Home ยทย Recipes ยทย Desserts & Baking ยทย Cookies Classic Chocolate Chip Cookies Author: Maryanne CabreraPublished: May 9, 2017Updated: Jun 7, 2022 View Recipe22 ReviewsThis post may contain affiliate links. Read our disclosure policy. Timeless classic chocolate chip cookies studded with dark chocolate chunks and toasted walnut pieces. Table of Contents Chocolate Chunk CookiesChocolate Chip Cookie VariationsClassic Chocolate Chip CookiesView moreView less During my undergraduate years when everyone else was studying for finals, frantically writing papers, and cramming into the wee hours of the morning, I was baking cookies. I survived all my presentations, midterms, and finals one dozen cookies at a time. Thankfully I don’t ever have to write another paper or memorize any more dates or formulas. However, there are still those occasional deadlines (and typical life problems) that throw me into a frenzy. That’s when I return to cookie therapy! Chocolate Chunk Cookies Each warm bite of melted chocolate relaxes me. I am lulled to a delicious sugar induced coma. Life tastes good and all is right with the world. I’m sharing two chocolate chip cookie recipe this week. First up, are these giant cookies. This is my version of classic chocolate chip cookies. They’re a little crispy around the edges, but soft and chewy in the center. The smaller cookie on the left is thicker, chewier, and not as sweet. The recipe for those thick and chewy walnut chocolate chip cookies are here. I’m not kidding when I called them GIANT. Each cookie is roughly 1/2 cup of cookie dough batter. Most cookie recipes call for a rounded tablespoon of cookie dough. This cookie is roughly 8 TABLESPOONS of cookie dough. (!!!) I’ll let you process that information before I move on. These cookies are so big that only 5 cookies fit in a standard 18″x13″ half size baking sheet. These classic chocolate chip cookies are everything you’d expect from a childhood favorite. It’s crisp along the edges, yet soft and chewy in the center. There are enough melted chocolate chunks in each cookie to ensure that you’ll be licking your fingers at some point. I say that’s the mark of a good cookie! Chocolate Chip Cookie Variations Rye Chocolate Chip Cookies Olive Oil Chocolate Chunk Cookies White Chocolate Earl Grey Cookies Almond Chocolate Chip Cookie Bars Classic Chocolate Chip Cookies No ratings yet Soft and chewy classic chocolate chip cookies filled with dark chocolate chunks and toasted walnut pieces.Yield: 10 5-inch cookies Prep Time: 15 minutes minutesCook Time: 20 minutes minutesChill Time: 1 hour hour 30 minutes minutesTotal Time: 2 hours hours 5 minutes minutes Servings: 10 cookies Print Recipe Pin Recipe Rate Recipe Ingredients▢ 1 cup unsalted butter (226 g), softened▢ 1 ยผ cup light brown sugar (250 g), packed▢ ยพ cup granulated sugar (150 g)▢ ยพ teaspoon fine sea salt▢ 1 large egg▢ 2 large egg yolks▢ 1 Tablespoon molasses▢ 2 ยพ cups all-purpose flour (360 g)▢ 1 teaspoon baking soda▢ ยฝ teaspoon baking powder▢ 1 cup lightly toasted walnuts (113 g) roughly chopped▢ 6 oz dark chocolate chunks (170 g), or chocolate chips▢ sea salt flakes, for sprinkling Instructions In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together butter, brown sugar, sugar, and salt until smooth. Scrape down bowl as needed.Add egg and egg yolks one at a time mixing on low speed until fully incorporated. Add molasses and mix on medium speed for about 1 minute until batter is thick, fluffy, and smooth.In a separate bowl, whisk together flour, baking soda, and baking powder. Add to mixing bowl and mix on low speed until combined. Fold in chopped walnuts and chocolate chunks. Cover bowl with plastic wrap and let chill in the fridge for 30 minutes.Scoop cookie dough into ยฝ cup mounds using a #8 scoop or a measuring cup. Place on a parchment lined baking sheet. Cover with plastic wrap and place in the freezer for 1 hour, or until solid.*see note for varied cooking times. Preheat oven to 350ยฐ F. Space frozen cookie mounds at least 3 inches apart from each other on a parchment lined baking sheet. (5 mounds will fit on a standard half sized baking sheet.) Bake for 18-20 minutes, until the edges of the cookies are set, but the center is still soft. From the oven, immediately sprinkle hot cookies with sea salt flakes. Allow cookies to cool on baking sheet. It will take a few minutes for cookies to regain their structure. The warm cookies will be very soft and delicate. Allow cookies to cool before removing from pan. NotesIngredient Notes: To toast whole walnuts: bake in a 350 degree oven for 8-10 minutes until nuts are light golden brown. Chop nuts once cooled. Cool to room temperature before adding to cookie dough. Use good quality dark chocolate. I prefer 60- 72% dark chocolate. I useย Maldon sea salt flakesย for sprinkling. Baking Times: The listed cooking time above is for 1/2 cup (#8) sized cookie dough mounds. If you scoop smaller cookies, you will have to adjust the baking time. Size #20 scoop (3 Tbsp) = 14 minutes baking time, rotate midway Size #40 scoop (1.5 Tbsp) = 12 minutes baking time, rotate midway Storage: Store frozen cookie dough in an airtight container in the freezer for up to three months. Baking times refer to frozen dough. Store cooled cookies in an airtight container for up to three days. All images and text ยฉThe Little Epicurean NutritionCalories: 652kcal | Carbohydrates: 79g | Protein: 8g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 329mg | Potassium: 292mg | Fiber: 4g | Sugar: 48g | Vitamin A: 653IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 4mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
heather (delicious not gorgeous) says: May 9, 2017 definitely didn’t make madeleines during week 10 last quarter, or blondies yesterday even though i had a midterm today…. anyways, these look like they were plucked straight from my chocolate chip cookie dreams. massive, chewy yet crunchy, with pools of melted chocolate; really should not be baking any time soon but man these are tempting. Reply
Maryanne Cabrera says: May 12, 2017 Hope your midterm went well! Thanks so much! Baking is so therapeutic! :)
Michelle @ The Complete Savorist says: May 10, 2017 Cookie therapy is the best kind of therapy around, and the size of those is just perfect! Reply
Anna @ Crunchy Creamy Sweet says: May 10, 2017 Oh my! These cookies are HUGE! I’ll take a dozen! :D Reply
Dee says: May 10, 2017 You have me craving chocolate chip cookies right now — The bigger,the better! :) Reply
Kim @ The Baking ChocolaTess says: May 11, 2017 Both cookies look heavenly! I love cookie therapy and use it often like yourself. ;) Reply
Cookin Canuck says: May 11, 2017 The next time I make chocolate chip cookies, I am trying this recipe. Seriously, that melted chocolate! Reply
carrie @ frugal foodie mama says: May 12, 2017 Wowzers! These cookies are massive! :) I will take one… or maybe two, please. ;) Reply
Jessica Robinson says: May 26, 2017 What’s better than a gooey chocolate chip cookie!? Looks incredible! Reply
Ella cabrera says: August 8, 2019 Hi! Have you tried cutting down on the sugar? Will definitely make this on thw weekend ?? Reply
Maryanne Cabrera says: August 8, 2019 Reducing the sugar with affect the texture and spread of the cookies. Less sugar will make your cookie hard and dense.
Pauline says: June 12, 2020 How do you get the flatten look of the cookies? Or do they just naturally spread through baking? Reply
Maryanne Cabrera says: June 17, 2020 The cookies will naturally spread on their own during baking based on the amount of butter and sugar in the recipe.