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Big Chunk Chocolate Cookies

Cookie images are stock photography and not actual photos of recipes. Final results may vary.


In large size bowl, mix together flour, baking soda, cornstarch and salt. Set aside.

In medium size bowl, whisk the melted butter, brown sugar and white sugar until no lumps remain. Whisk in egg then egg yolk. Whisk in vanilla. Pour the wet ingredients into the dry ingredients and mix together with large spoon or rubber spatula. Fold in chocolate chips. They may not stick to the dough because of the melted butter but mix as evenly as possible. Cover the dough and chill for at least 2 hours or up to 3 days.

Preheat oven to 325° F. Line 2 large baking sheets with parchment paper or silicone baking mats.

Bring dough out of refrigerator and allow to slightly soften at room temperature for 10 minutes. Scoop out 3 tablespoons of dough and roll into balls. The dough will be crumbly but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide to ensure the cookies will bake up to be thick. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls. Bake for 11 to 12 minutes. The cookies will look very soft and under baked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

  • 2 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup Hiland Dairy Unsalted Butter, melted (1.5 sticks)
  • 3/4 cup loosely packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoon vanilla extract
  • 1 cup chocolate chips or chocolate chunks

Nutritional Facts Coming soon.

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