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A giant chocolate cookie sprinkled with flaked sea salt leaning against a glass of milk.

Chocolate Cookies

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  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 10 cookies
  • Category: Cookies
  • Method: Baked
  • Cuisine: American


Make the best fudgy chocolate cookies! These giant, bakery-style cookies are extra thick, chewy, and filled with gooey chocolate chips, topped with a sprinkle of flaky sea salt.


  • 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 (110gHershey’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


  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.


  • Cocoa powder: My preferred cocoa powder is Hershey’s special dark. A Dutch-processed cocoa powder is my next favorite option, but 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.
  • This cookie recipe is designed to be large and thick, so don’t skip the step of stacking the cookie dough. A single scoop of dough will not yield the same results.
  • Right when you pull these from the oven, place a few chocolate chips on top of the cookie for extra chocolate
  • Storing and freezing the 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 to thaw or allow them to sit at room temperature. 
  • Make-ahead: 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.


  • Serving Size: 1 cookie
  • Calories: 578
  • Sugar: 58g
  • Sodium: 388mg
  • Fat: 29g
  • Saturated Fat: 17g
  • Carbohydrates: 79g
  • Fiber: 5g
  • Protein: 7.5g
  • Cholesterol: 123mg