BIG, thick, jumbo chewy Chocolate Chip Cookies. This Chocolate Chip Cookie reigns supreme in the cookie game!
Everyone has a favorite chocolate chip cookie. If you’re not much of a chocolate chip cookie connoisseur then you might think they’re all pretty much the same. You would be mistaken, though. There’s crispy, chewy, crunchy, soft, flat, thick, crispy on the outside and chewy on the inside – so many varieties. Ahh…the magic of baking.
In my home, one chocolate chip cookie reigns supreme. It’s a thick and chewy cookie. Oh, and it’s a BIG one. Jumbo, to be exact.
I found this recipe almost 5 years ago on Cookpad (formerly “All The Cooks”). The recipe was shared from a fella named Sarge. I made these cookies one time and there was no turning back. From that moment on, all other chocolate chip cookies paled in comparison.
It’s a pretty basic cookie dough recipe – it’s just a larger batch. Oh, and you’re dropping the dough by 1/4 cups instead of the standard measly tablespoon. I’ll forewarn you, I burned up a stand mixer with this cookie dough. Lesson learned – I now use a handheld mixer to cream the butter and sugars and stir the flour in by hand.
This makes 2 dozen of thick, chewy, jumbo, delicious chocolate chip cookies. I have never eaten more than one cookie in a sitting. I’m like a cookie monster – so seriously, it’s one BIG cookie.
Give it a try – if you’re a fan of chewy chocolate chip cookie then this is for you! If you’re a fan of those thin & crispy chocolate chip cookies, well, it’s about time to come to the other side 🙂
Thanks so much for stopping by! Happy Baking!
Recipe from Cookpad – Check them out if you haven’t already!!
Jumbo Chewy Chocolate Chip Cookies
Ingredients
- 4 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cup butter softened (3 sticks)
- 1 1/4 cup granulated sugar
- 1 1/4 cup brown sugar packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups chocolate chips
Instructions
- Preheat oven to 375°
- Whisk together flour, baking soda, baking powder and salt in a mixing bowl. Set aside.
- In a large mixing bowl, cream together butter, granulated sugar and brown sugar.
- Beat in eggs and vanilla until well combined and creamy.
- Stir in flour, 1 heaping cup at a time until everything is combined and there is no more dry patches (check bottom of bowl)
- Stir in chocolate chips.
- Drop dough by 1/4 cups on ungreased cookie sheet - 6 cookies on a sheet.
- Bake for 10 - 12 minutes or until cookies just start to get light golden brown on tops.
- Let cookies rest for a minute or two on cookie sheet and transfer to wire rack to cool.
- Enjoy 🙂
Those look really good! Thanks for sharing yourrecipe. Have a great week!
Thanks so much, Cascia! Thanks for stopping by and I hope you have a wonderful week 🙂
Can walnuts be added to this cookie recipe? Thank you.
OMG! These cookies look incredible! I am trying to be good and eat a little lighter lately, but 2 of these babies are totally worth the calories!
Thank you Thao! These cookies are definitely worth the calories! They’re too good – so good that I only make them once or twice a year 🙁 😉
Big cookies are my thing!! These look fantastic. Just perfect for this upcoming snowy weekend❄️
Jill
Thanks so much Jill! Yay – snowstorm baking is the best – I’m planning lots of it! Stay warm 🙂
I’m just going to say that these are one of my favorite cookies, period! I made these to take to work in honor of my birthday. I used a scoop that the lunch ladies use to use when serving mashed potatoes:) Probably close to 1/2 cup!! They turned out perfectly round. I ended up with 17. I made two batches. I didn’t want to run out in mid birthday!! I think I’m going to make them again for another someone special in the family. Her birthday is tomorrow.
Hi Sally. Happy Belated Birthday!!! So glad you’re loving these cookies! They disappear quick in my house – everyone goes crazy for them. I often bribe my husband with a batch of these chocolate chip cookies, hehe. Thanks so much for stopping by 🙂
these cookies are awesome! they will be my go to recipe from now on. I used my hand mixer as suggested and happy I did. it makes a ton of dough! yay! thanks for sharing.
Yay! So glad to hear you loved them! Out of too many (hundreds) chocolate chip cookies I’ve baked over the years – this recipe remains the family favorite. Thanks so much for for stopping by Angi 🙂
OK so I’m always confused about what kind of butter to use, salted, unsalted, or margarine! If I use salted can I just not put salt in the mix? Maybe most of you cooks know the answer, I’m still learning!
Hi Melissa.
I rarely use margarine in baking. Depending on the recipe, you can sometimes substitute, but if you’re unsure you should always follow the recipe.
As for salted or unsalted butter – I’ll be honest and say I pretty much always bake with salted butter. Some recipes call for unsalted butter and I still use salted. I prefer the additional flavor it gives to my baked goodies. It’s very much about taste preference.
So if you’re sensitive to salt, don’t prefer the taste or only have unsalted butter, then use unsalted. Otherwise, go ahead and use salted butter – I always do for this recipe.
Hope this helps 🙂
These look soo good im planning on makeing these today would this recipe be good with walnuts?
Thanks Jenila! If you’re a walnut lover, then go ahead and throw them in. I absolutely love these cookies with just chocolate chips. I just baked a batch of these on Friday and am baking another two batches tomorrow. These cookies are always requested for Christmas ♥ Hope you enjoy them! Thanks for stopping by : )
Thank you soo much for the recipe i made them with the walnuts and without im now addicted to them!!! Love it i highly recomend anyone thinking about making cookies to try these!!!
Awesome! Yay – so glad you enjoyed them! Thanks for the recommendation as well! Hope you have a healthy & happy New Year 🙂
Omg. I was sooo excited to make,these cookies and so disappointed. I have made a million cookies in my life and for some reason these didn’t work out?? I have double checked everything and I used all correct amounts, I see why you burnt out a stand mixer now!! My butter and sugars looked normal, when I added dry ingredients it was like bread crumbs??? Wouldn’t hold let alone holding chocolate chips?? I also used a large ice cream scoop and they didn’t flatten out well or spread. They have been in 12 mins and don’t look much larger than other cookies I make?? They feel a bit raw on top and am certain the middle will be dry. Any suggestions??
Hi Ann! Sorry to hear these cookies didn’t work out for you. I seriously just baked at least 10 batches of these over Christmas. I did burn my old stand mixer out with this dough – but I recently bought a Bosch stand mixer that makes this cookie dough look like child’s play 🙂
Hmmmm…I’m not sure where to start. Did you use a stand mixer or stir by hand? I used to cream the softened butter and sugars and add the liquids in with an electric mixer and then mix in the dry ingredients, one cup at a time, by hand. It’s tedious and a bit of a workout. I never encountered the dough looking like bread crumbs, but at times I would have crumbly dry flour left on the bottom of the bowl and I would get my hands in there and mix & knead a little.
How did they end up tasting? Were they chewy or dry? These cookies will look a little underdone when pulling them out of the oven but they set up perfectly and stay chewy.
Hope this helps…a little…
I’d try adding another egg, maybe two. A lot of this recipe is similar to doubling the standard toll house recipe, but the egg amount is not changed at all.
I agree. I made these exactly to the recipe. They were dry and hard. Wasted some very good chocolate on this disaster. Dough was dry and crumbly. I would use four eggs next time, or find another recipe.
“Sarge” doesn’t know poop from apple butter.
Hi, can I add nuts to this recipe?
Sure! I prefer it as is, but a lot of readers have added nuts & love it!
Thanks for stopping by 🙂
Oh…my…DEAR…SWEET…LORD!!! This recipe is amazing. Imagine hearing that AH sound from a cartoon when gold has been found. You know when there’s a sparkle in a character’s eye? Yeah, that was me at first taste. I was able to use a brown sugar baking blend to replace the brown sugar and and reduced fat Land O’Lakes butter but I only made a half batch, of which I got about 2 dozen but, I’m notorious for getting more servings out of a recipe than most of them will yield and the portions are ample. Thank you so much!
LOL! How great minds think alike! These chewy cookies…all the butter…all the sugar…all the chocolate…if loving them is wrong I don’t want to be right!
These cookies…they’re like a real BIG deal in my house. People fight over the last few 🙂
So glad you enjoy them as much as we do! I’m interested in trying to bake these with a raw stevia baking blend for a “carb-counter” I love – I’m always scared though – some of the low cal sweeteners have a funky taste to them. I’ll have to give it a try!
Thanks so much for stopping by Diane! Happy Baking ♥
Everyone MUST make these! They arr my new go to! Turned out soft and giant, just luke my familu likes them! I added pecans to 1/2 the batcb. Yummy!
Yay! So glad you & your family enjoyed them – and you’re as excited about these cookies as I always am!
I found my perfect chocolate chip cookie with this recipe – these are the only ones I make anymore ♥
Thanks for stopping by Brandy 🙂
Question. Do you not chill,your cookie dough first for 2 to 3 hrs before you bake them? I just wonder. Mine always spread out so much and I like my cookies thicker. Please let me know asap. Gonna try these in morning for a family gathering. Thank you so much for sharing!
Hi Laura.
I don’t chill the cookie dough for these cookies before baking. I do always let the cookie sheets cool completely before dropping dough on them and keep the cookie dough away from the stove where it warms everything up.
After creaming everything with a handheld mixer, I was mixing these by hand for quite sometime. When I bought a new stand mixer (Bosch) I was curious how they would turn out since the mixer warmed and softened the dough up a bit more than usual. They were still good with no chilling.
What’s funny is that I just made these cookies for our 4th of July cookout. I made the cookie dough a few days ahead of time and baked them the night before. With the chilled dough, I felt that the cookies didn’t rise as nicely.
Hope you enjoy the recipe!
Do you think using browned butter for 1to 1 and a half stick and the other half or two sticks as room temp butter would alter the dough and shape during baking?
Also my dough (sugar cookie dough comes out perfect) for choc chip keeps coming out crumbly is it crucial to go slow with the flour ? Should I slowly stir in rather than use my stand mixer? I don’t want to keep wasting ingredients
Hi Arielle.
I think you’d be okay with the brown butter if you chilled the cookie dough before baking.
I used to mix cookie dough by hand but these days I prefer the stand mixer. They turn out beautiful every time – I mix until everything is just combined. Over mixing could be a problem.
Crumbly dough usually makes me think too much flour or not enough butter/fat. Go a little lighter on the flour. If it’s too late and everything is already added, try adding a tablespoon or two of softened butter to the cookie dough.
I’ve also had a few recipes that I felt were too crumbly, but I worked/pressed the dough by hand afterwards and it softened it up.
Going slow with the flour isn’t totally crucial – it really just makes it easier on your hands or mixer.
Hope this helps a little. Thanks for stopping by 🙂
Wonderful recipe! Just let people know if they use an ice cream scoop (or mashed potato scoop) for perfect portions and rounded-ness, make sure to push down on the center before baking. The inside will puff up and not cook evenly. I lost a batch because of this. I pushed it down, and the cookies came out perfecto!
Great advice Wendy! Glad you enjoyed the cookies!
Thanks for stopping by 🙂
Lost a batch?? it would have been lost in my tummy! LOL!!
Seriously, the best chocolate chip cookie ever! So easy to make, mixed beautifully in my KitchenAid, and I got 40 big cookies! Used a spring loaded ice cream scoop. They were crisp on the outside but chewy on the inside…just perfect!
Hi Julie!
Yay! So glad you enjoyed these cookies! These are our FAVORITE!
Funny story, my husband actually baked these a few weeks ago. I was slacking on the cookie making, lol. First time ever baking, he followed the recipe exactly and they turned out perfect! I still don’t know if I should be more impressed with his first time baking skills or my recipe. Lol!
Thanks for stopping by 🙂
Made these again this morning….pure perfection!! I’ve thrown all other chocolate chip cookies recipes away. Last time I baked them conventionally at 375. This time I decided to try using convection at 375 and achieved the same results. The recipe is easy, mixes well in my KitchenAid and bakes beautifully. They are certainly an impressive sight with how large and thick that are! They taste amazing.
These cookies ARE delicious! I did find when I added the dry ingredients it got a bit crumbly and if I continued using my hand mixer it definitely would’ve burnt out so I continued mixing by hand with a wooden spoon and just worked in the drier bits. A really good arm workout. The cookies didn’t flatten quite as much as I would’ve liked them to so my next batch I made into hockey puck shapes and pressed them down a bit more.
Such a yummy cookie and chewy like I love!
Great recipe!
So glad you enjoyed the cookies!
Thanks for stopping by Kelsey 🙂
The BEST cookies ever. I forgot to add the last 1/2 cup of flour but they came out perfectly. I always leave my dough in the fridge for 24 hrs before baking so that might have saved me on that. This is my ALWAYS recipe from now on. Thanks!!
Thank you! So glad you enjoyed the cookies! These are our one and only for chocolate chip cookies!
Thanks so much for stopping by Adela 🙂
Awesome recipe – I used an ice cream scoop, and squished them down a bit – I should have squished them down more, these cookies don’t spread like most other recipes! So they were a bit bulbous, but still delicious 🙂
I made these last night for my office cookie exchange. They came out perfect! Cooking times varied from 12 minutes to 15 minutes depending on which oven shelf I used and how tall the dropped dough was. Next time I’d like to try them with macadamia nuts or pecans too.
My lord, I’ve never commented on a recipe in my entire life, but these are f@#*ing amazing. Thank you for sharing this with the world. My 6 month old son will grow up with these cookies as our go-to option for chocolate chip!
My family is super into the molasses spice cookies I make – do you think there’s a way to translate some of the technique here to get the same fat, crispy on the outside, gooey on the inside texture? The molasses might add a complication, I’d imagine. Any other recipes you have for similarly made cookies?
LOL! So glad you enjoyed the cookies – they are our absolute favorite as well!!!
I love all things molasses – but always make thinner cookies with it. I’ll have to try thicker, chewier molasses cookies – it will be on my to bake list.
Thanks so much for stopping by Kelly! Happy baking ♥
These cookies are amazing! I made them before we went out and left them to cool- our babysitter had to stop himself going back into the kitchen because they are sooooo good! I smashed up a bar of dark chocolate and milk chocolate to add to the cookie dough- awesome!!! Will definitely make again XxX
AWESOME! So glad you enjoy these cookies Shani ♥
I’ve scoured the internet for years for the perfect cookie. These are always so consistently exquisite! I don’t like cookies that spread too much (augh! So frustrating!) and these don’t. They have a delicate surface crinkle, Brown nicely, and don’t get me started on the chew. Sooo thick too. This is a recipe to pass down for generations.
Thank you so much – these are my favorite, go-to recipe as well! So glad you love them!
Thanks so much for stopping by Iris ♥
I googled to find a jumbo chocolate chip cookie recipe that was big, but not too big. I’m guilty of always judging the recipes by the pictures while still being skeptical if the pictures are real. No offense, but the cookies I made with this recipe are even more beautiful than your photos! And oh so delicious! This is a perfect recipe and I’m so glad I chose to use it. Thank you so much for sharing this!
P.S. I live in very high altitude and it works beautifully with no adjustments.
Awesome! So glad you enjoyed the cookies! I’d LOVE, LOVE, LOVE to see your beautiful cookie pictures! Tag me on Instagram!
Thanks so much for stopping by Sarah ♥
The best cookie recipeever ive tried lots of recipes but this’s the best thx so much Amanda wish you all the best in life
Thanks so much! So glad you enjoyed the cookies!
Hi Amanda!
I am really looking forward to trying your recipe. My husband loves cookies! We are trying to cut back on calories, etc. so I’m going to try substituting the sugar using sugar in the raw and the brown sugar with sukrin gold brown sugar alternative. Do you think this is a bad idea? Have you ever tried making any substitutes? I’m kinda scared to try it. Wish me luck!!
Hi Karen!
I wish I knew the answer – but I have yet to try.
I think the sugar in the raw would sub well, not so sure on the other…just not familiar with it. I’ve been meaning to start trying more baking with sugar substitutes – someday soon….
Would love to hear how they turned out for you!
These are not good cookies. They are way too floury. You can barely taste salt. For how much time went into these, I’d expect a rich buttery melt-in-your-mouth result. They are not even close.
I am so excited to try these! Do you have any recommendations for high altitude baking? I live in Denver, co and not sure if that would make a difference.
Thanks!
Hi Stacy! These cookies are my favorite! I’m sorry – I’m not at all familiar with high altitude baking 🙁
Hope you enjoy – happy baking ♥
These turned out nicely, but definitely squash them down a bit before baking, or they’ll be raw in the middle.
Sorry. I really don’t like them. Way too sweet and rich for us. I still prefer the taste of Nestle’s Toll House, whether crisp baked or soft. I followed the recipe exactly, plus have over 50 years of baking experience.
Hi Amanda, I owe you an apology. I thought the cookie doe was dry but it turns out I didn’t put in enough butter. I put in 2 sticks and then added 1/2 stick more for the dryness. I actually was short 1/2 a stick! What a goober! They did turn out good but could have been softer. I’ll get it right next time. Thank you for a great recipe.
Ok I want to tell you this is the best soft big delicious chocolate chip cookie I have ever made! Thank you so much for sharing your recipe.
What I love about this recipe! It’s easy and perfect..being a baker for many years I could never get the perfect chocolate chip cookie! Don’t change or try to put your own spin on it because I think you would find you would ruin The recipe!
Again thank you so much!!
I was really disappointed. The directions didn’t say press them down, but as they began to bake I realized there was no way in 10 mins these would be cooked in the middle. They taste was off sadly. I’m not sure what it was but maybe too much flour? The cookies seemed like bricks and not chewy. Any chance anything was missing in the directions?
Okay” I want to tell you’ this” is the best soft big delicious chocolate chip cookie I have ever made! Thank you so much for sharing this recipe.
Now”for people in high altitudes” baking time is ( 10-12 min + 7 more mins..)
I live in the Appalachian Mountains of North Carolina,I made this cookie recipe,knowing I would have to change something,I just added 1 more egg, and added 7 more min to the 10-12 time to bake,this came out perfect.
I did use a hand held blinder,had no prob..
I was given this recipe by a local baker over 20 years ago. The only difference, instead of 4 1/14 cups of flour, it calls for 3 1/4 cups of all purpose flour and 1 cup of cake flour. I’ve never tried the other way, but compared to a regular chocolate chip cookie recipe, I think it makes the cookies a bit lighter. Another difference is the temperature and time. 350 degrees for 10-12 minutes.
I’ve tried lots of choc chip cookies and this is the best recipe ever. I put it in the fridge overnight because I didn’t have time to Bake it. I baked it the next day and they came great.
I recommend this recipe for those who like a big patch.
Excellento fantastisch cookies! LOVE THEM! Love the size. You measure the amount into a 1/4 cup for the perfect sized large cookie. I could get six on a regular baking tray with plenty of room. Once on the baking tray (on top of baking paper) push them down to the desired flatness. I used 2 and half blocks of dark chocolate, 100g blocks, chopped up a bit instead of backing choc chips. The mix is hard to combine at the end so put the spatula down, grab a sturdy wooden spoon and work it cause you gonna be eating a naughty cookie soon. As someone who bakes every week I recommend these cookies. I am in Sydney, Australia and had no problem using this recipe with our standard measuring cups, just wish the gram conversion was already there as that is my preference for measuring out ingredients. Thank you so much for your recipe Amanda, they are great cookies and not even that sweet with with the dark chocolate I used. As my partner says “you could sell these!”.