You can use any brand of chocolate chips you prefer but for me nothing beats Callebaut Milk Chocolate. 1 1/2 cups added to the batter is sheer perfection.
Are they really jumbo? Uh, ya, they are. You can squeeze in about 6 cookies per standard baking sheet and you need to leave PLENTY of room between the cookies as these spread out quite a bit during baking. 3-4" spaces is ideal.
This recipe makes approximately 18 large cookies. You will need 3 cookie sheets, each one lined with parchment paper and then you are ready to begin.
These are large, sweet, super crispy and oh so chocolatey. Simply put, I adore them.
LET'S GET STARTED!
*adjusted source recipe: Family Circle Ultimate Comfort Food Cookbook
WHAT YOU NEED
3/4 cup all purpose flour
1/2 cup cocoa powder (best quality you can find)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter at room temperature
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 1/4 cups large flake old-fashioned oats
1 1/2 cups milk chocolate chips
PREHEAT oven to 350F
LINE 3 cookie sheets with parchment paper
IN MEDIUM BOWL, whisk together flour, cocoa powder, baking soda and salt
IN LARGE BOWL, beat butter, brown sugar and granulated sugar MED speed for 3 minutes
BEAT in eggs and vanilla
ON LOW SPEED add in flour mixture blending til just combined
GRADUALLY add in oats blending again til just combined
FOLD in chocolate chips
USE your cookie scoop to measure out cookies - dropping them 3-4" apart onto parchment lined baking sheets
BAKE 17 minutes
LET COOL in pan 5 minutes
TRANSFER cookies to cooling rack and let cool to room temperature