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Jumbo Chocolate Chip Cookies – Recipe

Chewy Chocolate Chip Cookies 2I have tried several great recipes for chocolate chip cookies, but this is one is my favorite.

These jumbo cookies are full of chocolate goodness,with crispy bottom, yet a soft and chewy middle.

Total perfection wrapped up superbly in one and all.

They are super delicious while still warm, with the semi-melted chocolate chips oozing out of them, and still scoring high points the next day;  after that, there were only few crumbs left here and there…

One recipe yields 24 jumbo cookies.

 

Ingredients:

  • 4 1/2 cups of all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 1/2 cup unsalted butter, softened
  • 1 1/4 cups granulated white sugar
  • 1 1/4 cups light brown sugar
  • 2 eggs
  • 1 Tbs. vanilla extract
  • 1/4 tsp. salt
  • 2 cups semi-sweet chocolate chips, or chunks (12 oz package)
  • 1/2 cup white chocolate chips

Directions:

  1. In a medium bowl, combine flour, baking powder, baking soda, and salt.
  2. Set aside.
  3. In a large mixing bowl, combing softened butter (see tip below), brown sugar, and granulated white sugar.
  4. Beat at medium speed for about 6 minutes, scraping the sides often (at least once every 2 minutes).
  5. Add one egg at a time, beating again for a minute after each addition.
  6. Add vanilla, and beat another minute, scraping the sides few times.
  7. Reduce speed to low, and gradually keep on adding the flour mixture, while still continuously mixing and scraping the sides (about 3-4 more minutes).
  8. Fold in dark and white chocolate chips.Chewy Chocolate Chip Cookies spaced out for baking
  9. Drop 1/4 cupfuls of dough (I used ice cream scooper) onto ungreased cookie sheet, spacing them about 2 inches apart.  Each mound is about 2 1/2 inches in diameter, but expands to 4 1/2 inches, or more, during baking.

10.  Preheat oven to 375 degrees F.

Chewy Chocolate Chip Cookies - one batch

11.  Bake for 10 minutes, until lightly golden on top.  Do not overbake.

12.  Remove from oven, and let stand in a baking sheet for 1-2 minutes, to slightly cool off and firm up.

 

13.  Using a spatula, remove cookies onto a cooling rack, and cool completely.

14.  Store cooled cookies in an airtight container, or a zip-lock plastic bag.

ENJOY!!

TIP: To soften butter, I cut it up into about 1 Tbs. chunks, placed it on a microwave safe plate, and zapped it for 20 seconds.

2 thoughts on “Jumbo Chocolate Chip Cookies – Recipe”

  1. lisa g. says:

    These cookies look so good! Are they cakey? I’m not a fan of cakey cookies. I ask due to the high amount of flour which can cause dryness but the ratio of ingredients look perfect. Its hard to find a good flavorful choc chip cookie thats made with butter. Some recipes add a pack of instant vanilla pudding mix to get more flavor. What is your thoughts, please?

  2. Suburban Grandma says:

    I would not classify these cookies as “cakey”. They are soft, unlike the manufactured ones, and they are my favorite ones so far.

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