Jumbo Chocolate Chip Cookies
These Jumbo Chocolate Chip Cookies are buttery-soft in the center with crisp edges and molten chocolate pockets, making them an indulgent treat for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Use real butter for best results.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs Use room temperature eggs.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Can be substituted for gluten-free flour.
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips Use your favorite chocolate variety.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Position a rack in the center of your oven and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and slightly fluffy, about 2 to 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla until the batter is glossy and smooth.
- In another bowl, combine the flour, baking soda, and salt; gradually blend this into the creamed mixture, stirring just until the dough comes together.
- Fold in the chocolate chips gently to evenly distribute them.
Baking
- Drop large tablespoons of dough onto ungreased baking sheets, spacing them apart for jumbo cookies.
- Bake for 10-12 minutes, or until the edges are golden brown, and the centers still look slightly soft and glossy.
- Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks.
Notes
For a chewier texture, you can reheat the cookies in the microwave for 10 to 12 seconds. These cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for longer storage.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 29gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 12g
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