Cookies are good. Jumbo cookies are better.
When things get busy as work, and they invariably always do starting in November since I work for an eCommerce company, I turn to baking to calm my nerves and reset after a busy day. Sometimes that means pulling together crazy recipes and testing my skills (I’m looking at you macarons). Other times, all I want is something comfortable.
I’ve been making this cookie recipe for years and there are a few things I love about it. First off, it makes a lot of cookies. No seriously, a ton. That means I always have some cookie dough to stick in the freezer for later. And by that I of course mean eat immediately before remembering that raw eggs are bad.
In addition to making large quantities, this recipe is incredibly easy to follow. Even when I’m too enthralled by whatever I’m watching to bother turning it off while baking. As a side note, I discovered ‘Good Girls Revolt’ this weekend and binge watched the entire season within a few days so yes, it was definitely playing on my computer while I whipped up these cookies. Also if you haven’t started watching that yet now is the time to start.
I don’t usually make jumbo cookies, largely because that is just too dangerous to have around the house, but this recipe makes so much dough it is perfect for a dozen jumbo cookies.
If you’re looking for something easy to make and sure to please, these jumbo chocolate cookies are exactly what you’ve been looking for!
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups (300g) packed light brown sugar
- 1 cup (200g) granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoons salt
- 2 cups semisweet chocolate chips
Recipe (Adapted from an Epicurious recipe)
- Preheat the oven to 375. Line two baking sheets with parchment paper or nonstick mats and set aside.
- In a large bowl, cream together butter and sugars. Mix in the eggs one at a time followed by the vanilla extract.
- In a second large bowl, whisk together the flour, baking soda, baking powder and salt. Gently mix the flour mixture into the sugars. Once fully combined, add in the chocolate chips.
- Using an ice cream scoop, make five dough balls on each baking sheet, spacing them out enough to account for the spread of the cookie as it bakes.
- Bake for 12-15 minutes. Let cool for 5 minutes before transferring cookies to a cooling rack.
Can’t keep this kitty away from my shooting table!