I posted a favorite chocolate chip recipe a few weeks ago, and here’s another! This one just in time for Valentine’s Day, because let’s face it, nothing says “I love you” to your family than a batch of warm, chewy, delicious JUMBO chocolate chip cookies. Am I right? Sure I am!
My picky younger kids aren’t fans of boxed chocolates, and with so many food allergies and issues in my family, there are few packaged chocolates we could purchase for them, even if we wanted to. So forget a heart shaped box of candy for my kids on Valentine’s Day. But it’s okay, because my kids would much prefer cookies.
And to make these more Valentine’s Day-ish, I melted some baking chocolate and dipped half a cookie in the chocolate. On another I attempted making a heart by dripping some of the melted chocolate from a spoon. It came out very rustic and, in my opinion, beautiful!
*Note: These cookies are HUGE and are terrific for bake sales. Kids (and adults) will find it hard to resist such a large gorgeous cookie! Your bake sale will surely be a success!
*Another note: This recipe was on the inside of a container of Land O Lakes butter.
Jumbo Chewy Chocolate Chip Cookies
4 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups butter, softened
1 1/4 cups sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
1 12-ounce package (2 cups) chocolate chips or chocolate chunks
Heat oven to 375F.
Combine flour, baking powder, baking soda and salt in medium bowl. Set aside.
Combine butter, sugar and brown sugar in mixer. Beat at medium speed, scraping bowl often, until creamy.
Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.
Reduce speed to low, and gradually add flour mixture, until well mixed.
Stir in chocolate chips or chocolate chunks.
Drop by 1/4 cupful (yes, that’s not a typo… 1/4 cup of dough to make a jumbo cookie). Place them 2 inches apart onto ungreased cookie sheets. (We line our cookie sheets with parchment paper and I suggest you do the same, because it makes transferring them off the cookie sheets after cooking a breeze!)
Bake for 10-12 minutes or until light golden brown. DO NOT OVERBAKE!!!!!! The cookies may look as if they’re not done, and if after the 12 minutes you’re tempted to say, “just one more minute”, don’t do it! Take them out and let them rest on the cookie sheets for 1-2 minutes. Then remove to cooling rack. This method will produce about 2 dozen jumbo cookies.
To decorate with chocolate, melt a few squares of semi-sweet baking chocolate, or semi-sweet chocolate chips, or dark chocolate chips, or milk chocolate chips, or white chocolate chips. Basically, if the name “chocolate” is in the title, you’re good!
Option: If you’d like a more regular sized cookie, drop by rounded tablespoons, instead of the 1/4 cup measurement. Bake for 8 – 10 minutes, and again, do not overbake!!!!!! You’ll end up with about 4 dozen cookies.