Jumbo Chocolate Chip Cookies
The ultimate comfort food! These Jumbo Chocolate Chip Cookies are soft, chewy, and loaded with rich chocolate chips. Perfect for any occasion, they’ll satisfy your sweet cravings and are easy to make. Bake a batch tonight!
Equipment
- Cut and Serve Turner
- Hand Mixer
- Stand Mixer (optional)
Ingredients
- 4 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 3/4 teaspoon Salt
- 1 1/2 cups Butter, softened
- 1 cup Granulated sugar
- 1 1/2 cups Light brown sugar, firmly packed
- 2 Eggs, room temperature
- 1 Tablespoon Vanilla
- 2 cups Chocolate chips
Instructions
- Preheat your oven to 375°F. This is a crucial step, as a properly heated oven will ensure that your cookies bake evenly and achieve that desired texture.
- Line a cookie sheet with parchment paper or a silicone mat. This not only prevents sticking but also helps in achieving a nice golden bottom on your cookies.
- In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside. This step helps evenly distribute the leavening agents throughout the flour, ensuring a consistent rise.
- In a large mixing bowl or stand mixer, add softened butter, granulated sugar, and brown sugar. Beat well until the mixture is creamy and light in color, which indicates that you've incorporated enough air for a fluffy cookie.
- Add in the eggs and vanilla. Mix until just combined, but don’t overmix as it could lead to tough cookies.
- Gradually mix in the flour mixture until everything is well incorporated. You’ll want to stop mixing as soon as you see no dry flour remaining to prevent overworking the dough.
- Gently stir in the chocolate chips. This is where you can also add in any nuts or extra goodies if you’re feeling adventurous!
- Using a ¼ cup measuring cup, scoop spoonfuls of dough onto the prepared cookie sheet, spacing them about 2 inches apart. This allows room for spreading.
- Bake for 12 to 15 minutes or until the edges are light golden brown. Be careful not to overbake; the cookies will continue to cook slightly once removed from the oven.
- Let the cookies stand on the sheet for about a minute, then transfer them to a cooling rack to cool completely. This step is essential to achieve that ideal chewy texture.
Notes
- Storage: Store your cookies in an airtight container at room temperature. They’ll stay fresh for up to a week!
- Freezing: You can freeze cookie dough for up to three months. Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adjusting time as needed.
- Pairing: Serve these cookies warm with a glass of milk or a scoop of ice cream for a decadent treat!
- Variations: Feel free to experiment with different types of chocolate, nuts, or even dried fruits for unique flavor combinations!
- Don’t Overmix: When combining the dough, mix just until incorporated to avoid tough cookies.
- Chill the Dough: For thicker cookies, chill your dough for at least 30 minutes before baking. This helps prevent spreading.