My son brought home the most MASSIVE cookies from a place called Chip in SLC a few weeks ago.  I’m not going to lie, they were absolutely delicious.  So I did what I always do and looked for a copycat recipe.  No such luck, but I set to work anyway!  After a few test runs, I got the cookie exactly as I wanted… stuffed with chocolate and nuts with a perfect crunch on the outside and a soft, slightly gooey center.  These Massive Chocolate Chip Cookies are complete heaven, and we all agree that it is the best cookie I’ve ever made hands down.

I have made and delivered literally hundreds of these cookies to friends, neighbors and co-workers and everyone loves them.  I’ve even been told they are better than Chip or Crumbl!  (You will have to be the judge.)  Give them a try and be everyone’s favorite baker!  (If you aren’t grasping how big these suckers are, check out the 16oz glass of milk behind them!)

The key to these cookies is that you add the right amount of flour – I have always measured my flour for this specific recipe as 2 packed cups and 3/4 cup spooned flour and they come out perfect every time, however, for those who like a very specific weight – you will want 17oz flour – or 482 grams.

Additionally, you don’t want to over-handle the cookie dough – just get your big rounded cookie scoop full and place it gently on the pan no squeezing or melding the dough.  Just use your fingertips to gently pull it up in to a taller ball if you need to –  you want them taller scoops as opposed to wider scoops on the pan for best results.

Ingredients:

• 1 cup cold butter, cut up into cubes
• 1 cup brown sugar, packed
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 2-3/4 cup AP flour (2 cups packed, 3/4 cup spooned in) – equal to weight of 17oz or 482 grams
• 1/4 cup plus 1 tsp cornstarch
• 3/4 tsp baking soda
• 1 tsp salt
• 2-1/2 cups chocolate chips (I use a combination of different semi-sweet morsels… chunks, chips and mini’s… but put in whatever you like!)
• 1-1/2 cups chopped pecans or walnuts-optional (If I SKIP the nuts, which I often do because so many people have nut allergies, I might add up to another cup of chocolate chips.)

Instructions:

1. Preheat the oven to 410 degrees.  Line 2 baking sheets with silicone mats or parchment paper.
2. In your mixer bowl, cream together the cold, cubed butter and both sugars for approximately 3 minutes.  (I used my KitchenAid mixer with the paddle attachment.)  
3. Beat in the eggs, one at a time, scraping down the sides in between.  
4. Add the vanilla.  
5. In a separate bowl, whisk together the flour, cornstarch, baking soda and salt.  
6. Add it to the creamed butter, sugar and egg mixture and stir until just combined.  
7. Mix in the chocolate chips and walnuts.
8. Using a large cookie scoop, separate the dough in to 12 equal size balls of dough, yes they are HUGE.  (Don’t squeeze the dough together or refrigerate the dough before baking.  You want to just lightly form the balls of dough and pop them straight in the oven.)  
9. Place six balls of dough on each cookie tray.  
10. Bake for 11-12 minutes until the cookies are light golden brown on the top.  (For best results I cook one tray at a time on the middle shelf.)  
11. Remove from the oven and let the cookies sit on the trays on a cooling rack for 10 minutes, then transfer the cookies to the cooling racks.  
12. Let cool at least another 10 minutes before eating so they set.