These jumbo chocolate chip cookies taste just as amazing as the ones from the gourmet cookie shops, but they’re so easy to make at home!
One of the trends I have really missed out on since we moved away from Utah in 2016 is the rise of gourmet cookie shops. It seems like every time I visit there’s a new favorite shop that everyone is visiting, and I’m so jealous! We finally got a Crumbl Cookies in Portland a while ago, but that’s it so far. I need more cookies! When we visited Boise over the summer I finally got to try cookies from Chip, which I’ve been hearing about from friends for years but hadn’t had the chance to try yet. We got big, thick, warm chocolate chip cookies, and they were totally amazing. Like, ridiculously big, and way too much for one person, but over-the-top delicious. We bought a bag of cookie dough to bring home and bake, and I have definitely longed for those thick cookies ever since then.
The great thing about having so many food blogging friends in Utah, though, is that they’re all on trend with all the new Utah restaurants and make copycat recipes that I can then make at home! I saw these cookies on my friend Mandy’s instagram, and they reminded me so much of the Chip cookies that I just had to make them right away. They turned out absolutely delicious! Just as thick, luscious, and rich as I was hoping. The dough makes eight ginormous cookies (way bigger than any cookies I’ve baked before) and they have the perfect texture!
I used a combination of full size and mini size semi-sweet chocolate chips, to get more chocolate into each bite, but you can definitely substitute whatever type of chocolate you like. Dark chocolate chunks, white chocolate chips, peanut butter chips, mini Reese’s peanut butter cups – they would all be totally delicious in these cookies! The ingredient list is pretty standard for chocolate chip cookies, but with a few little tweaks. The teaspoon of cornstarch in these cookies is what gives them their unique soft texture, so definitely don’t leave it out!
One of the things that makes these cookies extra delicious is that they’re still a little soft and gooey on the inside, so be careful not to overbake them. They’re done when they are just golden brown around the bottoms, but still soft in the middle. I definitely prefer my cookies just slightly underbaked (yum!) but I like the edges to be a little crisp too. These cookies are perfect!
Jumbo Chocolate Chip CookiesPrint Recipe
- 1 cup cold butter cut into cubes
- 1 cup brown sugar packed
- 1/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 1/2 cups flour
- 1 teaspoon corn starch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips plus additional chocolate chips for topping
- 1 cup mini chocolate chips
- 1 teaspoon maldon salt or another flaky sea salt
- Preheat the oven to 410 degrees. Line two baking sheets with parchment or silicone liners. In a large bowl or the bowl of a stand mixer, beat the butter until light and fluffy. Add hte brown sugar and sugar, and mix until well combined. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla. In a small bowl, whisk together the flour, corn starch, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips and mini chocolate chips.
- Divide the dough into eight equal pieces and shape each piece into a ball. Place four balls of dough on each baking sheet, and flatten slightly with your hand. Sprinkle additional chocolate chips on top of each cookie, and press them down gently into the dough. Sprinkle each cookie with flaky sea salt. Bake 10-12 minutes, until golden brown around the bottom but still gooey in the center. Let cool on the pan for a few minutes before transferring to a cooling rack.