly. What makes them truly special is their generous size and those big, melty chunks of Hershey’s milk chocolate that create little pockets of pure joy in every bite. Trust me, once you try this recipe, you’ll wonder how you ever lived without these giant delights.
Ingredients You’ll Need
Sometimes the simplest ingredients come together to create the most amazing flavors and textures. Each component in this recipe plays a crucial role, from the fluffy butter to the rich chocolate chunks, resulting in a cookie that’s as delicious as it is tempting.
- 1½ cups all-purpose flour: The base of your cookie dough, providing structure and softness.
- ½ tsp baking powder: Helps the cookies puff up just right, giving them a lovely lift.
- ½ tsp kosher salt: Balances sweetness and enhances the chocolate flavor.
- ⅛ tsp baking soda: Contributes to the perfect chewy texture.
- ½ cup unsalted butter, at room temperature: Creates a rich, tender crumb with a slight buttery flavor.
- ½ cup light brown sugar, packed: Adds moisture and a subtle caramel undertone.
- ¼ cup granulated sugar: For a touch of crispiness around the edges.
- 1 Tbsp pure vanilla extract: Brings warmth and depth to every bite.
- 1 large egg: Binds everything together and adds moisture.
- 3 (4.4-oz) Hershey’s milk chocolate bars, broken into pieces: The star of the show, melting into irresistible chunks throughout the cookie.
How to Make Giant Chocolate Chunk Cookies Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F and line two baking sheets with parchment paper. This will ensure your cookies don’t stick and bake evenly with those irresistible golden edges.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, kosher salt, and baking soda. This blend sets the stage for the perfect cookie texture—fluffy yet chewy with just the right lift.
Step 3: Cream Butter and Sugars
Using an electric mixer, beat the unsalted butter with both brown and granulated sugars on medium-high speed until the mixture becomes light and fluffy. This step is essential because it incorporates air, helping your cookies achieve that delightful softness.
Step 4: Add the Wet Ingredients
Next, add the egg and vanilla extract to the butter-sugar mixture, beating until everything is fully combined. The vanilla will give the cookies their warm, inviting flavor while the egg binds the dough lovingly together.
Step 5: Combine Dry and Wet Ingredients
Lower the mixer speed to medium-low and gradually add the dry flour mixture, mixing just until your dough forms. Avoid overmixing here to keep the cookies tender and soft.
Step 6: Stir in the Chocolate Chunks
Now comes the best part! Fold in those broken Hershey’s milk chocolate pieces, ensuring every scoop of dough will have plenty of melty, delicious chocolate chunks creating pockets of sweetness.
Step 7: Shape and Chill the Dough
Use an ice cream scoop to portion your dough into generous ¼-cup balls. Place five dough balls on each prepared sheet pan, then refrigerate them for about 10 to 12 minutes. Chilling firms the dough, which helps your cookies keep their shape and develop that perfect texture while baking.
Step 8: Bake to Perfection
Remove the chilled dough from the refrigerator and bake for 16 to 18 minutes until the cookies puff up with lightly golden edges. Allow them to cool on a wire rack so they set beautifully but stay soft and chewy inside.
How to Serve Giant Chocolate Chunk Cookies Recipe
Garnishes
While these cookies are incredible just as they are, you can add a little extra flair by sprinkling flaky sea salt on top right after baking. The salt enhances the chocolate flavor and adds a wonderful contrast. For a fun twist, dust with a bit of powdered sugar or drizzle with melted white chocolate to make them look irresistible at any gathering.
Side Dishes
Giant Chocolate Chunk Cookies are fantastic on their own, but serving them alongside a glass of cold milk or a scoop of classic vanilla ice cream turns them into an unforgettable dessert experience. For adults, a mug of rich coffee or robust hot chocolate perfectly complements the cookie’s sweet, buttery notes.
Creative Ways to Present
Thinking about sharing the magic? Stack your cookies on a pretty plate tied with a ribbon or place them in a decorative jar for a charming homemade gift. You can also sandwich a few cookies with peanut butter or marshmallow fluff to create indulgent cookie sandwiches that will wow friends and family.
Make Ahead and Storage
Storing Leftovers
If you happen to have any cookies left (which is rare!), store them in an airtight container at room temperature. This keeps them soft and chewy for up to 3-4 days, perfect for satisfying repeat cravings or unexpected visitors.
Freezing
You can freeze the cookie dough balls before baking. Simply scoop and chill them on a sheet pan, then transfer to a freezer-safe bag or container. When ready to bake, pop them straight into the oven (add a minute or two to the bake time) for quick fresh cookies anytime you desire.
Reheating
To revive slightly stale cookies, warm them in a 300°F oven for 5 to 7 minutes. This melts the chocolate slightly and restores their soft, freshly baked texture, making every bite taste straight from the oven.
FAQs
Can I use chocolate chips instead of chocolate bars?
Absolutely! Using good quality chocolate chips works just fine, but chopped chocolate bars give bigger, more luscious chunks that melt beautifully and create pockets of amazing flavor throughout the cookie.
Why do I need to refrigerate the dough?
Chilling the dough firms it up, which prevents the cookies from spreading too much in the oven. It also helps develop flavor and gives the texture a perfect balance of chewy and soft.
Are these cookies crispy or soft?
Giant Chocolate Chunk Cookies Recipe yields cookies with a soft, chewy center and just slightly crisp edges, making each bite a perfect balance of textures.
Can I substitute the butter with margarine or oil?
Butter is key here for richness and flavor. Margarine or oil will change the taste and texture, often yielding a greasier or less flavorful cookie, so it’s best to stick with unsalted butter.
How do I make the cookies even bigger?
Use a larger ice cream scoop to increase the size of each cookie dough ball, but keep in mind you’ll need to adjust the baking time to ensure they cook through without burning the edges.
Final Thoughts
Once you try this Giant Chocolate Chunk Cookies Recipe, it will quickly become a beloved classic in your baking repertoire. They’re perfect for sharing, gifting, or just treating yourself to a luscious homemade delight. The balance of textures and rich chocolate chunks will keep you coming back for more, so grab your ingredients and enjoy every warm, gooey bite!
Print
Giant Chocolate Chunk Cookies Recipe
- Total Time: 30 minutes
- Yield: 10 servings 1x
Description
These Giant Chocolate Chunk Cookies are perfectly soft and chewy with large chunks of melted milk chocolate, making them an irresistible treat for chocolate lovers. The cookie dough is chilled to ensure the cookies hold their shape and bake up with delightful golden edges and a tender center.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp kosher salt
- ⅛ tsp baking soda
Wet Ingredients
- ½ cup unsalted butter, at room temperature
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 Tbsp pure vanilla extract
- 1 large egg
Chocolate
- 3 (4.4-oz) Hershey’s milk chocolate bars, broken into pieces
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two sheet pans with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, and baking soda. Set this mixture aside for later use.
- Cream Butter and Sugars: In the bowl of an electric mixer, beat the room temperature unsalted butter with both the light brown and granulated sugars on medium-high speed until the mixture is light and fluffy, about 3-4 minutes.
- Add Egg and Vanilla: Beat in the large egg and pure vanilla extract until well combined, ensuring a smooth cookie dough base.
- Combine with Dry Ingredients: Reduce the mixer speed to medium-low and gradually add the flour mixture, mixing just until a dough forms. Avoid over-mixing to keep cookies tender.
- Incorporate Chocolate Chunks: Stir in the broken pieces of Hershey’s milk chocolate bars evenly throughout the dough for rich pockets of melted chocolate in every bite.
- Shape and Chill Dough: Using a ¼-cup ice cream scoop, portion the dough into large balls. Place five dough balls on each prepared sheet pan, then refrigerate the pans for 10 to 12 minutes. Chilling helps prevent spreading and improves texture.
- Bake Cookies: Remove the dough from the refrigerator and bake in the preheated oven for 16 to 18 minutes, or until the cookies are puffed with light golden-brown edges but still soft in the center.
- Cool: Transfer the cookies to a wire rack and allow them to cool completely before serving to let flavors set and texture firm up slightly.
Notes
- Room temperature butter is key for proper creaming and cookie texture.
- Chilling the dough before baking helps control spreading and creates thicker cookies.
- You can substitute the milk chocolate bars with semi-sweet or dark chocolate chunks for a different flavor profile.
- For softer cookies, bake on the shorter end of the baking time; for crisper edges, bake slightly longer.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
