Jumbo Cookies Recipe

Prep work

Remove butter from the fridge at least 30 minutes before starting so it reaches a softened but not greasy state. If you want extra-chewy cookies, chill the finished dough for 1–24 hours (see step “Chill dough”). Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.

Dry ingredients

In a medium bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, 1 tsp fine sea salt, and 2 tablespoons cornstarch until evenly combined. Set aside.

Cream butter and sugars

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and electric hand mixer), beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1 cup packed light brown sugar on medium speed for 2–3 minutes, until the mixture is pale, airy, and the sugars are fully incorporated.

Add eggs and vanilla

Add 2 large eggs, one at a time, mixing on low speed until each is incorporated. Scrape down the bowl, then add 2 tsp pure vanilla extract and mix just until combined.

Combine wet and dry

With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, mixing only until just combined after each addition to avoid overworking the dough. Scrape down the bowl as needed.

Add mix-ins

Fold in 2 cups semisweet chocolate chips and 3/4 cup optional chopped toasted walnuts or pecans with a sturdy spatula until distributed evenly through the dough.

Chill dough

For best texture and flavor, cover the dough and chill in the refrigerator for at least 1 hour and up to 24 hours. Chilling firms the dough, reduces spreading, and develops flavor. (If you're short on time you can bake immediately, but cookies will spread more and be thinner.)

Portioning

Remove the dough from the refrigerator 10–15 minutes before baking so it is slightly pliable. Using an ice cream scoop or large cookie scoop (about 3.5–4 tablespoons or roughly 1/4 to 1/3 cup dough) form large mounds. For truly jumbo cookies, portion about 1/3 cup (approximately 70–80 g) per cookie and leave at least 3 inches between mounds on the baking sheet to allow for spreading.

Bake

Bake one sheet at a time in the preheated 350°F (175°C) oven on the middle rack for 11–14 minutes, until edges are golden brown but centers still look slightly soft. Rotate the pan halfway through baking for even color. If using very large scoops, baking may take 13–16 minutes—watch closely.

Finish with salt and cool

Immediately after removing the cookies from the oven, sprinkle each cookie with a small pinch of coarse sea salt (about 1/8 tsp per cookie; total ~1/2 tsp). Let cookies cool on the baking sheet for 8–10 minutes so they set and finish cooking from residual heat, then transfer to a wire rack to cool completely. If you chilled dough, allow cookies an extra minute or two on the sheet if they feel very soft.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 2 months. Unbaked chilled dough balls can be frozen on a tray then transferred to a bag for up to 3 months—bake from frozen adding 1–2 minutes to baking time.