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.
Tamar Strauss-Benjamin says
I can smell that from here!
Trisha says
Where can I find the directions for this cookie recipe? I’m only seeing the ingredients listed here. They look perfect!
Jackie says
Hi Gina
What kind of candy bars did you use in this recipe.
betty - NZ says
These sound so good! I love me a good chewy chocolate cookie.
Cindy says
Do you use real butter? If so, is it salted or unsalted?
Gina Kleinworth says
Yes – 2 sticks – BUTTER. Salted or unsalted – that is a personal preference. I have made it with both, it doesn’t matter. There isn’t a huge difference in taste.
Mother of 3 says
Those look amazing! My husband LOVES chocolate chip cookies and I just know I’ll have to make these for him soon. Pinned.
Julie @ Back To My Southern Roots says
Now, that is a cookie! Oh my, yum!
Kim~madeinaday says
Chocolate chip cookies are my favorite and these look amazing! Pinned and sharing! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Jess says
PINNED!!!!! YUM!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Sandra L Garth says
Hopefully, I can eat just one!
Leslie says
OMG, I could really go for these right now…right with a big glass of milk! Thanks so much for sharing at the #happynowlinkup!
Miz Helen says
Just look at that cookie, what a special treat! Hope you are having a great day and thanks so much for sharing your awesome post with us at Full Plate Thursday.
Come Back Soon
Miz Helen
Candi Harris says
I’ve made these cookies following your recipe several times now and they are fantastic!! The whole family loves them. Thank you!
Gina Kleinworth says
That’s great! I’m so happy to hear that!
Jackie says
Any recommendations for high altitude baking? I’m at 7,000 ft.
Gina Kleinworth says
While I have never made them at that elevation – I would stay true to the usual cookie adaptations for high altitude. Don’t overbeat the eggs, reduce the sugar by 3 tbsp, reduce the baking powder and baking soda by 1/4 tsp, add 1-2 tbsp water & bake at 20 degrees hotter than the recipe calls for. Be sure to decrease the baking time by 1-5 minutes and keep a close eye on how they are baking during the first batch. (all recommendations are calculated for 7k feet)
Michele says
These are delicious 😋 I love that you don’t need to wait for the butter to soften!!!!!
Dianna says
I would love to try these .but like the other comment there are no specific amounts to the ingredients ☹ that would be wonderful & helpful.
Dianna says
Thank you for replying so quickly. I totally missed it several times lol. I’m not a chocolate person but, I do love a good homemade chocolate chip cookie. I can’t wait to make these. Everyone stay safe and healthy ❤
Kristina says
How many cookies do you bake at a time? I tried this recipe over the weekend and the cookies didn’t really flatten out much at all. They were like hockey pucks. Lightly scooped with a cookie scoop, didn’t pack too tight, worked out to be about half a cup of dough each and made 11 cookies. Baked 5/6 at a time. Any idea what I did wrong?
Gina Kleinworth says
I’m sorry to hear that. I always bake them as shown in the video tutorial – 5 at a time, using a 3/4 baking sheet so they still have a lot of space between them. Did you happen to use margarine instead of butter? They are not interchangeable for baking. Usually, when I hear of this issue it is the first thing I think of because margarine will keep the cookies from spreading as they should. However, we are talking about a 1/4 pound of dough, did you weigh them out before baking? It is easy to go over the weight when estimating and that can obviously affect how they spread in the allotted baking time. Also, they should be pretty thick once baked. Mine were about 1/2″-3/4″ thick.
You can definitely press them down a bit, so they aren’t completely round when baking. Also, how cold was the dough? If the room was cool and therefore the dough was still pretty firm, that could definitely affect the spread as well. Another thing- how did you measure the flour? Did you scoop it with the measuring cup or spoon in & level off? This can really change the moisture in the dough, which would change the ratio with the butter and then of course, how they spread. The official way to measure is to spoon the flour into the measuring cup & level off. However, when making these cookies I usually fluff the flour with a spoon & then gently scoop it into the measuring cup & then level that off before adding to my dough mixture. Make sure your flour isn’t packed down when scooping or packed tightly into your measuring cup.
Heidi says
If I don’t have a scale, can I measure in a measuring cup? If so, what is the measurement?
Gina Kleinworth says
Since these are based on weight, you will need a scale to get to exactly a quarter of a pound. The measuring cup won’t really do the trick because the weight would vary depending on how you pack it. So in this case you’ll just have to guesstimate on size. If you watch the video tutorial in the post you can get a general idea for how large the ball of dough should be, based on the proportion to my hand.
Giselle says
This cookie recipe was amazing. I added Reese’s cups to the recipe and it came out wonderful. Def a keeper. Thank you for sharing this recipe <3
Pam says
Where is the video that you mentioned in the comments section? I’ve looked and can’t find it. BTW – these look amazing!
Gina Kleinworth says
Hi there Pam,
It should be populating right after the affiliate disclosure. However – I have noticed that it won’t populate if you are running any ad blockers or are on a browser that has cookie blockers such as DuckDuckGo.
Anthony Ruiz says
Hi this recipe looks so interesting and delicious . Can I also bake these cookie in small size like 2 ounces? Can I also freeze the before baking?
James says
Just made these cookies and they’re delicious! I was just wondering if you could email me the nutritional info and the k cal for them.
Gina Kleinworth says
Nutritional info calculators can vary. I have seen descrepancies between the one this recipe card uses and some of the apps available. So I would recommend you find a calculator that you like and trust to calculate for these cookies. That being said – these are cookies – large, packed full of chocolate and goodies cookies. If someone is concerned about calories, carbs, or fat content or anything else – they should probably just avoid eating them. As with anything, enjoy in moderation.