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–+ servings

Jumbo Chocolate Chip Cookies

These giant chocolate chip cookies are about 5 to 6 inches in size! Butter flavored crisco makes these cookies tender and thick without sacrificing flavor! And they're topped with flaked salt for a rich finish!
5 from 1 vote
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Course: Dessert
Keyword: chocolate chip cookies, jumbo chocolate chip cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 16 Cookies

INGREDIENTS

Ingredients:

  • 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

INSTRUCTIONS

Directions:

  • 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.

NOTES

 
  • 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.