Big Soft Chocolate Chip Cookies

Big Soft Chocolate Chip Cookies

Now those are my new favorite. It took me a few tries to get the right baking time, but I finally have them perfected and my chocolate chip loving family is quite grateful!

In July I attended Evo Conference (Evolution of Women in Social Media) in Park City, Utah. That trip was made possible by the fabulous people behind Prime Publishing, though you probably know them better as Recipe Lion. They have a huge collection of recipes on their site as well as on their sister sites. They also offer tons of free recipe e-books for download! So if it’s recipes you want, you’ll definitely want to hit their site. I love working with them, and their editors are top notch!

Evo ConferenceYou can see the photo album I posted on Facebook here.

Katrina and Amanda

I arrived on Wednesday afternoon right around the same time as Megan of Megan’s Cookin’. Barbara of Barbara’s Bakes picked up both Megan and I from the airport and we went out for a bite to eat. Afterward we checked in to our room which we would be sharing along with Debra of Taste & Tell, Carrian of Sweet Basil, and Sandra of Everyday Southwest. The conference was Thursday, Friday and Saturday, but my flight wasn’t leaving until around 2:00 PM on Sunday, so Katrina of Baking and Boys invited me to stay the night at her home.

Katrina's family and I How could I say no? I ADORE Katrina and have heard so much about her family that I knew it would be a great time, albeit too short. I couldn’t have been more right. I felt so welcome in Katrina’s home, her husband Kevin was wonderful as were her adorable four boys. Pictured above is Taylor making his own eggs for breakfast. Cool kid! It was such a blast hanging out with Katrina, I only wish we had had more time!

Big Soft Chocolate Chip Cookies AmandasCookin.comWhile I was there, Katrina baked up some of her favorite chocolate chip cookies

Big Soft Chocolate Chip Cookies

and we talked about the available light in her fabulous kitchen.

Big Soft Chocolate Chip Cookies

We played around with a few camera angles and took some pictures of her cookies.

Big Soft Chocolate Chip Cookies

She sent me home with a box, which I carefully guarded them with my life on the plane so that everyone in the family would be able to enjoy some. They were very well received and everyone raved about them. So I guess we have a NEW favorite chocolate chip cookie. :)

ANOTHER DELICIOUS IDEA >>  Chocolate Snow Cookies

Fresh eggs

Of course I was out of eggs when I wanted to make some, so I headed over to the neighbor’s to get some. I live within the village city limits so I can’t have chickens of my own, so I drive a mile away to see these lovely ladies.

Big Soft Chocolate Chip Cookies

I’ve made these three times. The first two times I had bread flour, this last time I didn’t. I used regular all purpose flour in place of bread flour but stuck with the cake flour portion of the recipe. I didn’t notice any difference, so I think it was a safe substitution, and less of a hassle since I don’t keep bread flour here all the time.

I also cut down the amount of chocolate chips. My husband really liked the cookies but asked for me to use less chocolate. I cut them back from 20 ounces (2 bags) down to 15 ounces (1.5 bags) and to be honest, no one noticed the difference.

Big Soft Chocolate Chip Cookies AmandasCookin.comKatrina also shared a really nifty tip with me and gave me permission to share it with all of you. Her friends and family always ask her how she gets her cookies to be so perfectly round. When you remove the cookie sheet from the oven, shape the cookies using the spatula, gently tapping the edges, working your way around to shape the cookie. It has to be done right away while the cookies are hot, before they begin to cool and set up.

Big Soft Chocolate Chip Cookies

To top off my visit, Katrina had given me a bag of her Banana Split Granola which is out of this world. I saved it for the plane ride, and finished the rest off at home.

Thank you for opening your home to me Katrina. I consider you a dear friend and can’t wait until the day I’ll be able to see you in person again!

5 from 1 reviews
Jumbo Chocolate Chip Cookies
ANOTHER DELICIOUS IDEA >>  Chicken Chili with Black Beans & Corn
Servings: 27 4-inch cookies
  • 8½ ounces cake flour (2¼ cups)
  • 8½ ounces all purpose flour (2 cups)
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons Kosher salt
  • 2½ sticks unsalted butter, room temperature
  • 10 ounces light brown sugar (1¼ cups packed)
  • 8 ounces granulated sugar (1 cup, plus 3 tablespoons)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 15 oz chocolate chips or chopped chocolate (1.5 bags)
  1. Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.
  2. In bowl of electric mixer, cream together butter and sugars until very light, about five minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. With mixer on low, add dry ingredients and mix just until combined. Stir in chocolate chips with rubber spatula.
  3. Refrigerate dough for two hours.
  4. When ready to bake, preheat oven to 350 degrees. Line insulated baking sheets with parchment paper and scoop dough into balls using an ice cream scoop onto sheet. Bake 14-19 minutes.
  5. As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice and round and even.
  6. Allow cookies to cool on sheet for 5 minutes before transferring to cooling racks to cool completely.
Saturated Fat 8.2 g, Cholesterol 36.7 mg, Sodium 227.0 mg, Potassium 111.4 mg, Total Carbohydrate 46.1 g, Dietary Fiber 1.2 g, Sugars 31.0 g, Protein 2.7 g
Nutrition Information
Serving size: 1 cookie Calories: 290.8 Fat: 13.7


  1. says

    Wow, I almost feel famous having such a great write up on your blog. ;)

    Love the picture of the group with you peeking in the back.

    And I had no idea you were taking so many pictures of me working in the kitchen. ;) Glad you decided to stay with me and it definitely wasn’t long enough.

    And thanks bunches for all the kind words. Will be so fun to meet up again! Let’s do it soon!

  2. Donna says

    These look absolutely perfect…and your photography is superlative!! Question…how does cake flour differ from all-purpose or bread flour..In France they are marked by “number type”…45, 55, 60 and so on…

    Which do you prefer for this recipe?..I believe pastry/cake flour is type 45 here in Europe…Thanks for any insight..and thank you for sharing the beautifully written/photographed post!

    • says

      Hi Tara, thanks for asking! I actually meant to do that, so thank you for reminding me. I have just updated the recipe to reflect the measurements next to the weights :)

  3. says

    So heartwarming that two of my SRC buddies got to meet and even stay the night! And bake together. LOVE! The cookies look wonderful and I love Katrina’s tip to make them round. What a wonderful trip!

  4. says

    I’m SO jealous :) Seriously, some of my favorite bloggers and some I’ve followed for as long as I have blogged myself…Oh, and the cookies? I’d go off my diet in a heartbeat to eat a couple of those! They look amazing!

  5. says

    What a sweet post Amanda and I’m loving all the pictures. I’m glad you got to go over and spend at least the evening and part of the morning. I would love to go back to Park City (or anywhere, actually!)and be roomies again! It was all so much fun.

    Seattle, right???


  6. says

    Oh wow, I am a huge sucker for chocolate chip cookies…it will not be long before these beauties grace my kitchen. ;)

    And thanks so much for stopping by my blog!

  7. says

    Wow, these cookies do look so delicious! Big, soft, and exactly what I want from a chocolate chip cookie… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks always for keeping me inspired with new ideas…

  8. says

    What a fun time!!! Love that you two baked together…wish I could have joined you. I do that spatula trick, too :)

    PS…the cookies look fantastic

  9. Linda Hewish says

    You mention that the cookies can also be made in “regular” size. What would the differences be? Mainly scoop size and cook time? Possibly bake temperature? Thanks!

  10. lisa g. says

    These look so delicious! The cake flour intrigues me. Im concerned that theres not enough fat (butter & eggs) for the total amount of flour being used and that the dough will be very dry. Please help me out with this, as Ive made other similar CCC recipes with that much flour and 3 sticks of butter, 2 eggs and it was very dry and crumbly dough. An inedible cookie, (land o lakes chewy jumbo ccc).Thank you!


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