Jumbo Chocolate Chip Cookies with Chewy Centers

Giant bakery-style cookies with a soft, chewy center and crispy golden edges, loaded with chocolate chips and perfected with a simple chill step.

Print Recipe

Prep Time 15

Cook Time 14

Total Time 29

Course Dessert, jumbo cookie recipe

Cuisine American

Servings 6 servings

Ingredients

2 1/4 cups 280g all-purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
3/4 cup 170g unsalted butter, softened
1 cup 200g packed brown sugar
1/4 cup 50g granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups 270g semisweet chocolate chips

Instructions

In a medium bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy, about 2 minutes.
Add the egg and vanilla extract, beating until well combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix.
Fold in the chocolate chips with a spatula.
Cover the dough and refrigerate for at least 30 minutes (or up to 3 days).
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Scoop 1/3-cup portions of dough (about 85g each) and place them 3 inches apart on the prepared sheets. Do not flatten.
Bake for 12-14 minutes, rotating the pans halfway through, until edges are golden brown and centers look slightly underdone.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

1. For extra chewiness, replace 2 tablespoons of flour with 2 tablespoons of milk powder.
2. If using salted butter, reduce the added salt to 1/4 teaspoon.
3. Store baked cookies in an airtight container at room temperature for up to 4 days.
4. Add a slice of bread to keep them soft.
5. Freeze unbaked dough balls for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time.