These jumbo sized chewy chocolate chip cookies are crazy easy to make with a few foolproof tips. No chilling needed!
Why this recipe works
This big, soft chocolate chip cookie recipe is hands down my ride or die. The addition of Kosher salt gives them an irresistible salty-sweet flavor that everyone comments on.
I know that everyone says it, but this has been our family’s absolute favorite way to make chocolate chip cookies for years and years now. There are at least a dozen dough balls in the freezer at all times around here. It would be practically unforgivable to show up to a party or function with a different recipe at this point. I mean, just look at those crackly, chocolate-ridden tops, don’t they speak to you?
They’re soft, chewy, and packed to the brim with melted chocolate. The aftertaste has a little hint of saltiness that plays extremely well with the chocolate, which really sets them apart from a classic Toll House cookie recipe.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FLOUR – I highly, highly recommend using a kitchen scale when measuring your flour for the best overall texture. Too much flour can leave you with dense, dry cookies. Too little of flour and you can end up with flat cookies that spread thin on the sheet. If you don’t own a scale, use the scoop and sweep method. Aerate the flour using a spoon, then scoop the flour into the measuring cup until it is just about overflowing. Gently level with the back end of a butter knife. Do not tap the cup on the counter or scoop straight from the bag.
BUTTER – Bring your butter to room temperature before beginning. This step is important for perfect chocolate chip cookies! That means bring it to room temperature (not microwave it). Remove it from the fridge 20-30 minutes before incorporating it. Slice the butter into cubes and allow it to rest on a plate. The butter should still be fairly cool to the touch, but soft enough to leave an impression when lightly poked.
CHOCOLATE – I have made these cookies with all chopped chocolate and I’ve also made them with a combo of half chopped chocolate and half chocolate chips. Personally, I love the chunks that using chopped chocolate leaves behind, but it’s entirely up to you. For the chopped chocolate, use a good quality bar of baking chocolate and roughly chop it into small-medium sized chunks.
BAKING POWDER & SODA – Double check that they are not expired.
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Melted butter or room temperature butter?
There are so many different ways to produce the perfect cookie, but it all depends on the specific recipe you are using. Melted butter will need to be counteracted with additional flour, whereas cold butter will produce dense, chewy, cake-like cookies. Room temperature butter is our go-to for a traditional chocolate chip cookie, which this recipe is particularly centered on.
- Room temperature butter – The ideal temperature of butter for soft, chewy, classic-tasting cookies. Room temp butter creams with the sugars easily, which helps incorporate air into the dough for the perfect texture.
- Cold butter – Makes a thick, chewy cookie that typically leaves behind pockets of butter in your dough, as it isn’t as easy to incorporate. This can cause overmixing as you try to beat the butter into the dough evenly (which will also cause dense, tough cookies).
- Melted butter – Usually creates a chewier cookie, however, they end up spreading, leaving you with a flat cookie that’s sometimes greasy tasting. This particular recipe is not built around using melted butter, meaning it does not counteract the spread by using additional ingredients for rise.
How to Make Easy Chocolate Chip Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 degrees. Line insulated baking sheets with parchment paper or a silicone baking mat.
- Sift flours, baking soda, baking powder, and salt into a bowl with a wire whisk. Set aside.
- In the bowl of an 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.
- Scoop dough into balls using a 3 Tablespoon cookie scoop onto the sheet. Bake 14-19 minutes.
- 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.
- Allow cookies to cool on the sheet for 5 minutes before transferring to cooling racks to cool completely.
Frequently Asked Questions & Expert Tips
Personally, we like making ours into jumbo chocolate chip cookies, which is achieved by using a 3-tablespoon cookie scoop. You can use a 1.5 – 2 tablespoon cookie scoop and bake them for 8 – 11 minutes instead if you want “regular” sized cookies.
There are quite a few reasons why your cookies may come out cakey. The most common culprit is inaccurately weighing your flour. Too much flour is notorious for making dense, cakey, and often times crumbly cookies. Use a kitchen scale to weigh your flour. If you don’t own a scale, use the scoop and sweep method, and never pack your flour into the cup or scoop directly from the bag. Another common offender could be from overmixing the dough.
The great debate between salted and unsalted butter will never die. When baking, I always like to use unsalted butter so I can control the amount of sodium going into my sweets, especially these, as the salty-sweet combination you can taste in this recipe is already prominent. You can, however, substitute with salted butter, but I would recommend omitting the salt called for in the ingredient list below if doing so.
Yes, you can freeze this chocolate chip cookie dough. I like to flash freeze the dough balls first. Measure out dough balls onto a waxed paper-lined baking sheet or plate. Place them as close together as possible, but not touching. Freeze for 2 hours. Remove balls to a freezer bag. Flash freezing them will keep the dough balls from sticking together in a big clump inside the bag. They can be frozen for up to 3 months. When ready to bake, place them on a baking sheet while you preheat the oven, then bake as normal.
I use cake flour, but if you don’t have any, you can use all purpose flour by following this calculation. Replace 1 cup of cake flour with 1 cup all purpose flour MINUS 2 tablespoons all purpose flour PLUS 2 tablespoons of cornstarch.
Tips for the Best Chocolate Chip Cookies
- The warmer the dough gets sitting on the counter, the faster they will bake, so keep an eye on them (especially because you will be baking them in batches). Smaller ovens, such as countertop ovens, will also bake faster.
- If you like crunchy edges, bake your cookies on the longer side of the suggested baking time. For soft chewy cookies, bake them on the shorter side of the range, they will only be lightly browned.
- Be sure to use a kitchen scale to weigh your ingredients using the weights in the recipe. This is the most accurate way to get the perfect cookies. Remember, place an empty bowl on your scale and reset the tare to zero before adding the ingredients.
- 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.
- To correctly soften butter, remove it from the refrigerator and cut it into tablespoons. Allow it to sit on the counter for 20-30 minutes.
- To make regular-sized cookies, use a 1.5 – 2 tablespoon cookie scoop and bake for 8-11 minutes.
Serving Suggestions
When is it not a good time to eat a chocolate chip cookie? They beg for a tall glass of milk. Because this dough freezes so well, I sometimes take a single cookie ball out, bake it, and treat myself whenever I get the craving. I hope you love them just as much as my family does!
More Chocolate Chip Cookie Recipes
- Orange Chocolate Chip Cookies
- Chocolate Chip Pudding Cookies
- Chocolate Chip Espresso Cookies
- Cinnamon Chocolate Chip Cookies
- Doubletree Chocolate Chip Cookies
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Chocolate Chip Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 8 ½ ounces cake flour 242g, 2 1/4 cups
- 8 ½ ounces all purpose flour 242g, 2 cups
- 1 ¼ teaspoons baking soda 7g
- 1 ½ teaspoons baking powder 6g
- 1 ½ teaspoons coarse Kosher salt 9g
- 2 ½ sticks unsalted butter room temperature, 283g
- 10 ounces light brown sugar 283g, 1 1/4 cups packed
- 8 ounces granulated sugar 227g, 1 cup plus 3 tablespoons
- 2 large eggs 100g
- 2 teaspoons vanilla extract 9g
- 15 ounces chocolate chips or chopped chocolate 227g, 1.5 bags
Things You’ll Need
- Silicone baking mat or parchment paper
Before You Begin
- If you like crunchy edges, bake your cookies on the longer side of the suggested baking time. For soft chewy cookies, bake them on the shorter side of the range, they will only be lightly browned.
- For BEST results be sure to use a kitchen scale to weigh your ingredients using the weights in the recipe. This is the most accurate way to get the perfect cookies. Remember, place an empty bowl on your scale and reset the tare to zero before adding the ingredients.
- 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.
- To correctly soften butter, remove it from the refrigerator and cut it into tablespoons. Allow it to sit on the counter for 20-30 minutes or until soft enough to leave an impression when lightly poked.
- Personally, we like making ours into jumbo chocolate chip cookies, which is achieved by using a 3 tablespoon cookie scoop. You can use a 1.5 – 2 tablespoon cookie scoop and bake them for 8 – 11 minutes instead if you want “regular” sized cookies.
- I have made these cookies with all chopped chocolate and I’ve also made them with a combo of half chopped chocolate and half chocolate chips. For the chopped chocolate, use a good quality bar of baking chocolate and roughly chop it into small-medium sized chunks.
- I use cake flour, but if you don’t have any you can use all purpose flour by following this calculation. Replace 1 cup of cake flour with 1 cup all purpose flour MINUS 2 tablespoons all purpose flour PLUS 2 tablespoons of cornstarch.
Instructions
- Preheat oven to 350 degrees. Line insulated baking sheets with parchment paper or a silicone baking mat.
- Sift flours, baking soda, baking powder, and salt into a bowl with a wire whisk. Set aside.8 1/2 ounces cake flour, 8 1/2 ounces all purpose flour, 1 1/4 teaspoons baking soda, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons coarse Kosher salt
- In the bowl of an 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.2 1/2 sticks unsalted butter, 10 ounces light brown sugar, 8 ounces granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 15 ounces chocolate chips or chopped chocolate
- Scoop dough into balls using a 3 tablespoon cookie scoop onto the sheet. Bake 14-19 minutes.*The warmer the dough gets sitting on the counter, the faster they will bake, so keep an eye on them (especially because you will be baking them in batches). Smaller ovens, such as countertop ovens, will also bake faster.
- 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.
- Allow cookies to cool on sheet for 5 minutes before transferring to cooling racks to cool completely.
Expert Tips & FAQs
- Freezing – I like to flash freeze the dough balls first. Measure out dough balls onto a waxed paper lined baking sheet or plate. Place them as close together as possible, but not touching. Freeze for 2 hours. Remove balls to a freezer bag. Flash freezing them will keep the dough balls from sticking together in a big clump inside the bag. Can be frozen for up to 3 months.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Aug 3, 2012 and has since been updated with new photos and expert tips.
Amanda Davis
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SK says
I have been making this recipe for years now and I still can’t get over how good they are! They’re similar to a bakery style choc chip cookies, big, soft in the center, with browned edges. I love the little taste of salt that pokes through, that’s my favorite part. I also really appreciate the weights, it makes baking so much easier when you can weigh everything in one bowl on a scale. That’s the secret to perfect cookies everytime yall.
I only baked a few for right now (pictured with your molasses spice cookies) and froze the rest of the dough balls for later. Mine are perfect at 14 minutes. After cooling they have a soft center with crisp edges. I used a 12 oz bag of semi sweet choc chips and one 4 oz bar of bittersweet chocolate chopped up. Sooo good :)
Amanda Davis says
These look amazing, so glad you love them as much as we do! Thank you so much! :)
Paris says
Gramma requested choc chip cookies during a major blizzard, and I was low on ingredients, so forgive the adjustments.
AP flour only, just substituted directly by weight. (17 oz flour all together)
salted butter (omitted 1/2 tsp of the salt)
only had 1 bag chips, so 11.5 oz instead of 15, still pretty sufficient
Followed the other directions as written
The dough was pretty stiff, my mixer did NOT love it, but some old fashioned elbow grease did the trick to finish it. Wooden spoon, a silicone spatula was no match for this beast.
Adding the chips was a workout but worth it!
Used a 1.5 ” batter scoop and baked for i min they came out gorgeous after 10 min.
Still crispy on the edges, mostly chewy middles, 12/10, will make again.
Amanda Davis says
Glad they worked out, even after adjustments, thanks for sharing a pic with us!
Thomas says
Too keep my chocolate cookies soft, I underbake them by 2 minutes and let them completely cool on the cookie sheet itself.
By letting them cool on the baking sheet this lets them continue baking, due to the residual heat on and because they cool from the top down this allows them remain soft but still gives you that caramel “baked” color.
Also, you can completely eliminate the white sugar, better for diabetics. What happens is that you don’t get that smooth finish and probably 1 or 2 less cookies per batch. But because you don’t get that irritating “too much sugar” taste after the third or so cookie you able to keep going – I’ve made it up to 9 once.
I came across this trick when on my 5th batch of cookies,when I was about 9 or so, I discovered I had finished the last of the sugar, and figured, why not? The worst that was going to happen is that I would have to throw them out, but upon giving one to my younger sister, my “Official Taste Tester”, she told me that she preferred them to the regular ones. And I still keep making them this way 60 years later.
Pam says
Can you freeze the dough?
Amanda Formaro says
Yes. I like to flash freeze the dough balls first. Measure out dough balls onto a waxed paper lined baking sheet or plate. Place them as close together as possible, but not touching. Freeze for 2 hours. Remove balls to a freezer bag. flash freezing them will keep the dough balls from sticking together in a big clump inside the bag. Can be frozen for up to 3 months.
Lori says
In the ingredients, why does it say 2-1/4 cups next to the 8 oz of cake flour and 2 cups next to the 8 oz of all purpose flour? I followed the cups instead of oz and ended up with way way too much flour. I’m sad. I had to throw out the whole batch.
Amanda Formaro says
The weights are given so that you get the correct amount of each flour. Flour needs to be measured with the scoop and sweep method, sounds like you may have measured wrong. 8 oz of cake flour yields a different cup measurement than 8 oz of all purpose flour because of the difference in density. A kitchen scale is about $12 and will save you a lot of headaches in the kitchen. I highly recommend getting one.
Kris says
These are my favorite cookies in the world! I wouldn’t dare try another chocolate chip cookie recipe after these. I’m going to make another batch to give to my neighbor for the holidays. Thanks!
Amanda Formaro says
Thank you Kris! They are definitely our favorites too! <3
Donna says
Hi Amanda-
i have been making your recipe for chocolate chip cookies for years and love it. Why did you change it? Could you post the old recipe again or send it to me?
Thanks!
-Donna
Amanda Formaro says
Hi Donna. I didn’t change it, but I did remove the recipe I had that included pudding. I will email it to you!
Rachel Elsesser says
Hello – as I went to make your cookies, I noticed that both the cake flour & regular flour measurements both say 8.5oz, but underneath, the cake flour calls for 2 1/4 cups & the regular flour calls for 2 cups.
I looked up the calculation from ounces to cups – and it says that 8.5oz is equal to 1.062 cups. So this has me very confused now…
just want to make sure that I’m doing it correctly, since they call for the same amount of both types of flour in ounces, but different amounts when measured in cups.
Thank you! Really excited to try these!
Amanda Formaro says
Hi Rachel! I always weigh my flour for this recipe. After weighing it I measured the weighed flour out and those were the measurements I came to. If you are able to weigh it that would be better!
Christine says
Can these be made into bars? Sometimes I just don’t have the patience for cookies…
Amanda Formaro says
I’m sure you could. I have not used this dough for bars myself. Since this is basically a double batch, you would need to cut it in half and bake in a 13×9 pan. I would use the same temperature but increase the baking time. Try 20 minutes, then check them and leave in longer if needed.
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!
Amanda Formaro says
Lisa. I have made these cookies probably 100 times with these measurements. Just try it :)
Kristina Faricelli says
Those look amazing and I can’t wait to try out your recipe. My husband is addicted to chocolate chip cookies and can never get enough of them. I love all the photos that you posted. :)
Amanda Formaro says
Thanks Kristina! These are definitely my favorite!
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!
Amanda Formaro says
Hi Linda! Yes, use a smaller cookie scooper and bake for 8-11 minutes :)
Rachel says
What would I adjust to for a high altitude?
Amanda Formaro says
King Arthur Flour has some great instructions for high altitude baking http://www.kingarthurflour.com/recipe/high-altitude-baking.html