chocolate chip cookies


A friend asked if I can make jumbo chocolate chip cookies for Teacher’s Day. Being restless for the past few days, I said yes without any hesitation. Growing up, chocolate chip cookies and Chocolate Crinkles were my frequent bakes after school and on weekends. They are easy to make and I’ve made them for decades now so I know that I can bake them even when both kids are at home.

In the course of our conversation though, I find myself saying yes to something that I am not good at. Can we put some wordings like Happy Teacher’s Day or Thank You? Yes! …did I really say that?!? Haha! My writing on my Wilton Class 1 final cake was really terrible that I have no business saying yes to requests like this. However, I feel that I need to accept more challenges and get out of my comfort zone if I want to improve my decorating skills. So therefore, my reply was yes to everything.

As usual, I made a few trips to Phoon Huat and SKP sourcing for supplies. So happy that B is old enough to go with me on these trips while his Kuya (big brother) is at school. I can look around the shop in a leisurely manner which is actually not so good, if you think about it, because I end up buying more unnecessary stuff.

I originally planned on using the recipe of my sister, the Chocolate Chip Walnut Supreme. However, since I need to do some writing on the cookie, I decided that my other recipe for chocolate chip cookies would be perfect. I just used it to make Rainbow Cookies and it stayed soft even after a few days. The Supreme recipe has oatmeal and best eaten a day or two after baking. Here’s the recipe for Royal Icing if you want to write on your cookie too.



chocolate chip cookies

Preparing the batter.


Jumbo cookies scooped and ready for chilling.

Jumbo cookies scooped and ready for chilling. If you find the dough too soft, you can chill the whole batter first then scoop when ready to bake.


chocolate chip cookies

Jumbo cookie….yum!!!

Jumbo Chocolate Chip Cookies (Adapted from Hershey’s and makes about 14-15 cookies)

  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter , softened
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 eggs
  • 1 ½ to 2 cups HERSHEY’S Semi-Sweet Chocolate Chips (I don’t like it to be too sweet so I only used 1 & 1/2cups)
  • 1 cup chopped nuts (optional-I used walnuts)


  1. Heat oven to 375°F.
  2. Stir together flour, baking soda and salt. Beat butter, granulated sugar and brown sugar in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Chill dough at least for 30 minutes.
  3. Measure 1/4 cup of batter and drop on ungreased cookie sheet. Flatten top slightly.
  4. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Notes to myself:

*If you’re making regular sized cookies, no need to flatten tops prior to baking.

* If cookies are browning on the sides too fast but center still looks uncooked, lower the oven temperature a bit…may have to bake cookies longer.