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Jumbo Chocolate Chip Cookies

Deliciously soft and gooey on the inside with crisp edges, these Jumbo Chocolate Chip Cookies are the perfect indulgence for any occasion, aligning with your health-conscious goals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 4 cups all-purpose flour Essential for structure; can be swapped with a gluten-free blend if needed.
  • 1 teaspoon baking powder Adds lift.
  • 1 teaspoon baking soda Helps cookies rise and provides that crisp texture.
  • 3/4 teaspoon salt Enhances flavor.
Wet Ingredients
  • 1 1/2 cups butter (softened) Make sure it’s at room temperature.
  • 1 cup granulated sugar Contributes to sweetness and texture.
  • 1 1/2 cups light brown sugar (firmly packed) Adds moisture and caramel flavor.
  • 2 pieces eggs (room temperature) Binds the ingredients together.
  • 1 tablespoon vanilla extract Elevates flavor; don’t skip this!
Chocolate Chips
  • 2 cups chocolate chips (1 cup mini chips and 1 cup chocolate chunks) For maximum chocolate flavor and texture.

Method
 

Preparation
  1. Preheat your oven to 375°F to ensure the cookies bake evenly.
  2. Line a cookie sheet with parchment paper or a silicone mat to prevent sticking.
  3. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set this mixture aside.
  4. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  5. Mix in the eggs and vanilla extract until fully incorporated.
Baking
  1. Gradually add the dry mixture into the wet ingredients and mix until just combined.
  2. Stir in the chocolate chips until evenly distributed throughout the dough.
  3. Use a 1/4 cup measuring cup to scoop dough onto the prepared cookie sheet, placing them about 2 inches apart.
  4. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Avoid over-baking!
  5. Let the cookies cool on the cookie sheet for 1 minute before transferring them to a cooling rack.

Notes

For thicker cookies, chill the dough for 30 minutes before baking. Use a cookie scoop for uniform sizes.