Half Pound Cookies

Half Pound Chocolate Chip Cookies! These are a perfect special treat to share, or a great bake sale cookie!

Half Pound Chocolate Chip Cookies! These are a perfect special treat to share, or a great bake sale cookie!

I posted a sneak peek of these 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.

Of course, I have made oh so many variations on chocolate chips 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 Chocolate Chip Cookies! These are a perfect special treat to share, or a great bake sale cookie!

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.

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.

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. I also baked them at a higher temperature so they browned a bit on the bottoms and tops, while keeping the inside soft and gooey.

Also, cold butter…

You slice it up, so it blends easier, but using the colder ingredients also helps with less spreading!

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 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.

Half Pound Chocolate Chip Cookies! These are a perfect special treat to share, or a great bake sale cookie!

I balled the 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?

Half Pound Chocolate Chip Cookies! These are a perfect special treat to share, or a great bake sale cookie!

And then place them on your baking sheet. I could only fit 4 on my large baking sheet…

Half Pound Chocolate Chip Cookies! These are a perfect special treat to share, or a great bake sale cookie!

And then you bake them until the bottoms are golden and the tops are no longer glossy…but you do not want to over bake these. If anything underbake!

Half Pound Chocolate Chip Cookies! These are a perfect special treat to share, or a great bake sale cookie!

Allow them to cool on your baking sheet for a good 4-5 minutes and then transfer them to a wire rack to cool completely.

Half Pound Chocolate Chip Cookies! These are a perfect special treat to share, or a great bake sale cookie!

These are so fun. When my kids came home and saw them, their eyes lit up!

The recipe only make 6 cookies, but I’m telling you, they are worth every last calorie…especially when they’re warm!

Half pound cookies for president!!

Half Pound Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 cookies
Ingredients
  • 1 cup cold butter, cubed
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 tablespoon vanilla
  • 2 cold eggs
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 cups all purpose flour
  • 1½ cups semi-sweet chocolate chips
  • 8 ounces chopped semi-sweet chocolate
Instructions
  1. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment mix the butter and both sugars together on medium speed for 2 minutes, scraping the sides of the bowl as necessary. Add in the eggs, vanilla, baking powder, baking soda, and salt and mix until combined and smooth.
  3. Turn the mixer to low and slowly add in the flour, mixing until just combined. Add in the chocolate chips and chopped chocolate and mix until evenly incorporated.
  4. Using a food scale, measure out the dough into 8-ounce portions. Form the dough into a ball and place 4-inches apart on lined baking sheet. I fit 4 cookies on each baking sheet.
  5. Bake for 13-14 minutes until the bottoms are lightly browned and edges are golden. The tops of the cookies will feel set, but the insides will be slightly under-baked, this is fine.
  6. Allow the cookies to cool on the baking sheet for 4 minutes before transferring them to a wore rack to cool completely.
Notes
store airtight for up to 3 days.

 

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20 Comments on "Half Pound Cookies"

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Analida\
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Absolutely beautiful photos! I love love love chocolate chip cookies, but I’m picky. Gooey center, crispy edges, and balanced sweetness. These are P E R F E C T.

Erin
Guest

I have a go-to chocolate chip cookie recipe that I haven’t veered from in years, but damnit, I’m making these this week. They look perfect!!

Adriana
Guest

Want to try, looks delicious..salted or unsalted butter for this recipe?

Katherine
Guest

Oh. My. Goodness. My favorite cookie ever in half pound form. This is amazing.

Patricia
Guest

Do you think I could sub cooled brown butter? Add a little milk to make up the water loss or just straight substitution? You’re a genius!?

Teija
Guest

I’ve been on a chocolate chip cookie kick lately so of course I’ll have to try these!!

Teija
Guest

Made these last night – they are huge!! Haha!! And delicious! Keeping this recipe – perfect for gifts!!

Georgia Cuevas
Guest

Interesting that you use cold butter to keep the cookies from spreading. Almost every cookie recipe recommends room temp butter. Do you mostly use cold butter when you bake cookies? I love this recipe.

Zee
Guest

I refrigerated the dough about 6 to 7 hours as i need to go run errands. It took about 20ish min to bake to the desired outcome. It still doesnt look right though. Hehe. Should i leave the other remaining dough to room temperature before baking?

Ashley
Guest

Made these and gave them away. A friend thought a bakery made them! I used sea salt and subbed in mini chips instead of chopped chocolate (I forgot to get some). Definitely a keeper recipe.

aida barwel
Guest

thank you so much for the yummy recipe!!!

Kaitlyn
Guest

These are just like my favorite Carol’s Cookies that are at Whole Foods! I would love for you to do different variations like sugar or oatmeal

JRamirez
Guest

I made these Saturday night and the only thing I did different was make them 4oz. So, quarter pounder cookies. They were amazing. Perfect combination of thick and gooey with slightly crisp edges. The only problem was keeping everyone away and letting them cool for a few minutes when they came out of the oven. Amazing and Delicious! Thank you!

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