Jumbo chocolate chip cookies are an easy-to-make-at-home cookie that you’re going to love! Made to be huge, soft, chewy, and highly irresistible.
This no-fail recipe is superior to others that you may have tried because we add an extra secret ingredient into the mix to get fluffy soft cookies every time. No more chocolate chip cookies falling flat of expectations- pun intended.
- Brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose Flour
- Baking soda
- Baking powder
- Chocolate chips
For the exact amounts needed, please see the recipe card below.
How to Make Jumbo Chocolate Chip Cookies
- Preheat the oven to 400 degrees F.
- In a mixing bowl, cream together the sugars and butter and then add in the vanilla and eggs until combined.
- In another bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt, and then combine the dry ingredients with the wet ones until mixed.
- Then fold in the chocolate chips and portion the dough out into 10-12 balls.
- Bake 6 at a time per baking sheet. Bake for 10 minutes or just until the tops are starting to brown and the centers are gooey.
Farmstead Recipe Tips for Jumbo Chocolate Chip Cookies
Can Giant Chocolate Chip Cookies be Frozen?
Yes. Place the completely cooled cookies in a zipper topped bag and place them in the freezer for later. Place them on the counter for about 30 minutes to thaw to room temperature before eating. For more tips on freezing cookies and cookie dough, check out this post!
Why Cookies Turn Out Flat
While this is the perfect soft chocolate chip cookie recipe, there are a few common factors that lead to flat chocolate chip cookies, so I’m going to quickly list them out in hopes that we can avoid any issue before it happens.
The most common reason for cookies to fall flat has to do with the temperature of the oven and the butter.
- Warm butter. The colder the butter, the longer it takes to melt, helping the cookie to retain its shape better. Warm butter will melt faster, and give you a flatter cookie.
- Hot oven. If your oven is too hot, it will melt the butter too quickly, and cause similar effects. So remember that when making chocolate chip cookies, to have chilled and cold butter in use and to have your oven preheated to the correct temperature.
- Leavening agent. The ratio of leavening agent to flour will impact how fluffy or flat your chocolate chip cookies are. I like to use a mix of baking powder and baking soda to give the cookie the perfect amount of fluff.
Thick and Chewy Chocolate Chip Cookies
This cookie recipe may just be the best one you’ll ever use. Everyone loves a thick and chewy chocolate chip cookie. This jumbo cookie recipe comes out tall, fluffy, and perfect every time thanks to the added cornstarch (our not-so-secret ingredient).
While you can safely store cookies in a tightly sealed cookie jar or a zipper topped bag on your counter for several days, freezing them for longer storage is also a great solution!
Overworking your dough can make chocolate chip cookies hard. When mixing cookie dough you want to make sure that the dough hasn’t been overly mixed once the flour has been added. If you overbake your cookies, they will also be hard.
Chocolate chip cookies always look a little underbaked when they are ready to pull from the oven. You will notice the edges looking golden and set. The tops should be soft but no longer glossy. If the tops are still glossy looking, let them bake another minute or two. If the tops look dull but puffed, remove from the oven.
Allow the cookies to cool on the baking sheet for several minutes as they deflate and solidify. Moving the cookies too soon after removing them from the oven can cause them to break during transport.
Jumbo Chocolate Chip Cookies
- 1 cup butter 2 sticks
- 1 cup brown sugar
- 1/3 cup white sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 3 cups flour all-purpose
- 2 tablespoons flour all-purpose
- 2 tablespoons corn starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 12 ounces chocolate chips
- Preheat oven to 400ºF.
- Combine white and brown sugar and butter until just combined.
- Add vanilla and eggs and mix until just combined.
- Sift together all of the flour, corn starch, baking soda, baking powder, and salt.
- Combine the wet and dry ingredients until just mixed.
- Add chocolate chips and mix until combined.
- Portion dough into 10-12 pieces and bake 6 at a time on a single sheet tray.
- Bake for 10 minutes or until tops are just starting to brown and centers are gooey.
Looking for more cookies recipes??
- The Best Snickerdoodle Cookie Recipe
- Browned Butter Snickerdoodles
- Homemade Chocolate Chip Cookies
- Soft Almond Sugar Cookies
- Soft Sugar Cookie Recipe
- Chewy Oatmeal Cookies
- Homemade Brownie Cookies
- Soft Peanut Butter Cookies
- Molasses Ginger Cookies
- Soft Pumpkin Sugar Cookies
- The Best Pumpkin Cookie Recipe
- White Chocolate Chip Cookies
- Browned Butter Chocolate Chip Cookies
- Snickerdoodle Bars
Rachel >> Strangers on a Plain says
These look truly amazing and I cannot wait to be back on my feet and onto baking.
I hope you love them!!