Jumbo Chocolate Chunk Cookies

By Rachel // June 28, 2010 // 0 comments //

These may very well be my new favorite chocolate chip type cookie. With their cooked size of 4″, as well as being super soft they are absolutely perfect. In my eyes there is no way to improve them. However, some may disagree and feel nuts of some variety would be a nice addition.

I am not entirely sure how I came upon this recipe outside of the fact that I was just bouncing around looking for some new cookie ideas. Even with several large recipe books devoted to cookies, sometimes they are still lacking something special. Between them, I’m sure there are easily five to ten chocolate chip type cookie recipes. None beat out this one. I’m stubborn. Even without trying them. I know hands down this is an absolute winner and pure perfection. Seriously.

One of the best things about this recipe, outside of the size and texture, is that half of a batch makes ten or eleven cookies. With half a batch you won’t be left with tons of cookies taunting you, calling your name, telling you to eat them. It’s a nice amount, of course unless you’re having a crowd. Then you should make more.

I decided to make a nice even ten cookies and ate the rest of the cookie batter. Mmmm. The dough is so good you’ll have a hard time resisting the urge to try some. Go ahead and try it, you know you’ll want to!

Yield: makes 11 cookies approximately

Jumbo Chocolate Chunk Cookies

Ingredients:

2 C and 2 tbsp flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 C butter
1/2 C and 2 tbsp sugar
1/2 C and 2tbsp brown sugar
1 egg
1/2 tsp vanilla
6 oz or 3/4 C chocolate chunks

Directions:

Preheat oven to 375. In a medium bowl, combine dry ingredients: flour, baking powder, baking soda and salt. In a large bowl or stand mixer, cream softened butter and sugars. Scrape sides of bowl often and well. Add egg and vanilla. Mix well. Remember to scrape your bowl prior to each new addition. Gradually add in 1/2 cup dry ingredients at a time. Do so until all of your flour mixture is encorporated well. Stir in chocolate chunks.

On a prepared baking sheet, drop 1/4 cup portions. A heaping large cookie scoop is almost equivilent to 1/4 cup. It doesn't have to be perfect. Plan on only five cookies per residential size baking or cookie sheet. **Be sure that if you should choose to refrigerate or freeze any of this dough, bring it to room temperature prior to dropping on your cookie sheet and baking.

Using a large metal spatula, press down on each dropping of cookie dough to flatten it out.

Bake for 10-14 minutes in a 375 degree oven. Bake only until the edges are just turning slightly golden. Remove from oven, let cool several minutes on the tray prior to transferring to a cooling rack.