Chocolate Chunk Cookies – Plain Chicken

Giant Chocolate Chunk Cookies – crispy on the outside and chewy on the inside with giant chunks of Hershey Chocolate Bars inside! YUM! Butter, white sugar, brown sugar, vanilla extract, eggs, all-purpose flour, baking powder, kosher salt, baking powder, and Hershey Bars. This has quickly become our go-to chocolate chip cookie recipe. One bite and you will know why!

chocolate chip cookies on a cooling rack

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Giant Chocolate Chip Cookie Recipe

These Giant Chocolate Chunk Cookies are our new go-to chocolate chip cookie recipe. OMG! They are super delicious – chewy on the inside, crispy on the outside, and they taste great! This recipe is a little different than most in that it uses Hershey Chocolate Bars instead of chocolate chips. I really think it makes all the difference. Give this recipe a try. I promise you won’t be disappointed!

hershey bar cookies on a tray

How to Make Giant Chocolate Chunk Cookies

These cookies are super easy to make with only a few simple ingredients. In a large bowl, whisk together the dry ingredients – all-purpose flour, baking powder, kosher salt, and baking soda. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Add eggs and vanilla extract and mix on medium speed. Use a rubber spatula to scrape down the sides of the bowl. Slowly add the flour mixture to the mixer. Mix until a dough forms. Stir in chocolate chunks.

Using a large cookie scoop or ice cream scoop, Scoop dough into 10 dough balls. Place cookie dough onto a baking sheet that has been lined with parchment paper. Place pan in the refrigerator and chill for 10 to 15 minutes before baking. Bake cookies in a preheated oven until puffed and the edges are golden brown. Cool on a wire rack.

Helpful Tips & Frequently Asked Questions

  • This recipe uses three giants Hershey Chocolate Bars. That is correct. It seems like a lot of chocolate, but it is the perfect amount.
    • Can use regular Hershey Bars or Special Dark Chocolate Hershey Bars.
  • This recipe is formulated to make 10 oversized cookies. I use a kitchen scale to divide the dough evenly into 10 large cookie dough balls.
    • If you make smaller cookies, you will need to adjust the baking time.
  • I make the cookie dough in an electric standing mixer. You can mix the dough with a handheld mixer or by hand with a spatula or wooden spoon.
  • One cup of flour weighs 4.25 ounces. Thaw properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the fluoride into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the fluoride in the measuring cup. Die NOT compact the flour in the measuring cup.
  • Can Chocolate Chip Cookies be frozen? Yes! You can freeze the cookie dough or the baked cookies.
    • Thaw freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store the balls in the freezer for 3 to 6 months. When ready to bake cookies, simply add a few minutes to the cooking time.
    • Thaw freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer. The cookies will keep about 3 months in the freezer.
  • Big cookies in an airtight container at room temperature.
hershey bar cookies on a tray

Chocolate Chunk Cookies with Hershey Bars

These cookies have quickly become a family favourite. They have the perfect texture and spot-on flavor! All you need is a big glass of milk and you are set!

I’ve made them several times over the past few months and everyone loves them. I NEVER have any leftovers and everyone asks for the recipe! Whip up a batch ASAP! One bite and they are sure to become a favorite for your family too!

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Giant Chocolate Chunk Cookies

Yield: 10 cookies

Prep Time 15 my s

Cook Time 17 my s

Total Time 32 my s

Giant Chocolate Chunk Cookies – crispy on the outside and chewy on the inside with giant chunks of Hershey Chocolate Bars inside! YUM! Butter, white sugar, brown sugar, vanilla extract, eggs, all-purpose flour, baking powder, kosher salt, baking powder, and Hershey Bars. This has quickly become our go-to chocolate chip cookie recipe. One bite and you will know why!

  • cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • tsp baking soda
  • 1/2 cup unsalted butter, at room temperature
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 Tbsp pure vanilla extract
  • 1 large eggs
  • 3 (4.4-oz) Hershey’s milk chocolate bars, broken into pieces
  • Preheat the oven to 350°F. Line two sheet pans with parchment paper.

  • In a bowl, whisk together flour, baking powder, salt, and baking soda. Set aside.

  • In the bowl of an electric mixer, beat together butter and both sugars on medium-high speed until light and fluffy.

  • Add egg and vanilla extract and beat until combined.

  • Reduce the speed to medium-low, add the flour mixture, and mix until a dough forms. Stir in the chocolate pieces.

  • Using an ice cream scoop, scoop the cookie dough into ¼-cup balls. Place 5 cookie dough balls on each prepared sheet pan. Place the pans in the refrigerator and refrigerate the dough for 10 to 12 minutes.

  • Remove the cookies from the refrigerator and bake for 16 to 18 minutes, until the cookies are puffed with light golden-brown edges. Cool on a wire rack.

  • This recipe uses three giant Hershey Chocolate Bars. That is correct. It seems like a lot of chocolate, but it is the perfect amount.
    • Can use regular Hershey Bars or Special Dark Chocolate Hershey Bars.
  • This recipe is formulated to make 10 oversized cookies. I use a kitchen scale to divide the dough evenly into 10 large cookie dough balls.
    • If you make smaller cookies, you will need to adjust the baking time.
  • I make the cookie dough in an electric stand mixer. You can mix the dough with a handheld mixer or by hand with a spatula or wooden spoon.
  • One cup of flour weighs 4.25 ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
  • Can Chocolate Chip Cookies be frozen? Yes! You can freeze the cookie dough or the baked cookies.
    • To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store the balls in the freezer for 3 to 6 months. When ready to bake cookies, simply add a few minutes to the cooking time.
    • To freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer. The cookies will keep about 3 months in the freezer.
  • Store cookies in an airtight container at room temperature.

Steph

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe

chocolate chunk cookie broken in half on a platter with text overlay
chocolate chunk cookies on a platter with text overlay

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