|Nutritional Guidelines (per serving)|
|Servings: 10-12 cookies (10-12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||39%|
|Saturated Fat 14g||72%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The best chocolate chip cookies are big, fat, chewy, and—of course—loaded with the fudgy morsels. These jumbo chocolate chip cookies fit that description perfectly. Moist, chewy, and melt-in-your-mouth good, these treats are everything a great one should be—and now you don't have to go to a bakery to get them. You may be surprised to find that this recipe includes a touch of yeast. It's the secret to giving these chocolate chip cookies a little lift, but they're still wonderfully crispy on the outside and chewy on the inside.
- 1 cup butter (at room temperature)
- 3/4 cup, plus 2 tablespoons dark brown sugar
- 1/4 cup sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon rapid rise yeast (or active dry yeast)
- 1/2 teaspoon kosher salt
- 2 cups chocolate chips (dark or semi-sweet)
- 1 cup walnuts (chopped)
Gather the ingredients and preheat oven to 375 F.
Cream the butter and sugars together with an electric mixer.
Beat in the eggs until the mixture is light and fluffy.
Lightly scoop the flour with a spoon into a measuring cup (not a coffee cup or drinking cup), then level with a knife. It is important to measure the flour correctly.
Sprinkle the flour over the butter-sugar mixture, but do not mix it in just yet. Sprinkle the yeast and salt over the flour.
Mix in the rest of the dry ingredients, just until it becomes a soft dough. Do not overmix or the cookies will get dense.
Stir in the chocolate chips and walnuts.
At this point, it's ideal to chill the dough for 24 to 36 hours, but they can also be baked right away.
Line a heavy cookie sheet with parchment paper or a silicone baking mat. Alternatively, just use a heavy, insulated, ungreased cookie sheet.
Use an ice cream scoop or a 3/4-cup measuring cup to portion dough onto the cookie sheet. Leave about an inch room between the cookies. You will have room for 4 to 6 cookies on one sheet. Do not use two cookie sheets! Bake in batches on the center rack.
Place cookie sheet on the center rack of the oven and bake for 10 minutes. Without removing the cookies, turn oven temperature down to 350 degrees. Bake another 8 to 12 minutes, until the cookies are browned around the edges, but not in the center.
Cool on the cookie sheet for at least 10 minutes before serving. The cookies are still "baking" (absorbing residual heat) at this point, so if you remove them too soon, they may not be cooked through.
Remove cookies to a rack and repeat with remaining cookie dough.
Serve and enjoy!