Chocolate chip cookies in a jumbo size are sure to bring a jumbo smile!
Bake up a batch of these chocolate chunk monster cookies as a sweet surprise.
Chewy jumbo chocolate chip cookies recipe
4-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups Land O Lakes Butter, softened
1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar
2 Land O Lakes Eggs
1 tablespoon vanilla
1 (12-ounce) package (2 cups) real semi-sweet chocolate chunks or chocolate chips
Heat oven to 375 F.
Combine flour, baking powder, baking soda and salt in bowl; set aside.
Combine butter, sugar and brown sugar in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chunks.
Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-14 minutes or until light golden brown. (Do not overbake.) Cool 1 minute on cookie sheets; remove to cooling rack.
Makes 26 jumbo cookies
For smaller cookies: For 2 1/2-inch cookies, drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until light golden brown. Makes 48 cookies.
Tip: To enhance the chewiness of these cookies, we suggest covering and refrigerating the dough for at least 1 hour, or preferably overnight. Refrigerating the dough allows the flour in the dough to hydrate and the flavors in the dough to develop.
In the Land O Lakes Test Kitchens, we tested this recipe, and found that the cookies that had been refrigerated for at least one day – or even two days – were thicker and chewier than cookies immediately baked after mixing the dough.