Chewy Jumbo Chocolate Chip Cookies
Jumbo Chocolate Chip Cookies Recipe

Chewy Jumbo Chocolate Chip Cookies

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.

26 jumbo
cookies
30 min
PREP TIME
1 hr
TOTAL TIME

Ingredients

4 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups Land O Lakes® Butter softened

1 1/4 cups sugar

1 1/4 cup firmly packed brown sugar

2 large Land O Lakes® Eggs

1 tablespoon vanilla

1 (12-ounce) package (2 cups) semi-sweet chocolate chunks or chocolate chips

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Combine flour, baking powder, baking soda and salt in bowl; set aside.

  3. STEP 3

    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.

  4. STEP 4

    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.

Tip #1

- 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.

Tip #2

- 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.

Tip #3

- 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

320Calories
15Fat (mg)
45Cholesterol (mg)
160Sodium (mg)
44Carbohydrates (g)
1Dietary Fiber
3Protein (g)

Reviews

Explore reviews from
our online community

  December 21, 2017

I have used this recipe for years, and everyone flips over them!

— says Charity
Helpful?
Difficulty
ChallengingA breeze
WOULD MAKE IT AGAIN?
Probably NotAbsolutely!
  December 19, 2017

These cookies are awesome. Make the dough a day before and leave it in the fridge overnight. So good!

— says Ted
Helpful?
Difficulty
ChallengingA breeze
WOULD MAKE IT AGAIN?
Probably NotAbsolutely!
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