Go Back
A hand holding a fork about to take a bite from a large cookie cup filled with melted chocolate chunks. Two similar cookie cups and a small whisk are on a checkered cloth, with extra chocolate chunks scattered nearby.

Jack Jack Cookie Num Nums

These Jack Jack Cookie Num Nums are giant ooey gooey cookies packed with melty chocolate chunks just like the ones at California Adventure.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup butter cold, sliced
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 11.5 ounces chocolate chunks 11.5 ounces = 1 bag

Method
 

  1. Step 1: Preheat oven to 350. Add butter and sugars to the bowl of a stand mixer. Mix on high until combined, light, and fluffy.
    A close-up view of unbaked cookie dough. The dough has a light beige color and a creamy, slightly crumbly texture.
  2. Step 2: Add vanilla and eggs and mix until just combined.
    A close-up shot of a mixing bowl filled with creamy, beige-colored cookie dough. The dough appears to be smooth and evenly mixed, likely ready for baking. The edges of the metal bowl are slightly visible.
  3. Step 3: In a separate bowl, combine flour, baking soda, and salt.
    A clear glass bowl filled with a mound of light-colored flour. The flour appears finely ground and the bowl is placed on a pale surface. The lighting is bright, casting soft shadows around the edges of the bowl.
  4. Step 4: Add the dry ingredients to the wet ingredients a little at a time, mixing in between.
    A large mixing bowl filled with thick, creamy cookie dough. The dough appears well-mixed and has a smooth texture, featuring a light tan color with small flecks throughout. The bowl is metallic and placed on a marbled surface.
  5. Step 5: Set aside some chocolate chunks to press into the top. Add the rest to the dough and fold in.
    A close-up shot of chocolate chip cookie dough in a metal mixing bowl. The dough is light brown with visible chunks of dark chocolate throughout.
  6. Step 6: Place baking cups on a baking sheet. You should be able to fit about 8 cups to one baking sheet – you want there to be plenty of space between each one. Fill each cup with three heaping scoops of dough.
    Brown paper cupcake liners filled with scoops of cookie dough containing chocolate chips are placed on a metallic surface. The image shows multiple liners, some partially visible, each containing several scoops of the dough.
  7. Step 7: Press the dough down into the bottom of the cup. Press a few chocolate chunks into the top of each cup of dough.
    Four unbaked cookie dough muffins with chocolate chunks are placed in paper liners on a baking sheet. The dough is creamy with visible pieces of chocolate throughout each muffin.
  8. Step 8: Bake for 22-24 minutes. Do not over-bake. You want the edges to be golden-brown but the middle to still be a little gooey. Serve warm.
    Chocolate chip muffins with chunks of chocolate on top, displayed on a metal baking sheet.

Notes

  • This recipe makes about 12 VERY large cookies.
  • For an even more delightful treat, add a scoop of ice cream to the top of your cookie! 
  • While these cookies are best served warm, you can store leftover cookies in an airtight container at room temperature.