Every family has their favorite recipe, and there is this one. The ultimate monster chocolate chip cookies are not just the classic cookie dough inside, but these also have chocolate inside and a coating of the outside. The combination of milk chocolate and semi-sweet chocolate will please everyone reaching into your cookie jar!
Monster Chocolate Chip Cookies
Chocolate chip cookies are the ultimate classic cookie that every home chef needs to learn how to bake. Kids love them. Adults love them. They pack well in lunch boxes, and never fail to be welcome at parties or events. Next time you need to make some, you can add a unique twist on them and serve up this special "monster" version that is chock full of chocolate.
If chocolate cookies are your thing, you might also like these tasty German chocolate cookies with coconut pecan frosting. They are seriously delicious, and rich in chocolate!
What is the Best Chocolate Chip for Cookies?
There is great debate among bakers about the best chocolate chips to use in cookies. Many recommend using Ghiradelli chips, while others swear by Guittard 63%. For most home cooks though, the Nestle Toll House chips are going to be the standard that is preferred.
I am picky as I like chocolate but do not like bitter chocolate in my cookies. So, I always go for a smoother option. I grew up using Nestle Toll House and it just brings back comforting memories. If I want to add something a bit better, I will grab Enjoy Life or Ghiradelli. For the cookies that are going to disappear to my teenager in minutes, cheap chips work just fine.
The copycat Doubletree cookie is one of the few I will always grab the quality chocolate when making. They just require that extra care to be as good as the original.
How Do I Know When Cookies are Done Baking?
Typically the golden brown color around the edges and the fact that your cookies are set in the center is a good indication. However, if you go just a bit too far in cooking, the bottoms can burn and you are left with hard cookies instead of the soft ones you prefer. I like to set my kitchen timer to 15 minutes for these cookies, then check and see if I need to continue cooking for the additional 3 to 5 minutes.
If you like underdone cookies (guilty as charged), then 12 to 15 minutes may be plenty for you, depending upon the size of the cookie. Larger and thicker cookies will take longer, and you want to make sure they aren't raw, but just slightly underdone.
Tips for Keeping Cookies Fresh Longer
While these cookies don't have to be refrigerated for freshness, I do recommend a few things for keeping them nice and soft for longer. To begin, always let them cool completely before you store them. If they are still hot when you package them, not only are they likely to break apart easier, but they can create condensation in the container. This can ruin the consistency and also open them up to mold faster.
With these cookies having so much extra chocolate on the outside, I also recommend laying a piece of parchment paper between each layer of cookies. While you can use a Ziploc bag for storage, I prefer stacking my cookies into an air-tight container or cookie jar. I find they stay whole and are less likely to break or crumble when stacked carefully.
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Milk chocolate chips
- Miniature semi-sweet chocolate chips
Handy Kitchen Tools
- Mixing bowl
- Hand mixer or stand mixer
- Baking sheets
- Parchment paper
- Wire cooling rack
- Cookie scoop
- Rubber spatula or wooden spoon
- Measuring cups and spoons
Tip: If using a stand mixer, invest in extra stand mixer bowls that fit your model to make food preparation easier when you have multiple parts to mix and combine.
How to Make Monster Chocolate Chip Cookies
Preheat the oven to 350°F or 160°C. Line baking sheets with parchment paper and set them aside.
In a large bowl or stand mixer bowl, add the cold butter, brown sugar, and granulated sugar and beat on medium to high speed for 4 to 5 minutes.
To the butter mixture, add in the eggs and vanilla extract and mix until incorporated.
Add in the all-purpose flour, salt, baking soda, and corn starch and mix well.
The dough will be very thick.
Using a wooden spoon or spatula, stir in the milk chocolate chips until combined.
Pour the mini chocolate chips into a shallow bowl.
Scoop the cookie dough into large balls using a cookie scooper, then roll them in the mini chocolate chips.
Place the cookies onto the parchment-lined baking sheets at least 2" apart.
Bake for 20-minutes until golden brown.
Cool on the baking sheet for 5 minutes then move to the wire cooling rack for 10 minutes before serving.
If using a smaller cookie scoop, decrease the cooking time and check doneness at 10 minutes. The larger scoop will take longer to cookie thus the longer cooking time. Additionally, you can roll just one side of the cookie ball into the mini chocolate chips if you don't want as full a coating on the cookies.
More Cookie Recipes
Are you a fan of cookies? We always have a full cookie jar at our house. If you want them too, then check out these great recipes that are absolutely delicious and ideal for adding to your cookie jar menu.
- Classic Coconut Macaroons Recipe
- Cut Out Sugar Cookie with Glaze
- Crunchy Oatmeal Cookie Recipe
- Brown Butter Walnut Cookie Recipe
- Soft Frosted Sour Cream Lemon Cookies
- Strawberry Cake Mix Cookies
- ½ cup unsalted butter, cold and chopped (114 gm)
- 1 cup packed light brown sugar (195 gm)
- ½ cup granulated sugar (100 gm)
- 2 eggs
- 1 tsp vanilla extract (5 ml)
- 3 cups all-purpose flour (376 gm)
- ¾ tsp salt (4 gm)
- ¾ tsp baking soda (4 gm)
- 1 tbsp cornstarch (15 gm)
- 1 cup milk chocolate chips (171 gm)
- 1 cup mini semi-sweet chocolate chips (171 gm)
- Preheat the oven to 350°F or 160°C. Line baking sheets with parchment paper and set them aside.
- In a large bowl or stand mixer bowl, add the cold butter, brown sugar, and granulated sugar and beat on medium to high speed for 4 to 5 minutes.
- To the butter mixture, add in the eggs and vanilla extract and mix until incorporated.
- Add in the all-purpose flour, salt, baking soda, and corn starch and mix well. The dough will be very thick.
- Using a wooden spoon or spatula, stir in the milk chocolate chips until combined.
- Pour the mini chocolate chips into a shallow bowl.
- Scoop the cookie dough into large balls using a cookie scooper, then roll them in the mini chocolate chips.
- Place the cookies onto the parchment-lined baking sheets at least 2" apart.
- Bake for 20-minutes until golden brown.
- Cool on the baking sheet for 5 minutes then move to the wire cooling rack for 10 minutes before serving.
Try this with mini peanut butter, cinnamon, or white chocolate chips for a different flavor profile.
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Cookie Scoop Set,JSDOIN Ice Cream Scoop Set, 3 PCS 18/8 Stainless Steel Ice Cream Scoop Trigger Include Large-Medium-Small Size, Melon Scoop (cookie scoop)
Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cake and More
Wilton Easy Layers Sheet Cake Pan, 2-Piece Set
Aucma Stand Mixer,6.5-QT 660W 6-Speed Tilt-Head Food Mixer, Kitchen Electric Mixer with Dough Hook, Wire Whip & Beater (6.5QT, Blue)
7 Piece Mixing Bowls with Lids for Kitchen, YIHONG Stainless Steel Mixing Bowls Set Ideal for Baking, Prepping, Cooking and Serving Food, Nesting Metal Bowls for Space Saving Storage
Amount Per Serving: Calories: 288Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 170mgCarbohydrates: 44gFiber: 1gSugar: 26gProtein: 4g