Description
Thick, soft, and loaded with gooey chocolate chips, this chewy-big fat chocolate chip cookie recipe is the ultimate homemade indulgence. Slightly crisp on the outside, perfectly chewy inside—it’s a cookie lover’s dream.
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
Instructions
Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
In a small bowl, whisk together flour and baking soda; set aside.
In a large bowl, cream butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
Beat in eggs one at a time.
Gradually add flour mixture to wet ingredients, mixing until just combined.
Stir in chocolate chips and salt.
Drop large spoonfuls (about 2 tablespoons) onto prepared baking sheet, spacing 2 inches apart.
Bake 10–12 minutes, or until edges are golden and centers are still soft.
Let cool on baking sheet for a few minutes before transferring to wire rack.
Notes
Chill the dough for 30–60 minutes for even thicker, chewier cookies.
Swap in dark chocolate, white chocolate, or a mix of chips for variety.
Add chopped walnuts or pecans for crunch.
A sprinkle of flaky sea salt before baking enhances flavor.
Store in an airtight container at room temp for up to 5 days, or freeze dough balls for future baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies, Baked Goods
- Method: Baking
- Cuisine: American
