1594 159 Reviews Chocolate chip cookies in a jumbo size are sure to bring a jumbo smile! Bake up a batch of these chocolate chunk monster cookies as a sweet surprise. 30 min Prep Time 1:00 Total Time 26 jumbo cookies Ingredients 4 1/4 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon salt1 1/2 cups Land O Lakes® Butter, softened1 1/4 cups sugar1 1/4 cup firmly packed brown sugar2 large Land O Lakes® Eggs1 tablespoon vanilla1 (12-ounce) package (2 cups)semi-sweet chocolate chunks or chocolate chips Directions Heat oven to 375°F. Combine flour, baking powder, baking soda and salt in bowl; set aside.Combine butter, sugar and brown sugar in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chunks. Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-14 minutes or until light golden brown. (Do not overbake.) Cool 1 minute on cookie sheets; remove to cooling rack. Recipe Tips - It is important to measure the flour properly when cookie baking. Here are our suggestions for measuring flour: Stir flour in the bag or canister with a large spoon to lighten it. Lightly spoon flour into a dry measuring cup and level with a spatula or knife. Be careful not to tap or shake the measuring cup when measuring. It is not necessary to sift the flour in baking unless the recipe specifically states to do so. - To enhance the chewiness of these cookies we suggest covering and refrigerating the dough for at least 1 hour, or preferably overnight. Refrigerating the dough allows the flour in the dough to hydrate and the flavors in the dough to develop. In the Test Kitchens we tested this recipe and found that the cookies that had been refrigerated for at least one day or even two days were thicker and chewier than cookies immediately baked after mixing the dough. - For 2 1/2-inch cookies, drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until light golden brown. 48 cookies. Nutrition Facts (1 cookie) Calories 320 Cholesterol 45mg Carbohydrates 44g Protein 3g Fat 15g Sodium 160mg Dietary Fiber 1g Your Name: Your Email: Your Friend's Email: Page Name:
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Recipe Comments and Reviews Sort by: Reviews General Comments View All » Rating Hi Monny, we'd suggest letting the dough warm up just enough to make it easier to scoop. Thanks for the tips about the scoops, too! Posted July 10, 2017 by Mallory Rating Greetings, can you please tell me: when the dough comes out of the refrigerator, do the cookies go straight into the oven cold, or do I let the mixture sit and warm up a bit first? Thank you. Also to mention: a level #12 scoop [available at Food Service Supply places] gives a 1/4 cup portion - makes it easy to put same-size dough portions on the cookie tray. (Normally I use the #70 scoop, rounded, which is the equivalent of your "rounded tablespoon" for a normal-sized cookie.) Thank you, Monny Rutabagas Posted July 07, 2017 by Monny Test Kitchen CommentFrom: MalloryHi Monny, we'd suggest letting the dough warm up just enough to make it easier to scoop. Thanks for the tips about the scoops, too!Posted July 10, 2017 Rating Awesome Recipe!! Do you have a Sugar Cookie or Peanut butter cookie recipe? Would love to try if you do. Thanks Posted April 20, 2017 by Lynne Rating These cookies are known as G-Ma's FAMOUS CCC's in our family. My grandchildren expect these whenever I visit! Posted October 06, 2016 by Anne Rating Hi Rose, when we develop cookie recipes in the Test Kitchens, we always use shiny aluminum baking sheets. However, if you have a different type, you can use whatever you have on hand. Keep in mind, if you're using a dark sheet pan, the cookies may brown faster. Happy baking! Posted September 20, 2016 by Mallory Rating I would like to know what is the best type of pan to use to bake these cookies. Would a insulated air bake pan or a dark cookie sheet work better? Posted September 13, 2016 by Rose Test Kitchen CommentFrom: MalloryHi Rose, when we develop cookie recipes in the Test Kitchens, we always use shiny aluminum baking sheets. However, if you have a different type, you can use whatever you have on hand. Keep in mind, if you're using a dark sheet pan, the cookies may brown faster. Happy baking!Posted September 20, 2016 Rating Hi Charlotte, glad to hear you enjoy these cookies! We do, too. If you're looking for a chocolate-based chocolate chip cookie, we would suggest trying our Chocolate Chunk Brownie Cookies. Let us know what you think...happy baking! Posted August 19, 2016 by Mallory Rating I've been Using this recipe for years and I love it ! Won't try another one lol I always keep the base and just use other chocolates, dry fruits or nuts. I'd like to make them all chocolate but what proportion of cocoa powder should I add ? Then should I add more sugar ? How much ? Thank you for your answers Posted August 19, 2016 by Charlotte Test Kitchen CommentFrom: MalloryHi Charlotte, glad to hear you enjoy these cookies! We do, too. If you're looking for a chocolate-based chocolate chip cookie, we would suggest trying our Chocolate Chunk Brownie Cookies. Let us know what you think...happy baking!Posted August 19, 2016 Rating THE BEST RECIPE!!!!! i HAVE TRIED MANY AND THIS ONE IS THE BEST, ESPECIALL IF YOU COVER OVERNIGHT AND COOK NEXT DAY...... Posted July 31, 2016 by TRUSISTA Rating I have been making this recipe for several years. The best chocolate chip cookie ever! I upgrade my vanilla and always add finest chocholate chips. However, the base consistency of the cookie itself is impeccable and everyone who has one of my cookies cannot resist how delectable they are! Andrea S. Posted May 26, 2016 by Andrea Rating Best cookie I ever made!! Thank you for the recipe. Posted April 28, 2016 by Gary Rating Best chocolate chip cookies I have ever made and tasted. First found the recipe on the butter box. Recently I was looking for my recipe and could not find it. Thank goodness it's online. Just one ingredient was different, and that was the salt. The recipe from the box had no salt, but always felt it was missing. Posted April 06, 2016 by Larissa Rating I decided to try this chocolate chip recipe after spotting the recipe on the butter carton. These are the bomb! I have taken these to parties, work, and to holiday get togethers, and have had many requests for this recipe. They are perfect, crispy outside but tender inside. I make the recipe as directed and leave the dough in the fridge overnight. This recipe is a keeper!! Posted March 05, 2016 by Victoria Rating Made these today >there GREAT >best Chocolate Chip cookie I've found .>helps so much when trying a new recipe. Posted January 08, 2016 by Madeleine Rating Best chocolate chip cookie recipe EVER! However, you've changed it since I first began making this recipe - the original recipe called for 3 1/4 Cups all-purpose flour and 1 Cup cake flour. The cake flour gives the cookies a crunchy surface, but the interior of the cookie stays chewy. I think it's worth the extra effort!! Posted September 30, 2015 by Jane C. Rating I made this recipe a few months ago and everyone LOVED these cookies. I did not save the recipe...lost it...and could not replicate the cookies. So pleased I found the recipe again and I am baking a batch now to take to my son (in med school and he asked for these cookies!) Posted September 06, 2015 by Christina Rating Excellent! I have been looking for a good chocolate chip cookie recipe for a long while now and I have finally found a keeper! Posted September 03, 2015 by Beth Rating I made these but used white chocolate chips and crushed almonds, garnishing the tops w sugar, cinnamon and crushed almonds. sortof a snickerdoodle decadence. 5 yumo stars! Posted August 16, 2015 by adriene Rating I have been baking for years and this is the best chocolate chip cookie recipe. My family agrees and refuse any other recipe. Posted March 21, 2015 by Carolyn Rating I've had this recipe for a couple of years, it's the only one I use. It wasn't till recently I had lost my copy, thank goodness it's here on the website. I was crossing my fingers as I typed it in the search. This is really the best chocolate chip cookies ever! My family are looking forward to eating these tonight! Posted December 22, 2014 by Des Comment on this Recipe Rate this Recipe Leave a Comment I made this recipe and I would rate it: Please select a rating Please Enter Your Comment First Name Email Address Email address will not be published I am 14 years of age or older. Or Sign In » Learn More » Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.