Hey there, fellow cookie lovers! Today, I’m super excited to share with you my secret recipe for the best chewy-big fat chocolate chip cookies you’ll ever taste. These cookies are soft, chewy, and loaded with chocolatey goodness—perfect for satisfying your sweet tooth or sharing with loved ones. Whether you’re a cookie newbie or a seasoned baker, this recipe is sure to become a favorite in your household. So, grab your mixing bowl and let’s dive in!
Why You’ll Love This Recipe
- Soft and chewy texture that’s hard to resist
- Big, fat cookies loaded with chocolate chips
- Easy to make with simple ingredients
- Perfect for family gatherings, gifts, or a quick dessert
Ingredients
Here’s what you’ll need to make these delicious chewy-big fat chocolate chip cookies:
- 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 brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups semisweet and/or milk chocolate chips
- 1/2 teaspoon salt
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to make these chewy-big fat chocolate chip cookies. Don’t worry, it’s easier than you think!
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour and baking soda; set aside.
- In a large bowl, cream together the butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips and salt.
- Drop large spoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the center is still soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Pro Tips for Making the Recipe
Here are some tips to ensure your cookies turn out perfectly chewy and delicious:
- Use room temperature butter for the best results.
- Don’t overmix the dough—it can make the cookies tough.
- Chill the dough for 30 minutes if you want an extra chewy texture.
- Take the cookies out of the oven when they’re lightly golden—they’ll continue to cook a bit on the baking sheet.
How to Serve
These chewy-big fat chocolate chip cookies are perfect on their own, but here are a few ideas to take them to the next level:
- Pair them with a glass of cold milk for the ultimate cookie experience.
- Use them as the base for an ice cream sandwich.
- Share them with friends and family as a thoughtful gift.
Make Ahead and Storage
If you want to make these cookies ahead of time or store them for later, here’s what you need to know:
- The dough can be chilled in the fridge for up to 3 days or frozen for up to 2 months.
- Baked cookies can be stored in an airtight container at room temperature for up to 5 days.
And there you have it—my secret recipe for the best chewy-big fat chocolate chip cookies. Whether you’re making them for a quick family dinner, a special occasion, or just because, these cookies are sure to be a hit. Don’t forget to check out my other cookie recipes like How to Make the Best Chewy Chocolate Chip Cookies and Best Chewy Brown Butter Chocolate Chip Cookies Recipe for more delicious cookie inspiration. Happy baking!
Chewy-Big Fat Chocolate Chip Cookie
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk together flour and baking soda; set aside. Cream together butter, sugars, and vanilla until fluffy.
- Combine flour mixture with wet ingredients until just mixed. Stir in chocolate chips and salt.
- Drop large spoonfuls (about 2 tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until edges are golden but centers are soft. Cool on the sheet before transferring to a wire rack.
