These Jumbo Chocolate Chip Cookies are made from scratch, extra thick and chewy chocolate chip cookies.  They have a slight crisp on the outside and are soft in the center, with plenty of chocolate morsels throughout.

My kids love baking cookies together on the weekends, especially helping to measure and pour the ingredients and sneak bites of cookie dough. Some of our favorite cookie recipes include Super Soft Sugar Cookies where they can cut shapes out of the dough and Homemade Oreo Cookies.

Two Jumbo Chocolate Chip Cookies stacked on top of each other with a bite taken out of the top cookie.

Jumbo Chocolate Chip Cookies

This fun and easy chocolate chip cookie recipe is my new favorite way to make them and they’re better than anything you’d find in a bakery! Next time I make them I may even dip half the cookie in chocolate for an extra measure of WOW!

How to make jumbo chocolate chip cookies:
  • Mix the dry ingredients (flour, baking powder, baking soda, and salt)
  • Cream the butter, sugar, and brown sugar
  • Add the eggs and vanilla and mix until combined.
  • Gradually mix in the flour and mix until combined.
  • Stir in chocolate chips.

Chocolate chip cookie dough with chocolate chunks and mini chocolate chips in a clear glass bowl with a spatula.

  • Use a ¼ cup measuring cup to scoop spoonfuls of dough onto prepared cooke sheet, about 2 inches apart.
  • Bake for 12 to 15 minutes or just until light golden brown around the edges. Do not over bake.
  • Let stand 1 minute on cookie sheet, then transfer to cooling rack to cool completely.

Two side-by-side photos of a baking sheet with six large balls of chocolate chip cookie dough, and the other baking sheet with the baked cookies.

How to make sure your cookies aren’t flat:

Cookies often become thin when they spread too far during cooking.  To ensure your cookies stay thick and not thin and flat, make sure to measure carefully, and be sure the butter isn’t warm, but just room temperature.

You also may chill the dough for 30 minutes before dividing it into balls on the cookie sheet, which can help can prevent spreading, but isn’t required in this recipe.

Another important note is that you don’t want to place cookie balls on a hot baking sheet.

A white plate stacked with chocolate chip cookies.

What is the best flour for cookies:

All-purpose flour is my preferred flour when baking cookies (and most baked goods)!  This recipe was developed with all-purpose flour and adjustments have been made to ensure thick and chewy cookies with this type of flour.

The primary difference between cake flour and all-purpose flour is in the protein content. Cake flour is a low protein flour that has a very fine texture because it has been finely milled.  If you’ve ever had angel food cake, this is a great example of how cake flour can make certain baked goods really light and fluffy.

If you are using self-rising flour, remember that salt and baking powder have been added so you will want to eliminate both from the recipe.

A hand holding up half a piece of a jumbo chocolate chip cookies and another cookie in the background.
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Recipe

Two Jumbo Chocolate Chip Cookies stacked on top of each other with a bite taken out of the top cookie.
Prep 20 mins
Cook 15 mins
Total 35 mins
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Ingredients
  

  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups butter , softened
  • 1 cup granulated sugar
  • 1 1/2 cups light brown sugar , firmly packed
  • 2 eggs , room temperature
  • 1 Tablespoon vanilla extract
  • 2 cups chocolate chips (I use 1 cup mini chocolate chips and 1 cup chocolate chunks

Instructions
 

  •  Preheat oven to 375 F. Line a cookie sheet with parchment paper or silplat mat.
  • Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
  • Add butter, sugar and brown sugar to a large mixing bowl or stand mixer and beat well until creamed together
  • Add eggs and vanilla and mix until combined
  • Gradually mix in the flour and mix until combined
  • Stir in chocolate chips
  • Use a ¼ cup measuring cup to scoop spoonfuls of dough onto prepared cooke sheet, about 2 inches apart
  • Bake for 12 to 15 minutes or just until light golden brown around the edges. (Do not over bake.)
  • Let stand 1 minute on cookie sheet, then transfer to cooling rack to cool completely

Nutrition

Calories: 413kcalCarbohydrates: 57gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 55mgSodium: 287mgPotassium: 79mgFiber: 1gSugar: 37gVitamin A: 490IUVitamin C: 0.1mgCalcium: 54mgIron: 1.6mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    I love to cook and bake as well .Nothing like homemade. I see all these wonderful recipes and I can’t wait to get back to it. Have been recuperating for 3 months but I’ll be trying all these recipes. Thank You for sharing.

  2. 2 stars
    While the cookies are thick, even fresh out of the oven, the outer layer was very dry. After left to cool and settle, the entire cookie was very dry aswell. While not the worst cookies ever, I would not come back for this recipe again unfortunately. Definitely needs to be eaten dipped in milk, not soft/moist.

  3. fyi…my cookies were very good although flat, & they were not ‘crackly’ on top like yours, they were smooth. i followed recipe to a ‘T’..why such a difference if you know/ i really want them to look like yours…& they were refrigerated for hours.

  4. just made them..they did spread though & it seems all my cookies spread when they are not intended to…i wonder why though?

  5. 5 stars
    I made this while I was babysitting the other day. Amazing! I halved the recipe and there was still a lot of cookies. When I mixed the dough it seemed really dry, but it worked out fine. The only things I did different was smush the cookie balls once they were on the pan, and I used marshmallow flavoring because I couldn’t find vanilla (I wasn’t at my house). AMAZING!

  6. I have made these cookies many time. DELISH! I RECENTLY MOVEDED TO A MORE HUMID STATE AND NOW THESE COOKIES SPREAD OUT FLAT WHEN I BAKE THEM. LAUREN HOW DO I CORRECT THR SOREAD FLAT COOKIE? THE TASTE IS STILL AMAZING.

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