Chocolate Cookie

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Bakery Style Chocolate Cookies with flakey sea salt are rich, thick & dense, chewy and perfectly fudgy. You can make this easy cookie recipe in under an hour!

The Best Fudgy Chocolate Cookie Recipe

I didn’t think it was possible to love my double chocolate chip cookies more than I already did, but here we are, I’ve outdone myself.

These are giant chocolate cookies loaded with gooey chocolate chips and flakey sea salt. Don’t skip the sea salt you guys, trust me. I’ve eaten more than my fair share of these when we were testing recipes, and it was worth every calorie.

I’ve packed even more chocolate into these cookies, do you see all those chocolate chips on top? I am sharing all my tips with you today so you can enjoy these anytime the craving hits.

What makes these cookies so good?

  • They are thick and dense and did I mention they’re huge?
  • The edges are crisp, but the centers are gooey and fudgy!
  • They’re rich and chewy thanks to the additional brown sugar and egg yolks
  • You don’t need to chill the dough, so you can have warm cookies in less than an hour

The secret to bakery style cookies- don’t skip this step

I’ve been chasing the elusive giant bakery style cookies since I originally set out to make a perfect chocolate chip cookie.

Let me tell you the secret- it’s two big scoops of cookie dough stacked on top of one another.

This allows the dough to spread enough when baking, but still produce a thick & dense cookie with a crispy edge and a fudgy center.

These cookies are giant though, like the size of my hand, and I am not the least bit mad about it. This recipe is specifically designed to be this way, so baking them with only one scoop of dough will not produce the same results as I described above.

It’s best if you can use a large cookie scoop for the dough because it’s a bit sticky, and it will help you to maintain the right size, which is 3 tablespoons of dough per scoop. So each cookie is approximately 6 tablespoons of dough. Also be sure to bake these on parchment paper or a silicone baking mat. 

Pro tip: Right when these come out of the oven, take the flat edge of a knife, spatula or angled spatula, and press the edges of the cookie back towards the center of the cookie. Then throw a few more chocolate chips on top with another sprinkle of sea salt.

What makes these different than my original double chocolate chip cookies?

Besides the actual size (these are double the size), I’ve added more brown sugar and egg yolks. The combination of the two provide the right amount of softness and chewiness for these cookies.

My original recipe uses melted butter, but this recipe uses softened butter. It should be slightly softened, but not fully room temperature, this holds the dough together better during baking, so they don’t spread too thin. I suggest letting the butter sit for about 20 minutes.

What makes these cookies so chewy?

Using more brown sugar than granulated sugar makes for a much chewier cookie. This recipe has 3 times the amount of brown sugar than white sugar.

The addition of egg yolks also adds fat which helps to make them richer and maintains moisture but also adds to the chewiness to these cookies.

Recipe Ingredients

  • Butter: I’ve made this recipe with both salted and unsalted butter. Either will work. If using salted butter, reduce the added salt to 1/2 teaspoon. It should be slightly softened, but not fully room temperature.
  • Light brown sugar & granulated sugar: This recipe uses mostly brown sugar for added chewiness
  • Eggs & egg yolk: The addition of egg yolk adds richness and chewiness to these cookies
  • Vanilla extract
  • All-purpose flour
  • Hershey’s Special Dark Cocoa powder is my preferred cocoa powder for this recipe. It’s dark color lends to a more fudgy and rich flavor. It produces very consistent results.
  • Salt & baking soda
  • Chocolate chips: Any type of chocolate chips can be used, but I recommend semi-sweet.
  • Flaky sea salt: Don’t skip this, it seriously makes these cookies SO much better.

Cocoa powder: I only tested this recipe with the Hershey’s special dark. However, when developing my original double chocolate cookie recipe, I tested it with a Dutch processed and natural unsweetened cocoa powder and all 3 variations worked just fine, but the special dark is what gives this cookie the rich dark chocolate color and deeper flavor.

How to Make Giant Chocolate Cookies

  1. Prep: Preheat the oven, soften the butter for approximately 20 minutes.
  2. Cream the butter and sugars together

  3. Add the liquid ingredients: eggs, egg yolks and vanilla extract and continue beating until well incorporated.
  4. Add the cocoa powder: I prefer to add this separate from the flour to ensure it incorporated into the dough without over beating the flour.

  5. Combine and add remaining dry ingredients. The dough will thicken to a fudgy consistency. As the dough is thickening, add the chocolate chips.
  6. Stacking the dough (super important- don’t skip this step!) Using a large cookie scoop, place two scoops of the dough, one stacked on top of the other, and place on baking sheet, 2 inches apart. Sprinkle with flaky sea salt
  7. Bake for 15-16 minutes.

Storing and Freezing these cookies

These are best stored in an airtight container once completely cooled. You can also freeze these baked cookies in an airtight container. Microwave the frozen cookies for approximately 15-20 seconds.

I have not tested this pre freezing the dough. If you would like to pre freeze the dough, I would recommend freezing single scoops of dough, thawing to room temperature and then proceeding to stack the dough prior to baking.

More of my favorite cookie recipes

  • Chewy Chocolate chip cookies
  • Salted Caramel Oatmeal Cookies
  • Oatmeal Raisin Cookies
  • Simply the best cut out Sugar Cookies

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Chocolate Cookie Recipe

  • Author: Beyond Frosting
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 10 cookies

Description

Bakery Style Chocolate Cookies with flakey sea salt are rich, thick & dense, chewy and perfectly fudgy!

Ingredients

  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (330g) packed light brown sugar
  • ½ cup (95g) granulated sugar
  • 2 large egg
  • 2 large egg yolk
  • 1 tablespoon (15ml) pure vanilla extract
  • 1 ½ cups (210g) all-purpose flour
  • 1 cup (110g) Hershey’s Special Dark Cocoa powder
  • 1 teaspoon (5g) salt
  • 1 teaspoon (4g) baking soda
  • 1 ½ cups (270g) semi-sweet chocolate chips
  • Flaky sea salt

Instructions

  1. Preheat the oven to 350° F. Allow the butter to soften for 20 minutes. Combine the butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
  2. Next add the eggs, egg yolks and vanilla extract and continue beating until well incorporated.
  3. Add the cocoa powder and beat until well combined.
  4. In a separate bowl, combine the remaining dry ingredients: flour, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form. As the dough thickens, add the chocolate chips. Beat until incorporated.
  5. Line a baking sheet with parchment paper or use a silicone baking sheet. Using a large cookie scoop, place two scoops of the dough, one stacked on top of the other, and place on baking sheet, 2 inches apart. Sprinkle with flaky sea salt.
  6. Bake for 15-16 minutes. The center of the cookies should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool.

Notes

  • Don’t skip this step! These are large cookies, the recipe is designed to be thick, so don’t skip the step of stacking the cookie dough. A single scoop of dough will not yield the same results.
  • Chocolate chips: Any type of chocolate chips can be used
  • Cocoa powder: My preferred cocoa powder is Hershey’s special dark. A Dutch processed cocoa powder is my next favorite option, but an natural unsweetened cocoa powder will also work.
  • Butter: I’ve made this recipe with both salted and unsalted butter. Either will work. If using salted butter, reduce the added salt to 1/2 teaspoon.
  • Pro tip! Right when you pull these from the oven, place a few chocolate chips on top of the cookie for extra chocolate goodness.
  • Storing and Freezing these cookies: These are best stored in an airtight container once completely cooled. You can also freeze these baked cookies in an airtight container. Microwave the frozen cookies for approximately 15-20 seconds. I have not tested this pre freezing the dough. If you would like to pre freeze the dough, I would recommend freezing single scoops of dough, thawing to room temperature and then proceeding to stack the dough prior to baking.

Nutrition Information:

1 cookie

578

58g

388mg

29g

17g

79g

5g

7.5g

123mg

  • Category: Cookies
  • Method: Baked
  • Cuisine: American

Keywords: Chocolate Chip Cookies, Double Chocolate Chip Cookies, easy chocolate cookies, chocolate cookie recipe, bakery style chocolate chip cookies

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Chocolate Chip Pudding Cookies

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Aimee 16 Comments

These chocolate chip pudding cookies are such yummy chocolate chip cookies. Adding dry vanilla pudding mix to the cookies keeps them extra soft and gooey in the middle. Perfect served warm with a cold glass of milk!

This chocolate chip pudding cookie recipe is fail proof. It’s so easy to make, and the cookie dough can be made in one bowl, in only a few minutes. 

I first had chocolate chip pudding cookies when my friend Ali was my roommate many years ago. I never got the recipe directly from Ali, but I found another recipe and these pudding cookies are seriously perfection. This recipe was inspired by this recipe I found on AllRecipes.

This recipe for chocolate chip pudding cookies has become one of my go tos, and I have made them so many times now. I make them when I’m craving chocolate chip cookies, when I need to take a plate of cookies to the neighbors, or when I need to bring a dessert to a potluck.

The vanilla pudding mix adds another dimension to these cookies, giving them a little boost in flavor, and keeping them extra soft and moist. They are so good! (Just as a reminder you don’t make the pudding as per the directions on the box, you’ll just use the dry instant pudding mix directly from the box)

How to make Chocolate Chip Pudding Cookies?

These cookies are made similar to most traditional chocolate chip cookies. You’ll start by creaming together your butter, brown sugar, and granulated sugar. Cream them together for a couple of minutes. Then add in the eggs, and vanilla extract, and the dry pudding mix. Mix until they’re just combined. 

Then add in the dry ingredients, add in your flour, baking soda, and salt. Mix it all together until you have a nice soft dough, then fold in the chocolate chips. You can use your favorite chocolate chips (milk chocolate, semi sweet, white chocolate, or even butterscotch, peanut butter chips, or cinnamon chips) Scoop the dough into balls that are about the size of a golf ball and roll them into little balls. Place a couple extra chocolate chips on top of the dough balls to make the cookies look extra nice.  

Place them on a prepared cookie sheet and bake them in the oven until they are just set and the tops just start to turn golden brown. It’s okay if they look a little under baked as they will continue baking on the pan as they cool for a few minutes, and that keeps the middle of the cookies nice and soft. After they’ve cooled and set for a few minutes on the cookie sheet transfer them to a cooling rack to continue cooling, or enjoy them now nice and warm! Perfect served with a glass of milk!

How to store Chocolate Chip Pudding Cookies?

Store your extra cookies in an airtight container or ziplock bag for 3 to 4 days at room temperature. 

Can you freeze Chocolate Chip Pudding Cookies?

You can also freeze the baked cookies. Let them cool completely then place them on a cookie sheet lined with parchment to freeze until frozen solid. Once they are fully frozen transfer them to a freezer safe bag and freeze for up to 3 months.

‘Remove them from their freezer bag to avoid any condensation and place them on a dish or cookie sheet to thaw at room temperature.  You can also place the frozen cookies on a cookie sheet and bake them for a few minutes at 300 degrees Farenheit to warm them up quicker, and to enjoy them closer to how they were the first time.

Chocolate Chip Pudding Cookies

These chocolate chip pudding cookies are such yummy chocolate chip cookies. Adding dry vanilla pudding mix to the cookies keeps them extra soft and gooey in the middle. Perfect served warm with a cold glass of milk!

Print Pin Rate

Servings: 24

Calories: 241kcal

Ingredients

  • 1 cup unsalted butter (at room temperature (2 sticks)
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 3.4 oz package vanilla instant pudding mix
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups flour (spooned and leveled)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups milk chocolate chips

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.

  • In a large bowl, beat together the butter and sugars. Beat for about 2 minutes. (A stand mixer, or hand mixer works great)

  • Add in the dry pudding mix, eggs and vanilla and stir until just combined.

  • Add in the flour, baking soda and salt. Stir them together till you have a soft dough.

  • Fold in the chocolate chips.

  • Scoop the cookie dough into 2 Tablespoon sized balls, and roll them into balls about the size of a golf ball.

  • Top each cookie dough ball for 4 or 5 chocolate chips to make the cookies look extra nice.

  • Bake cookies for 9-11 minutes, until the edges are light golden brown and the middle is just set. The middle may look a little under done.

  • Remove cookies from oven and let them cool on the sheet for 5 minutes.

  • Transfer cookies to a cooling rack and enjoy warm or continue to cool.

Nutrition

Calories: 241kcal | Carbohydrates: 32g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 145mg | Potassium: 29mg | Fiber: 1g | Sugar: 21g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

Tried this recipe?Follow us @lmldfood

These chocolate chip pudding cookies were first posted on Aug 19, 2012. Photos and text updated on August 24, 2020.







Spicy thai carrot and kale salad

Ingredients: 3 tablespoons almond milk,½ teaspoon apple cider vinegar,3 cups carrot strings using a julienne peeler,3 tablespoons creamy peanut butter,½ teaspoon extra virgin olive oil,½ teaspoon freshly grated ginger,2 cups thinly sliced tuscan kale,½ tablespoon maple syrup,pinch of salt,½ teaspoon sesame oil,sesame seeds for garnish,1½ teaspoons sriracha

Course: side dish

Cuisine: Thai,Asian

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Oreo Cookie Butter

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Cookie Butter with all our favorite Cookie Recipes. If you’ve seen our (growing) list of Oreo Recipes, you know we had to make Oreos Cookie Butter it’s own special recipe!

OREO COOKIE BUTTER

It is no exaggeration to say this is one of the most amazing dessert spreads you’ll ever make. One tiny taste and you’ll agree that this Oreo Cookie Butter is quite literally life changing. It’s hard to believe that such a decadent chocolatey treat could be so simple, but this Oreo dessert is made in minutes with a few ingredients and no oven or mixer.

Oreo Cookie Butter is such an easy recipe, any one could make it as long as they have a microwave. You don’t even need a food processor, although it makes it much easier. If you don’t have a processor, remove the filling from the Oreos and place the cookies in a heavy plastic zipper bag. Crush with a rolling pin or other flat, hard object until a fine crumb. Melt the creme filling with the milk mixture before following the rest of the recipe.

If you like a chunkier cookie spread, chop up extra Oreo cookies to fold in. Make the Oreo Cookie Butter as usual and allow to cool on the counter for 10 minutes. Stir in the chopped Oreo pieces and then refrigerate at least an hour until set. Allowing the mixture to cool first keeps the Oreo chunks from dissolving and they stay crispy.

MORE DELICIOUS OREO RECIPES

This Oreo Cookie Butter is a great homemade edible gift, it will really wow the lucky person you give it to. No judgement if that person is yourself. For gifting, divide the Oreo Cookie Butter into small mason jars and use a handwritten recipe card as part of the gift tag. A beautiful black and white checkered ribbon would go with the cookies and cream flavor perfectly!

Technically you could make Oreo Cookie Butter with other ingredients, or even other cookies, but honestly this spread is perfection just the way it is. The only variation we would suggest is different flavors of Oreos, like peppermint Oreos at Christmas. Instead of variations or substitutions, we’ve got a list below of all the delicious ways you can use Oreo Cookie Butter!

HOW TO USE OREO COOKIE BUTTER

  • Brownies: Frost your favorite Brownie and Blondie Recipes with Oreo Cookie Butter. Obviously will want to use it to frost Oreo Brownies!
  • Banana Bread: Oreos for breakfast? Add bananas and it’s definitely acceptable! Spread Oreo Cookie Butter on Banana Bread or Banana Crumb Muffins for an easy, special holiday breakfast.
  • Cake: Drop spoonfuls of Oreo Cookie Butter into Peanut Butter Sheet Cake and swirl with a knife for a chocolatey surprise in every bite! Add cookie butter is best in sheet cakes since you don’t have to worry about the cake sinking.
  • Milkshake: Make the most amazing easy Oreo milkshakes by blending Oreo Cookie Butter, Vanilla Ice Cream, and whole milk until thick and creamy. Top with Whipped Cream and crushed Oreos! 

MORE DESSERT PANTRY STAPLE RECIPES

HOW TO STORE OREO COOKIE BUTTER

  • Serve: Refrigerate Oreo Cookie Butter for at least 1 hour before serving so it has time to set. Serve at room temperature for up to 2 hours before storing in the refrigerator.
  • Store: Seal Oreo Cookie Butter in a mason jar or other airtight container and keep refrigerated for up to 2 weeks. Bring to room temperature to serve if you like the spread soft.
  • Freeze: Oreo Cookie Butter does not freeze well. The butter and milk will separate when thawing and the cookie butter will not be creamy.

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Oreo Cookie Butter

  • Yield: 24 servings
  • Prep Time: 5 minutes
  • Total Time: 1 hour 5 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder

Oreo Cookie Butter is a chocolatey, gooey dessert spread perfect for gifting, an ice cream topping, or eating by the spoonful. Made with only 4 ingredients!

Ingredients

  • 26 Oreo cookies
  • 1/4 cup unsalted butter
  • 1/2 cup sweetened condensed milk
  • 1/4 cup evaporated milk
  • 2 tablespoons water

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add the cookies to the food processor until finely ground.

  2. Add butter, condensed milk and evaporated milk to a medium microwave safe bowl and microwave on 50% power for 30 seconds.

  3. Stir and microwave for 30 seconds again at %50 power until completely melted.

  4. Add in the Oreo crumbs and stir until moistened.

  5. Microwave for 30 seconds.

  6. Add in water and stir until mixture is smooth.

  7. Refrigerate for 1 hour before serving (keep refrigerated).

Nutrition Information

Yield: 24 servings, Amount per serving: 102 calories, Calories: 102g, Carbohydrates: 13g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 8mg, Sodium: 71mg, Potassium: 60mg, Fiber: 1g, Sugar: 9g, Vitamin A: 82g, Vitamin C: 1g, Calcium: 28g, Iron: 1g

All images and text © for Dinner, then Dessert.

Keyword: Oreo Cookie Butter

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Super Simple Roasted Broccoli

Ingredients: 1 head of broccoli,1 large garlic clove minced,Juice from 1 small lemon (about 2 tablespoons),2-3 T olive oil,salt and pepper to taste

Course: side dish

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Anzac Biscuits

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Ingredients: 1/2 teaspoon baking soda,1 cup packed brown sugar,2 tablespoons golden cane syrup (such as Lyle’s) or light-colored corn syrup,1 cup all-purpose flour,1/4 cup stick margarine, melted,1 cup regular oats,1/2 cup shredded sweetened coconut,3 tablespoons water

Instructions: