Okay, that is a big claim for one pretty basic Chocolate Chip Cookie recipe. But if you’ve ever had one of Mark’s homemade Monster Chocolate Chips Cookies, you’ll understand.
We shared this recipe a few years ago, and people keep coming back asking for it. So, we figured this was the best way to post it and make it accessible for everyone.
The Story Of The Cookie Recipe
Back in the 1990s, Mark was part of a fundraising cookbook. It was a collaboration of donated recipes, edited and published to raise money for a local organization. A dear friend shared this recipe, and it makes the most amazing cookies.
They aren’t the thin crispy cookies, and they aren’t the chewy kind – they are a tender cake-like cookie that’s hard to describe. You have to try them to understand.
Variations On A Cookie Recipe
One of the things we found is that the cookie base is really versatile. Once you’ve incorporated everything but the chocolate chips and walnuts, you can add just about anything you’d like.
A friend brought us macadamia nuts from Hawaii. Mark made white chocolate macadamia nut cookies. However, we’ve also added trail mix, chopped peanuts and peanut butter, oatmeal, and raisins. Heck, we’ve even mixed in potato chips, pretzels, and chocolate chips!
So, this year our Christmas gift to all of Mark and Chuck’s Adventures followers is this incredible favorite cookie recipe.
Monster Chocolate Chip Cookie Recipe
1 lb. Lightly salted butter (melted)
1 1/2c. Granulated sugar
1 1/2c. Domino Pourable Light Brown Sugar
1 t. Vanilla
4 ea. Large eggs
1 t. Baking soda
5 c. All-purpose flour
24 oz. Semi-sweet chocolate chips
1 c. Chopped walnuts
Combine melted butter, sugar, vanilla and mix well
Add eggs and mix until incorporated.
Add baking soda, salt, and flour and mix until flour is thoroughly incorporated.
Mix in chocolate chips and nuts (or whatever ingredient(s) you want)
Scoop out cookie dough into 2oz portions
Bake on a nonstick sheet pan at 375 degrees
Cookies bake in about 14-16 minutes.
You will want to keep these around for snacks, so we always make a double batch. My late mother-in-law used to individually wrap each cookie and then place them in a freezer bag, freeze them. (they defrost in the microwave in a few seconds).
We have NO IDEA what makes the Pourable Sugar so important, but it is!
Several friends have tried these with regular light brown sugar, and they aren’t the same. We also know that finding this ‘pourable’ sugar can be challenging.
When we moved to Florida, we couldn’t find it at any local supermarkets. We had family bring us some when they came to visit and even ordered directly from Domino’s website – which now directs you to Amazon. This is why we included an affiliate link. It just makes it easier to find and makes the cookies work.
We use Mexican vanilla. We buy a bottle whenever we travel to Mexico. But some if you ever head south of the border.
Merry Christmas! And enjoy the cookies! Tell us how they came out and what fun things you tried mixing in.