Name: Chewy-Big Fat Chocolate Chip Cookie
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
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 brown sugar; 2 teaspoons vanilla extract; 2 large eggs; 2 cups semisweet and/or milk chocolate chips; 1/2 teaspoon salt

Why You’ll Love This Recipe

I love this recipe because it gives me bakery-style cookies right from my own oven. The texture is what sets them apart: the chewy centers are perfectly balanced by lightly crisped edges, and the sheer size makes every cookie feel indulgent. I also like how simple they are to make—no fancy equipment or complicated steps, just wholesome ingredients and a little bit of patience. They’re great for parties, holidays, or any time I need a cookie that truly delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, I whisk together the flour and baking soda, then set it aside.
In a large bowl, I cream the butter, granulated sugar, brown sugar, and vanilla extract until it’s light and fluffy.
I add the eggs one at a time, beating well after each one.
Then I gradually mix in the flour mixture until just combined.
I stir in the chocolate chips and salt by hand, making sure they’re evenly distributed.
Using a large spoon (about 2 tablespoons per cookie), I drop the dough onto the prepared baking sheet, leaving space between each.
I bake them for 10–12 minutes until the edges are golden and the centers are still soft.
After removing them from the oven, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes 24 cookies.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Calories: About 235 kcal per cookie

Variations

I love switching things up depending on what I’m craving:

Chocolate Variety: I mix semisweet, dark, and milk chocolate chips for a more complex flavor.
Nutty Twist: Chopped walnuts or pecans add a great crunch and depth of flavor.
Salted Finish: A sprinkle of flaky sea salt before baking gives each bite a salty-sweet pop.
Spiced Cookies: A dash of cinnamon or espresso powder adds warmth and richness.
Stuffed Cookies: I’ve even tucked caramel or peanut butter in the center of a few for a surprise inside.

Storage/Reheating

Once cooled, I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy for days, which I love.
To freeze, I either freeze the dough balls and bake them later or freeze baked cookies. If freezing dough, I just pop them straight into the oven from frozen, adding a couple of extra minutes to the baking time.

To reheat, I microwave a cookie for about 10–15 seconds for that fresh-out-of-the-oven gooey texture.

FAQs

How do I make the cookies even chewier?

I like to use more brown sugar than white sugar and chill the dough before baking. That combo really enhances the chewy texture.

Can I freeze the dough?

Yes, I freeze the cookie dough in individual portions on a tray, then store them in a zip-top bag. It’s great for baking a few at a time whenever the craving hits.

Why are my cookies spreading too much?

If the dough is too warm or the butter is too soft, the cookies may spread too thin. I chill the dough for 30 minutes before baking to prevent this.

Can I make these gluten-free?

Absolutely. I substitute the flour with a 1:1 gluten-free baking mix. The texture is still fantastic.

What’s the best way to get evenly sized cookies?

I use a cookie scoop or measuring spoon to portion out about 2 tablespoons of dough per cookie. It helps them bake evenly and look great.

Conclusion

These chewy big fat chocolate chip cookies are everything I want in a homemade dessert—easy, nostalgic, and packed with flavor. They check every box: chewy centers, crispy edges, and a generous helping of chocolate chips in every bite. Whether I’m baking for a celebration or just treating myself, this recipe never fails. Once I make a batch, it’s nearly impossible to stop at just one.