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.
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.
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.
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 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
- 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
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- 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.
- 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.
- 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.
- 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.
- Allow the cookies to cool on the baking sheet for 4 minutes before transferring them to a wore rack to cool completely.
store airtight for up to 3 days.
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