If you could use a recipe for two chocolate chip cookies — too or two giant chocolate chunk cookies to be exact, here’s an overlooked recipe from way back.
At the time I was trying to clone some cookies from Disney World called Selma’s. Since I was so fixated on cloning Selma’s and making super thick cookies, I wasn’t completely satisfied with these even though the neighbors loved them. in hindsight I should have just focused on this recipe.
These cookies are a little bit like the ones they sell at Crumbl, but with a few major differences. Crumbl doesn’t use powdered sugar in their cookies and they use milk chocolate rather than semisweet. This dough is best with semisweet or bittersweet or a mix of chocolates.
Old Chocolate Chunk Cookies Post from 2008
I’m embarrassed to admit this, but for the past few days I’ve been completely obsessed with cloning Selma’s giant chocolate chip cookies. If you’ve never heard of them, they’re these big, fat, unreasonably large cookies loaded with chunks of chocolate and candy. Selma sells them from her website, but you can also buy them in Las Vegas and Orlando. Most of the sweets shops at Disney World sell them, though I noticed they are not listed as Selma’s anymore…..just “distributed by Lake Buena Vista” or something like that. I didn’t buy one this trip and don’t have the label. All I have is the picture in my mind and the ingredient list which I took from Selma’s web site.
Inspired by Selma’s
I think Selma originally used margarine. This would make sense, because margarine helps keep cookies from spreading and has a good shelf life. I believe she now uses palm oil as the primary fat, and palm oil is not something I can buy at the store down the street so I made some concessions.
This is the recipe I came up with that seems sort of close to Selma’s. I tried the recipe with melted shortening (too crunchy), melted trans-fat free margarine (didn’t like the flavor) and finally, with just plain butter. The best results were with the plain butter.
This recipe is kind of fun to play with because you can pack it with chunks of whatever you want. Consider my additions suggestions. Also, pack as much in as possible. These are basically dough wrapped around candy.
One Bowl and a Spoon
One nice thing about this recipe is it requires 1 bowl and a mixing spoon.
Super Small Batch Extra Large Chunk Cookies
- 4 tablespoons very hot melted unsalted butter (58 grams)
- 1/2 cup powdered sugar (55 grams)
- 1/4 cup lightly packed light brown sugar (50 grams)
- 2 tablespoons beaten egg break egg, mix it with fork, measure (26 grams)
- 1/4 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt (reduce slightly if using salted butter
- 3/4 cup all-purpose flour spooned and swept (105 grams)
- 1 teaspoon water optional
- 2-3 tablespoons white chips
- 1/2 cup bittersweet chocolate chips or chunks
- 2 ½ sandwich cookies broken into chunks (can use nuts instead)
- Broken up milk chocolate bar milk chocolate chips, M&M’s, candies of choice
- In a bowl, stir together hot butter, powdered sugar and brown sugar until smooth. If still very hot, let cool for about a minute, then stir in egg. Beat with a spoon until egg is fully mixed then stir in vanilla, baking soda and salt. Add flour and stir just until mixed. If dough seems too dry (falling apart), add the water. Stir in white chips, chocolate chips and broken cookies. Shape dough into a fat log of about 5 inches log. Chill for 1 hour. Carefully cut log into 4 equal pieces (each should weigh 3 ½ oz). If chunks of cookies and chips fall out, just stick them back onto the cut pieces.
- Place cut pieces, spaced about 4 inches away from each other, 4 to a sheet, on an ungreased (I use insulated) cookie sheet. Bake at 325 degrees F for 18 to 20 minutes, rotating pan halfway through. Remove from oven and arrange a few more semi-sweet chunks plus some milk chocolate chunks on top – the candy will melt and adhere to the cookie. Cool on cookie sheet for 3 minutes, then transfer to a wire rack to continue cooling.
- Let the cookies sit around for a while to set. Once set, you can wrap them up in plastic wrap and give them away.
I made these cookies and they were beyond delicious!! They are so huge and trust me, you would not want to share your cookie with anyone. I forgot to add oreo cookies in but I bet it would be even more great. Instead of 1/2 cups bittersweet chocolate, I used 1/4 cup semisweet chocolate and 1 1/2 T walnuts but you can add more nuts if you want to. I baked mine for 22 minutes but I think 20 minutes would have made it more softer. And you only need 3 tablespoons of butter. I felt like I was in heaven when I ate this. I ate it slightly cooled but still nice and warm. A little crunchy on the outside and soft and delicious in the inside! I’ve made a lot of different chocolate chip cookies and when i want to make big ones, this will be my staple recipe!!!!!!
Thanks! I’ll try it out!
Layne, you could try it. I think you’d have to re-tool the sugar ratios a bit, but I think it could be done.
I love these cookies as well and this recipe is great!!
I wanted to make them for a friend who loves sugar cookies and was wondering if this recipe could make sugar cookies simply by taking out the chocolate chips and other goodies.
Wanted to let you all know, we went to Disney this past weekend and I discovered Selma’s German Chocolate cookies. Oh my goodness, best things I’ve ever put in my mouth and absolutely huge! I couldn’t find them on her web site but if you can find them anywhere, try them – well worth the purchase and a perfect treat for the ride home. I still have part of one in the fridge (we bought extas to bring home) and will probably polish that off tonight. Oh my, what will I do when it’s gone???
I just made these and they are by far the best cookie I’ve ever eaten! They were so big, soft, and gooey…great recipe.
I LOVE Selma’s cookies! The only place near me that sold them was Barnies Coffee & Tea, but they were bought out by Starbucks. I have tried a thousand times to recreate the cookies, but mine always end up spreading too much. I can’t wait to get home an try these tonight!
I’ve found the following website to be very useful in converting recipes to and from metric:
These cookies are fantastic! They taste a little eggy when still warm (who in their right mind doesn’t sample cookies while they’re still warm?!), but once I was patient enough to let them cool, I fell in love.
Made this to soothe a nasty chocolate chip cookie craving last night. Hit the spot!!!! Mine spread more than yours though…but still totally yummy and just the right amount for a craving!!
These cookies look fabulous. Thank you for sharing the recipe. Do you have it in metric measurements?
By the way, all the best for your cookie book! I really enjoy reading your blog…. Keep it up!
Peanut butter cups will work, and you probably won’t need to freeze them. Next week I’m going to try adding peanut butter to this dough and turning it into a big, fat, peanut butter candy cookie. I’ll let you know. I like this recipe because it’s so easy.
About the book, I’m trying to put together a cookie book, but it’s coming together very slowly. By the time I am finished, I suppose 100 other people will have had the same idea and had it published already. My goal is just to write something and see it through to completion. If I can make something nice and useful for friends, I’ll be happy. I might end up doing the whole thing in Blurb.
These look really good – the only candy I have around is peanut butter cups. Do you think I could cut those up and add them, maybe if I froze them first, or would they just be too soft?
And about the cookbook – any details? Just cookies, all desserts, when … I love the goodies you post, so that’s exciting!
I made these last night – the bigger batch. They were outstanding and are still good today.
I love your site! Keep it up!
Amanda, thanks for letting me know! I worked that recipe out myself using Selma’s ingredients and am really glad to hear you had success with it too. That makes it more triead and true even though I tried it 3 or 4 times. Luckily, it’s very easy. I like that I don’t have to pull out the electric mixer.
For 8 cookies, you’d follow the directions below. If you need 16 cookies, I recommend making it as written below, but doing it twice rather than just doubling.
Super Small Batch Extra Large Chunk Cookies
8 tablespoons very hot melted unsalted butter
1 cup powdered sugar
1/2 cup lightly packed light brown sugar
1 whole egg
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt (reduce slightly if using salted butter
1 1/2 cups flour, spooned and swept
2teaspoon water (optional)
1/3 cup white chips
1 cup bittersweet chocolate chips
5 sandwich cookies, broken into chunks (can use nuts instead)
Broken up milk chocolate bar, milk chocolate chips, M&M’s, candies of choice
In a bowl, stir together hot butter, powdered sugar and brown sugar until smooth. If still very hot, let cool for about a minute, then stir in egg. Beat with a spoon until egg is fully mixed then stir in vanilla, baking soda and salt. Add flour and stir just until mixed. If dough seems too dry (falling apart), add the water. Stir in white chips, chocolate chips and broken cookies. Shape dough into a fat log of about 5 inches log. Chill for 1 hour. Carefully cut log into 4 equal pieces (each should weigh 3 ½ oz). If chunks of cookies and chips fall out, just stick them back onto the cut pieces.
Place cut pieces, spaced about 4 inches away from each other, 4 to a sheet, on an ungreased (I use insulated) cookie sheet. Bake at 325 degrees F for 18 to 20 minutes, rotating pan halfway through. Remove from oven and arrange a few more semi-sweet chunks plus some milk chocolate chunks on top – the candy will melt and adhere to the cookie. Cool on cookie sheet for 3 minutes, then transfer to a wire rack to continue cooling.
Let the cookies sit around for a while to set. Once set, you can wrap them up in plastic wrap and give them away.
What are the ingredient amounts for a full batch? Or moreso if using a whole egg? I need more than 4 cookies!
Wow, these look loaded! It’s cool that there are cookies inside of a cookie.
They look superb, Anna!
You are a scientist, I can tell. 😉
Janice, those look great! I liked the butter flavored shortening version too. They were definitely crunchier and I think they kept better than the butter. I gave them all away, though.
Now you have a goal for Disney World. Find a giant cookie and take a picture of it.
You totally inspired me;-)
Here are my .02
Used butter flavoured shortening at room temp then chilled for an hour or so.
We leave for WDW (totally unexpected) 2/16…YAY!!!!
Cindy, you are right. Unfortunately a lot of processed foods use it. You can find out a lot more by Googling “Palm Oil Council”.
Jennifer, I know what you mean.
Jill, take a picture!!!
Mercy, I’m kicking myself for not buying a peanut butter one and bringing it home to analyze.
Alicia, that’s why I like these cookies. They’re a vehicle for all sorts of candy.
Chelsea, this batch is extra small, but you will still want to share since the cookies are so big.
Randi, I’m doing that!
I think you should write your own small batch cookbook. Since Robin and I are weight watching these days, small batches are good. I’m sure this cookie has some major points though.
These look so good!! And small batches are great, since it’s just me and hubby.. and, well.. he’s not big on sweets, so I generally wind up eating the majority! 😉 lol
Thanx for posting!
This will be great to use up any leftover candy I have lying around. I love small batch recipes too.
Anna! I love the WDW Selma Cookies, we’re leaving for six days on Sunday and I’m counting the minutes until I can have the peanut butter one…Yum!
Jill - GlossyVeneer
I’ve never even heard of these! But since they’re here in Las Vegas and you were impressed enough to try replicating them, I’m thinking I should maybe try tracking one down!
I’m margarine hater though, so I’m always glad when a recipe uses butter. The cookies look great, though, definite diet busters!
Cindy in Tempe
I’m sorry to hear Selma may have changed from margarine to palm oil. Palm oil contributes to the loss of habitat in the rain forests, according to the signs at orangutan exhibits at the Columbus Oh zoo and the San Diego zoo.