These irresistible jumbo chocolate chip cookies are a dream come true for any cookie lover! Perfectly thick and chewy with crispy golden edges and soft centers loaded with melty chocolate, they’re better than any bakery cookie you’ve tried. As someone who’s tested countless cookie recipes, I can confidently say this recipe creates the most impressive oversized cookies that are sure to make everyone’s eyes light up!
Why You’ll Love These Jumbo Chocolate Chip Cookies
- Extra thick and chewy texture that stays soft for days
- Crispy golden edges with tender centers
- Packed with two types of chocolate chips for maximum chocolate flavor
- No chilling required (though you can if you want even thicker cookies!)
- Better than any bakery cookie
- Perfect for gifting or bake sales
- Simple ingredients you likely have on hand
My testing revealed that the secret to achieving that perfect jumbo cookie texture is using a combination of regular and mini chocolate chips – this ensures you get chocolate in every single bite! And if you love these, you’ll definitely want to try my super soft sugar cookies next.
What makes these cookies truly special is their impressive size – using a full 1/4 cup of dough for each cookie creates that classic bakery-style look and allows the edges to get perfectly crispy while keeping the centers deliciously soft. The butter and sugar ratio is specifically calculated to give you that ideal spread – not too flat, not too puffy. Just perfect, towering cookies that look as incredible as they taste!
While most recipes require chilling the dough, I’ve perfected this one so you can bake them right away. However, if you’re craving even thicker cookies, pop the dough in the fridge for 30 minutes before baking. Either way, you’ll end up with absolutely incredible jumbo cookies that will disappear faster than you can say “chocolate chip!”
Key Ingredients That Make These Cookies Special
Let me walk you through the star players that make these jumbo cookies absolutely irresistible!
- Butter: We’re using 1½ cups of softened butter – not melted, not cold. Room temperature butter creates that perfect cookie texture by creaming beautifully with the sugars. This forms air pockets that give our cookies their delightful structure.
- Two Types of Sugar: The combination of granulated and brown sugar isn’t just for sweetness! Brown sugar adds moisture and creates that chewy texture we’re after, while granulated sugar helps those crispy edges form. It’s cookie science at its finest!
- All-Purpose Flour: I’ve tested this recipe with various flours, but 4 cups of all-purpose flour gives us that perfect thickness and structure. Make sure to measure it correctly – I like to spoon and level rather than scoop directly from the flour bag.
- Double Chocolate: Here’s my favorite trick – using both regular chocolate chips AND mini chips! This ensures you get chocolate in every single bite. I love using 1 cup of each, but feel free to use your favorite chocolate chips.
Baker’s Secrets for Perfect Jumbo Cookies
- Master the Butter Temperature: This is crucial! Your butter should be cool room temperature – when you press it, your finger should leave a slight indent, but the butter shouldn’t feel greasy. Too soft butter leads to flat cookies, and we want these nice and thick!
- Don’t Skip the Creaming: Beat your butter and sugars for a full 3-4 minutes until light and fluffy. This step creates tiny air pockets that help give our cookies their perfect texture. If you skimp here, your cookies won’t have that perfect bakery-style lift.
- Perfect Your Scooping: Using a ¼ cup measure ensures consistently sized cookies. Like I learned with my favorite cookie cake recipe, uniform sizing is key for even baking. I like to press extra chocolate chips on top of each dough ball – it makes them look extra tempting!
- Watch Those Edges: These beauties should bake just until the edges are lightly golden. The centers might look slightly underbaked, but they’ll set up perfectly as they cool. Trust me on this one – it’s the secret to that soft, chewy center!
Step-by-Step Baking Instructions
Let me walk you through making these incredible jumbo cookies! I’ve baked these countless times and picked up some helpful tricks along the way.
Preparing Your Ingredients
- Prep your workspace: Start with room temperature ingredients and line your baking sheets with parchment paper. Trust me, this makes cleanup so much easier!
- Mix dry ingredients: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. This ensures even distribution of leaveners.
- Cream the butter and sugars: Beat softened butter with both sugars for 3-4 minutes until light and fluffy. Don’t rush this step – it creates the perfect cookie texture!
Making the Cookie Dough
- Add eggs one at a time, then vanilla, mixing until just combined
- Gradually add dry ingredients, mixing on low speed
- Fold in both regular and mini chocolate chips by hand
Pro Tip: Your dough should be thick but scoopable. If it feels too sticky, pop it in the fridge for 15-20 minutes.
Baking Perfect Jumbo Cookies
- Scoop ¼ cup portions onto prepared baking sheets
- Space dough balls 3 inches apart – these beauties need room to spread!
- Bake at 375°F for 12-15 minutes until edges are lightly golden
- Let cool on baking sheet for 5 minutes before transferring
Creative Variations & Serving Ideas
While these cookies are absolutely perfect as-is, sometimes it’s fun to mix things up! Just like my grandmother’s beloved oatmeal cake, these cookies welcome creative twists.
Mix-In Options
- Triple Chocolate: Add white chocolate chips for a decadent twist
- Nutty Dream: Mix in 1 cup chopped toasted pecans or walnuts
- Cookie Crunch: Fold in crushed Oreos or toffee bits
Serving Suggestions
- Sandwich vanilla ice cream between two cookies
- Drizzle with warm caramel sauce
- Dip half in melted chocolate and sprinkle with sea salt
Storage Tip: Keep these beauties fresh in an airtight container for up to 5 days. Want them warm? Pop in the microwave for 10 seconds!
FAQs & Final Thoughts
Frequently Asked Questions
Absolutely! Roll the dough into balls, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 3 months. You can bake them straight from frozen – just add 1-2 minutes to the baking time.
If your cookies are spreading too much, your butter was likely too warm. The butter should be cool room temperature – when pressed, it should leave a slight indent but not feel greasy. Also, make sure your baking sheets are completely cool between batches.
While these are designed to be jumbo cookies, you can make them smaller using 2-3 tablespoons of dough instead. Just reduce the baking time to 10-12 minutes. For an extra special treat, try drizzling them with caramel like my salted chocolate caramel bars!
Final Thoughts
These jumbo chocolate chip cookies are pure magic – crispy edges, soft centers, and loads of melty chocolate in every bite! I’ve lost count of how many times I’ve made these for bake sales, parties, or just because my family is craving something special. The best part? They’re so simple to make, yet they look like they came straight from a fancy bakery!
Whether you’re an experienced baker or just starting out, this recipe won’t let you down. The dough comes together easily, and the results are consistently amazing. I’d love to hear how yours turn out – snap a photo and share it with me! And remember, there’s nothing better than a warm cookie fresh from the oven with a cold glass of milk. Happy baking, friends! 🍪
JUMBO CHOCOLATE CHIP COOKIES
Equipment (affiliate links)
- cut and serve turner
- Hand mixer
- 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
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