*A big thanks to Calphalon for partnering with us on this sponsored post. I’m sharing my secret jumbo cookies recipe for the first time and I think you’re going to love it!
Baking is a huge part of our family. I grew up at my mother’s side in our tiny kitchen, flour sprinkled all over the island countertop as we cut out heart-shaped sugar cookies or rolled out rolls. On Sunday afternoons when my parents were napping, my siblings and I would break out the church cookbook and try new cookie recipes.
My mom always made it known that she not only approved of our baking experiments, but she encouraged them and gave us full access to the kitchen. Maybe this is where we got our first tastes for freedom and sweet confections.
And if the kitchen was our laboratory, the church cookbook was our textbook. It was a collection of recipes from our friends and family in our church congregation. Little old ladies whose pies were known far and wide and whose cookies had won first prize at the county fair, including the recipe I’m sharing today.
Baking with Calphalon
Just as I’ve grown up with that home-spun cookbook, I’ve grown up cooking and baking with the Calphalon name. It’s basically a friend in the kitchen. From that very first baking set I received for my wedding, to the new Premier Countertop Safe Bakeware Set, the Calphalon name is one I trust in the kitchen.
When it comes to baking essentials, I like Calphalon because it is incredibly sturdy and much more durable than any regular cookie sheet or bread pan. In fact, the brand started out providing premium cookware, bakeware, and cutlery to the restaurant industry. Pretty soon, gourmet home cooks and bakers honed in on Calphalon and started using the same premium products at home. It garnered an almost cult following and so due to popularity, Calphalon made its premium-quality products available for the masses. Now YOU can have the same tools as professional chefs and pastry chefs in your own kitchen! And for very reasonably priced.
I’m testing out the new Calphalon Premier Countertop Safe Bakeware on what might be my favorite cookie of all time: my jumbo chocolate chip stuffed cookie.
Chocolate Chip Stuffed Jumbo Cookies
The base for this ginormous, melt-in-your-mouth cookie comes from that beloved church cookbook that still has a place on my shelf today. This blue-ribbon chocolate chip cookie is full-bodied and packed with chocolate chip goodness. I’ve baked this recipe for decades and it is always a favorite, but recently I tweaked it into something even more amazing. This is a chocolate chip cookie 2.0!
It’s three times the size of a regular cookie, and it has a gooey surprise inside that sends you over the edge! The Calphalon Countertop Safe cookie sheet was well up for the task. The size was perfect for these jumbo cookies, so make sure you either have a large cookie sheet or bake in smaller batches because these cookies get big. (Did I mention these cookies were large?)
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 stick butter (1/2 cup)
- 1 tsp. vanilla
- 2 eggs
- 2 1/4 cups flour
- 1 tsp. salt
- 1/3 tsp. baking soda
- 1-2 cups chocolate chips (your preference)
- 10-12 tablespoons (each separated) chilled Nutella hazelnut spread or Biscoff spread
1. These jumbo cookies are stuffed with either Nutella or Biscoff so a few hours before you make the cookies, chill a small bowlful of Nutella or Biscoff spread in the refrigerator until firm. When firm, spoon by tablespoon into a muffin tin so that you have 10-12 separate mounds. Return to the refrigerator to keep chill.
2. Next, begin the cookies. Preheat oven to 350 degrees. Add sugars and butter and mix until creamy. Next add the vanilla and eggs. Mix until smooth. In a separate bowl, add flour, salt, and baking soda and stir until blended. Add the dry mixture to the wet mixture and combine until smooth. Add chocolate chips until well-incorporated.
3. Chill the dough for 1-2 hours.
4. To stuff the cookies, make a large ball (twice the size of a normal cookie) and flatten it out on the cookie sheet. Take a tablespoon of chilled spread (Nutella or Biscoff) and place in the middle. Fold the cookie dough up around the cookie so that the spread is sealed off. Place on a cookie sheet, six at a time. Sprinkle with a little sea salt.
Bake at 350 degrees for 13 minutes. Let cool. Makes 10-12 jumbo cookies.
- To stuff the cookies without making a mess: first chill the Nutella or Biscoff spreads (we love both!) in the fridge in a bowl. Then use a tablespoon or small cookie scoop to spoon out the hardened spread and drop them in a muffin tin. This keeps them nicely separated. Return to the fridge to keep cold and firm. Believe me, it’s much easier to stuff cookies this way.
- Get a big ball of dough (at least twice the size as normal). Flatten it out on the cookie sheet.
- Place the chilled Nutella or Biscoff spread on the flattened dough.
- Fold the cookie dough up around the spread until it’s completely sealed.
- Give more space to bake: these cookies are large and need room to grow.
- Sprinkle a little sea salt on top for a more complex depth of flavor.
- Bake at 350 degrees for 13 minutes.
I hope you enjoy one of my favorite cookies of all time. I feel like I’m sharing a secret that I’m not sure I want to share, but cookies this decadent should be enjoyed by all.
The Calphalon Premier Countertop Safe Bakeware lived up to all of my baking expectations and needs. Durable cake pans, bread pan, and muffin tins, and the cookie sheet is large and flexible. What I love best is that all of these pieces are safe to place directly onto my countertops!
They each have heat-resistant, no slip silicone feet that are oven safe up to 450 degrees, dishwasher safe, and most importantly, protect your countertops from any heat damage.
Let me know if you try these cookies at home! And make sure to add a few Calphalon pieces to your kitchen. They are premium quality to last you a lifetime of gourmet baking and cooking.