This week The Incredibles celebrated its 15th anniversary! I can’t believe it’s been so long since it premiered. I prefer the first movie to the second one, but the second movie does introduce a delicious cookie treat–cookie num nums! These tasty deep dish chocolate chip cookies made their debut in the parks last year! Inspired by Jack-Jack’s favorite treat, these perfectly soft and gooey jumbo cookies are packed with chocolate chunks! They’re great when served warm or with a bit of ice cream!
Jack-Jack Cookie Num Nums are located at Disneyland outside of the Incredicoaster and in Hollywood Studios at Disney World. I love chocolate chip cookies and was so excited to try this deep dish version when I was at Disney World last year. The cookie is chocolately and gooey, but I actually found it a bit too sweet and rich and had a hard time finishing mine.
When making these cookies, I actually decided to tone down the sweetness by using a darker chocolate and adding a bit more salt. I found these adjustments helped cut the sweetness without compromising the integrity of the cookie. They were so tasty, I had no trouble finishing an entire cookie!
Since these are jumbo cookies, they bake in free-standing baking cups placed on a baking sheet. To mirror the size of the cookies in the park, I used baking cups 4 inches in diameter. In the parks, the baking cups are red or red with white polka dots. I had a hard time finding ones that looked exactly like them so I used these baking cups that were the right size but were technically pink and white polka dot. With a little bit of lighting magic, I was able to make them look red for the photos.
The cookie dough is very close to a regular chocolate chip cookie dough, but to make them puff up into the cookie cake, they have a bit more baking soda. To cut the sweetness, I used semi-sweet chocolate chunks and used a mixture of unsalted and salted butter. While bakers typically use only unsalted butter, I felt like the added salt from the butter helped temper the sweetness and added to the overall flavor.
To bake, scoop the dough into the baking cups. I used a small cookie scoop to transfer the dough and placed about 3 scoops into each cup. Press the dough down into the cups to make an even layer. The cups will look look about 1/3 to 1/2 full. Don’t worry, as they’ll puff up to fill the entire cup while baking.
At the parks, the cookies are topped with a mix of large chocolate chunks and small chocolate chunks. To replicate this, I cut some of the chocolate chunks into fourths to create the smaller pieces. After you’ve pressed the dough into the baking cups, press a mixture of large and small chocolate chunks into the tops of the cookies.
Once baked, let the cookies cool briefly but not completely. These cookies are amazing fresh from the oven–just like in the parks! They’re also great with a little bit of vanilla ice cream. If you can’t get through them all in one sitting, don’t worry! They’re just as good once they’ve cooled!
Enjoy!
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Jack Jack Cookie Num Nums
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 stick unsalted butter, soft
- 1 stick salted butter, soft
- 1 ¼ cups light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 ¼ cups semi-sweet chocolate chunks
- semi-sweet chocolate chunks for topping
- semi-sweet chocolate chunks cut into fourths, for topping
Instructions
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Preheat oven to 350 F. Place baking cups on baking sheets. Set aside.
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In a medium bowl, combine flour, baking soda, and salt. Set aside.
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Beat butter, brown sugar, and granulated sugar together. Add eggs and vanilla and mix until incorporated.
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Add in flour mixture, beating until combined.
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Stir in chocolate chunks. Split remaining chocolate chunks into two bowls. Cut the chocolate chunks in one of the bowls into fourths. Set aside for topping.
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Using a small cookie scoop or spoon, scoop 3 spoonfuls of dough into each cup. Press dough down into cups to create an even layer.
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Press a mixture of chocolate chunks and cut up chunks onto the top of each cookie.
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Bake 22-24 minutes, until a toothpick inserted into the center comes out clean.
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Cool for 5 minutes before transferring to a wire rack.
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Serve warm. Store remaining cookies in an airtight container.
Recipe Notes
Adapted from Picky Palate.