Today I present to you this super special recipe for my delicious Jumbo and Thick Chocolate Chip Cookies!
Click here to watch a video of me making these cookies on a new platform called Youki! It’s a 1 minute video platform that has a lot of very talented content creators!
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 (coming soon), 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.
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 the way I like it.
So here, I decided to create my very own Thick Chocolate Chip Cookies recipe!
I made 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.
I used a 1/3 measuring cup to shape these cookies, so they were pretty big! But even when I made them smaller, 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.
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.
You can also add a few chocolate chips on top of the cookies as soon as they come out of the oven, they will stick right on the cookies, and it gives a nice cool touch, plus, more chocolate yay!
How to freeze 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 baking 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.
Another awesome tip I can offer when making these Thick Chocolate Chip Cookies, or any kind of drop cookies, really, is to roll them between your hands right after scooping. This way they keep a nice round and smooth shape as they bake.
If you are dealing with a sticky and wet cookie dough, place the scooped cookies in the fridge for 15 minutes or so before rolling them between your hands.
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
- 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
- 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.
- 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.
- Store any baked cookies for up to 3 days in an air-tight container at room temperature.
Feel free to add any nuts, other chips (butterscotch, white chocolate, m&m’s) to the batter.
Also feel free to shape these cookies smaller, with a cookie scoop, I’ve made both and it was amazing and so chewy and thick!