These Jumbo Chocolate Chips Cookies have the best bakery-style texture with an old fashioned classic chocolate chip cookie taste! They’re thick, soft, and chewy with plenty of chocolate chips loaded into every blissful bite!
Jumbo Chocolate Chip Cookies are perfect for sharing, bringing to a potluck, or indulging in at home! No matter who eats them, they’re always amazed that a cookie this size is still perfectly tender and chewy!
You can’t beat a chocolate chip cookie recipe that bakes up huge, soft cookies in just 30 minutes! No need to chill the dough so all you do is make, bake, and snag a warm golden brown cookie to enjoy!
Jumbo Chocolate Chip Cookie Ingredients
All-Purpose Flour – Using other types of flour such as cake or bread flour would change the texture and taste of the cookies.
Granulated and Light Brown Sugar – When both sugars are used together it creates that rich flavor we all love in these classic cookies!
Cornstarch – Helps in creating a softer, tender cookie!
Baking Soda – Boosts the cookies to rise to perfection!
Salt – Enhances flavor so the sweetness factor isn’t overpowering.
Butter-Flavored Shortening – A key ingredient for this particular recipe! Gives the butter flavor while also keeping the cookies together instead of becoming thin and crispy.
Vanilla Extract – Adds flavor to the overall cookie.
Eggs – Creates structure and stability within the dough while also adding moisture so the cookies don’t dry out!
Chocolate Chips – The star of the show! You can use milk, semi-sweet or dark chocolate if you’d like!
Flaked Salt – Tops off the cookies before they’re baked to add a layer of salty and sweet.
How To Make Jumbo Chocolate Chip Cookies
Preheat the oven and line a large cookie sheet with parchment paper.
Whisk together the flour, cornstarch, baking soda, and salt in a large bowl and set aside.
Cream together the shortening, light brown sugar, granulated sugar, and vanilla in a separate large bowl until light and fluffy. Beat in one egg at a time.
Add the dry ingredients in separate additions, mixing after each one, but be careful not to overmix. Fold in some of the chocolate chips.
Scoop out the dough onto the prepared baking sheet making sure to leave plenty of room between each cookie. Top each ball with remaining chocolate chips and sprinkle with flaked salt.
Bake until the edges are lightly golden brown. Cool and enjoy!
Chewy or firm cookies?
For softer, chewier cookies remove from the oven sooner and allow the cookies to cool on the pan. For a solid, firm cookie bake but then only allow cookies to cool on the pan for a minute before moving to a wire rack.
Can these be stored in the freezer?
Yes, these Jumbo Chocolate Chip cookies will last up to 3 months in the freezer! Just place the cookies in a freezer bag and squeeze out any excess air before storing them.
Shortening Vs Butter
Butter can be used in this recipe but it makes the cookies spread more and become flat, crispier cookies. Using butter-flavored shortening gives you the flavor of butter while also giving you old fashioned classic chocolate chip cookies.
Keep in mind that if you choose to use butter the dough will need to be chilled before baking.
I’m a firm believer that you really can never have too many chocolate chip recipes since sometimes you want a nutty version, healthier option, or a crispy crunch! Check out my other desserts that are worth adding to your recipe collection!
Jumbo Chocolate Chip Cookies
- 2½ cups all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter-flavored shortening I used Crisco
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 cups chocolate chips divided
- Flaked salt optional topping
- Preheat the oven to 375 degrees F and line a large cookie sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, cornstarch, baking soda, and salt and set aside.
- In a separate large bowl or stand mixer fitted with a paddle attachment, cream together the shortening, light brown sugar, granulated sugar, and vanilla until light and fluffy.
- Beat in the eggs one at a time, mixing after each addition just until incorporated.
- Add in the dry ingredients in 3 separate additions, mixing between each one JUST until incorporated, do not overmix.
- Fold in 1½ cups of chocolate chips and use a large ¼ cup-sized cookie scoop to portion out the dough onto the prepared baking sheet, leaving about 5 inches between cookies. No more than 8 should go on a half sheet-sized pan.
- Top the balls of dough with some of the remaining chocolate chips and sprinkle with flaked salt and bake for 12 to 15 minutes, until the edges are lightly golden brown. For softer, chewier cookies, remove at 12 minutes and allow the cookies to cool on the pan for 5 minutes. For more solid cookies, cook for 14 to 15 minutes and only let the cookies cool on the pan for 1 to 2 minutes before transferring to a wire rack to cool. Bake off the rest of the dough.
- This dough does not need to chill before baking, chilling the dough could result in a more dome-shaped cookie.
- Butter can be used in this recipe, but it greatly changes the structure of the cookie. It will spread more and produce flatter, crispier cookies. If you do use butter, then you would want to chill the dough for at least 30 minutes. Butter-flavored shortening gives you the flavor of a dough made with butter while also giving these goose their thick bakery-style texture with old-fashioned classic chocolate chip cookie taste.
- If leaving flaked salt off the top of the cookies, I would recommend adding an additional ¼ teaspoon of salt to the dough.
- 1 cup of chopped walnuts can be added to this recipe, however, you will want to reduce the flour amount by ¼ cup if you do.
- Cookies are best consumed within 2 days of baking and stored in an airtight container at room temperature. Prolong softness with a slice of bread or a couple of marshmallows.
- Freeze in a freezer bag for up to 3 months, squeeze out any excess air.