Jumbo Chocolate Chip Cookies
Author: adapted from Letty Halloran Flatt
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • ¾ cup light brown sugar, firmly packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1¼ cups semisweet chocolate chips
  1. Preheat the oven to 325º. Line 3 large baking sheets with parchment paper and set aside.
  2. Combine flour with the baking soda and salt in a small bowl. Set aside.
  3. Cream the butter, sugar and brown sugar together until light and fluffy, about 3 minutes, scraping the bowl down as needed. Add the eggs and vanilla. Mix well. Add the flour mixture. Stir in the chocolate chips.
  4. Using a large ice cream scoop, drop the cookies onto parchment lined baking sheets. There will be 5-6 cookies per baking sheet. Bake in a 325º oven for 20-22 minutes, until light golden brown, rotating the pans top to bottom and front to back. Cool on the pans or transfer to a cooling rack after 10 minutes.
  5. Betsy’s Tidbits:
  6. I use a large ice cream scoop that holds 3 tablespoons of dough. Measure yours by filling it with water and pouring the water into a liquid measuring cup, keeping in mind that ¼ cup = 4 tablespoons. If your ice cream scoop is larger, bake the cookies longer. If it is smaller, bake the cookies for a shorter period of time.
  7. You may also make smaller cookies. Just watch carefully for baking time adjustments.
  8. These freeze beautifully. I like to rewarm them in the microwave or oven to get that just baked freshness.
  9. If you do not have 3 baking sheets simply bake the first batch, transfer the cookies to a cooling rack and allow the baking sheet to cool before baking the next batch.
Recipe by Desserts Required at https://www.dessertsrequired.com/jumbo-chocolate-chip-cookies