Jumbo Chewy Chocolate Chip Cookies are bakery style cookies with the delicious flavor of chocolate with every bite. You’ll love this easy to bake cookie recipe that’s a little different than the traditional Chocolate Chip Skillet Cookie Recipe as it uses only brown sugar! 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.
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! Oh and these jumbo cookies make great sandwiches for Homemade Vanilla Ice Cream!
Helpful Kitchen Tools
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Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- All purpose flour
- Baking soda
- Unsalted butter, softened
- Light brown sugar, packed
- 2 large eggs
- Vanilla extract
- Semi-sweet chocolate chips
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.
Add in the eggs and vanilla, mix together on slow speed until combined. Next, combine the flour, baking soda and salt together in a separate bowl and then gradually add to the mixing bowl.
Scrape down the sides as needed. Add in about 3/4 of the chocolate chips and mix in just to incorporate through the cookie dough.
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.
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.
Tried this recipe? Let me know in the comments and don’t forget to rate it!
Frequently Asked Recipe Questions
Yes! Place scoops of cookie dough on a baking sheet that’s been lined with parchment paper. Place the baking tray in the freezer to “flash freeze” the dough balls. After about 30 to 60 minutes, remove the frozen dough balls from the tray and store in a freezer safe plastic bag until you’re ready to bake. This is a great way to prep-ahead desserts when baking for an event.
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.
And the number one reason I found that was causing my cookies to spread too much was the dough was too warm. I like to scoop the dough out on to the baking trays and then place the trays in the refrigerator for 15 to 30 minutes before baking.
Ready for more great recipes?
- Pumpkin Chocolate Chip Cookies
- Chocolate Chip Bar Cookies – this recipe starts out with a cake mix.
- M&M Cookies
- Chocolate Chip Oatmeal Cookies
- 2 1/2 cups all purpose flour
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups semi-sweet chocolate chips
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.
This recipe can easily be adapted into smaller sized 24 cookies.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 379Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 243mgCarbohydrates: 61gFiber: 2gSugar: 40gProtein: 5g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.