Chocolate chip cookies aren’t particularly unique. Delicious, but not what I would call unique. There are probably a million different recipes out there for them. Ok, maybe not a million but there’s a lot.
This recipe isn’t unique. It’s more of what I’d call a “novelty”. The dough is pretty standard but a little more on thick side, combined with the add ins of chocolate chips and chopped candy bars and nuts. The novelty comes in on the size. Each cookie is a ball of dough that weighs 4 oz. That’s right, folks. A full quarter pound of cookie dough. I weighed each and every one. Seriously!
They are super easy and take less time since the butter and eggs don’t need to be room temperature when you mix it up. A quick 20-30 minutes chill in the fridge after measuring out the cookies and they are ready to bake. This recipe makes approximately 16 – 4 oz cookies.
If you really wanted to take these up a dessert notch, sandwich a large scoop of vanilla ice cream between two cookies. The best part is telling people that you had a quarter pounder for a snack or a dessert! Enjoy ♥️
Quarter Pounder Cookies
1 cup butter
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 Tbsp vanilla extract
3 cups flour
1 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda
1 – 10 oz package dark chocolate chips
6 – regular size Hershey candy bars, broken in pieces
1 cup pecans, roughly chopped
Cream butter and sugars in large mixing bowl. Add eggs and extract and mix well. Add flour, salt, baking powder, and baking soda. Mix until all flour is incorporated. Add chocolate chips, chocolate chunks, and pecans until just mixed in. Using a kitchen scale, measure out 4 oz of dough and form into balls. Place on parchment lined cookie sheets. Refrigerate for 30 minutes. Preheat oven to 375 degrees. Bake 15-17 minutes until cookies are lightly browned. Cool 5 minutes on cookie sheet before moving them to cooling racks.