Large Marge Chocolate Chunk Cookies + Sea Salt

by Megan on August 30, 2011

I’ve been following my breakfast with a cookie these days. It’s because I go to bed thinking about these. They’ve changed my life!

These cookies are large and in charge. And since they’re bigger, they stay nice and chewy in the center. And that salt! Don’t even get me started.

Augustus Gloop would love these, since there’s over a pound of chocolate in them. And if he’d like something, it’s got to be good. He risked his life in that chocolate river!

I ate that one down there while it was still warm. I miss it already.

Jake is as crazy about these cookies as I am! I might need to make this dough again this week… It just might need to happen.

P.S. Don’t worry. My nails weren’t only gray. Oh and now they’re like this.

Large Marge Chocolate Chunk Cookies + Sea Salt {makes 2 dozen+}
Recipe from For Me, For You

Ingredients:

  • 2 cups minus 2 T cake flour (8 1/2 oz.)
  • 1 2/3 cups bread flour (8 1/2 oz.)
  • 1 1/4 t baking soda
  • 1 1/4 t baking powder
  • 1 1/2 t coarse sea salt or kosher salt
  • 2 1/2 sticks, unsalted butter, softened (1 1/4 cups; 10 oz.)
  • 1 1/4 cups light brown sugar (10 oz.)
  • 1 cup + 2 T granulated sugar (8 oz.)
  • 2 large eggs, room temperature (achieve this by running them under warm water)
  • 2 t vanilla extract
  • 1 1/4 pounds bittersweet chocolate chunks or chips
  • sea salt* or kosher salt for garnish
* I used fleur de sel.
Directions:
  1. Whisk together the flours, baking soda, baking powder, and salt in a bowl. Set aside.
  2. Using an electric mixer, cream the butter and sugars until very light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla; scraping down the sides of the bowl with a spatula as needed. Reduce the mixer to low; then add the dry ingredients; mix until just combined. Add the chocolate and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24-36 hours, or up to 72 hours.
  3. When you’re ready to bake them, preheat your oven to 350 degrees F. Remove the bowl of dough from the fridge and allow it to soften slightly. Line a couple baking sheets with parchment paper
  4. Using a standard-sized ice cream scoop, measuring about 1/3 of a cup, scoop six mounds of dough onto the baking sheet, making sure to leave room for them to spread out. If you don’t have the scoop, use a large spoon and roll bits of dough into golf ball sized mounds.
  5. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 12-15 minutes. Transfer the baking sheet to a wire rack for 10 minutes, before transferring them to the rack to cool completely.Β Repeat with remaining dough.
These cookies are life changing.

{ 41 comments… read them below or add one }

Chris @ TheKeenanCookBook August 30, 2011 at 8:38 am

“Be sure and tell ’em Large Marge sent ya!”
Hahah. These cookies look delicious, and I love that they stay gooey in the center. Great post πŸ™‚

Reply

Megan (megabite) August 30, 2011 at 9:19 am

ha! Thanks Chris! These cookie are super good. You should totally make them.

Reply

Erin August 30, 2011 at 10:31 am

oh.my.word. it’s probably highly inappropriate to tell of my drooling at work, huh? oh well. seriously though, these look great. though, i never have cake flour; any way a substitution could be made?

Reply

Megan (megabite) August 30, 2011 at 10:39 am

Hey Erin! Thanks!

You can totally make a substitution for cake flour by whisking together 1 3/4 cup all-purpose flour and 1/4 cup corn starch. It’ll make 2 cups worth, which is just a little bit more than you need here.

Let me know if you make these guys. I’d love to hear what you think!

Reply

Ravan August 30, 2011 at 12:45 pm

I love that these are called ‘Large Marge’ choc chunk cookies!!! I want them in my face asap. πŸ™‚

Reply

Megan (megabite) August 30, 2011 at 1:35 pm

Yes! I wish I could give you some, but we ate them all!

Reply

Sarah August 31, 2011 at 8:00 pm

These sounds amazing! I love sweet and salty foods.

xo,

Sarah

Reply

Megan (megabite) August 31, 2011 at 10:29 pm

Thanks Sarah! I agree. You just can’t go wrong wih salty sweet.

Reply

cindy September 1, 2011 at 11:52 am

I am so making these when I get back to the mitten! Large Marge knows a thing or two about cookies, cause sea salt on top is where it’s at!

Reply

Megan (megabite) September 1, 2011 at 12:08 pm

Yes! I can’t wait. And Sean would totally love these. Since he loves chocolate so very much. Over a pound of chocolate! Hell yes.

Reply

beckie September 5, 2011 at 2:28 pm

I absolutely cannot resist the combination of sea salt and chocolate. Oh my goodness these look chewy and gooey and amazing!

Reply

Megan (megabite) September 6, 2011 at 9:34 am

Oh yeah. Sea salt and chocolate should be married, for real.

Reply

Sandi September 6, 2011 at 9:14 pm

I made these today. I only had regular all-purpose flour and basic chocolate chips (and with a 3 year old sous-chef the dough chilled for 5 hours before his incessant nagging caused me to cave and just bake them already!)

They. Were. AMAZING! wow. I’ll never make another cookie recipe again. I’ve found cookie nirvana!

Reply

Sandi September 6, 2011 at 9:17 pm

PS- apparently I didn’t let the dough soften enough… Kinda broke my ice cream scoop on the batter but it was totally worth it πŸ˜›

Reply

Megan (megabite) September 6, 2011 at 9:27 pm

Sandi! I’m glad you loved them despite the fact that the dough bullied your scoop!

Reply

Jay September 19, 2011 at 7:33 am

I made these with smoked sea salt and they are delicious! I’ve also never thought to use an ice-cream scoop on cookie dough. Brilliant.

Reply

Megan (megabite) September 19, 2011 at 10:23 am

Whoa! Smoked sea salt is the best idea. You’ve got skillz, Jay.

Reply

Sarah November 16, 2011 at 4:15 pm

I seriously cannot thank you enough for this recipe! I have made them three times now and each time have shared them with friends and co-workers who have begged for the recipe. Even the VP in my office, who never comments on my baking, asked for the recipe! To top it off, the day after I gave the cookies to my boss, I received a promotion. Coincidence? Perhaps. But these are now my go-to cookies:)

Reply

Megan (megabite) November 16, 2011 at 4:18 pm

Yes! I love this whole story. I’m so glad they were such a hit! That’s amazing that you got a promotion and everything. πŸ™‚

P.S. I’m totally making these guys as one of my christmas cookies to pass out this year.

Reply

Courtney December 3, 2011 at 6:01 pm

I am 30 years old and have been trying to find a reliable, delicious chocolate chip cookie recipe since I was about 16 or 17. In my quest, I have probably tried somewhere between 30 to 40 different recipes. They sometimes wouldn’t turn out at all, and other times, they would turn out, but just didn’t taste that great… and I would think to myself, why bother trying to make homemade chocolate chip cookies that suck, when I can just buy the chocolate chip walnut dough in the refrigerated aisle? In fact, I had pretty much given up on the whole idea of making a great chocolate chip cookie from scratch. But when I saw your site and this recipe, I changed my mind. I decided to make one last attempt, and, BOY-OH-BOY, was I ever surprised. These turned out wonderful, and they tasted PHENOMENAL!!! I couldn’t quit eating them. I now have a fixed go-to chocolate chip recipe, and I can’t thank you enough! And the feeling of pride and accomplishment from creating delicious, homemade cookies simply doesn’t compare to pre-packaged dough baking.

Reply

Megan (megabite) December 3, 2011 at 6:30 pm

Oh Courtney, I love this story! Thanks for coming back to tell me it! I love your cookie love. <3

Reply

Lori December 18, 2011 at 6:19 pm

These cookies are amazing! I love that they are loaded with chocolate and topped with sea salt. I love sweet and salty.

Reply

Megan (megabite) December 18, 2011 at 7:18 pm

Oh Aunt Lori I’m glad you made them! I’ve got the dough in the fridge again and am going to bake them up tomorrow.

Reply

Lori December 27, 2011 at 10:33 am

These cookies are Danny’s new favorite. I already bought more chips for the next batch.

Reply

Megan December 27, 2011 at 3:29 pm

Yay! Way to be!

Reply

Aleene December 27, 2011 at 12:13 pm

Best cookies! I am beyond obsessed!

Reply

Megan December 27, 2011 at 3:29 pm

Yes! Have you made them yet?!

Reply

Shirley Piatek August 28, 2012 at 8:38 pm

Megan, I have some self-rising flour and all purpose flour on hand. I read your tip above on how to make cake flour. Any suggestions on how to make AP flour into bread flour ~ or is that even possible? I may just have to go out an buy some bread flour! Thank you for your blog and all of your yummy recipes! I learn so much from you!!!

Reply

Megan August 28, 2012 at 8:40 pm

Thanks, Shirley!

I don’t know a method for making bread flour, but in a pinch I’ve used AP and these guys have been tasty still. πŸ™‚ Otherwise bread flour is nice to have on hand! Then you can whip up pizza dough!

Reply

Kristin September 6, 2012 at 6:31 pm

These look amazing and I am planning on making the dough this evening. Quick question… do you have to refrigerate the dough for at least 24 hours, or can you bake them immediately?

Reply

Megan September 6, 2012 at 6:47 pm

I’ve done both! And they are delicious either way. Let me know what you think!

Reply

Kristin September 6, 2012 at 10:51 pm

These cookies are absolutely positively delicious! So much so that I don’t think I can imagine making any other cookie recipe without sea salt on top of them!

Reply

Megan September 27, 2012 at 9:10 am

That’s exactly how I feel, Kristin!

Reply

Susan September 27, 2012 at 2:31 am

Hi, I’m wondering if you meant 2 sticks plus a half stick of butter (which equals 1 1/4 cups) or 3 sticks of butter (the 1 1/2 cups you refer to it as). And did you press in the sea salt sprinkle so it would adhere better or just sprinkle it on? Thanks!

Reply

Megan September 27, 2012 at 9:10 am

Good eye, Susan! It’s totally 2 1/2 sticks so 1 1/4 cups. And I just sprinkled the salt. It’ll stick, I promise. <3!

Reply

Anna March 21, 2013 at 12:43 pm

OMG I’m never going back to any other cookie recipe. I’ve made these large marges, your whole wheat honey bread, ginger chocolate chip cookies, and coconut oil brown sugar cookies, and I have yet to have anything but rave reviews! Tomorrow, I’m trying the most recent recipe you posted, the large marge chocolate sugar cookies. Thanks a ton for the consistently delicious recipes and adorable dog photos!!

(Also, the business manager at my office thanks you because I’m baking these cookies for him so that he’ll print me a second W2 after I lost the first…)

Reply

Megan July 12, 2013 at 10:54 am

Right?! I can’t handle the goodness of these guy! I hope these worked for the W2?!

Reply

jordan May 29, 2013 at 6:29 pm

first, let me say, these aree ALWAYS a hit. the best choc. chip cookies i have ever made. AND i just realized i’ve been making them with cake flour NOT bread flour. must say, i like their volume with the cake flour!

regardless, thank you for sharing.

Reply

Megan July 12, 2013 at 10:54 am

Hell yeah! I’ll have to try them with all cake flour next time! Thanks, Jordan!

Reply

Sarah O. January 11, 2014 at 8:15 am

These cannot be real. No cookie could possibly achieve that state of unbridled perfection!!

Reply

Stacey March 10, 2014 at 3:01 pm

I’m so in love with the idea of these. Question: if I wanted to make them with chocolate chips and crushed kettle potato chips, should I eliminate the salt within the dough and just leave the salt for the top? Or maybe just reduce the salt?

Reply

Leave a Comment

*

{ 10 trackbacks }

Previous post:

Next post: