I posted a sneak peek of these half pound cookies last week on Instagram. Let me tell you a little about how these came to be…You see, sometimes, when the weather is not great…and my dieting resolve is low…and I have no place else to be…well…cookies happen.
How to bake thick, perfect chocolate chip cookiesWhat kind of chocolate should I use in chocolate chip cookies?Get the Recipe
Of course, I have made oh so many variations on chocolate chip cookies. It’s a favorite pastime of mine. But, on this specific day, I decided, that while I wanted cookies, I didn’t necessarily NEED cookies. So, obvious logic took the reigns, and I decided just to have one cookie. One cookie never hurt anyone. One cookie wasn’t going to kill my bathing suit dreams. One cookie would kill my craving. Just one cookie. But since I am clearly my own worse saboteur, I decided…in the name of research FOR THE INTERNET…I would see how big I could get a cookie and have it still fit in one hand. A cookie that is perfectly thick and soft…a cookie that doesn’t spread all over the place…a cookie with a crispy edge and a gooey center… IT’S FOR THE INTERNET! Well, my friends…mission accomplished. These are the cookies to end all cookies. And I will tell you…I only ate one. All 8-freaking-ounces of it. Half pound cookies for president.
Yes, of course these are huge. And yes, of course you COULD make them smaller…but really…the whole point of this recipe is that they are a HALF POUND cookie. Make them as dessert, scoop some vanilla ice cream on top, and share with your family. Or eat an entire one by yourself. I am not ashamed.
How to bake thick, perfect chocolate chip cookies
These are a variation of my Favorite Chocolate Chip Cookie recipe that you will find here on my site AND in my book. I did switch up a few things, so the cookies stayed thick, and didn’t spread too much.
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Using cold butter is a good trick to help with less spreading of your cookie. Just slice it up, so it mixes up easier.
What kind of chocolate should I use in chocolate chip cookies?
These, like any chocolate chip cookie recipe, are fun to mix up the types of chocolate you use. I used a combo of chocolate chips and chopped chocolate. Larger cookies can really hold up to larger chunks of chocolate, so this is the perfect cookie recipe to use chocolate chunks or chopped semi-sweet chocolate! Next, weigh your dough. I know this is annoying, but if you actually want half-pound cookies you need to weigh them.
I balled the chocolate chip cookie dough up to bake them. I didn’t really “roll” them per se, I just kind of formed them into a ball. You don’t want them packed too tightly that they don’t spread at all. Does that even make sense?
Place the chocolate chip cookie dough onto your baking sheet, but give them enough space to spread. I could only fit 4 on my large baking sheet…
And then you bake the half pound cookies until the bottoms are golden and the tops are no longer glossy…but you do not want to over bake these. If anything underbake!
Allow the chocolate chip cookies to cool on your baking sheet for a good 4-5 minutes and then transfer them to a wire rack to cool completely.
These half pound cookies so fun. When my kids came home and saw them, their eyes lit up! The recipe only makes 7 cookies, but I’m telling you, they are worth every last calorie…especially when they’re warm! And you can ABSOLUTELY use this recipe to make smaller chocolate chips cookies. I have made them using a 3- tablespoon cookie scoop (which still gives you a large cookie) and bake them for 9-10 minutes. Save Save
