Quarter Pound Chocolate Chip Cookies are an easy to make, soft & chewy cookie recipe to WOW the crowd. Truly 1/4 pound of buttery, chocolaty goodness.
I love a good chocolate chip cookie. I have so many recipes that I have been making for so many years. A good portion of them requires chilling for at least several hours if not overnight.
This is no good when I’m craving a cookie. But there is one recipe that is the family favorite that I hadn’t made in many years. I found the old card in grandma’s recipe box & decided to kick it up a few notches.
This post contains some affiliate links. Click here to read my full disclosure policy.
This recipe is makes the softest & chewiest cookies ever. All buttery & mmmmmmmmm, wow- so good.
For probably close to 20 years this has been the favorite of the family. I made it with traditional sized cookies – just a tablespoon scoop on the tray.
But this time I wanted a massive cookie to really make everyone ohhh & ahhh. I pulled out the kitchen scale & created these quarter-pound cookies that do not disappoint.
Giant Chocolate Chip Cookies
These truly are my FAVORITE cookie- EVER!
I really love that I don’t have to wait for these. I can have that delicious goodness within 30 minutes or less of that craving coming on.
That is essential – believe me. Now- when rolling the dough – just remember to not pack it tight or they won’t cook properly.
I like to just scoop it with the spoon & just sort of lightly form a ball. Then I place it on the scale to make sure I have 4 ounces of dough & adjust the size of the ball from there.
You certainly don’t have to weigh the dough. But if you are going to go through the steps to make a 1/4 pound cookie- don’t you want it to really be 1/4 pound? My scale is super cheap- but it does the trick. You can find one similar here.
These cookies are sure to knock your socks off!
Here are some commonly asked questions
Please see the following frequently asked questions we get for these cookies. This will help assure that they turn out perfect each & every time you make these.
What is the best way to store leftover cookies?
Place the leftover cookies in a zip-top bag or airtight container. This recipe should keep at room temperature for up to 3 days.
How many can this serve?
I usually get about 10 cookies out of this dough.
Can this recipe be doubled?
Yes, absolutely this can be doubled. But I do recommend doing it in batches as this is a whole lot of dough.
HOW TO MAKE Quarter Pound Chocolate Chip Cookies?
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper – set aside.
- In the bowl, beat butter & both sugars together.
- Add eggs, vanilla, baking powder, baking soda, & salt & mix until well combined.
- Slowly add the flour, mixing until just combined.
- Fold in the chocolate chips & chopped candy bars- mix until evenly incorporated.
- Using a food scale, measure out the dough into 4-ounce portions.
- Form the dough into a ball & place on the prepared baking sheet.
- Bake for 15-17 minutes until the bottoms are lightly browned and edges are golden.
- Allow the cookies to cool on the baking sheet completely.
Giant Cookie Ingredients
- cold butter
- brown sugar
- granulated sugar
- pure vanilla extract
- cold eggs
- baking powder
- baking soda
- coarse kosher salt
- all-purpose flour
- dark chocolate chips
- chocolate candy bars
Looking for more great cookie recipes?
Red Velvet White Chocolate Chip Cookies
Peanut Butter Chocolate Brownie Cookies
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Quarter Pound Chocolate Chip Cookies
Ingredients
- 1 cup cold butter- cubed (2 sticks)
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 tbsp pure vanilla extract
- 2 cold eggs
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp coarse kosher salt
- 3 cups all-purpose flour
- 2 cups dark chocolate chips
- 3-4 chocolate candy bars- chopped like Hershey's- 1.55 oz bars
Instructions
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper – set aside.
- In the bowl, beat butter & both sugars together.
- Add eggs, vanilla, baking powder, baking soda, & salt & mix until well combined.
- Slowly add the flour, mixing until just combined.
- Fold in the chocolate chips & chopped candy bars- mix until evenly incorporated.
- Using a food scale, measure out the dough into 4-ounce portions.
- Form the dough into a ball & place on prepared baking sheet.
- Bake for 15-17 minutes until the bottoms are lightly browned and edges are golden.
- Allow the cookies to cool on the baking sheet completely.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Alissa says
These are great! I make them in a small scoop and freeze them. Let them sit for a bit and cook them. I always keep a gallon bag in the freezer. Thanks!