Jumbo Thick Chocolate Chip Cookies
Today I present to you this super special recipe for my delicious Jumbo and Thick Chocolate Chip Cookies!
It’s cookie season, finally! And I am baking SO many cookies! I am a huge fan of very chewy cookies! My Chocolate Chip Cookies have got to be chewy and thick, or I am not having any of it!
And that’s why I created this recipe. Well, first of all, I was putting together a holiday cookie box, and I knew I wanted to include chocolate chips in it. So I decided to make them THICK Chocolate Chip Cookies, because that’s the only way to go for me.
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The Best Thick Jumbo Chocolate Chip Cookie Recipe
I’ve said before on the blog and even on my Instagram, that you probably would never see me posting a chocolate chip cookie recipe here.
Because there are thousands upon thousands of chocolate chip cookie recipes out there on the internet, I mean, how many different ways can someone make chocolate chips, am I right?
But even when I went to research recipes for chocolate chip cookies, they weren’t always resulting in the chewiest, thickest chocolate chip cookie with the texture and flavor the way I like it.
So here, I decided to create my very own Thick Chocolate Chip Cookies recipe that taste like they’re straight from a bakery!
Below are all the steps to make these jumbo cookies and ingredient amounts are listed below!
Make the Cookie Dough
Make the Cookie Dough
When making the dough, I made sure to use room temperature ingredients. First I add butter to the bowl of my stand mixer and cream it on medium speed. Then I add the brown sugar and white sugar and beat again until light and fluffy. Add the egg and egg yolk and cream until incorporated. Finally add the vanilla extract and mix in.
Next, add all-purpose flour, baking soda, baking powder, and salt to the bowl. You can mix the flour mixture in a separate bowl first to ensure a smooth consistency.
Last but not least, fold in the chocolate chips or chocolate chunks and stir to combine. Be careful not to overmix.
Assembling the Cookies
I like to make these cookies pretty huge! These HUGE chocolate chip cookies are worth it! They were so soft, so irresistible! I am afraid I had one too many.
Preheat I used a 1/3 measuring cup to shape these cookies, so they were pretty big! But even when I made them smaller in a new batch, with a cookie scoop, they were still super super chewy and soft!
You can even make them bigger, and use a 1/2 cup to shape the cookies! Go crazy! Just adjust baking time. Less baking time if you shape the cookies smaller, and more baking time if you shape the cookies bigger.
Make sure to place the baking sheet of cookies in the fridge/freezer for at least 15 minutes prior to baking. This will minimize spreading.
Freezing Chocolate Chip Cookie Dough
You can make these cookies way ahead, and keep them in your freezer for Christmas, or actually, any time of the year really. I just mean that with Christmas, you might have a lot to bake and do, and it helps to have some stuff made ahead.
To freeze these Thick Chocolate Chip cookies, start by shaping them into cookie balls, then place them on top of a baking sheet. And pop the cookie sheet in the freezer.
Once the cookies are frozen solid, about 2 hours later, remove them to a zip loc bag. Keep them in the freezer for up to 2 months.
No need to thaw the cookies before baking, simply pre-heat the oven, arrange the cookies on a baking tray, and bake them frozen.
Baking the Cookies
When ready to bake, preheat the oven to 350F. Bake in the preheated oven for 12-15 minutes, or until the edges are golden but the centers are still soft. Remove from the oven a couple of minutes before they look done to prevent overbaking.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
Don’t over bake the cookies. If the cookies look baked in the oven, they will probably be dry and over baked as they cool down. Always remove them a couple of minutes before they actually look done. The cookies should have a light golden color when you remove them from the oven. Make sure to let them cool on a cooling rack as well.
You can also add a few chocolate chips and sprinkle some flaky sea salt on top of the cookies as soon as they come out of the oven. They will stick right on the cookies, and it give an extra chocolate touch with some salty goodness! Yay!
Hot Tips & Tricks for Jumbo Thick Cookies
- Freezing Cookie Dough: Shape the dough into balls and freeze on a baking sheet. Once frozen solid, transfer to a zip-lock bag for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.
- Dough Consistency: If the dough is too sticky, chill it in the fridge for 15 minutes before scooping and rolling.
- Shape: For a smooth, round shape, roll the scooped dough balls between your hands before baking.
- Don’t Overmix! Overmixed dough will result in dense and hard cookies.
Recipe Variations
- Nutty: Add 1 cup of chopped nuts, such as walnuts or pecans, to the dough for extra crunch.
- Double Chocolate: Substitute 1/2 cup of the flour with unsweetened cocoa powder for a chocolatey twist.
- Stuffed: Press a piece of caramel or a small chocolate bar into the center of each dough ball before baking for a gooey surprise.
If you like this recipe for these Thick Chocolate Chip Cookies, make sure to check out some other cookie recipes:
As always, thanks for stopping by! Have a lovely day!
Jumbo Thick Chocolate Chip Cookies
Ingredients
- 10 tablespoons unsalted butter room temperature (141 grams, 5 oz)
- 3/4 cup brown sugar 150 grams, 5.29 oz
- 1/4 cup white sugar 50 grams, 1.76 oz
- 1 egg
- 1 yolk
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour 10 oz, 283 grams
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoons salt
- 1 1/2 cup chocolate chips I used a mix of chunks and chips
Instructions
- Add butter to the bowl of an electric mixer. Cream for 1 minute.
- Add brown sugar and white sugar. Cream for another 2 minutes until light in color and fluffy.
- Add egg and yolk to the mixer.
- Cream until incorporated. Add vanilla extract. Mix to combine.
- Add flour, baking powder, baking soda, and salt to the bowl. Mix with a spatula or on the lowest setting to incorporate the flour.
- Last but not least, add the chocolate chips and stir to combine.
- Use a 1/3 measuring cup to form the cookies. My cookies had between 2.8-3 oz each.
- You can roll them between your hands to obtain a smooth ball.
- Place cookies on a baking sheet and put it in the freezer or fridge.
- Put them in the freezer for 15 minutes before baking. Or put them in the fridge for 30 minutes before baking.
- If you don’t want to bake all cookies at once, place them in the freezer, once they are solid, after about 2 hours, transfer them to a zip loc bag, and keep it in the freezer for up to 2 months.
- You can also keep the cookies in the fridge for a couple of days before baking, make sure to cover them.
To bake
- Pre-heat the oven to 350F.
- You don’t need to thaw any frozen cookies. Bake them straight from the fridge or freezer.
- Arrange cookies on a baking tray, about 3 inches apart. Bake cookies for 18-20 minutes. The outside of the cookie should be light golden. As a rule of thumb, remove the cookies a couple of minutes before they actually look baked. If cookies look baked in the oven, they will be dry and over baked as they cool down.
- Let the cookies cool down for at least 10 minutes.
Storage
- Store any baked cookies for up to 3 days in an air-tight container at room temperature.
I froze the dough balls, how long do they need to cook when you take them out?
Until they are golden on top and on the edges. time baking might vary depending on how strong your oven is, and the size of the cookies. I recommend checking frequently to prevent over baking, the cookies should look slightly golden.
We have always been a Tollhouse Chocolate Chip Cookie household until we tried these!!! The cookies were delicious, easy to make and awesome looking too- thank you very very much for sharing this recipe- we will be making themmany many more times!!!
Can this recipe be used as a base recipe for variation like Oreo, s’mores, etc? Also, could this recipe be used for the jumbo 5.5 oz cookies?
Thank you!
yes absolutely! this is my base recipe for all chocolate chip cookie variations!!! Just add the ingredients in 🙂
and yes, it can be used for 5.5 oz. size cookies.