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Jumbo Thick Chocolate Chip Cookies

Jumbo Thick Chocolate Chip Cookies

These are the chewiest, thickest Chocolate Chip Cookies you’ve ever made! I’ve even made them in smaller size and they were still pretty thick! Amazing!
Course Dessert
Cuisine American
Keyword cookies
Prep Time 30 minutes
Cook Time 18 minutes
Resting time 15 minutes
Servings 12 cookies
Calories 300 kcal
Author camila

Ingredients

  • 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

Instructions

  1. Add butter to the bowl of an electric mixer. Cream for 1 minute.
  2. Add brown sugar and white sugar. Cream for another 2 minutes until light in color and fluffy.
  3. Add egg and yolk to the mixer.
  4. Cream until incorporated. Add vanilla extract. Mix to combine.
  5. Add flour, baking powder, baking soda, and salt to the bowl. Mix with a spatula or on the lowest setting to incorporate the flour.
  6. Last but not least, add the chocolate chips and stir to combine.
  7. Use a 1/3 measuring cup to form the cookies. My cookies had between 2.8-3 oz each.

  8. You can roll them between your hands to obtain a smooth ball.
  9. Place cookies on a baking sheet and put it in the freezer or fridge.
  10. Put them in the freezer for 15 minutes before baking. Or put them in the fridge for 30 minutes before baking.
  11. 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.
  12. You can also keep the cookies in the fridge for a couple of days before baking, make sure to cover them.

To bake

  1. Pre-heat the oven to 350F.
  2. You don’t need to thaw any frozen cookies. Bake them straight from the fridge or freezer.
  3. 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.

  4. Let the cookies cool down for at least 10 minutes.

Storage

  1. Store any baked cookies for up to 3 days in an air-tight container at room temperature.

Recipe Notes

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!

Nutrition Facts
Jumbo Thick Chocolate Chip Cookies
Amount Per Serving
Calories 300
* Percent Daily Values are based on a 2000 calorie diet.