Get ready to transform your baking game with the ultimate Big Fat Chewy Chocolate Chip Cookies that will make your taste buds dance and your family beg for more! These aren't just ordinary cookies - they're a perfect blend of crispy edges, gooey centers, and an explosion of chocolate in every single bite. Whether you're a baking novice or a seasoned pro, this recipe will become your go-to secret weapon for creating mind-blowing, bakery-style cookies right in your own kitchen.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semisweet and/or milk chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour and baking soda. Set aside.
- In a large mixing bowl, use an electric mixer to cream the room temperature butter, granulated sugar, and light-brown sugar together until light and fluffy, about 3-4 minutes.
- Add salt and vanilla extract to the butter-sugar mixture, mixing until well combined.
- Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure even mixing.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips using a rubber spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or large spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to allow them to set.
- Transfer the cookies to a wire rack to cool completely. The cookies will continue to firm up as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Use room temperature butter and eggs for the smoothest, most consistent dough.
- Don't overmix the flour - mix just until combined to keep cookies tender.
- For extra-large, bakery-style cookies, use a cookie scoop for uniform sizing.
- Chill the dough for 30 minutes before baking for even thicker cookies.
- Use a mix of semisweet and milk chocolate chips for a more complex flavor profile.
- Always let cookies cool on the baking sheet for 5 minutes to help them set properly.
- Store in an airtight container to maintain maximum chewiness.
- For best results, use fresh ingredients and measure precisely.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 40mg
