JUMBO CHOCOLATE COOKIES

We love extra-large cookies right now and we're adding them to our list of favorites which include Jumbo chocolate chip cookies and Monster cookies.

which include Jumbo chocolate chip cookies and Monster cookies. I'm so happy with how these turned out - I adapted them from my popular recipe for chocolate chip cookies Jumbo, and this chocolate version is just as amazing!

There are cookie stores popping up everywhere (like Crumble and Swig cookies) who sell cookies as big as your hand for almost $3 each! They taste good, but nothing beats the taste and price of homemade cookies, and I have all the tips you need to make extra-large cookies, thick and fluffy that are perfect copies of the Crumble cookies we all love!

THE TRICK TO JUMBO COOKIES: 

Big scoops! I use a 1/4 cup measurer to pick up the cookie dough and form large cookies. In this way, they are also uniform in size. Refrigerate dough. Don't skip this step as it will help you cook thick and fluffy.

Fresh cookie plate between batches. If you're cooking multiple batches of cookies,Don't place the second batch of cookie dough on a hot cookie sheet!Use a new cookie sheet or let it cool completely before baking another batch, to avoid flat cookies!

HOW TO MAKE CHOCOLATE COOKIES:

1. Mix dry ingredients. Add flour, baking powder, baking soda and salt to medium bowl and mix.

2. Mix the wet ingredients. Add the butter, Add butter, sugar and brown sugar to a large mixing bowl or on a stand mixer and beat until creamy. Add eggs and vanilla and mix until homogeneous

3. Mix together. Gradually add the flour mixture to the wet ingredients. Stir in chocolate chips.

4. Refrigerate. Cover the bowl and refrigerate the dough for at least 30 minutes.

Four process photos to make chocolate cookie dough.

5. Scoop in balls. Measure 1/4 cup of dough balls and place on a prepared baking sheet, about 2 inches apart.

6. Bake at 375 for 12 to 15 minutes or until edges are set. (Don't overcook.)

Allow to cool for several minutes on the baking sheet before transferring to a wire rack to cool completely.

Before and after processing pictures of chocolate cookie dough on a tray, baked in cookies.

PREPARE THE INSTRUCTIONS OF CONGÉLATION AND CONGÉLATION:

To prepare in advance: The cookie dough can be prepared up to 3 days in advance, stored in the refrigerator.

To freeze: freeze cookie dough for up to 3 months. To freeze baked cookies, let them cool

completely and store them in a freezer bag for up to 3 months.