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.
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.
- 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.
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.
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.
CONSIDER TRYING THESE POPULAR COOKIE RECIPES:
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Recipe
Jumbo Chocolate Chip Cookies
Equipment
- Stand Mixer optional
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
Did You Make This Recipe?
Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!
HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
This post contains affiliate links.
Delicious! And if it helps weighers like myself, I did 68 grams each (I weighed the first 1/4 I measured.) Also, 12 minutes was perfect for me.
Love this recipe!! I have made it several times now and the cookies are moist, chewy and plump! Definitely a Jumbo Cookie!
I just made this recipie. The dough seems crumbly. But if pressed together it hols. Is the dough subpose to be crumbly? If not what do I need to add ?
Thanks for making our jumbo chocolate chip cookies! The dough is not supposed to be crumbly, it should be soft and pliable. If the dough is crumbly, it’s possible that the flour measurement was slightly off. You can try adding a tablespoon of milk to the dough and mix it in until the dough comes together. Let us know if that helps!
I left a note so positive review earlier. I was soooo wrong! After the cookies were completely cooled both my husband and I tried another one. We both looked at each other and said “yummmm”. I don’t know why but once cooled they just were bursting with delicious flavor. Nice and chewy inside with a delicate crunch around the edges. Disregard the first review with my apologies. These are fantastic! The added finishing salt on top took these to another level. Give that a try.
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.