These Jumbo Chocolate Chip Cookies are about 5 to 6 inches in size, topped with flaked sea salt with melty chocolate chips. The perfect giant cookie of your dreams!
Are you a cookie person? I used to not be a cookie person, my mom was a huge fan of crispy cookies where I am not a huge fan of crispy cookies at all.
But that all changed when I started baking on my own and now I cannot get enough cookies! Especially these Jumbo Chocolate Chip Cookies.
These are literally the size of your hand and are super delicious, soft, chewy and chocolatey. They are the Chocolate Chip Cookie Recipe of your dreams.
Sometimes I get a wild hair up my butt and want to stray away from the normal and that is why I decided that I wanted to make these cookies jumbo in size.
There is something that just seems so much better when it is larger, and it really is when it comes to these Jumbo Chocolate Chip Cookies, I guarantee that you will fall head over heels.
This is one of the many chocolate chip cookie recipes that I use. I have a bunch that I like to circle through from time to time because I love them all, each are a little different.
This is one of my favorite ones but instead of making our normal sized cookies, I figured we would use the saying “go big or go home” with these! And that is what I did.
Some of my other favorite cookie recipes that we have on our site include: Iced Oatmeal Cookies, Banana Cookies and Easy No Bake Cookies.
WHY THIS RECIPE WORKS:
- Butter flavored shortening gives you the flavor of a dough made with butter while also giving these their thick bakery-style texture with old fashioned classic chocolate chip cookie taste.
- You can make smaller normal sized cookies if you’d rather not make them jumbo.
- Easily double this recipe to give to friends and family.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
All-purpose flour
Cornstarch
Baking soda
Salt
Butter-flavored shortening
Light brown sugar
Granulated sugar
Vanilla extract
Eggs
Semi-sweet chocolate chips
Flaked salt, optional
HOW TO MAKE JUMBO CHOCOLATE CHIP COOKIES, STEP BY STEP:
- Preheat the oven to 375 degrees F and line a large cookie sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, cornstarch, baking soda, and salt and set aside.
- In a separate large bowl or stand mixer fitted with a paddle attachment, cream together the shortening, light brown sugar, granulated sugar, and vanilla until light and fluffy.
- Beat in the eggs one at a time, mixing after each addition just until incorporated.
- Add in the dry ingredients in 3 separate additions, mixing between each one JUST until incorporated, do not overmix.
- Fold in 1ยฝ cups of chocolate chips and use a large ยผ cup-sized cookie scoop to portion out the dough onto the prepared baking sheet, leaving about 5 inches between cookies. No more than 8 should go on a half sheet-sized pan.
- Top the balls of dough with some of the remaining chocolate chips and sprinkle with flaked salt and bake for 12 to 15 minutes, until the edges are lightly golden brown. For softer, chewier cookies, remove at 12 minutes and allow the cookies to cool on the pan for 5 minutes. For my solid cookies, cook for 14 to 15 minutes and only let the cookies cool on the pan for 1 to 2 minutes before transferring to a wire rack to cool. Bake off the rest of the dough.
CAN I USE BUTTER INSTEAD OF SHORTENING?
Butter can be used in this recipe but it greatly changes the structure of the cookie. It will spread more and produce flatter, crispier cookies. If you do use butter, then you would want to chill the dough for at least 30 minutes.
Butter flavored shortening gives you the flavor of a dough made with butter while also giving these goose their thick bakery-style texture with old fashioned classic chocolate chip cookie taste.
CAN I ADD ANYTHING TO THIS RECIPE?
This recipe is really great on it’s own but you can add things like chopped walnuts, candy pieces, toffee and nore. We usually add about 1 cup of additional mix-ins when we do.
If you do plan on adding any additional mix-ins you will want to reduce your flour amount by 1/4 cup.
WHAT KIND OF CHOCOLATE CHIPS ARE BEST?
We have used pretty much all chocolate chips that are available for this recipe. We usually default to semi-sweet chocolate chips to balance out the sweetness.
But dark and milk chocolate work great too! Chocolate chunks are amazing as the cookies are larger so the chunks really work well with them.
HOW TO STORE:
These can be stored in an airtight container at room temperature where they are best eaten within 2 days but will last up to 4-5.
They can also be frozen, place cooled cookies in a freezer container or bag and they will keep in the freezer for up to 3 months.
Let defrost on the countertop and enjoy.
TIPS AND TRICKS:
- This dough does not need to chill before baking, chilling the dough could result in a more dome-shaped cookie.
- Butter can be used in this recipe but it greatly changes the structure of the cookie. It will spread more and produce flatter, crispier cookies. If you do use butter, then you would want to chill the dough for at least 30 minutes. Butter flavored shortening gives you the flavor of a dough made with butter while also giving these goose their thick bakery-style texture with old fashioned classic chocolate chip cookie taste.
- If leaving flaked salt off the top of the cookies, I would recommend adding an additional ยผ teaspoon of salt to the dough.
- Prolong softness with a slice of bread or a couple of marshmallows.
- Double this recipe to give to family and friends.
- These can be made into normal size cookies, you will just need to reduce the cooking time.
- Use your favorite chocolate chips in this.
If you want that perfectly huge cookie that you just will want to keep eating and eating then you have to make these Jumbo Chocolate Chip Cookies!
If you like this recipe you might also like:
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Jumbo Chocolate Chip Cookies
Ingredients
- 2ยฝ cups all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter-flavored shortening I used Crisco
- 1 cup light brown sugar
- ยพ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 cups chocolate chips divided
- Flaked salt optional topping
Instructions
- Preheat the oven to 375 degrees F and line a large cookie sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, cornstarch, baking soda, and salt and set aside.
- In a separate large bowl or stand mixer fitted with a paddle attachment, cream together the shortening, light brown sugar, granulated sugar, and vanilla until light and fluffy.
- Beat in the eggs one at a time, mixing after each addition just until incorporated.
- Add in the dry ingredients in 3 separate additions, mixing between each one JUST until incorporated, do not overmix.
- Fold in 1ยฝ cups of chocolate chips and use a large ยผ cup-sized cookie scoop to portion out the dough onto the prepared baking sheet, leaving about 5 inches between cookies. No more than 8 should go on a half sheet-sized pan.
- Top the balls of dough with some of the remaining chocolate chips and sprinkle with flaked salt and bake for 12 to 15 minutes, until the edges are lightly golden brown. For softer, chewier cookies, remove at 12 minutes and allow the cookies to cool on the pan for 5 minutes. For my solid cookies, cook for 14 to 15 minutes and only let the cookies cool on the pan for 1 to 2 minutes before transferring to a wire rack to cool. Bake off the rest of the dough.
Notes
- This dough does not need to chill before baking, chilling the dough could result in a more dome-shaped cookie.
- Butter can be used in this recipe but it greatly changes the structure of the cookie. It will spread more and produce flatter, crispier cookies. If you do use butter, then you would want to chill the dough for at least 30 minutes. Butter flavored shortening gives you the flavor of a dough made with butter while also giving these goose their thick bakery-style texture with old fashioned classic chocolate chip cookie taste.
- If leaving flaked salt off the top of the cookies, I would recommend adding an additional ยผ teaspoon of salt to the dough.
- Prolong softness with a slice of bread or a couple of marshmallows.
- Double this recipe to give to family and friends.
- These can be made into normal size cookies, you will just need to reduce the cooking time.
- Use your favorite chocolate chips in this.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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