Half Pound Cookies

Half Pound Cookies are a great chocolate chip cookie recipe to share!

Half Pound Cookies are a full half pound chocolate chip cookie recipe! These are a perfect special treat to share, or a great bake sale cookie!

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.

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.

MY OTHER RECIPES

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.

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 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.

I baked this chocolate chip cookie recipe at a higher temperature so they browned a bit on the bottoms, edges, and tops, while keeping the inside soft and gooey.

Also, I used cold butter…

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.

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

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?

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

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…

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

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!

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

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.

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

These half pound cookies 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!

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.

Print

Half Pound Cookies

  • Author: Cookies & Cups
  • Prep Time: 10 mins
  • Cook Time: 13 mins
  • Total Time: 23 mins
  • Yield: 6 cookies

Ingredients

  • 1 cup cold butter, cubed
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla
  • 2 cold eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 cups all purpose flour
  • 1 1/2 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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29 Responses

  1. Erin

    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!!

  2. Patricia

    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!?

  3. Georgia Cuevas

    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.

    1. Shelly

      Nope, I actually use room temperature butter normally, but there is so much cookie dough used on these, I didn’t want the edges to spread out too much!

  4. Zee

    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?

    1. Shelly

      What do they look like? And better question, how do they taste?
      But yes, this recipe is written for the dough to be at room temperature when baking…

      1. Zee

        How do i can i share the picture with you? I baked 3 cookies straight from the fridge and 3 cookies after i leave them out for 1/2 hours. I downsize the cookie to 3oz too.

  5. Ashley

    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.

  6. Kaitlyn

    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

  7. JRamirez

    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!

  8. Penny

    made these yesterday, though i used Andes choc-mint candies in place of 2nd choc.
    IN-CREDIBLE!! oohhh these are deffffinitely being made a go-to cookie for me! ?thank you so much!
    ~ Penny
    p.s. what would you sell these for, if permissible?

  9. Lisa Spencer

    At the top of the recipe it says it makes 6 cookies but in the recipe you say you put 4 cookies on each sheet. How many does it really make?

  10. Jessica

    Can I use a measuring cup I don’thave a scale if so what size and can I add extra chocolate chips I dont have chopped chocolate and can nuts be added thank you they look yummy

  11. Michelle

    Question for anyone that wants to respond…TIA.
    Can I substitute the semi-sweet chocolate chips for white chips? I have some & was thinking of using the base recipe & maybe even adding in a few dried cranberries. I would do it as per the recipe but I don’t have chocolate chips on hand & these look so yummy I want to make them asap!!

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