Recipe: JUMBO GOOEY Chocolate Chip Cookies!

If you ever crave the jumbo, gooey bakery-style chocolate chip cookies then save this recipe!!  It is a bit of a labor of love because each step must be followed exactly to ensure the cookies don’t come out flat, but it is worth all the time it takes, trust me.  Just try it once and you will see how worth it it all is!!  I don’t plan on ever making any other chocolate chip recipe ever again (unless I need to make several dozen in one sitting for something like a big party…… this recipe only makes about 2 dozen.  But again—–WORTH IT.).  These cookies are the cookie-fication of perfection!!

Jumbo Chocolate Chip Cookies
The biggest, chewiest, gooeyist, BEST chocolate chip cookies you could ever imagine.
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Prep Time
1 hr 15 min
Cook Time
1 hr
Total Time
2 hr 15 min
Prep Time
1 hr 15 min
Cook Time
1 hr
Total Time
2 hr 15 min
Ingredients
  1. 4 cups flour
  2. 1 tsp baking soda
  3. 1 tsp salt
  4. 1 1/2 sticks unsalted butter, melted
  5. 2 cups packed brown sugar
  6. 1 cup sugar
  7. 2 Tbsp vanilla extract
  8. 2 eggs + 2 egg yolks, cooled to room temperature***
  9. 24 oz. chocolate chips of choice (I use semi-sweet)
Instructions
  1. Preheat the oven to 325.
  2. SIFT together flour, soda and salt in a bowl, set aside.
  3. In a medium bowl, cream together melted butter and sugars for 3 MINUTES.
  4. Add vanilla and eggs and beat until light and fluffy, about 3 minutes MORE.
  5. Add sifted ingredients and mix until JUST blended.
  6. Fold in chocolate chips with a WOODEN SPOON.
  7. Using a standard ICE CREAM SCOOP (1/4 CUP), drop as many cookie dough balls onto a parchment-lined cookie sheet as you can fit and put sheet in the freezer for 30-60 minutes, or until the cookie dough balls are frozen.
  8. Place 5-6 FROZEN cookie dough balls onto a lined baking sheet and bake from frozen 13-15 minutes. TAKE THEM OUT WHEN THEY STILL LOOK GOOEY AND A TINY BIT OF GOLDEN IS PEAKING OUT FROM UNDER THE COOKIE!!***
  9. LET THEM COOL COMPLETELY BEFORE REMOVING FROM COOKIE SHEET.
  10. Store in an airtight container or ziplock bag.
Notes
  1. ***crack the eggs and let the them sit out in a bowl for 15 minutes to get to room temp
  2. ***the more golden peaking out, the crunchier your cookie will end up. Less golden is better to ensure softness and gooeyness!!
Adapted from Elizabeth
Adapted from Elizabeth
Hopes and Dreams http://cherishinghopesanddreams.com/