How To Make Giant Chocolate Chunk Cookies (With Melted Centers!)

There’s something magical about a giant cookie - crispy edges, gooey center, rich chocolate chunks, and that melty core that makes you close your eyes on the first bite. These bakery-style cookies are thick, chewy, and filled with layers of chocolatey goodness. Whether you're making them for your kids, a cozy mom treat, or just because it's Tuesday and you deserve it - this recipe delivers the ultimate cookie moment.

Ingredients:

1 cup unsalted butter (softened)
1 cup brown sugar (packed)
½ cup cane sugar or organic white sugar
2 large pasture-raised eggs
1 tablespoon vanilla extract
2½ cups all-purpose flour (or organic sprouted flour)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
1½ cups semi-sweet or dark chocolate chips
6–8 large chocolate chunks or squares (think baking chocolate or a thick chocolate bar broken into slabs)

Optional Add-Ins:

Chopped walnuts or pecans
Pinch of cinnamon
Flaky sea salt for topping

Instructions:

Prep and Chill: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. You can chill your dough for 20–30 minutes if you want an even thicker cookie, but it’s optional.
Cream the Butter and Sugars: In a large bowl, beat the butter, brown sugar, and cane sugar until creamy and fluffy (about 2–3 minutes).
Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract until smooth.
Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and sea salt. Slowly add the dry mix to the wet, stirring just until combined—don’t overmix!
Fold in the Chocolate Chips: Gently stir in your chocolate chips. The dough should be thick and studded with chocolate.
Assemble the Giants: Scoop a heaping 1/3 cup of dough (yes, you want these huge!) and flatten it slightly in your hand. Press a large chocolate chunk or square into the center, then wrap the dough around it to seal it in. Place it on the baking sheet, leaving room for spreading.
Bake: Bake for 12–15 minutes, or until the edges are golden brown but the centers are still soft. Don’t overbake—these cookies continue to set as they cool.
Cool and Devour: Let cookies cool on the pan for 5–10 minutes before moving to a wire rack. Serve warm for maximum gooey center magic.

Tips:

Big Batch Freezer Win: Freeze shaped cookie dough balls for quick future cookie fixes. Just add 1–2 extra minutes to bake time.
Center Surprise Options: Not into chocolate chunks? Try a scoop of Nutella, almond butter, or even marshmallow fluff instead.
Perfect Texture: For an extra crisp edge, sprinkle flaky sea salt on top before baking. Want a puffier cookie? Chill the dough longer.

⚠ Warning: Cookies with molten centers can be HOT straight from the oven. Let them rest before serving to children to avoid burns.