Jumbo Chocolate Chunk Cookies
Get ready to indulge in bakery-style perfection with these Jumbo Chocolate Chunk Cookies! Loaded with rich semisweet or bittersweet chocolate chunks, these oversized cookies are crisp around the edges with irresistibly soft and gooey centers. Made with a unique blend of cornstarch for an ultra-tender texture and a mix of brown and granulated sugar for optimal chewiness, these cookies deliver pure decadence in every bite. With simple ingredients like vanilla, all-purpose flour, and butter, and a quick 20-minute prep time, this recipe is your go-to for satisfying any cookie craving. Whether served warm with a glass of milk or stored for later enjoyment, these jumbo delights are perfect for sharing (or not!). Bake a batch today and experience the ultimate homemade cookie indulgence!
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Recipe Information
Ingredients
- 1 cup (softened) Unsalted butter
- 1 cup (packed) Brown sugar
- 0.5 cup Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 3 cups All-purpose flour
- 2 teaspoons Cornstarch
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Chocolate chunks (semisweet or bittersweet)
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat the mixture with a hand or stand mixer until light and creamy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the chocolate chunks using a spatula to evenly distribute them throughout the dough.
Using a large cookie scoop or 1/4 cup measuring cup, portion out the dough onto the prepared baking sheets, spacing each cookie about 3 inches apart to allow room for spreading.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers look slightly underbaked.
Remove the sheets from the oven and let the cookies cool on the baking trays for 5 minutes. The cookies will continue to set as they cool.
Transfer the cookies to a wire rack to cool completely before serving. Enjoy warm or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 40.6 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 171 mg | 4% | |
*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.
