These irresistibly thick and chewy Jumbo Chocolate Chip Cookies are everything you dream about in a homemade cookie – golden crispy edges, soft centers loaded with melty chocolate, and a perfectly sweet buttery flavor that’ll make you reach for just one more. After testing countless batches (tough job, I know!), I’ve perfected this recipe to create cookies that are better than any bakery version you’ve tried.
Why You’ll Love These Jumbo Chocolate Chip Cookies
- Extra thick and chewy texture that stays soft for days
- Perfect balance of chocolate in every bite
- No special equipment needed – just basic baking tools
- Easy to make ahead and freeze
- Crispy edges, soft centers – the best of both worlds!
- Customizable with different mix-ins
I’ve been baking chocolate chip cookies for as long as I can remember, but it wasn’t until I started testing with my daughter that I discovered the secret to making them extra special – going jumbo! There’s something magical about a cookie that’s almost as big as your hand. Each bite gives you that perfect ratio of crispy edge to soft center that’s nearly impossible to achieve with regular-sized cookies.
The key to these cookies’ amazing texture is in the technique. We’re using melted butter for extra chewiness, a mix of both granulated and brown sugars for the perfect flavor balance, and my special trick – giving the dough a quick chill before baking. Don’t worry though – I’ll walk you through every step to ensure cookie success!
What makes these truly special is their versatility. While they’re absolutely perfect on their own, you can easily customize them with different mix-ins. I love using a combination of regular chocolate chips and chunks for varied texture, but you could also add nuts, toffee bits, or even a sprinkle of sea salt on top. And if you’re feeling extra indulgent? Try dipping half the cookie in melted chocolate – trust me, it’s game-changing!
Key Ingredients: The Building Blocks of Perfect Jumbo Cookies
Let me walk you through each ingredient that makes these cookies absolutely irresistible! After countless test batches in my kitchen, I’ve pinpointed exactly what makes each component so important.
- Butter: We’re using 1½ cups of room temperature butter – not cold, not melty! Room temperature butter creates the perfect cookie structure. If your butter is too warm, you’ll end up with flat cookies that spread too much. I’ve learned this lesson the hard way!
- Two Types of Sugar: The combination of 1 cup granulated sugar and 1½ cups brown sugar isn’t just for sweetness. Brown sugar adds moisture and creates that irresistibly chewy texture we’re after, while granulated sugar helps develop those crispy edges. It’s cookie science at its finest!
- Extra Vanilla Extract: A whole tablespoon might seem like a lot, but trust me on this one. It adds incredible depth of flavor that makes these cookies taste like they’re from a fancy bakery.
- Chocolate Selection: Here’s where it gets fun! I love using a mix of regular chocolate chips and chunks for texture variety. My favorite combination is 1 cup mini chocolate chips and 1 cup chocolate chunks. The mini chips ensure chocolate in every bite, while the chunks create those gorgeous melty pockets.
Step-by-Step: Creating Perfect Jumbo Chocolate Chip Cookies
Let me walk you through exactly how to make these bakery-style cookies! After testing hundreds of batches in my kitchen, I’ve perfected every single step to ensure your success.
Preparing Your Ingredients
- Set your butter out 1 hour before baking – we want it softened but still slightly cool to touch
- Line your baking sheets with parchment paper (my favorite!) or silicone mats
- Preheat your oven to 375°F (190°C)
Mixing the Cookie Dough
Start with the dry ingredients:
- Whisk together 4 cups flour, baking powder, baking soda, and salt in a medium bowl
- In your mixer bowl, cream butter and both sugars for 3-4 minutes until light and fluffy (don’t skip this step!)
- Beat in eggs one at a time, then vanilla extract
- Gradually mix in dry ingredients until just combined
- Fold in chocolate chips by hand – this prevents overmixing
My favorite mixing tip: Scrape down your bowl several times during mixing. This ensures no butter or flour pockets hide at the bottom!
Shaping and Baking
- Use a ¼ cup measure to scoop dough – this creates the perfect jumbo size
- Place 6 cookies per baking sheet, spaced well apart
- Bake 12-15 minutes until edges are lightly golden but centers look slightly underbaked
- Let rest on baking sheet for exactly 1 minute before transferring to cooling rack
Creative Variations to Make These Cookies Your Own
While these cookies are absolutely perfect as-is, I love getting creative with mix-ins and toppings. Here are some of my tested favorites:
- Mix-In Magic: Try swapping half the chocolate chips for:
- Toasted chopped pecans or walnuts
- Toffee bits
- White chocolate chunks
- M&Ms (my kids’ favorite!)
- Chocolate Dipped: Once cooled, dip half the cookie in melted dark or white chocolate and sprinkle with sea salt
- Double Chocolate: Replace ½ cup flour with cocoa powder for an extra chocolatey version
Storage Tip: These cookies stay fresh in an airtight container for up to 5 days. The dough also freezes beautifully – I often make a double batch and freeze portion-sized dough balls for fresh-baked cookies anytime!
FAQs & Final Thoughts
Let me address some of the most common questions I get about these jumbo chocolate chip cookies! After hundreds of batches and many reader questions, here are the answers you need:
Usually, this happens when the butter is too warm. Your butter should be room temperature but still slightly cool to touch. If your dough feels very soft, pop it in the fridge for 30 minutes before baking. Also, make sure you’re measuring your flour correctly – too little flour can cause spreading.
Absolutely! You can refrigerate the dough for up to 3 days or freeze the shaped cookie dough balls for up to 3 months. When ready to bake, no need to thaw – just add 1-2 minutes to the baking time.
The key is slightly underbaking the cookies! Remove them from the oven when the edges are just turning golden but the centers still look slightly underdone. They’ll continue baking on the hot cookie sheet for that one minute rest time.
Yes! Use a regular cookie scoop (about 2 tablespoons) and reduce baking time to 9-11 minutes. Just know you’ll miss out on that perfect jumbo cookie texture that makes these so special!
Final Thoughts
Oh my goodness, friends – I can’t tell you how happy it makes me when I hear you’ve tried these cookies! There’s nothing quite like pulling a batch of warm, jumbo chocolate chip cookies from the oven. The way the chocolate gets all melty, how the kitchen fills with that amazing buttery-sweet aroma… it’s pure magic!
Whether you’re baking these for a special occasion or just because (which is totally valid!), I know you’ll love how simple yet impressive they are. And please, please snap a photo and tag me on Instagram when you make them – seeing your cookie success stories absolutely makes my day!
Remember, if you’re new to baking, don’t feel intimidated by the jumbo size. I’ve included every detail you need for success. And if you love these as much as my family does, be sure to check out my Super Soft Sugar Cookies or S’mores Cookie Bars next!
Happy baking, friends! 🍪❤️
JUMBO CHOCOLATE CHIP COOKIES
Equipment
- 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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