Jumbo Chocolate Chip Cookies With a Secret Ingredient

After making a batch of big, soft, ginger cookies and admiring the lovely cracks and crevices, I decided to try converting my ginger cookie recipe to chocolate chip. It took a little experimenting, but I finally got what I was looking for — a dense, chewy cookie with a deep brown color and a top with big craters. These are very good jumbo chocolate chip cookies (although I cheated and used chunks). Chips or chunks will do.

jumbo chocolate chip cookies

The key to the great texture is using an egg yolk instead of a full egg, adding 2 tablespoons of molasses and using a generous amount of baking soda, which makes the cookies rise quickly and crack. I also used a lot more vanilla than usual, and the cookies tasted great! Definitely not too vanilla-y, which was a concern. Maybe the vanilla and molasses kind of balance each other out? I don’t know, but it worked.

These do have more of a molasses flavor than average chocolate chip cookies, but not so much that they’ll remind you of spice cookies. Also, I used Brer Rabbit Full strength molasses. If I’d used mild molasses, I would have ended up with less molasses flavor. But I liked these and wouldn’t change them! They’re big, flashy and perfect for bake sales. They also do NOT require any electric mixers, which is a big plus in my book.

4.3 from 7 reviews
Jumbo Molasses Chocolate Chip Cookies
Prep time
Cook time
Total time
Jumbo size dense, chewy chocolate chunk cookies
Recipe type: Dessert
Cuisine: American
Serves: 16
  • 6 oz unsalted butter
  • 1 large egg
  • 1 large egg yolk
  • 1/3 cup light brown sugar
  • 1 cup granulated sugar
  • 2 tablespoon molasses (I used Brer Rabbit Full Flavor)
  • 1 tablespoon vanilla extract
  • 2 1/3 cups unbleached all-purpose flour (10.5 oz)
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups large bittersweet or dark chocolate chips or 2 large bars 60% cacao chocolate, cut into chunks. Note: Chunks of chocolate may cause more spreading, so I recommend chips for the first batch.
  1. Melt the butter in a microwave-safe bowl. Let it cool for 10 minutes.
  2. In a large bowl, mix together the egg, yolk, both sugars, molasses and vanilla. Add the cooled butter.
  3. In a separate bowl, mix together flour, baking soda and salt.
  4. Stir flour mixture into sugar mixture until thoroughly combined. Stir in chocolate chips.
  5. Scoop dough (about 1/4 cup -- but it's not precise) and shape into 16 equal sized mounds. If you have a scale, each dough mound should weigh about 2 1/2 oz. Place shaped mounds on a plate or tray, cover and chill thoroughly for at least 3 hours (overnight is best).
  6. Arrange dough mounds about 3 inches apart on a baking sheet that has been lined with parchment paper. Bake at 350 degrees F. for 13 to 15 minutes or until cookies appear set, nicely browned and cracked. If cookies spread a little, push the edges inward using the tip of a spatula so that they're a little more rounded. Let cool on the baking sheet for about 10 minutes, then transfer to a wire rack and let cool completely. I like to put mine in the refrigerator to set the chocolate.
Consider the amount of chocolate a suggestion, but in my opinion these are best when you really stuff them to the max with chocolate. They expand quite a bit in the oven, so if it seems like you've added too many chocolate chips or chunks, you'll probably be happy with the finished product. The recipe does not double well.

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  1. CindyD says

    These look really good! I’m interested in the soft ginger cookies, too!

  2. T. Martin says

    The picture made me want to reach through the screen and take one off the plates…and this is from someone who chocolate chip cookie is not in the top 5 of favorite treats.

  3. says

    oooh!! Yum, these look delicious!! Love the secret molasses and I’m a huge vanilla fan – will have to print and try!! Thank you!!

  4. C L says

    I definitely must make these, and the ginger cookies sound delicious too! 🙂

  5. says

    Yum! I always want to eat chocolate chip cookies! I use dark brown sugar in my cookies because we like that molasses flavor.

  6. Mela says

    I like that the cookies are big and chewy! It’s been a while since I baked some chocolate chip cookies, time to make some. Thanks, Anna.

  7. Sue says

    Hi Anna
    I saw this post yesterday while sitting by my Moms hospital bed. I was kind of wishing for one and a cup of tea. I’ve never put molasses in a CCC. It’s a good idea to get that style of cookie especially with your leavening and vanilla tweaks.

  8. Katherine says

    I made these yesterday. They were very good, kind of reminded me of CI’s perfect CCC. I used chocolate chunks from a Trader Joe’s dark chocolate bar. I was only able to let them chill for 6 hours but next time I would probably freeze before baking because the did spread quite a bit. Mine were chewy and packed with tons of chocolate.

  9. says

    Thanks for the review? Did you leave a star off because they spread? Mine spread a tiny bit when I used chocolate chunks instead of chips, but when that happened I just pushed the edges inward with a spatula to make the cookies rounder. I’m going to go ahead and add that tip to the directions. Using chopped chocolate instead of chips does cause a bit more spread, but the cookies should still be thick.

    Right now these are my favorite chocolate chip cookies. I like them better than the CI version because of the molasses. I am really sorry you had to leave off a star, but glad you liked them.

  10. Katherine says

    Oh sorry. I didn’t mean to mess up the star rating. Mine were pretty thin, so it must have been the chocolate. Next time I will try that tip of smushing them inward. I only ate one, because I gave the rest away (shoot!). So I will make them again and let you know if they turn out thicker. Thanks!

  11. says

    No, I’m glad you were honest. But they should have been thick, so I’m not sure what happened. Even when I use chocolate chunks, I still get thick cookies. Weird, because I’ve made them about 4 times now. I didn’t put the weight of the brown sugar in the measurement because I didn’t think it would matter, but maybe you packed it in the cup a little more than I did? Or if you used dark brown sugar, that could have caused a little more spread.

  12. Renee says

    Just made these and they were fantastic! I used chocolate chips and they came out perfect!!

  13. says

    Thanks for the feedback, Renee! I like this recipe a lot, too. I just made a batch of chocolate chip cookies using another recipe, but I wish I’d used this one.

  14. KC says

    These are fabulous cookies! I have made them twice now and they turn out beautifully cracked and delicious. I make them with regular semi-sweet chocolate chips and a little smaller so they make more cookies, but otherwise follow the recipe exactly and they are sooo good! This is my go to chocolate chip recipe from this point forward. Thanks for sharing the recipe!

  15. Liz says

    These are the best chocolate chip cookies I’ve ever made! And I’ve been through my fair share of cookie recipes! Mine did not spread so much, however, they still came out chewy and cracked. My family loves them and I’m definitely using this recipe as my go-to. I will never underestimate molasses again. 🙂

  16. says

    Hi Liz,

    Thanks for the review! I’m so happy you and your family liked them. Sorry yours didn’t spread as much as mine. It could have been the flour. I find that unbleached flour spreads more. Also, if you didn’t weigh your flour your cups could have been a little heavier. But I’m glad the cookies were good despite the lack of spread.

  17. Skip Bach says

    Five Stars. Hands down the best chocolate chip cookies we have ever made! Our family and friends love these cookies. Thanks Anna for sharing your recipe!

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