Giant Chocolate Chunk Cookiesare based on an award-winning bakery in NYC and have been described as the best cookie in the world.

A giant chocolate chunk cookie in a hand.

We all need a tried-and-true cookie recipe that turns out delicious every time and Giant Chocolate Chunk Cookies are just that. This is one of those recipes you will make over and over, have it memorized, and can mix it up with your eyes closed.

Giant Chocolate Chunk Cookies are so perfect on a cookie dessert bar next to someGiant M&M Chocolate Chip CookiesandJumbo Peanut Butter Nutella Cookies. They are also delicious with a scoop ofHomemade Chocolate Ice CreamorCheesecake Ice Creamon top.

24 Best Chocolate Chip Cookie Recipes Ever!

Six baked giant chocolate chunk cookies on a baking sheet.

Why You’ll Love This Recipe

These cookies are adelectable dessert, especially topped with some ice cream.
Perfect for sharingwith friends and family.
Aneasy recipeto make with your kids.

Recipe Ingredients

Unsalted butter:You’re going to need almost three sticks to make a dozen giant cookies.
Cream cheese
Molasses:Look for unsulphured or fancy molasses (not blackstrap molasses or treacle).
Sugar:You need dark brown sugar and white granulated sugar.
Eggs
Vanilla extract
Salt
Baking soda
Flour
Chocolate chunks:Get a bag of both milk chocolate and semi-sweet chocolate chunks.

See the recipe card below for full information on ingredients and quantities.

How to Make Giant Chocolate Chunk Cookies

Step #1.With a hand mixer or stand mixer, cream together the butter, cream cheese, molasses, and sugars until smooth.
Step #2.Mix in the eggs and vanilla. Then add the dry ingredients (except the chocolate chunks) and mix until just combined.
Step #3.Fold in the chocolate chips. Then divide the dough into 5-ounce balls, flatten slightly, and put them in a resealable gallon-size bag and chill for at least 24 hours.
Step #4.After chilling, place the dough balls at least 2 inches apart on a lined baking sheet at 350° F for 12 to 15 minutes. Let cookies cool before removing them.

Recipe FAQs

Why are my cookies turning out hard?

The dough could be over mixed – ingredients should be combined but not mixed too much. Or, you might be over baking them – cookies continue to bake for 1-2 minutes after being taken out of the oven. Try taking them out a couple of minutes sooner.

What is the best way to freeze cookie dough?

Roll the dough into cookie balls and then place on a parchment paper lined sheet and place in the freezer. When they are frozen, transfer the cookie balls to a freezer zip-top bag and then store in the freezer.

What is the best temperature to bake chocolate chunk cookies at?

Ovens temps can vary greatly. Ideally, you will want to test your oven to make sure it is accurate. I have found success baking these cookies at 350 degrees F.

A close up of a thing metal spatula scooping a big chocolate chunk cookie on a baking sheet.

Expert Tips

Don’t use blackstrap molasses (also known as treacle) because it’s too bitter – instead,look for unsulphured or fancy molasses. My favorite isGrandma’s Brand.
Do not skip the 24 hours of chilling time– this is the secret to what’s special about these chocolate chunk cookies.
When you are ready to bake,lightly press a few chocolate chunks onto the top side of the dough ballso they look a little extra pretty.
Make this cookie dough and thenfreeze it in cookie dough balls so it’s super easy to throw a couple cookies in the ovenwhenever you want.