Jumbo Chocolate Chip Cookies

These jumbo chocolate chip cookies are soft, gooey and warm! They’re loaded with chocolate chips and require no chill time. You’ll love these jumbo cookies!

Ok so when was the last time you had a GIANT cookie?! They’re highly underrated. Normal sized cookies are great and all, but there’s something very satisfying about a cookie that is the size of your head. The recipe was actually born out of pure laziness, since I didn’t feel like rolling and baking small cookies one afternoon. Plus it was raining and I felt like the kids deserved an extra special treat!

The only problem now is that my kids think that every cookie should be giant and they’re thoroughly disappointed when I give them just a regular sized cookie! Problems.

How do I bake large chocolate chip cookies?

This cookie recipe is exactly the same as pretty much any other cookie dough, with a few little tweaks to make sure they’re perfect!

You’ll need the following ingredients:

• all-purpose flour
• baking soda
• salt
• unsalted butter
• granulated sugar
• brown sugar
• egg
• vinegar
• vanilla extract
• semi-sweet chocolate chips
• white chocolate chips
• flaky sea salt

Instructions for making jumbo chocolate chip cookies:

1. Whisk together the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment or using a large bowl and an electric mixer, beat the butter and both sugars together until light and fluffy, about 2 minutes.

2. With the mixer running on low, add the egg, followed by the vinegar and vanilla extract. Mix just until smooth and creamy, then add the combined dry ingredients. Running on low, mix the dough until just combined, then add in the chocolate chips.

3. Place parchment paper on two baking sheets. Scoop the cookie dough 1/3 cup at a time, making sure the measuring cup is level. Roll the dough in a smooth ball and place each ball about 3 inches apart on the baking sheet, with 6 balls on each sheet. (You might have 1 extra ball which you can bake on a third sheet).

4. Bake each tray of cookie dough in an oven heated to 375 F for 9-11 minutes or until the edges are just turning brown and the middle is still very soft looking. The cookies may look slightly underbaked when you pull them out but they’ll continue to bake on the hot pan when you pull them out! Pulling them out early enough is the key to ensuring they’re soft and chewy!

5. Once you’ve pulled the cookies out, sprinkle a bit of flaky sea salt on each cookie while they’re still warm. Allow them to cool for about 10 minutes on the sheet before removing them to a wire rack to cool completely (or before eating – you won’t be able to resist)!!

What does vinegar do in cookie dough recipes?

Vinegar is a bit of a special ingredient in this cookie dough! In order to get that nice boost in the oven and help the cookies rise a bit, the vinegar reacts with the baking soda to create a chemical reaction for a perfectly chewy cookie! Science!

This reaction also helps prevent too much spreading (rising up instead of out), which is why we don’t need to chill this particular cookie dough!

Do I have to use white chocolate chips in this recipe?

I like the combination of white and dark chocolate chips in these cookies but its certainly not absolutely necessary! You can make all the chips purely dark chocolate or you can have some fun and throw in some butterscotch or peanut butter chips. My downfall are these sea salt caramel chips. They’re amazing!

Can I turn this cookie dough recipe into regular sized cookies?

Absolutely! While the giant cookies are fun, this recipe is also a perfectly suitable cookie dough recipe for those regular sized cookies. Just make the following tweaks:

• use a large cookie dough scoop (about 1.5 tablespoons) instead of the 1/3 cup and place 12 cookies about 2 inches apart on each baking sheet
• bake the cookies at 350 F for 9-11 minutes in the oven vs 375 F

If you are in the mood for more cookie recipes, check these out:

• sea salt caramel chocolate chip cookies
• oatmeal caramel stuffed cookies
• caramel snickerdoodles

While I may disappoint my kids by not ALWAYS baking up giant cookies, this cookie dough recipe is definitely going to happen a lot. Who doesn’t want a JUMBO chocolate chip cookie!?

Jumbo Chocolate Chip Cookies

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5 from 5 reviews

• Author: Katherine | Love In My Oven
• Total Time: 30 minutes
• Yield: 13 cookies 1x

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Description

These jumbo chocolate chip cookies are soft, gooey and warm! They’re loaded with chocolate chips and require no chill time. You’ll love these jumbo cookies!

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 tsp baking soda
• 3/4 tsp sea salt
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 3/4 cup brown sugar
• 1 egg, room temperature
• 1 tsp white vinegar
• 2 tsp pure vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup white chocolate chips
• 1/2 tsp flaky sea salt

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Instructions

1. Preheat the oven to 375 F and line two large baking sheets with parchment paper. In a large mixing bowl, whisk together the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment or using a large bowl and an electric mixer, beat the butter and both sugars together until light and fluffy, about 2 minutes.
2. With the mixer running on low, add the egg, followed by the vinegar and vanilla extract. Mix just until smooth and creamy, then add the combined dry ingredients. With the mixer still running on low, mix the dough until just combined, then add in both white and dark chocolate chips.
3. Use a 1/3 cup measuring cup to scoop the cookie dough, making sure the measuring cup is level. Roll the dough into a smooth ball with your hands and place each ball about 3 inches apart on the baking sheet, with 6 balls on each sheet. (You might have 1 extra ball which you can bake on a third sheet).
4. Bake each tray of cookie dough for 9-11 minutes or until the edges are just turning brown and the middle is still very soft looking. The cookies may look slightly underbaked when you pull them out but they’ll continue to bake on the hot pan when you pull them out!
5. As soon as you’ve pulled the cookies out, sprinkle a bit of flaky sea salt on each cookie while they’re still warm. Allow them to cool for about 10 minutes on the sheet before removing them to a wire rack to cool completely.

Once cooled, cookies can be store in an airtight container for 1 week or up to 2 months in the freezer.

Notes

*Feel free to swap the white chocolate chips for more semi-sweet chips or another flavor! You could even try nuts!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: cookies
• Method: oven bake
• Cuisine: american

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