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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.
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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
HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
Tried these several times and they turned out good. They are delicious.
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.
Can these be made into chipper bars instead of cookies
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.
just made them..they did spread though & it seems all my cookies spread when they are not intended to…i wonder why though?
Can I use unsalted butter ?
Can i refrogerate these cookies over night to stop it from spreading at all?
Yes, you can refrigerate them overnight.
If I wanted to pre make these then freeze the dough to cook at a later date. How would I go about the thaw process? Would it be better to put them in the fridge the night before baking?
You can roll the dough into balls and then freeze them, and bake them from frozen. Or you can freeze the dough, refrigerate it to thaw, and then roll and bake.
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!
mine were far from dry..
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.
Here’s a resource that should help: https://www.bakingkneads.com/baking-in-high-humidity/