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These Jumbo Chocolate Chip Cookies will be your next go to cookie recipe! Crisp edges, chewy centers, rich chocolate morsels and crunchy delicious walnuts will have everyone raving over these cookies!
Who doesn't love a good chocolate chip cookie? They are a classic, and the most popular homemade cookie among households. Now, take that delicious classic chocolate chip cookie and make it a giant cookie, add some yummy walnuts and you have a next level chocolate chip cookie that is chewy in the center and has the best crisp edges.
Looking for more chocolate chip cookie recipes? Try my Classic Chocolate Chip Cookies, Chocolate Chunk Cookies, or Triple Chocolate Chip Cookies.
Jumbo Chocolate Chip Cookie Ingredients
- Salted Butter
- Brown Sugar
- Sugar
- Eggs
- Pure Vanilla Extract
- Unbleached All Purpose Flour
- Baking Soda
- Salt
- Semi-Sweet Chocolate Chips
- Walnuts
Substitution Suggestions:
- Salted Butter: You can use unsalted butter and add an extra ¼ teaspoon of salt to the dough. I prefer salted butter, because a little extra salt with a sweet cookie is just plain delicious.
- Unbleached All Purpose Flour: Feel free to sub in whole wheat flour or do a blend of all purpose and whole wheat. Whole wheat flour gives an extra nutty flavor and I like using a half and half blend.
- Walnuts: If needed you can leave the nuts out or substitute with your favorite. I prefer walnuts over any other nut and they just happen to pair so well with chocolate! I like to use raw walnuts and I usually don't toast them for baking, but you can for an added depth of flavor or you can use dry roasted walnuts that are unsalted.
How to Make Jumbo Chocolate Chip Cookies with Walnuts
- In a stand mixer or with hand beaters, large mixing bowl, cream together the butter, brown sugar and sugar until light and fluffy.
- Add vanilla extract and eggs, one at a time, beating well after each egg.
- Add the baking soda, salt, and all purpose flour then mix on low just until everything is combined.
- Stir in the semi-sweet chocolate chips and chopped walnuts until fully incorporated.
- Using a large scoop or ¼ cup, scoop the dough onto parchment lined cookie sheets 3 inches apart.
- Flatten the scoops of cookie dough to about ½ inch thick and 2 inches wide smoothing out the edges.
- Bake the cookies at 400°F for 10-12 minutes until the edges are golden brown and the center is no longer glossy looking but still light in color.
- Let cookies cool on the pan for 3 minutes, then remove to wire rack to cool completely.
How to Store Chocolate Chip Cookies
Store cookies in an air tight container on the counter. They will stay fresh for 3-4 days on the counter. To keep them soft for longer, add a piece of bread in with the cookies. The cookie will absorb the moisture from the bread keeping them soft and fresh for longer.
How to Freeze Jumbo Chocolate Chip Walnut Cookies
These cookies freeze great too! The dough and the baked cookies! To freeze the baked cookies, simply put the cooled cookies in a freezer safe air tight container or zip top bag in between layers of wax paper. Label, date and freeze. Cookies can last up to 6 months in the freezer.
To freeze the cookie dough: place cookie dough that has been flattened to ½ inch thick and 2 inches wide on parchment lined sheet pan. Freeze the dough, once frozen, place the frozen discs in a freezer safe air tight container or zip top bag. To bake the frozen dough, place dough on parchment lined cookie sheets 3 inches apart. Let dough sit for 30 minutes at room temperature on sheet pans. Then bake at 400°F for 12-15 minutes until edges are golden brown and the centers no longer look glossy. Cool on pan for 3 minutes and remove to wire rack to cool completely.
FAQs About Jumbo Chocolate Chip Cookies
To amp up a good ole chocolate chip cookie, use good chocolate. The taste will be so much better. You can also add some shaved chocolate in the dough, use a mix of chips and chunks, or sprinkle the cookies with flakey sea salt before baking.
First the most important thing is to use room temperature butter, not warm or melted butter. The cookies will spread more with warm or melted butter, unless they are chilled before baking. Also, make sure your leavening agent is not old and expired, fresh baking soda is always best. Use parchment paper instead of greasing the sheet pans and never put dough on a hot/warm cookie sheet. Lastly, if you are still experiencing flat cookies, chill the dough for 30 minutes before baking.
Looking for more Cookie Recipes? These are some of our favorites:
- Chocolate Chunk Coconut Cookies
- Peanut Butter Chip Chocolate Cookies
- Double Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Monster Cookies
- Chocolate Drop Candy Cookies
- Chocolate Sugar Cookies
- Peanut Butter Temptations
Jumbo Chocolate Chip Cookies
Ingredients
- 1 cup salted butter, room temperature
- 1 cup brown sugar, packed
- ¾ cup sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2⅔ cups unbleached all purpose flour
- 12 oz semi-sweet chocolate chips
- 2 cups walnuts, roughly chopped
Instructions
- Preheat oven to 400°F and line cookie sheets with parchment paper.
- In a stand mixer or with hand beaters, cream together the butter and sugars until light and fluffy.
- Add vanilla and eggs, one at a time, beating well after each egg.
- Add baking soda, salt and flour. Mix together on low until just combined.
- Stir in chocolate chips and walnuts until fully incorporated.
- Using a large scoop or ¼ cup, place dough 3 inches apart on lined cookie sheets.
- Flatten each cookie to ½ inch thick, 2 inches wide and smooth out the edges.
- Bake cookies for 10-12 minutes until edges are golden brown and centers are no longer glossy but still light in color.
- Cool on pans for 3 minutes then remove to wire rack and cool completely.
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