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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 that 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 a few crumbs left here and there…

One recipe yields 24 jumbo cookies.

Chewy Chocolate Chip Cookies spaced out for bakingDrop 1/4 cupful of dough onto an ungreased cookie sheet, spacing them about 2 inches apart.

Chewy Chocolate Chip Cookies - one batch

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

Jumbo Chocolate Chip Cookies – Recipe

Jumbo Chocolate Chip Cookies – Recipe


  • 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


  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.
  9. Drop 1/4 cupfuls of dough (I used ice cream scoop) 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.
  11. Bake for 10 minutes, until lightly golden on top.  Do not overbake these cookies.
  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.


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.


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