If you’re searching for the perfect chocolate chip cookie recipe, you’ve come to the right place. These big, fat, chewy chocolate chip cookies are bakery-style treats with crisp edges, soft centers, and an irresistible chocolatey flavor in every bite. Whether you’re a beginner or an experienced baker, this easy-to-follow recipe ensures you get the most delicious, chewy cookies every single time.
From the rich brown sugar sweetness to the gooey chocolate chips, these cookies are designed to impress. In just 30 minutes, you can have a batch of warm, homemade cookies that taste like they came straight from a bakery. Keep reading for step-by-step instructions, pro tips, and answers to common baking questions to guarantee perfect results.
Why This Chocolate Chip Cookie Recipe Stands Out
What makes this recipe special? It’s all about achieving that ideal chewy texture while keeping the cookies thick and packed with chocolate. Here’s why this recipe is a must-try:
- Thick and Soft: Unlike thin and crispy cookies, these are big, dense, and perfectly chewy.
- Rich Flavor: Using a combination of brown sugar and vanilla extract enhances the taste.
- Loaded with Chocolate: Two full cups of chocolate chips ensure each cookie is packed with gooey goodness.
- Easy to Make: Simple ingredients and straightforward steps make this recipe foolproof.
Ingredients You’ll Need
To make these delicious big, fat, chewy chocolate chip cookies, gather the following ingredients:
Dry Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
Add-Ins
- 2 cups semisweet chocolate chips
Step-by-Step Instructions
Follow these steps to make your chocolate chip cookie recipe a success:
1: Preheat and Prepare
- Preheat your oven to 325°F (165°C).
- Line baking sheets with parchment paper to prevent sticking.
2: Mix Dry Ingredients
- In a medium bowl, sift together flour, baking soda, and salt.
- Set aside.
3: Cream Butter and Sugars
- In a large bowl, whisk melted butter, brown sugar, and white sugar until smooth.
- Add egg, egg yolk, and vanilla extract. Mix until fully combined.
4: Combine Ingredients
- Gradually add the dry ingredients to the wet mixture.
- Stir until just combined—do not overmix.
- Fold in chocolate chips evenly throughout the dough.
5: Portion the Dough
- Use a large spoon or cookie scoop to drop dough balls onto the prepared baking sheets.
- Space them 3 inches apart to allow spreading.
6: Bake to Perfection
- Bake in the preheated oven for 15 to 17 minutes.
- Cookies should be golden around the edges but slightly soft in the center.
7: Cool and Enjoy
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Enjoy them warm or store them in an airtight container.
Best Big, Fat, Chewy Chocolate Chip Cookie Recipe
Equipment
- Mixing bowls
- Whisk
- Baking sheets
- Parchment paper
- Cookie scoop
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter melted
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 325°F (165°C) and prepare baking sheets.
- Sift flour, baking soda, and salt together in a bowl.
- In a separate bowl, whisk butter and sugars until smooth. Add egg, egg yolk, and vanilla.
- Gradually mix dry ingredients into wet ingredients. Fold in chocolate chips.
- Drop dough onto baking sheets, spacing them 3 inches apart.
- Bake for 15-17 minutes until golden brown at the edges.
- Let cool before transferring to a wire rack.
Video
Notes
- Chill the dough for thicker cookies.
- Substitute chocolate chips with white chocolate or dark chocolate for variation.
Nutrition (Per Cookie)
- Calories: 210
- Carbohydrates: 30g
- Protein: 2g
- Fat: 10g
Pro Tips for the Best Chocolate Chip Cookies
To ensure your cookies turn out perfectly every time, keep these expert tips in mind:
- Use melted butter for a chewier texture. This helps create the perfect density.
- Do not overmix the dough once you add the dry ingredients—overmixing can make cookies tough.
- Chill the dough for 30 minutes if you want extra thick cookies. This prevents excessive spreading.
- Bake one sheet at a time for even cooking and consistent results.
- Let cookies cool on the tray for a few minutes before transferring to a wire rack. This helps them set properly.
FAQ: Common Questions About This Recipe
How do I store these cookies?
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a ziplock bag for up to 3 months.
Can I use milk chocolate instead of semisweet?
Yes. If you prefer a sweeter cookie, substitute milk chocolate chips for semisweet. You can also use dark chocolate for a richer flavor.
Why are my cookies spreading too much?
If your cookies are spreading too much, try chilling the dough for 30 minutes before baking. Also, make sure you’re measuring flour correctly by spooning it into the measuring cup and leveling it off.
Can I add nuts or other mix-ins?
Absolutely. Feel free to add chopped nuts, white chocolate chips, or even a sprinkle of sea salt on top for extra flavor.
These big, fat, chewy chocolate chip cookies are the perfect treat for any occasion. Whether you’re baking for a family gathering or just indulging in a sweet craving, this chocolate chip cookie recipe guarantees satisfaction.
Try this recipe and let us know how it turned out in the comments below. Don’t forget to share this recipe with friends and family who love homemade cookies. Happy baking. You may also like Fruit Salad with Condensed Milk Recipe.
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