For these mega chocolate chip cookies, use 2 cups of any variety of chocolate chips you desire. I split the 2 cups between dark and white chocolates since the base dough contains semisweet chocolate. To melt the chocolate for this recipe I used a small cereal bowl and melted the chocolate at 10-20 second intervals in the microwave. After each interval, I stirred the chocolate with a fork until it was smooth. Let the chocolate cool to room temperature before adding to your butter/sugar mixture.
Looking for other cookie ideas? Try my oatmeal chocolate chip cookies, soft-baked chocolate chip cookies, or peanut butter chocolate chip cookies.
Prep Time 10-15 minutes
Chill Time 35 minutes
Cook Time 20-25 minutes
Serves 10-12 big cookies
Ingredients
4 oz semisweet chocolate
1 c all-purpose flour
1/4 c unsweetened cocoa, sifted
1 tsp baking soda
1/2 tsp salt
1/2 c (1 stick) soft butter
1/2 c light brown sugar
1/4 c granulated sugar
1 tsp vanilla extract
1 egg, cold from the refrigerator
2 cups chocolate chips (any combination of your choosing)
Preparation
Melt 4 ounces of chocolate in a small bowl and allow to cool to room temperature.
In a separate bowl, add the flour, cocoa, baking soda, and salt.
In a third bowl, cream the butter, brown sugar, and granulated sugar, then add the melted chocolate and mix together until combined. Next, beat in the vanilla and the cold egg, then add in the dry ingredients. Finally, with either a wooden spoon or, if using an electric mixer, dough hooks, stir in the chocolate chips. Place the bowl in the refrigerator for 5-10 minutes to firm up a bit before scooping.
Using a standard-sized ice cream scoop, scoop out large mounds and place on a dinner plate. DO NOT FLATTEN THEM. Place in the refrigerator to firm up for at least 30 minutes, and up to 3 days.
While the cookie dough firms up in the fridge, preheat the oven to 325 F.
Bake for 20-25 minutes on a lined baking sheet about 2 1/2 inches apart. You want to make sure they are baked through so you may want to test with a toothpick to make sure it comes out semi-clean and not wet with batter.
Leave to cool on the baking sheet for 10-15 minutes, then transfer to a cooling rack to further firm up or simply enjoy warm and gooey as is.
Note
After the chilling period in the refrigerator, you can do what I do and freeze whatever you’re not going to enjoy that day. I prefer to bake 2-3 cookies after I initially prepare the dough, then reserve the rest to bake as needed. I bake them right from frozen at 325 F for 25 minutes, let cool for 15 minutes, then enjoy mega chocolate cookies on demand.