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Copycat Cookies Cook'n Big Chipper Chocolate Chip Cookies

5 from 11 votes
Prep Time 15 minutes
Cook Time 17 minutes
chilling time 15 minutes
Total Time 47 minutes
Servings 11 cookies
Calories 507
Reminisent of the famous 1980's Boston-based Cookies Cook'n, these Big Chipper Chocolate Chip Cookies are easy to make and downright delicioius.


  • 240 grams all purpose flour (2 cups)
  • 2 teaspoons corn starch
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon fine sea salt
  • 226 grams unsalted butter at room temperature (2 sticks or 16 Tablespoons)
  • 150 grams white sugar (¾ cup)
  • 106 grams light brown sugar (½ cup)
  • 1 egg
  • 2 teaspoons vanilla
  • 340 grams chocolate chips or good quality chocolate, chopped (12 ounces or 2 cups)


  • In a small bowl, whisk together the flour, corn starch, baking soda, baking powder, and salt. Set aside.
  • In a mixing bowl, cream together the butter and the sugars. (You can use a hand mixer, stand mixer, or a wooden spoon.) Add the egg and vanilla, beating until fully combined.
  • Mix in the dry ingredients just until fully combined. Stir in the chocolate chips.
  • Line a baking sheet with parchment paper. Weigh the dough into 100 gram balls. Press down on each ball to form a puck. Use your thumb to make an indentation in the middle. Please each puck onto the prepared pan. Cover with plastic wrap and freeze for 15 minutes or refrigerate for at least two hours and up to several days.
  • Preheat oven to 350° F. Line baking sheets with parchment paper.
  • Place no more than 3 cookies onto the baking sheet, spaced several inches from each other. Bake 17-19 minutes, rotating the pan at the 10 minute mark. (If you oven bakes very evenly, there's no need to rotate the pan.) The edges should be lightly browned and the middle should look almost uncooked.
  • Cool on pan for 10 minutes before moving to wire rack.


  • Instead of chocolate chips, feel free to chop up good quality chocolate (semi-sweet and/or bittersweet) for a gooier chocolate experience.
  • You can store the refrigerated dough balls for at least three days before baking.
  • Frozen dough balls will keep several months in an airtight container or plastic wrap. If baking directly from the freezer, you may need to add an additional minute or two to the baking time.
  • Don't want such big cookies? No sweat. Portion the dough into 30 gram balls. If not  adding Hershey Kisses to the centers, there is no need to flatten the balls. They will flatten on their own as they bake.
Author: Rob Finkelstein
Calories: 507kcal
Course: Dessert, Snack, Tea Time
Cuisine: American
Keyword: chocolate chip, cook'n, cookies, Hershey's Kiss


Calories: 507kcal | Carbohydrates: 57g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 230mg | Potassium: 224mg | Fiber: 3g | Sugar: 35g | Vitamin A: 550IU | Calcium: 51mg | Iron: 3mg