Yes, I know. Super late post! But hey! Did you read the title? Fluffy, jumbo, and chocolate.
Anthony always says, “Find one recipe that’s good and stick to it.” Which makes sense, right? You find a keeper and you keep it, make it over and over again. Keeper recipes in our house go in my recipe binder. But there’s a stack of recipes from our wedding that I’m slowly going through. If they’re keepers, they get put in the binder. If they’re not, they get tossed. This my friends is a keeper.
Fluffy (and Chewy!) Jumbo Chocolate Chip Cookies
Makes 18 cookies
3 1/4 c. all purpose flour
1 c. cake flour
1 tsp. baking powder
1 tsp. baking soda
Pinch of salt (optional)
1 1/2 c. butter, softened
1 1/4 c. white sugar
1 1/4 c. brown sugar, packed
1 tbsp. vanilla
1 12 oz. package semi sweet chocolate chips (Ha! I added a bag and a half.)
1.) Heat oven to 375 degrees.
2.) Combine flours, baking powder, baking soda, and salt in medium bowl. Set aside.
3.) Combine butter and sugars in mixer and beat on medium speed, scraping the sides often, until creamy.
4.) Add eggs and vanilla. Continue beating on low speed. Don’t forget to scrape the bowl!
5.) Gradually add flour mix until well combined.
6.) Stir in chocolate chips by hand. This part is physically hard since the dough is so thick. Just work those arm muscles! It’ll be worth it!
7.) Grap that ice cream scoop and drop dough by 1/4 c. cupfuls 2 inches apart onto ungreased cookie sheet. Yes, take your 1/4 c. measuring cup and measure that dough out. I did a double-take when I read that. But hey, they’re JUMBO cookies.
8.) Bake for 10-14 mins. Let stand 1-2 mins. before removing from cookie sheets.
Tips: You can make normal 2 1/2 inch cookies with this recipe. Just drop dough by the tablespoon but be aware that it makes 4 dozen cookies!!!
Image: Canva and me