Chewy Jumbo Chocolate Chip Cookies

Chewy Jumbo Chocolate Chip Cookies

The Toll House chocolate chip cookie recipe may be the most well-known of the on-the-package cookie recipes out there, but it’s by no means the only one. It comes as no surprise that all of the chocolate chip companies feature recipes, but have you ever seen what the butter people have come up with?

It wasn’t without trepidation that I decided to try out the Chewy Jumbo Chocolate Chip Cookie recipe from inside the Land O Lakes Butter box. I knew I would be in for a butter bonanza – one more stick than most recipes I’ve seen, in fact. The recipe also called for quite a bit more flour than usual and an ingredient not often seen in drop cookies: baking powder.

Chewy Jumbo Chocolate Chip Cookies

As you can see from the photos, the recipe makes some formidable chocolate chip cookies. I thought they were terrific – soft, chewy, buttery with lightly crisp edges. Even without chilling the dough they baked up nice and thick, without being cake-like (probably the benefit of the baking powder).

One odd aspect about this recipe – it didn’t specify salted or unsalted butter. Yes, even the butter people contribute to this frequent source of confusion! Since the recipe came from a box unsalted butter, I assumed unsalted butter was intended…but then there was no salt in the recipe at all. Chocolate chip cookies definitely need some salt, so I added in half a teaspoon.


Chewy Jumbo Chocolate Chip Cookies

Chewy Jumbo Chocolate Chip Cookies
Adapted from inside the Land O Lakes Butter package

Makes 26 jumbo cookies


4 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups unsalted butter
1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar
2 eggs
1 tablespoon vanilla
1 (12-ounce) package (2 cups) semi-sweet chocolate chunks or chocolate chips


Heat oven to 375°F.

Combine flour, baking powder and baking soda in a medium bowl. Set aside.

Combine butter, sugar and brown sugar in a large bowl. Beat at medium speed, scraping the bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chunks.

Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets (tip: line the sheets with parchment, if you have some). Bake for 10 to 14 minutes or until light golden brown. (Do not overbake.) Let stand 1 to 2 minutes. Remove from cookie sheets.

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  1. Maria wrote:

    They do look good. I am craving cookies now. I might need to bake them tonight:)
    .-= Maria´s last blog ..Blogher Food Conference 2009 =-.

    Posted 9.29.09 Reply
  2. Stephanie wrote:

    Those look wonderful! I am going to try these tonight.

    Posted 9.29.09 Reply
  3. Pam wrote:

    Oh my, those look wonderful! They remind me of giant versions of the Keebler Soft Batch Chocolate Chip Cookies. I’ll definitely have to try them, despite the amount of butter. 🙂 Thanks for sharing! (Oh, and you should check out the caramel recipes from Land o’ Lakes, too. They’re awesome!)
    .-= Pam´s last blog ..Spinach & Fruit Salad with Balsamic Vinaigrette =-.

    Posted 9.29.09 Reply
  4. Colleen wrote:

    Those look positively mouth-watering!

    Posted 9.29.09 Reply
  5. Michelle wrote:

    Yum. Your photos make me want to run to the kitchen right now and start baking.
    .-= Michelle´s last blog ..Homemade applesauce =-.

    Posted 9.30.09 Reply
  6. Valerina wrote:

    All those packages of Land o’Lakes butter and I never thought to try the recipe on the box! These look like the perfect c.c.cookie!

    I noticed that you have a badge for being featured on the Saveur website. One of my recipes was on their site as well but I can’t figure out how to get a widget. Did you send in an e-mail request? Thanks. 🙂
    .-= Valerina´s last blog ..Chocolate-Crunched Caramel Tart (TWD) =-.

    Posted 9.30.09 Reply
    • Kathy wrote:

      Thanks, Valerina! I’ll e-mail you the link for the Saveur badges.

      Posted 9.30.09 Reply
  7. I saw this pic on foodgawker and instantly said to myself, “Wow, that looks like a PERFECT cookie!” You know what? I actually hate the Tollhouse recipe! I’ve never had good luck with it. I have however had a great results from several Land O Lakes recipes. I have a handful of cookie and pastry recipes that I’ve clipped from boxes over the years and they’re among my top favorites, but I’ve never seen this one. I have to try it- looks awesome!
    .-= Sara @ Our Best Bites´s last blog ..Pumpkin Pie Milkshake =-.

    Posted 9.30.09 Reply
  8. michelle wrote:

    These look SO good like the perfect CC cookie- I buy Land o Lakes butter and have eyed that recipe several times.
    .-= michelle´s last blog ..Cedar-Planked Grilled Salmon =-.

    Posted 9.30.09 Reply
  9. Always wonder how people get their cookies to look so perfectly round! These look perfect in every way really.
    .-= The Duo Dishes´s last blog ..Blondies for Babies =-.

    Posted 9.30.09 Reply
  10. martha wrote:

    You CCCs look beautiful. I’ve never made the Land O Lakes butter version either but it looks really really similar to the Betty Crocker Cookie Book Ultimate CCC with just a few minor tweaks.
    .-= martha´s last blog ..Sugar Cookie Recipe =-.

    Posted 10.1.09 Reply
  11. These are some of the best looking cookies I’ve seen!

    Posted 10.1.09 Reply
  12. Jess Lundahl wrote:

    I’ve been using this recipe for the last 9 1/2 years and always get rave reviews about them. They are my favorite chocolate chip cookie EVER!!

    Posted 10.1.09 Reply
    • Kathy wrote:

      A recipe that has withstood the test of time – I love it!

      Posted 10.1.09 Reply
  13. Jamieanne wrote:

    lol, I have the exact same recipe in my cookbook – I cut it out of the Land o’ Lakes box and kept it, but never baked it just because it came from the box of butter! I never would have thought the cookies would amount to anything because of that, but I’m glad to see you made them and they turned out looking beautiful and so perfect. I’m going to have to cave in and make them myself too. 🙂
    .-= Jamieanne´s last blog ..On The New Design =-.

    Posted 10.1.09 Reply
    • Kathy wrote:

      Go for it! 🙂

      Posted 10.1.09 Reply
  14. Very cool idea behind your blog. I’ve seen this recipe and have wanted to try it for a while. Thanks for letting us know it’s a winner!
    .-= Xiaolu @ 6 Bittersweets´s last blog ..Apple Cherry Pie =-.

    Posted 11.28.09 Reply
  15. Rachel Marsh wrote:

    I made these cookies and they are awesome…
    This will now be my goto recipe…

    Posted 11.30.09 Reply
    • Kathy wrote:

      So glad you liked them! I’ve found they freeze really well too.

      Posted 11.30.09 Reply
  16. Kristen wrote:

    I grew up eating and baking the Tollhouse recipe, but somewhere between childhood and here (I refuse to call myself a grown-up), I’ve developed a taste for thicker, chewier chocolate chip cookies. I struggled to find the perfect recipe – they always seemed to spread too much or end up too crunchy. But this one is perfect! I might even go so far as to say it’s foolproof.

    Posted 12.13.09 Reply
    • Kathy wrote:

      I have to agree – the butter alone makes it pretty foolproof! 🙂

      Posted 12.13.09 Reply
  17. Jackie wrote:


    Can this batter be chilled overnight before baking. Some people say in oatmeal cookies or any kind of cookies if the baking powder sit to long it loses its power.

    Posted 3.13.10 Reply
    • Kathy wrote:

      Not sure about the impact on the baking powder, but i know a lot of people believe the flavor of chocolate chip cookies is enhanced when you allow the dough to chill for a day or two. I’ve never had the willpower to wait that long 🙂

      Posted 3.14.10 Reply
  18. stacy wrote:

    I love this recipe. I had it from the inside of the box of butter and had lost it. Very happy to find it on here. Thanks for posting it. My family begs for these cookies.

    Posted 5.27.10 Reply
  19. Mondo wrote:

    this cookie is pretty good. definitely, wouldn’t turn it down and I love the fact that it beautiful-shot worthy; unlike the Tollhouse cookie, which taste great, but is aesthetically displeasing. I wish the Land o’ Lakes cookie had a little more depth of flavor, though; a little extra something to take it to the next level.

    thanks for posting the recipe. always appreciate a cookie that taste and looks good.


    Posted 8.6.10 Reply
  20. I’m trying these today! I love the concept of your blog – recipes on boxes are definitely an often-forgotten idea!

    Posted 8.13.11 Reply
  21. Will wrote:

    I just made these cookies, following the recipe to exact specification, and didn’t get results I was expecting. My dough was very crumbly, like sand. I found that idd, but proceeded wondering what would happen After baking the cookies did not spread, i had to flatten them with my spatula At any rate, that was my experience. I will continue my search, falling back to my stand by recipe.

    Posted 7.4.12 Reply
    • I’m sorry to hear that. I’ve got to think the dough must have been missing butter (it’s a whopping 3 sticks) as it’s always worked out just fine every time I’ve made them.

      Posted 7.4.12 Reply
  22. cookieness wrote:

    the cookies did not bake in 14 minutes i took the first batch out but it was undercooked and the second time they were crunchy

    Posted 10.23.12 Reply
    • It’s always a good idea to judge the exact baking time by sight – all ovens heat differently.

      Posted 10.23.12 Reply
  23. Peggy wrote:

    I’ve been searching for the perfect chewy, thick chocolate chip cookie and finally found it! These are incredible and my children have begged me to only make this recipe from now on. We chilled the dough for several hours before we baked and they turned out perfect. Thanks for sharing this! P.S. Your pics are what convinced me to try it, great photography!

    Posted 5.13.13 Reply
    • Thanks so much, Peggy – I’m really glad to hear you and your family enjoyed them! 🙂

      Posted 5.13.13 Reply
  24. Brittany wrote:

    I just made these cookies…. fantastic!! I know everyone says this… but this is the BEST chocolate chip cookie. You seriously must try it!…. they taste so rich, thick and chewy….and they look just as incredible as they do in these pictures! Wonderful recipe!!… amazing cookie!!

    Posted 9.12.13 Reply
  25. angela griffin wrote:


    Posted 2.8.14 Reply
  26. Albina wrote:

    I tried your recipe, and they came out drifferent looking. Have any ideas why? Because i want them looking like that. Mine have tiny holes on the top

    Posted 1.21.15 Reply
    • Hi Albina — I’m afraid I’ve never seen tiny holes appear on the top of chocolate chip cookies. I can only guess that maybe an ingredient was omitted somewhere. ~Kathy

      Posted 1.21.15 Reply
  27. lisa g. wrote:

    Three sticks of butter? Really..I need 24 tablespoons of butter? They look great and are the kind I want..thick, soft, chewy and big. But Ive never used that much butter. I made a diff CCC that called for 3 & 1/2 cups flour with 2 & 1/2 cups of butter and 1 tablespoon of cornstarch – they turned out greasy and flat. Yuck. Can someone set me straight with this land o lakes recipe, please? BTW would your Barry Callebaut CCC recipe make me feel better cause I dont need ton of cookies. But I still wonder about all that butter. Thank you!

    Posted 2.13.15 Reply
    • Hi Lisa — All I can say is this recipe makes really good cookies! The flour to butter ratio is very different from the oily and flat ones you describe. You can always halve the recipe if you need fewer cookies. ~ Kathy

      Posted 2.13.15 Reply
  28. lisa g. wrote:

    The salt is not listed in your instructions. Just pointing it out. Thanks!

    Posted 2.15.15 Reply
  29. lisa g. wrote:

    Hi, Ive been doing a ton of reading on CCC. Alot of people say they wish the cookies had more flavor. Heres a tip: to enhance the flavor intensity of cookies, cream the vanilla into the butter and/or shortening and sugar first. This step encapsulates the vanilla and helps prevent flavor loss in low mass/low moisture/high heat cookies. This includes 350 degree cookie baking. And always use pure vanilla extract. Wholesale clubs offer large bottles at a great price. ALSO, just to mention there is a recipe VERY IDENTICAL to Land O Lakes CCC cookie recipe listed here. Its at nielsonmassie vanilla website. Theres no other CCC recipe like thses two-almost twin recipes!

    Posted 2.18.15 Reply
  30. Denise wrote:

    Which do u prefer, light or dark brown sugar?

    Posted 1.6.16 Reply
    • I prefer dark brown sugar. It makes the cookies chewier and I like the molasses flavor. ~Kathy

      Posted 1.6.16 Reply