Chocolate Chip Jumbos
 Source: Good Housekeeping, December 2006 - This cookie was introduced to me by Cindy Wilkins, my cousin after years of searching!!
Makes 36 Jumbo Cookies.


3  large eggs

1 pound butter (yes, 4 sticks), softened

1 package (16 ounces) brown sugar

1-1/2 cups granulated sugar

2 tablespoons vanilla extract

1-1/2 teaspoons baking soda

1-1/2 teaspoons salt

6 cups all-purpose flour (sifted)

2 packages (12 ounces each) semisweet chocolate chips

1 bag (16 ounces) chopped walnuts



My cousin introduced me to this cookie during a family gathering.  It was the BEST homemade (or bakery made) cookie ever!!  Cindy was so kind to share this recipe, but remember that one of these jumbo cookies is equivalent to six regular-size cookies!!


1.  Preheat oven to 350 degrees F.  In a very large bowl, with an electric mixer on medium speed, beat eggs for 4 minutes or until light and fluffy.  Reduce speed to low; beat in butter, sugars, vanilla, baking soda, and salt.  Stir in flour, chocolate chips, and walnuts (mixture will be very stiff).


2.  Line two large cookie sheets with parchment paper.  (I used a Silpat liner for one and sprayed Pam on the other.  The cookie browned slightly better with the Silpat and never stuck.  The Pam spray worked fine, but preferred the liner.)  Drop dough by level 1/3 cups (or better, use 2-1/2 inch ice cream scoop), 2-inches apart, onto prepared cookie sheets.


3.  Bake cookies 23 to 26 minutes or until golden around the edges, rotating cookie sheets between the upper and lower racks halfway through baking.  Transfer cookies to wire racks to cool.


4.  Repeat with remaining dough, reusing the same parchment.  Store the cookies in a tight covered container at room temperature for up to a week or in the freezer up to three months.

Makes 34 - 36 Jumbo Cookies, 450 calories each.

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