Giant & Easy Mini Chip + Chocolate Candy Cookies
These Giant & Easy Mini Chip + Chocolate Candy Cookies are buttery, sweet and salty, and scattered with both mini chocolate chips as well as milk chocolate candies! They’re such a fun cookie to have on hand for a quick and easy dessert any day of the week, and are super simple to bake!
These cookies are HUGE, which simply saves you from having to go back for seconds. 😉 They have a chewy texture with a light and crisp exterior, and my personal preference is to keep the chocolate candy subtle; There is a nice even mixture of the mini chocolate chips, chocolate candy, and buttery dough. The flaky sea salt on top ties everything together and enhances the flavor immensely! You can of course add as much or as little as you like.
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RECIPE NOTES:
Baking Sheets: I used 3 baking sheets so that I could let my cookies fully cool on them. The cookies are on the underbaked side when they are removed from the oven, but continue baking on the sheet as they cool. (If you only have 1 or 2 sheets available, you can space out the batches more, transferring the cookies to an alternate surface once they have settled!)
Parchment Paper: Parchment paper ensures that the cookies lift easily and cleanly from the baking sheets, plus it cuts down on mess afterwards!
Cookie Size: Dividing the dough into 18 dough balls creates the giant cookie size! (I have not tested how they bake at a smaller size.)
Bake Time: These cookies bake for 12 minutes. They will have lightly golden edges, and the centers will look underdone…This is because they will finish baking on the sheet after being removed from the oven!
Storage: Storage for these cookies is easy! They need to be stored airtight at room temperature. The first couple of days is when they’ll taste freshest, but they’ll continue to be delicious up to 4 days after baking when sealed properly. (They do well in the freezer too!)
INGREDIENT NOTES:
All-Purpose Flour: All-Purpose flour is perfect for this type of cookie! (I prefer using an unbleached option.)
Baking Soda: They’re a thinner, and less tall cookie, but baking soda is an important ingredient just the same!
Salt: A little salt is necessary for flavor as well as strengthening the dough.
Unsalted Butter: The butter keeps these cookies super moist and gives them a rich buttery taste!
Cane Sugar: This is my preferred/tested type of granulated sugar to use.
Light Brown Sugar: Light brown sugar works with the baking soda to help the cookies rise!
Egg: Remember to use a room-temperature egg, and one categorized as “large”.
Vanilla Extract: Vanilla extract is a must in cookies for well-rounded flavor!
Semi-Sweet Mini Chocolate Chips: The mini chocolate chips scattered throughout these cookies broaden the chocolate, adding in more little pockets of it! It makes the bites of chocolate candy more special.
Milk Chocolate Candies: I love using these naturally colored milk chocolate candies in this particular cookie recipe! They have the traditional candy outside + creamy chocolate inside, but all without the typical dyes.
Kitchen Equipment:
- Bowls (1 Medium + 1 Large)
- 3 Baking Sheets (see Recipe Notes if you have fewer)
- A Cooling Rack
Servings: 18 Giant Cookies
Ingredients:
- 2 Cups All-Purpose Flour
- 1/2 + 1/8 Tsp Baking Soda
- 1/2 Tsp Salt (I use sea salt, ground fine/medium)
- 14 Tbsp Unsalted Butter, softened
- 1/2 Cup Cane Sugar
- 3/4 Cup Light Brown Sugar, packed
- 1 Egg, room temperature
- 2 Tsp Vanilla Extract
- 1 Cup Semi-Sweet Mini Chocolate Chips
- 1/2 Cup + 1/2 Cup Milk Chocolate Candies, divided (I used these!)
TOPPING
- Flaky Sea Salt, to taste
See how to make these Giant & Easy Mini Chip + Chocolate Candy Cookies below!
Directions:
PREP
Let the butter and egg come to room temperature
BAKE
Stir together the flour, baking soda, and salt in a medium bowl, and set aside
In a large bowl, add the butter, and soften it in the microwave
Add the cane sugar and the light brown sugar into the butter bowl
Beat the butter and sugars together with a hand mixer on low until combined
Beat in the egg and vanilla on low (don’t overmix)
Pour the dry ingredients into the wet ingredients, approximately half at a time, and gently stir them together with a spoon (no mixer) ~ It will be a soft, buttery dough consistency
Fold in the mini chocolate chips and 1/2 Cup of the candy
Preheat the oven to 375º and line 3 baking sheets with parchment paper
Evenly shape the dough into 18 large balls
Take the remaining 1/2 Cup of candies, and very lightly press them onto the outside of the dough balls (approx. 5-6 each)
Bake Batch 1 for 12 minutes on the middle rack of the oven – The edges will be lightly golden, and the centers will look underdone (This is purposeful – they will finish baking on the sheet after being removed from the oven!)
Place the baking sheet on a cooling rack, and let the cookies fully cool on the sheet
Repeat baking/cooling with Batch 2 on the second cookie sheet, then with Batch 3 on the third
Once all of the cookies have all fully cooled, top with flaky sea salt to taste
Enjoy!
[Leftovers can be stored airtight at room temperature.]
