Ginormous Chocolate Chip cookies, why yes please.

6 Sep

Ugh, back to the grind.

This Labor Day weekend was a lazy one for me. I had plans on being productive, but said forget it. I deserved to have a weekend where I slacked off a little and just kicked back and relaxed. No worries though – on Monday I totally made up for it! What a productive day I had. I made some sauce from our bounty of garden tomatoes, turned a bunch of cucumbers into pickle spears, cut a stack of fabric for napkins, and lastly, made some of these monsters. In case you couldn’t tell from the recipe name, these are BIG cookies. Super big. GINORMOUS. And the mix of the milk chocolate chips and the semi-sweet Hershey bar…

This recipe yields 24 cookies, and they freeze fantastically. Just let them cool completely and freeze them for later consumption. In our case, freezing half is the only way there will be any left to eat at a later time. The husband ate THREE yesterday. For real. I had one and was good…..but I did eat one on the way to work this morning as an after breakfast treat, so…..

Ginormous Chocolate Chip Cookies

Adapted from Martha Stewart’s Ultimate Choco chip cookie recipe


  • 3 1/2 cups all-purpose flour (spooned and leveled)
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 2 teaspoons coarse salt
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups packed light-brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cups milk chocolate chips
  • 2 Hershey bars, broken into pieces


  1. In a bowl, whisk together flour, baking soda, baking powder, and salt.
  2. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mix just until incorporated; fold in chocolate chips and chunks.
  3. Using a large spoon or a large cookie scoop (1/4 cup size), drop dough onto a parchment-lined baking sheet and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 8 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets (3 cookies on each side, then 2 staggered in between). Bake until edges are light golden brown, 18 – 20 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Repeat process with remaining dough.

Note: Cookies will be soft looking in the center. This is normal. They will firm up upon cooling. Also, I had to bake mine at the full 20 minutes. Depending on your oven, check them at the 18 minute mark.


2 Responses to “Ginormous Chocolate Chip cookies, why yes please.”


  1. It’s the Holiday Season…. « seasonedwithsarcasm - December 2, 2011

    […] Ginormous Chocolate Chip Cookies – click here to be taken to the recipe. These are AMAZING! […]

  2. Food Bloggers’ Favorite Holiday Cookie Recipes - December 10, 2012

    […] Ginormous Chocolate Chip Cookies – Seasoned with Sarcasm: It IS the holidays so instead of making average size cookies, check out these ginormous cookies that will surely bring a smile to your face! […]

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