Giant Chocolate Chunk Cookies - crispy on the outside and chewy on the inside with giant chunks of Hershey Chocolate Bars inside! YUM! Butter, white sugar, brown sugar, vanilla extract, eggs, all-purpose flour, baking powder, kosher salt, baking powder, and Hershey Bars. This has quickly become our go-to chocolate chip cookie recipe. One bite and you will know why!
3(4.4-oz)Hershey’s milk chocolate bars, broken into pieces
Instructions:
Preheat the oven to 350°F. Line two sheet pans with parchment paper.
In a bowl, whisk together flour, baking powder, salt, and baking soda. Set aside.
In the bowl of an electric mixer, beat together butter and both sugars on medium-high speed until light and fluffy.
Add egg and vanilla extract and beat until combined.
Reduce the speed to medium-low, add the flour mixture, and mix until a dough forms. Stir in the chocolate pieces.
Using an ice cream scoop, scoop the cookie dough into ¼-cup balls. Place 5 cookie dough balls on each prepared sheet pan. Place the pans in the refrigerate and refrigerate the dough for 10 to 12 minutes.
Remove the cookies from the refrigerator and bake for 16 to 18 minutes, until the cookies are puffed with light golden-brown edges. Cool on a wire rack.
Notes:
This recipe uses three giant Hershey Chocolate Bars. That is correct. It seems like a lot of chocolate, but it is the perfect amount.
Can use regular Hershey Bars or Special Dark Chocolate Hershey Bars.
This recipe is formulated to make 10 oversized cookies. I use a kitchen scale to divide the dough evenly into 10 large cookie dough balls.
If you make smaller cookies, you will need to adjust the baking time.
I make the cookie dough in an electric stand mixer. You can mix the dough with a handheld mixer or by hand with a spatula or wooden spoon.
One cup of flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
Can Chocolate Chip Cookies be frozen? Yes! You can freeze the cookie dough or the baked cookies.
To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store the balls in the freezer for 3 to 6 months. When ready to bake cookies, simply add a few minutes to the cooking time.
To freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer. The cookies will keep about 3 months in the freezer.
Store cookies in an airtight container at room temperature.