Chewy Jumbo Chocolate Chip Cookies
  Time
 
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.

 170 Reviews
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

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  April 08, 2018

I got this recipe off the butter box. I must admit these are THE BEST chocolate chip cookies EVER. And if you follow the directions you can't go wrong! On my second time making these after I finish the dough. I wrap it in 2 logs with plastic wrap and refrigerate them. Whenever I have a taste for chocolate I cut off a nice piece and bake.

— says Donna
Helpful?
Difficulty
ChallengingA breeze
WOULD MAKE IT AGAIN?
Probably NotAbsolutely!
  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!
  July 07, 2017

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

— says Monny
Helpful?
Test Kitchen Comment July 10, 2017

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!

— says Mallory
  April 20, 2017

Awesome Recipe!! Do you have a Sugar Cookie or Peanut butter cookie recipe? Would love to try if you do. Thanks

— says Lynne
Helpful?
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