Giant Chocolate Chunk Cookies

There’s a reason chocolate chip cookies are America’s favorite comfort food. That irresistible combination of crisp edges, a perfectly chewy center, and an explosion of warm, gooey chocolate is pure bliss. But what if you could elevate that classic to something truly extraordinary? Something giant, with big, beautiful chunks of premium chocolate in every single bite?

Welcome to the world of my Giant Chocolate Chunk Cookies. This isn’t just another cookie recipe; it’s the culmination of countless batches, meticulous adjustments, and a passionate quest for cookie perfection right here in my Sweet Craft Recipes kitchen. My name is Sophie, and I’ve personally tested this recipe more than nine times, tweaking every detail until I achieved what I genuinely believe are the best chocolate chunk cookies you’ll ever bake.

Forget those flat, lifeless cookies that leave you wanting. My recipe guarantees cookies with that coveted crinkly, golden-brown edge, a soft, rich, and delightfully chewy middle, and an abundance of melty chocolate pockets that make every bite an experience. These aren’t just cookies; they’re an event, perfect for family gatherings, a comforting treat after a long day, or simply to satisfy that deep-seated craving for something truly spectacular.

Ready to bake the cookie of your dreams? Let’s dive in.

Why These Are the BEST Giant Chocolate Chunk Cookies

What makes these cookies stand head and shoulders above the rest? It boils down to a few key elements that I’ve painstakingly perfected:

1. Unbeatable Texture: The ideal cookie, for me, has a symphony of textures. These deliver with glorious crisp, golden edges that give way to a soft, almost fudgy, incredibly chewy center. It’s a dance of contrasts that keeps you coming back for more.
2. Generous Chocolate Distribution: We’re not using paltry chips here. We’re talking substantial, hand-chopped chocolate chunks – a blend of semisweet and dark – that melt into luscious pools throughout the cookie. Every bite is guaranteed to have a molten chocolate moment.
3. Perfect Balance of Sweet and Salty: A crucial sprinkle of flaky sea salt on top before baking isn’t just for show. It enhances the chocolate’s depth, cuts through the sweetness, and adds an irresistible savory note that elevates the entire experience.
4. The “Giant” Factor: Using a 1/4-cup scoop means these cookies are substantial, satisfying, and feel truly indulgent. They’re bakery-style impressive, but made with love in your own kitchen.
5. Tested & Proven: As I mentioned, these cookies have been through Sophie’s rigorous testing process over nine times. This isn’t a recipe pulled from thin air; it’s a thoroughly vetted formula designed for consistent, delicious results every single time.

These Giant Chocolate Chunk Cookies aren’t just a dessert; they’re a celebration of comfort, a testament to the simple joy of a truly great cookie, and a guaranteed crowd-pleaser for any family gathering.

Sophie’s Secret to Cookie Perfection

My passion for baking is rooted in understanding the “why” behind every step. After countless hours in the kitchen, experimenting with ratios, temperatures, and techniques, I’ve gathered invaluable insights that I’m thrilled to share. This recipe isn’t just a list of instructions; it’s a reflection of my experience and expertise, designed to build your trust and empower you to bake with confidence.

Here are the critical secrets to achieving cookie perfection:

• The Butter Temperature is Non-Negotiable: “Room temperature butter” is often misunderstood. It doesn’t mean soft and oily. It means firm enough to hold its shape, but soft enough that your finger leaves a slight indent. This precise temperature is crucial for proper creaming with the sugars, creating air pockets that lead to those delightful crisp edges and chewy centers. Too cold, and it won’t cream; too warm, and your cookies will spread excessively.
• Creaming Method Matters: Whipping the butter and sugars until “light and fluffy” (2-3 minutes) isn’t just for texture; it’s about aeration. This step incorporates air into the butter, which expands in the oven, giving your cookies lift and a tender crumb. Don’t rush it!
• The Power of Good Vanilla and Eggs: Use pure vanilla extract for the best flavor. Eggs not only bind the dough but also add richness and contribute to the chewiness. Ensure your eggs are also at room temperature for better emulsion with the butter mixture.
• The Gentle Hand with Flour: Once you add the flour, baking soda, and salt, mix just until combined. Over-mixing develops gluten, leading to tough, cake-like cookies instead of soft, chewy ones. A few streaks of flour are perfectly fine – they’ll disappear when you stir in the chocolate.
• Quality Chocolate is Key: This recipe features a significant amount of chocolate, so its quality truly shines. Investing in good-quality bars (like Ghirardelli, Callebaut, or even Trader Joe’s baking bars) makes a huge difference. Chopping them yourself creates varied sizes, ensuring some pieces melt into silky puddles while others remain as satisfying chunks.
• The Magical Pinch of Sea Salt: That final sprinkle of flaky sea salt on each dough ball isn’t optional. It provides a burst of flavor, brightens the chocolate, and balances the sweetness, making the cookies utterly irresistible.
• Chilling is Not Optional: I cannot stress this enough – chilling the dough is paramount! It allows the butter to re-solidify, which prevents the cookies from spreading too much in the oven. More importantly, it allows the flour to fully hydrate and the flavors to deepen, leading to a superior texture and richer taste. This is a foundational step for that perfect crisp-chewy dynamic.

Trust in these principles, honed through extensive testing, and you’ll be well on your way to baking your best batch of Giant Chocolate Chunk Cookies yet.

Ingredients You’ll Need for Cookie Bliss

Gathering your ingredients is the first step to baking success. Remember, quality counts, especially when it comes to a classic like this!

• 2 sticks (1 cup) salted butter, at room temperature: The backbone of your cookie. Using salted butter is my preference as it adds a subtle depth of flavor. If you only have unsalted, add an extra 1/4 teaspoon of salt to the recipe.
• 2/3 cup granulated sugar: Provides crispness and sweetness.
• 2/3 cup packed light brown sugar: Contributes to the chewy texture and adds a lovely caramel note.
• 1 tbsp vanilla extract: Don’t skimp on good vanilla! It enhances all the flavors.
• 2 large eggs: For binding, richness, and chew. Room temperature is best.
• 2 1/4 cups all-purpose flour: The structure of your cookie. Measure accurately!
• 1 tsp baking soda: Our leavening agent, reacting with the brown sugar for lift and spread.
• 1/2 tsp kosher salt: Balances sweetness.
• 8 oz good-quality semisweet chocolate, chopped into chunks: Provides classic chocolate flavor and melts beautifully.
• 4 oz good-quality dark chocolate, chopped into chunks: Adds depth, bitterness, and a sophisticated edge.
• Sea salt, for sprinkling: Essential for finishing and flavor. Flaky sea salt works best!

Choosing the Right Chocolate: Chunks vs. Chips

This is where the “chunk” in chocolate chunk cookies comes into play! While chocolate chips are convenient, good-quality chocolate bars, hand-chopped, make a world of difference.

• Why Chunks? When you chop a chocolate bar, you get varied sizes – from fine shards to large irregular pieces. The smaller pieces melt into the dough, creating a beautiful chocolatey backdrop, while the larger chunks remain distinct, forming those irresistible pools of molten chocolate when the cookies are warm. Chips, on the other hand, are designed to hold their shape, giving a different, less “gooey” experience.
• Semisweet vs. Dark: The combination of semisweet and dark chocolate offers a more complex flavor profile. Semisweet provides classic sweetness and a mild chocolate taste, while dark chocolate (I prefer 60-70% cacao) adds a deep, slightly bitter note that prevents the cookies from being overly sweet and highlights the true essence of the cocoa. Feel free to adjust the ratio to your preference, but I find this 2:1 ratio (semisweet to dark) to be perfect.

Step-by-Step Guide to Giant Chocolate Chunk Cookies

Follow these instructions carefully, and you’ll be rewarded with the best Giant Chocolate Chunk Cookies imaginable!

1. Prep Your Baking Sheets: Line 3 standard baking sheets with parchment paper. This prevents sticking, ensures even baking, and makes cleanup a breeze.
2. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature salted butter, granulated sugar, and packed light brown sugar. Beat on medium-high speed for 2–3 minutes until the mixture is light, fluffy, and pale in color. Stop and scrape down the sides of the bowl with a rubber spatula as needed to ensure everything is evenly combined.
3. Add Wet Ingredients: Reduce the mixer speed to medium. Add the vanilla extract and crack in the large eggs, one at a time, beating until just combined after each addition. Be careful not to overmix at this stage.
4. Incorporate Dry Ingredients and Chocolate: With the mixer on low speed, gradually add the all-purpose flour, baking soda, and kosher salt. Mix just until the flour streaks have almost disappeared. Immediately remove the bowl from the mixer. Using a sturdy rubber spatula, gently fold in the chopped semisweet and dark chocolate chunks until they are evenly distributed throughout the dough. Avoid overworking the dough.
5. Scoop, Salt, and Chill Dough: Using a 1/4-cup capacity cookie scoop (or a measuring cup for consistency), scoop generous mounds of dough. Level the top of each scoop to ensure uniform cookies. Place the scooped dough balls onto your prepared baking sheets, leaving at least 2 inches between each to allow for spreading. Sprinkle a generous pinch of flaky sea salt on top of each dough mound. Once all cookies are scooped and salted, refrigerate the baking sheets, uncovered, for at least 20 minutes.
6. Preheat Your Oven: While the dough is chilling, preheat your oven to 350°F (175°C).
7. Bake the Cookies: Place one baking sheet with chilled dough into the preheated oven. Bake for 17–18 minutes. The cookies are done when the edges are golden brown and set, but the centers still look slightly soft and gooey. Baking time can vary by oven, so keep an eye on them.
8. Cool and Crisp Up: Once baked, remove the baking sheet from the oven. Resist the urge to move them immediately! Let the cookies cool completely on the baking sheets for at least 10-15 minutes. This crucial cooling time allows them to set up, develop their full flavor, and achieve that perfect crispy edge while maintaining a wonderfully chewy interior. After cooling on the sheet, you can transfer them to a wire rack if desired, but they are often best enjoyed straight from the sheet once slightly cooled.

The Crucial Chill Time: Why It Matters

I’ve mentioned it multiple times because it’s that important: don’t skip chilling the dough!

• Controls Spreading: Cold butter takes longer to melt in the oven, which prevents your cookies from spreading into flat puddles. This is how you achieve those delightful thick, chewy centers.
• Enhances Flavor: Chilling allows the flour to fully hydrate and the flavors in the dough to meld and deepen, resulting in a richer, more complex taste.
• Better Texture: It promotes the formation of those desirable crisp edges and chewy interiors, creating a much more satisfying cookie experience.

Even a 20-minute chill makes a noticeable difference. If you have time, an hour or even overnight can yield even more spectacular results.

Expert Baking Tips for Ultimate Success

Even with a perfect recipe, a few expert tips can elevate your baking game:

• Accurate Measuring: Especially for flour, use a kitchen scale for the most precise measurement. If using cups, spoon the flour into the measuring cup and level it off with a straight edge; don’t scoop directly from the bag, as this compacts the flour and leads to too much in your recipe.
• Don’t Overcrowd the Pan: Give your cookies space to spread. Placing too many cookies on one sheet will lower the oven temperature, prevent even browning, and cause them to spread into each other.
• Know Your Oven: Oven temperatures can vary widely. If your cookies are consistently spreading too much, your oven might be running a little cool. If they’re browning too fast, it might be too hot. An oven thermometer can be a valuable investment.
• Parchment Paper is Your Friend: It prevents sticking, ensures even heat distribution, and makes cleanup a breeze. Silicone baking mats are also an excellent alternative.
• Watch for Visual Cues, Not Just Time: Ovens vary, so while my time estimate is accurate for my oven, yours might be different. Look for those golden-brown edges and slightly pale, still-soft centers.
• Rotate Baking Sheets: For very even baking, especially if using multiple sheets, rotate your baking sheets halfway through the baking time (top to bottom, front to back).
• Cooling Time is Cooking Time: Cookies continue to cook slightly from residual heat once removed from the oven. Allowing them to cool on the hot baking sheet helps them set up properly and prevents them from crumbling when transferred.

Storage & Freezing Solutions for Convenience

These Giant Chocolate Chunk Cookies are best enjoyed fresh and warm, but they store beautifully, too!

• At Room Temperature: Store baked cookies in an airtight container at room temperature for up to 3 days. To revive their chewiness, microwave a cookie for 10-15 seconds.
• Freezing Baked Cookies: For longer storage, once completely cooled, place baked cookies in a freezer-safe airtight container or heavy-duty freezer bag. They will keep for up to 3 months. Thaw at room temperature for about an hour, or microwave briefly from frozen for a warm treat.
• Freezing Cookie Dough: This is a fantastic make-ahead option! Scoop the dough as directed, then place the dough balls on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Once firm, transfer the frozen dough balls to a freezer-safe bag or container, removing as much air as possible. Dough will keep for up to 3 months. When ready to bake, thaw the dough balls overnight in the refrigerator, then bake as directed, adding a minute or two to the baking time if needed. You can also bake them directly from frozen, but they may take longer and spread less.

Pairing Suggestions: What to Enjoy with Your Cookies

A warm, fresh-baked Giant Chocolate Chunk Cookie is a treat on its own, but here are some delightful pairings:

• Classic Cold Milk: There’s no denying the timeless perfection of a warm cookie and a tall glass of cold milk.
• Hot Coffee or Tea: The bitterness of coffee or a robust tea beautifully complements the sweetness and richness of the chocolate.
• Vanilla Bean Ice Cream: A scoop of creamy vanilla ice cream on a warm cookie is an absolute indulgence.
• Espresso: For an adult twist, a shot of espresso alongside brings out the deeper notes of the dark chocolate.

Nutritional Information (Estimated)

Please note that these values are estimates and can vary based on specific ingredient brands and preparation methods.

• Serving Size: 1 cookie
• Calories: 350
• Carbohydrates: 40g
• Protein: 4g
• Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 200mg
• Fiber: 2g
• Sugar: 25g
• Calcium: 2% DV
• Iron: 4% DV

While these cookies are a decadent treat, remember that enjoying homemade delights in moderation is part of a balanced and happy life!

Frequently Asked Questions About Baking Cookies

Baking can sometimes bring up questions, even for seasoned home cooks. Here are some common queries about making the perfect chocolate chunk cookies:

Why do my chocolate chunk cookies spread too much?

Cookies spreading too much can be due to several factors. Ensure your butter isn’t too warm (it should be room temperature, not melted), and always chill your scooped dough for at least 20 minutes as instructed. Over-mixing the dough can also develop too much gluten, making the cookies flatter. Finally, an inaccurate oven temperature (too low) can also contribute to excessive spreading – use an oven thermometer to verify your oven’s true temperature.

Can I use different types of chocolate in these giant cookies?

Absolutely! This recipe calls for a blend of semisweet and dark chocolate chunks for a rich, complex flavor, but feel free to customize. You can use all semisweet, all dark, or even incorporate milk chocolate or white chocolate chunks. Just make sure it’s good-quality bar chocolate, hand-chopped for those desirable pockets of melted chocolate throughout.

How important is chilling the cookie dough?

Chilling the dough is a crucial step for these giant chocolate chunk cookies! It allows the fats in the butter to firm up, preventing the cookies from spreading too rapidly in the oven, which helps create those perfectly crisp edges and chewy centers. It also gives the flavors time to meld and develop, resulting in a more complex and delicious cookie. Do not skip this step for optimal results.

Can I freeze the cookie dough or baked cookies?

Yes, both! You can freeze the scooped, unbaked cookie dough balls for up to 3 months in an airtight container or freezer bag. For best results, thaw them overnight in the fridge before baking. Baked cookies can also be frozen for up to 3 months; simply cool them completely, then store in a freezer-safe container. Thaw them at room temperature for about an hour before enjoying, or warm briefly in the microwave.

What’s the secret to crispy edges and chewy centers in these cookies?

The magic lies in a few key techniques working together: using both granulated and brown sugar (granulated for crispness, brown for chewiness), chilling the dough to control spread, and precise baking time. Baking them until the edges are golden brown but the centers still look slightly soft allows them to finish setting as they cool, achieving that coveted crispy-chewy balance that defines the perfect cookie.

More Sweet Craft Recipes to Explore

If you’ve fallen in love with these Giant Chocolate Chunk Cookies, then you’re truly a cookie connoisseur! Sweet Craft Recipes is brimming with other unique and indulgent cookie recipes that are sure to tantalize your taste buds. Why stop at one favorite when you can have many?

• For an unexpected twist on a classic, try our rich and decadent Stuffed Red Velvet Cookies Recipe.
• If you adore thick, bakery-style treats, our Pistachio NYC Cookies Recipe brings the big city bakery experience right to your home.
• Embrace pure indulgence with our playful and delicious Creme Egg Stuffed Cookies Recipe.
• For the ultimate combination of salty and sweet, you absolutely must bake our Peanut Butter Nutella Cookie Recipe.
• And if you’re a fan of rich, creamy centers, our White Chocolate Stuffed Cookies are a dream come true.

Explore these and many more on Sweet Craft Recipes, and find your next favorite sweet creation!

Your New Favorite Cookie Awaits!

Congratulations! You now hold the secret to baking the most incredible Giant Chocolate Chunk Cookies. With crisp edges, wonderfully chewy centers, and generous pockets of melted chocolate, these cookies are more than just a dessert – they’re an experience. My nine-plus times of testing and refining this recipe mean you can trust that every step is optimized for ultimate flavor and texture.

Whether you’re sharing them with family, bringing them to a gathering, or simply treating yourself to a moment of pure bliss, these cookies are guaranteed to impress. Don’t be shy, give this recipe a try, and taste the difference that passion, precision, and quality ingredients make.

Happy baking, and enjoy every glorious, chocolatey bite! Share your creations with us, we love seeing your baking triumphs.