XL Chunky Chocolate Chip Cookies
It’s here! The perfect chocolate chip cookie—stuffed with chunks of dark chocolate, crispy around the edges, and gooey in the middle.
I've got issues.
I'm addicted to cookies.
Last year I stumbled upon Crumbl Cookies (ever heard of them?) while traveling for work. They first started in UT but have since began to franchise all over the country.
Well, Crumbl has the Best Chocolate Chip Cookie I've ever tasted (bold statement, I know!) and while I'd love to eat them weekly my 'cookie' budget was really taking a hit.
So I've been working on perfecting a copy-cat recipe and I think I've done it. Or at least come pretty darn close!
First, the basics...
If you want to create a gooey, tender cookie that's crusty on the outside but gooey in the middle here's a few important things to note.
High-Quality Cold(ish) butter: You'll want to use organic butter from the straight from the fridge. I have found letting it sit for about 30 minutes until you can slightly push into the butter is perfect.
Measure the flour correctly: Be sure to use a measuring cup made for dry ingredients (NOT liquid measuring cups) or a food scale. A food scale will provide you with the best accuracy, but personally the scoop and level method is great too! I say, measure it the way you always do.
Use LOTS of chocolate chip: Do I really need to explain this?!
Cake Flour: Using cake flour also lends to a more tender cookie but you can also substitute all-purpose flour if you don't have any on hand.
DO NOT over-bake these cookies! I explain this more below, but these chocolate chip cookies will not look done when you pull them out of the oven, and that is GOOD.
DO NOT SQUISH: When forming the dough balls please do not squish or compress the dough together as tightly as possible. Form the dough just enough to make the cookie shape. This will create that soft, tender texture we all love.
The bigger, the better!
This recipe is designed to create LARGE thick Chocolate Chip Cookies like the Crumbl cookies I first feel in love with!
However, you can make these cookies smaller and they will still puff up nice and thick. Keep in mind this may change the baking time and the nutrition information.
NOTES:
Make ahead tip: You can make the cookie dough ahead of time and keep it chilled in the refrigerator for up to 3 days. Baked cookies freeze well for up to 3 months sealed in a freezer bag.
Unbaked cookie dough balls freeze well for up to 3 months. Freeze them on a lined baking sheet first for a few hours and then transfer to a freezer bag to store. Bake frozen cookie dough balls for an extra minute or two but no need to thaw.
Chunky Chocolate Chip Cookies
Makes 8 EXTRA LARGE cookies
Ingredients:
1 c cake flour (or sub all-purpose flour)
3/4c all-purpose flour
1/2 tsp baking soda
1 tsp corn starch
1/2 tsp salt
1/2c coconut sugar/ brown sugar
1/4c cane sugar/ white sugar
1tsp vanilla
1 egg
1 stick Kerigold butter, unsalted
1 1/4 c chocolate chips
Add-ins: if using reduce chocolate chips by 1/4c
Pecans, walnuts, shredded coconut, etc.
Directions:
1. Using a stand mixer, beat cold(ish) butter and sugars until fluffy and creamy (around 3-4 mintues.)
2. Add in egg and vanilla and beat again until well incorporated.
3. Stir in flours, baking soda, corn starch, and salt. You may only need to stir a couple of rotations until everything is evenly combined. DO NOT OVER MIX! (The dough might seem crumbly but that's ok.)
4. Stir in chocolate chips until evenly combined. You can use your hands here to make sure they are mixed in well.
5. Refrigerate dough for at least 30 minutes. Pre-heat oven to 350 during this time.
6. Divide dough into 8 equal portions. I used a food scale for this part and my dough was roughly 3.5oz for each cookie. They were on the large size but not so big they could be an entire meal.
7. Bake cookies for 12-14 minutes until edges begin to brown. The center may not look done but that's ok! Pull from oven and let them rest for 10 minutes on baking sheet. The cookies need to cool prior to serving.
8. Enjoy!
MACROS FOR 1 COOKIE: 455cals 22F | 60c| 3p
If you make this recipe, be sure to comment below and let me know how it was! Also tag @wellfedfitcoach on Instagram and use the hashtag #wellfedfitcoach so I can see it and feature you!
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