These Perfect Jumbo Chocolate Chip Cookies are exactly that — absolutely perfect: soft and chewy inside, crisp at the edges, and packed with chocolate chips.
I’m a little obsessed with chocolate chip cookies — warm, at room temperature, or even frozen. Sometimes I prefer a frozen cookie over a warm one. These perfect jumbo chocolate chip cookies are one of my favorites: large, tender, slightly gooey in the center with crisp edges and plenty of chocolate in every bite.
There are countless chocolate chip cookie recipes, and yet I keep returning to this one. I found it years ago in a Taste of Home cookbook and have made it often. The combination of shortening and butter gives these cookies a great texture and prevents them from spreading too thin: chewy and gooey inside with a nicely browned edge.
These cookies really deliver on everything a cookie should be. The original recipe includes chopped pecans, but I usually skip the nuts. If you like nuts, feel free to add 1 cup of chopped pecans. For chocolate, I often use a mix of semisweet and milk chocolate chips; for this batch I prefer slightly more semisweet than milk — about 1 1/2 cups semisweet and 3/4 cup milk. Adjust to your taste.
Do I have to use shortening?
- I know some people dislike shortening, and you can use all butter if you prefer. Using half shortening and half butter produces a texture I love: tender, thick cookies that don’t spread too much. Butter-flavored shortening works well, but regular shortening is fine too. If you switch to all butter, expect slightly more spread in the finished cookies.
Is chilling the dough necessary?
- Chilling the dough is worth the wait. It firm ups the dough for easier scooping and improves the texture and flavor. Chill for at least one hour; overnight is even better. If you’re short on time you can bake immediately, but I recommend chilling for an hour when possible.
- It’s often easiest to scoop the dough into 1/4-cup portions, place the scooped balls on a sheet or plate, then chill them together for several hours or overnight.
I wish you could reach through the screen and grab one now. If you try these, let me know how they turn out — I’ll happily eat one for you in the meantime!
Perfect Chocolate Chip Cookies
- Author: Jodi
Description
Large, soft, and chewy inside with crisp edges and plenty of chocolate chips — these Perfect Jumbo Chocolate Chip Cookies are a true classic. ♡
Ingredients
- 2/3 cup shortening (butter flavored works well)
- 2/3 cup butter, softened (salted preferred)
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 3 teaspoons vanilla
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/4 cups semisweet chocolate chips (or a mix of semisweet and milk)
Instructions
- In a large bowl, cream shortening, butter, and both sugars until light and fluffy.
- Add the eggs and vanilla, mixing until combined.
- Stir in the flour, baking soda, and salt until well combined. Fold in the chocolate chips on low until evenly distributed.
- Use a 1/4-cup measuring cup to scoop dough into balls. Place the dough balls on a small cookie sheet or plate, cover, and chill for at least 1 hour (longer is better).
- Preheat oven to 375°F (190°C).
- Place chilled dough balls about 2 inches apart on greased baking sheets. Bake 13–15 minutes, or until golden at the edges. Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Recipe Source: Adapted slightly from Taste of Home Baked Goods Favorites Cookbook