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My Big, Fat, Chewy Chocolate Chip Cookies

These Big, Fat, Chewy Chocolate Chip Cookies are soft, gooey, and perfectly crisp on the edges—your new go-to for nostalgic, delicious treats!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Chewy, Chocolate Chip Cookies, Easy, Quick
Servings: 24 servings

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter melted and slightly cooled
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips

Instructions

  • Preheat your oven to 350°F (175°C). This is a crucial step as it ensures that your cookies bake evenly.
  • Line a baking sheet with parchment paper. This will prevent the cookies from sticking and make for easy cleanup.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside while you prepare the wet ingredients.
  • In a large mixing bowl, combine the melted butter, brown sugar, and white sugar. Use a whisk to blend them until smooth. Add in the vanilla extract, egg, and egg yolk. Beat until the mixture is light and creamy.
  • Gradually add the dry ingredient mixture to the wet ingredients. Stir with a rubber spatula until just combined. Be careful not to overmix; a few flour streaks are okay.
  • Gently fold in the semisweet chocolate chips until evenly distributed throughout the dough.
  • Using a cookie scoop or tablespoon, drop generous portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look underbaked, but they will continue to set as they cool.
  • Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm with a glass of milk or your favorite beverage!

Equipment

  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Baking Sheet
  • Parchment Paper
  • Measuring Cups and Spoons

Notes

  • Chill the dough for about 30 minutes before baking to prevent spreading.
  • Do not overbake; remove cookies when edges are just golden for chewy centers.
  • Use both brown and white sugar for balanced flavor and texture.
  • Substitute dairy-free butter or coconut oil for a dairy-free version.
  • Freeze cookie dough balls for up to 3 months for make-ahead convenience.