These Perfect Jumbo Chocolate Chip Cookies are just that . . . absolutely perfect! Soft and chewy on the inside, crispy on the edges and loaded with chocolate chips throughout.
It goes without saying that I am obsessed with any chocolate chip cookie, including these perfect jumbo chocolate chip cookies. Chocolate chip cookies are one of my many weaknesses when it comes to food. I love them warm, at room temperature and even frozen. In fact, sometimes I prefer a frozen chocolate chip cookie over a warm one . . . anyone else like me?
I know I already have plenty of chocolate chip cookie recipes on my site. I also know that there are thousands upon thousands of chocolate chip cookie recipes out there on the internet. I mean, how many different ways can a chocolate chip cookie be made, right? Buuut, you can never have too many chocolate chip cookies recipes, which is why I am sharing this recipe with you today.
I found the recipe for these perfect jumbo chocolate chip cookies years ago in a Taste of Home Cookbook and I fell in love with them! I’ve made them countless times over the years! When it dawned on me the other day that I have never shared this recipe I was feeling a little guilty!
These truly are one of the best chocolate chip cookies recipes out there if you ask me. I love the combination of shortening and butter in cookies. I think it gives cookies the best texture and they don’t go flat. Chewy gooey on the inside and a perfectly crisp outer edge.
These cookies are everything a cookie should be!
The original recipe calls for 1 cup of chopped pecans, but I leave them out. If you love nuts in your cookies, by all means add them in. I usually do half semisweet and half milk chocolate in cookies 99% of the time, but for some reason I love these cookies with more semisweet chocolate chips and less milk chocolate chips. I usually do about 1 1/2 cup semisweet and 3/4 cup milk chocolate chips. You do you!
Do I have to use shortening?
- I know there are shortening haters out there, so if you’re one of them go ahead and use all butter. Personally, I love cookies made with half shortening and half butter. It yields the perfect cookie with the perfect texture. I love using butter flavor shortening, but I have used regular as well in these cookies and they are still delicious. Keep in mind if you do use all butter, the texture of the cookies will be slightly different and they will spread more.
Is chilling the dough necessary?
- I know chilling the dough is a pain and might be a turn off to some, but it is worth it for these cookies. You only need to chill it for a minimum of an hour, but even longer is better if you ask me. I like to make the dough the day before and chill it overnight. If you’re pressed for time, go ahead and bake them right away, but I do suggest chilling it for even just an hour.
- Also, it’s much easier to scoop the dough balls first and them chill them, especially if you’re letting the dough chill for several hours.
I wish you could reach through your screen and grab one of these cookies, but since you can’t I’ll gladly go grab one out of my freezer and eat one for you . . . you’re welcome!
Let me know if you give these a try!Print
Recipe Source: Adapted slightly from Taste of Home Baked Goods Favorites Cookbook