Indulge in these Jumbo Chewy Chocolate Chip Cookies that deliver rich chocolate flavor in every bite!
This easy-to-bake recipe offers a unique twist on the classic, using only brown sugar for extra chewiness and depth. You'll love these!
Life is too short to say no to a cookie every now and then. Let's bake one of my easy cookie recipes together today.
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These homemade cookies are an excellent dessert, surprise treat, or something to store in the fridge to grab when you’re craving something sweet.
You’ll enjoy the delicious flavor of chocolate with every bite of my jumbo chewy chocolate chip cookies.
This recipe makes 12 jumbo cookies, but you can definitely make them into a smaller size and get 24 cookies. It's really up to you!
Table of Contents
How to Bake Perfect Chocolate Chip Cookies Every Time
Prep your ingredients: For perfectly textured cookies, make sure your butter and eggs are at room temperature before you start.
Scoop it up: Use an ice cream scoop to ensure each cookie is the same size and bakes evenly.
Baking sheet basics: Give your cookies some breathing room on the baking sheet to prevent them from sticking together. And don't forget to line it with parchment paper for easy removal and even baking!
Chill out: Pop that dough in the fridge for at least 30 minutes (or longer!) to prevent your cookies from spreading too thin. This is a game-changer!
Cool down: Once your cookies are out of the oven, let them hang out on the baking sheet for a few minutes before moving them to a cooling rack. This helps them firm up and prevents breakage.
Helpful Kitchen Tools
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- All purpose flour
- Baking soda
- Salt
- Unsalted butter, softened
- Light brown sugar, packed
- 2 large eggs
- Vanilla extract
- Semi-sweet chocolate chips
Recipe Variations
- Try butterscotch chips, white chocolate chips, chopped peanut butter cups, or toffee bits.
- Your family might enjoy adding chopped nuts (walnuts, pecans, macadamia), dried fruit (cranberries, cherries), pretzels, or shredded coconut.
- Try making Ice Cream Sandwiches by adding a layer of homemade vanilla ice cream between two cooled chocolate chip cookies.
Step-by-Step Instructions
Step 1: In the bowl of a stand mixer with the paddle attachment, or with a hand mixer on medium speed, cream together the butter and brown sugar until smooth.
Step 2: Add in the eggs and vanilla, mix together on slow speed until combined.
Step 3: Next, combine the flour, baking soda and salt together in a separate bowl and then gradually add to the mixing bowl.
Step 4: Scrape down the sides as needed. Add in about ¾ of the chocolate chips and mix in just to incorporate through the cookie dough.
Step 5: Using a cookie scoop, make 12 even dollops of the dough on the parchment paper lined sheet tray about 3-4 inches apart. Top each cookie with the remaining chocolate chips.
Baking Instructions
Step 6: Bake for 12-15 minutes in a 350 degree preheated oven until golden brown. Let cool slightly on the sheet tray, transfer to a wired rack and cool completely.
Before You Begin!
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Storing and Thawing Tips
Refrigerator: Allow the cookies to cool completely on a wire rack. Then, choose an airtight container or resealable plastic bag and layer the cookies, placing sheets of parchment or wax paper between them if needed. Store your cookies at room temperature in a cool, dry place for up to 3 days.
Freezer: For longer storage, freeze the cookies on a baking sheet until firm, then put them in a freezer-safe container or bag and freeze for up to 3 months.
Thawing Tips: Allow the frozen cookies to thaw at room temperature or warm them in the oven for a freshly baked experience.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
This was always a problem for me when I first started baking. I found that I was over-greasing the baking trays and started using parchment baking sheets. Another reason could be that you're baking the second batch of cookies on a tray that is too hot. Allow the pans to cool to room temperature before placing more dough on them to bake.
To prevent your cookies from spreading too much, the secret lies in controlling the dough's temperature and ingredients. Chilling the dough for at least 30 minutes is crucial as it makes the dough less likely to melt rapidly. Use softened, not melted, butter and avoid overmixing the dough. Make sure to measure flour accurately – either use the spoon and level method or weigh it – as too little flour creates a runny dough. Always bake on a cool baking pan and consider using parchment paper to prevent excess greasing.
More Recipes to Love
Try my Pumpkin Chocolate Chip Cookies, studded with decadent pockets of melted chocolate. My Chocolate Chip Bar Cookies from a cake mix offer a sweet and simple treat.
Or try this small batch of Sourdough Discard Chocolate Chip Cookies.
These M&M Cookies, are a twist with on a classic chocolate chip. Finally, wholesome my family loves my Chocolate Chip Oatmeal Cookies.
📖 Recipe Card
Jumbo Chewy Chocolate Chip Cookies
Equipment
Ingredients
- 2 ½ cups all purpose flour
- 1 ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 stick unsalted butter softened
- 2 cups light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F.- Line 2 sheet trays with parchment paper, set aside. In a large bowl, whisk together the flour, baking soda, and salt, set aside.
- In the bowl of a stand mixer with the paddle attachment, or with a hand mixer on medium speed, cream together the butter and brown sugar until smooth. About 2-3 minutes.
- Add in the eggs and vanilla, mix together on slow speed until combined.
- Add in the flour mixture and mix in starting on slow and gradually increase the speed to medium until the flour is incorporated.
- Scrape down the sides as needed. Add in about ¾ of the chocolate chips and mix in just to incorporate through the cookie dough.
- Make 12 even dollops of the dough on the parchment paper lined sheet tray about 3-4 inches apart.
- Top each cookie with the remaining chocolate chips. Bake for 12-15 minutes until golden brown.
- Let cool slightly on the sheet tray, transfer to a wired rack and cool completely.
Ann says
Chocolate Chip Cookies - my favorite! Thank you for sharing at Party In Your PJ's.