These oversized bakery-style cookies feature massive chocolate chunks, crispy golden edges, chewy centers, and a finishing touch of flaky sea salt. They're the ultimate indulgent chocolate chip cookie that delivers on every bite.
Store in airtight container at room temperature for up to 1 week before serving. For even larger cookies, use 1/3 cup portions and bake 4 per sheet, adding 2-3 minutes to bake time.
Can be frozen unbaked: portion dough, freeze on sheet, then transfer to freezer bag for up to 3 months. Bake from frozen, adding 2 minutes.
Ingredients
Scale
Measurement units
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 ½ cup light brown sugar, packed
- 2 eggs
- 2 tsp vanilla extract
- 8 oz dark chocolate bar, chopped into large chunks
- ½ cup chocolate chips
- Flaky sea salt (for sprinkling)
Ingredients
Scale
Measurement units
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 ½ cup light brown sugar, packed
- 2 eggs
- 2 tsp vanilla extract
- 8 oz dark chocolate bar, chopped into large chunks
- ½ cup chocolate chips
- Flaky sea salt (for sprinkling)
Instructions
Preheat oven and prepare baking sheets
Preheat oven to 375°F.
Line two large baking sheets with parchment paper.
Equipment: oven, baking sheets, parchment paper, Two large baking sheets
Combine dry ingredients
In a medium bowl, whisk together all-purpose flour (2 ¾ cups) baking soda (1 tsp) and fine salt (1 tsp).
Equipment: medium bowl, whisk, Two large baking sheets
Cream butter and sugars
In a large bowl, cream unsalted butter, softened (1 cup) with granulated sugar (¾ cup) and light brown sugar, packed (¾ cup) using an electric mixer until light and fluffy.
Equipment: large bowl, electric mixer
Add eggs and vanilla
Beat in large_eggs one at a time.
Add vanilla extract (2 tsp) and mix until combined.
Equipment: electric mixer
Mix in flour mixture
Gradually mix in the flour mixture until just combined.
Equipment: electric mixer
Add chocolate
Fold in the dark_chocolate_chunks and semisweet_chocolate_chips by hand using a wooden spoon.
Equipment: wooden spoon
Portion cookie dough
Scoop dough into 12 large portions using a 1/4 cup measure or large cookie scoop.
Equipment: 1/4 cup measure, cookie scoop, Large cookie scoop or 1/4 cup measure
Arrange on baking sheets
Place 6 cookies per baking sheet, spacing them at least 3 inches apart.
Equipment: baking sheets, Two large baking sheets
Bake cookies
Bake until edges are golden brown but centers still look slightly underdone.
Equipment: oven
Add finishing salt
Remove from oven.
Immediately sprinkle with flaky_sea_salt while cookies are hot.
Cool cookies
Let cool on baking sheet before transferring to a wire rack.
Equipment: baking sheet, wire rack, Two large baking sheets, Wire cooling rack
Before you cook
Cook notes
- • Store in airtight container at room temperature for up to 1 week before serving
- • For even larger cookies, use 1/3 cup portions and bake 4 per sheet, adding 2-3 minutes to bake time
- • Can be frozen unbaked: portion dough, freeze on sheet, then transfer to freezer bag for up to 3 months. Bake from frozen, adding 2 minutes
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