Jumbo Chocolate Chip Cookies

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Skip the bakery and make these Jumbo Chocolate Chip Cookies at home! They’re perfectly thick and chewy, loaded with giant chocolate chips and can be made in less than 30 minutes!

PIN these Giant Cookies to try later!

jumbo CHOCOLATE CHIP COOKIES

There’s just something about a warm, homemade chocolate chip cookie that never gets old, especially when it’s oversized and loaded with melty chocolate! These Jumbo Chocolate Chip Cookies have everything we love in a bakery-style cookie: crisp golden edges, thick and chewy centers, and plenty of chocolate in every single bite.

We use extra large chocolate chips (super cookie chips), making them extra decadent to create pools of chocolate in every bite. While there are no secret ingredients needed to make thick and chewy chocolate chip cookies, it is key cold butter and eggs. This helps the cookies from spreading, making the thickest cookies possible.

We are chocolate chip cookie obsessed and love them in every way! Other CCC’s to try are Chocolate Chip Cookie Bars, Oreo Stuffed Chocolate Chip Cookies, Cookie Dough Truffles and Brown Butter Chocolate Chip Cookies.

key ingredients

• Sugar: Both white sugar and dark or light brown sugar are used to make them super soft and have the perfect amount of sweetness.
• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much flour. 
• Baking soda and baking powder: Used as a leavening agent.
• Butter: I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Eggs: Two whole eggs are used in this recipe to help bind the dough.
• Pure vanilla extract: You could also use vanilla bean paste for more flavor.
• Super Cookie Chips: Super Cookie Chips are a blend of oversized semi-sweet chocolate chips that create big, melty pockets of chocolate throughout the cookies. Their larger size adds a bakery-style look and ensures every bite is loaded with rich chocolate flavor. If you can’t find Super Cookie Chips, chopped chocolate bars or regular semi-sweet chocolate chips work well too.

HOW TO MAKE jumbo CHOCOLATE CHIPS COOKIES FROM SCRATCH

Whisk flour mixture: Preheat oven to 375 degrees F. In a large bowl, whisk together the flour, baking powder and baking soda.

Cream butter and sugars: In the bowl of a stand mixer (you could also use an electric mixer), combine butter and sugars together until pale and fluffy- about 1 minute. Be sure to scrape down the sides of the bowl. Add in the eggs and vanilla extract and continue to mix.

Slowly add in the dry ingredients to wet ingredients: Mix on low speed until the mixture forms a dough, then add in the chocolate chips.

Scoop cookies into cookie balls: Line 2 baking sheets with parchment paper and scoop 1/4 cup portions of cookie dough and place each cookie dough ball on the cookie sheet and place them 1 1/2- 2 inches apart. Top with more chocolate chips.

Bake cookies, cool and enjoy! Bake for 13-14 minutes just until the cookie edges have are a light golden brown. Let cool for a few minutes and then transfer to a cooling rack. Enjoy!

variations

One of my favorite things about these Jumbo Chocolate Chip Cookies is how easy they are to customize. Here are a few delicious ways to switch them up if you want something a little different.

• Double Chocolate: Replace ¼ cup of the flour with unsweetened cocoa powder and add white chocolate or dark chocolate chips for rich, chocolatey cookies.
• Chocolate Chunk Cookies: Swap the chocolate chips for chopped chocolate bars. The larger pieces create gooey pools of melted chocolate throughout each cookie.
• Nutty Cookies: Stir in 1 cup of chopped walnuts, pecans, or macadamia nuts for added crunch and flavor.
• Peanut Butter Chocolate Chip: Mix in ½ cup of peanut butter chips along with the chocolate chips for a delicious peanut butter twist.
• Toffee Chocolate Chip: Fold in ½ cup of toffee bits for buttery caramel flavor in every bite.
• Cookies & Cream: Add chopped chocolate sandwich cookies and white chocolate chips for a fun cookies-and-cream version.
• Sea Salt Chocolate Chip: Sprinkle each cookie with flaky sea salt right after baking to balance the sweetness and enhance the chocolate flavor.
• Holiday Cookies: Mix in your favorite seasonal candies, such as M&M’s, festive sprinkles, or chopped peppermint candies for a holiday-inspired treat.
• Smaller Cookies: Prefer regular-sized cookies? Use about 2 tablespoons of dough per cookie and reduce the baking time by a few minutes. You’ll get more cookies with the same delicious soft and chewy texture.

baking tips

• Use cold butter: Cold butter helps the cookies hold their shape and creates those thick, bakery-style cookies with soft, chewy centers.
• Don’t overmix the dough: Mix just until the ingredients are combined. Overmixing can make the cookies tougher instead of soft and tender.
• Use a large cookie scoop: A jumbo cookie scoop helps create evenly sized cookies that bake consistently and gives them that classic bakery-style look.
• Leave plenty of space between cookies: These cookies are oversized, so give them at least 3 inches of space on the baking sheet to allow for even baking.
• Add extra chocolate chips on top: Press a few extra chocolate chips into each dough ball before baking for extra pretty cookies.
• Pretty cookies: As soon as the cookies come out of the oven, use a large round cookie cutter or drinking glass to gently swirl around each cookie. This creates perfectly round, bakery-style cookies every time.

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leftovers & storage

To-store: Store jumbo cookies at room temperature in an airtight container, large ziplock bag or cover dish with plastic wrap in a cool space like the counter. They will stay fresh for 7 days. They will still be ok to eat after 7 days but they may start to get crumbly and stale. 

To-freeze: Allow the baked cookies to cool completely. Place the cookie sheet in the freezer for 30 minutes to flash freeze or harden. Once hard, place the cookies in a large freezer bag or stack in an airtight container. Store for up to 3 months- when ready to serve, remove from the freezer to thaw until softened.

This recipe was last updated July 15, 2026 to include additional photos and information. Originally posted April 12, 2021 By Kathryn Donangelo.