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Giant Chocolate Chunk Cookies

chocolate chunk

These are the only chocolate chip cookies that my mother has ever admitted to liking. Ever. That sounds like an accomplishment to me. However, don’t be mistaken – kids and non-chocolate lovers will probably not favor this cookie to a Chips Ahoy (Bob included). BUT, if you’re looking for a decadent “grown up” chocolate chip cookie – this is it.

Also, this recipe happens to be in weight not volume measurements, which forced me to finally use the kitchen scale I had purchased (and never used). I had been putting off taking it out of the box because I thought it would be a process to use it -but it was actually super easy, so don’t be deterred! If you don’t have a scale, there are definitely ways to figure out the conversions.

Giant Chocolate Chunk Cookies


  • 3 oz. sugar
  • 3 oz. brown sugar
  • 4 oz. unsalted butter, room temp
  • 1 egg
  • 1 tsp vanilla
  • 7 oz. bread flour
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 4 oz. semi sweet chocolate, roughly chopped
  • 4 oz. bittersweet chocolate (I used Ghirardelli Bittersweet 60% cacoa), roughly chopped


  1. Preheat oven to 350°F
  2. Sift together the dry ingredients - flour, salt, baking soda and set aside
  3. Using a an electric mixer with a paddle attachment, cream together the butter and both sugars until the mixture is light and fluffy - about 5 minutes
  4. Add in the egg, and vanilla and mix until it's completely combined
  5. Spoon large dough balls (I used an ice cream scooper) onto a parchment paper lined baking sheet (about 6 per sheet)
  6. Bake at 350°F for 18-20 minutes
  7. Allow the cookies to cool on the sheet for 5 minutes before transferring to rack to cool completely

Recipe adapted from Chasing Delicious