Large Marge Chocolate Chunk Cookies + Sea Salt

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


  • 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.
  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.

51 thoughts on “Large Marge Chocolate Chunk Cookies + Sea Salt”

  1. 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?

  2. 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!

  3. 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.

  4. 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!

  5. 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˜›

  6. 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.

  7. 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:)

  8. 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.

  9. 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.

  10. 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.

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  13. 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!!!

    1. 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!

  14. 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?

  15. 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!

  16. 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!

  17. 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…)

  18. 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.

  19. 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?

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