Jumbo chocolate chip cookies are easy to make at home and rival any you can buy from a local cookie delivery service! Huge, soft, chewy, and irresistible!
How many times have you opted for storebought chocolate chip cookies because every time you made them at home they fell flat of expectations? -Pun intended.
These jumbo chocolate chip cookies are possibly the best homemade chocolate chip cookie recipe you’ll ever use!
Everyone loves thick and chewy chocolate chip cookies, so it’s sad when you pull flat and “hard as a rock” cookies out from the oven. You won’t have this issue here because these cookies come out of the oven tall and fluffy, exactly as they should. Finally, the perfect soft chocolate chip cookies recipe!
The secret ingredient that makes these cookies ultra-thick and chewy is cornstarch! This helps the cookies stay fluffy, thick, and delicious.
Other ingredients include:
- Brown sugar
- White sugar
- Baking soda
- Baking powder
- Chocolate chips
How to make chocolate chip cookies from scratch:
To make these jumbo chocolate chip cookies you’ll need to cream together the sugars and butter and then add in the vanilla and eggs until combined.
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 cookies and bake.
Can chocolate chip cookies be frozen?
After baking these jumbo chocolate chip cookies, you may be wondering what to do with them all, or you could simply be thinking of ways to portion control so that you don’t eat an entire batch in one sitting- accidents happen.
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!
Simply place the completely cooled cookies in a zipper topped bag and place in the freezer for later. You can eat them frozen, or place them on the counter for a few minutes to thaw to room temperature before eating. For more tips on freezing cookies and cookie dough, check out this post!
Why chocolate chip cookies are flat:
While these cookies are pretty foolproof, 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. 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 cookie puddle instead of a cookie pillow.
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.
If you happen to be making the cookie dough on a hot day and your batter warms up before you get the chance to put the cookies in the oven, or if it’s going to take a while cycling the dough through the oven (this jumbo chocolate chip cookie recipe asks for 6 cookies at a time, so it could take a while) then go ahead and chill your cookie dough in the fridge while you wait for the cookies in the oven to come out. This will help to keep the same quality control throughout the entire batch.
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.