Jumbo Chocolate Chip Cookies
Get ready to indulge in the ultimate cookie experience with these Jumbo Chocolate Chip Cookies! Perfectly soft in the center with irresistibly golden edges, these bakery-style treats are loaded with 2.5 cups of semi-sweet chocolate chips for a rich and decadent bite in every mouthful. Made with a combination of granulated and brown sugar for a subtle caramelized flavor, and a generous splash of pure vanilla extract, these oversized cookies are as flavorful as they are impressive. The dough comes together quickly with just 15 minutes of prep, making these a great option for satisfying sudden sweet cravings or wowing guests at your next gathering. Whether enjoyed warm out of the oven or stored for later, these moist, chewy cookies are sure to become a household favorite. Perfect for dessert lovers who crave traditional chocolate chip cookies with a jumbo twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.75 cup Granulated sugar
- 1 cup Brown sugar (packed)
- 2 units Large eggs
- 2 teaspoons Pure vanilla extract
- 3.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2.5 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a handheld or stand mixer to beat the butter, granulated sugar, and brown sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the chocolate chips using a spatula or wooden spoon to evenly distribute them throughout the dough.
Scoop about ¼ cup of dough per cookie and roll into a ball. Place each dough ball at least 3 inches apart on the prepared baking sheets to allow for spreading.
Bake in the preheated oven for 12-14 minutes, or until the edges are golden brown but the centers still look slightly underbaked. The cookies will continue to set as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm, or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
5965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.5 g | 287% | |
| Saturated Fat | 130.5 g | 652% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 3849 mg | 167% | |
| Total Carbohydrate | 989.5 g | 360% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 607.6 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 334 mg | 26% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 932 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
