Are you ready to indulge in a sweet escape with My Big, Fat, Chewy Chocolate Chip Cookies? Picture this: warm, gooey chocolate chips melting in your mouth, surrounded by a soft, chewy cookie that’s just the right balance of sweet and satisfying. This recipe isn’t just another cookie; it’s a love letter to the ultimate chocolate chip experience! Did you know that chocolate chip cookies were invented by Ruth Wakefield in the 1930s entirely by accident? While she was making a batch of Butter Drop Do cookies, she decided to add chopped chocolate, thinking it would melt and create a chocolate flavor throughout the cookie. Spoiler alert: it didn’t melt completely, and the chocolate chip cookie was born! With their simple ingredients and quick preparation time, these cookies are the perfect family-friendly dessert. If you love My Big, Fat, Chewy Chocolate Chip Cookies, you should also check out our scrumptious Oatmeal Raisin Cookies for another delightful treat. So grab your mixing bowl and let’s dive into making these delightful cookies that everyone will love!
What is My Big, Fat, Chewy Chocolate Chip Cookies?
Let’s delve into the world of My Big, Fat, Chewy Chocolate Chip Cookies! Why is the name so mouthwatering, you ask? It sounds like something out of a cookie lover’s dreams! And who wouldn’t want a cookie that promises to be big, fat, and chewy? The name combines fun and deliciousness, making you feel excited before you even taste them. Plus, let’s face it, isn’t the best way to someone’s heart through a big, gooey cookie? You won’t just make a batch of cookies; you’ll make a batch of smiles. So, why not take a moment to get messy in the kitchen and whip up these delightful cookies? Trust me, you won’t regret it!
Why You’ll Love This My Big, Fat, Chewy Chocolate Chip Cookies
There are three standout reasons to fall head over heels for My Big, Fat, Chewy Chocolate Chip Cookies. First off, the main highlight is their incredible chewiness paired with rich, melty chocolate chips that create a perfect marriage of flavors and textures that will make your taste buds sing! Secondly, making these cookies at home is a fantastic way to save some bucks compared to store-bought treats. You can whip up a batch for just a fraction of the price and a whole lot of love! Lastly, think about those flavorful ingredients—the vanilla essence paired with a sprinkle of sea salt elevates your cookies to gourmet status. If you’re a fan of crinkly, soft cookies, you should also glance at our Peanut Butter Cookies for another sweet option. So, roll up your sleeves and try making these cookies at home; I promise it’s worth it!
How to Make My Big, Fat, Chewy Chocolate Chip Cookies
Quick Overview
Making My Big, Fat, Chewy Chocolate Chip Cookies is a breeze! This recipe is simple, and you’ll be rewarded with deliciously chewy cookies that everyone will rave about. With just a few basic ingredients, you’ll be baking in no time—about 30 minutes from start to finish! Whether you’re baking for a party or just craving something sweet, this recipe will become your go-to.
Key Ingredients for My Big, Fat, Chewy Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
Imagine the sweetness of brown sugar and the richness of butter combined with a whirlwind of chocolate chips, all coming together to create mouthwatering cookies!
Step-by-Step Instructions:
- Preheat Your Oven: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
- Whisk the Dry Ingredients: In a medium bowl, whisk together the flour and baking soda; set aside.
- Cream the Butter and Sugars: In a large bowl, beat the room temperature butter, brown sugar, granulated sugar, and salt together until the mixture is light and fluffy—usually about 2-3 minutes.
- Add Eggs and Vanilla: Once fluffy, add in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until everything is thoroughly combined.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients and mix just until incorporated. You don’t want to over-mix—keep it gentle!
- Fold in the Chocolate Chips: Carefully fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
- Scoop and Bake: Using a cookie scoop or a tablespoon, drop rounded dough onto the prepared baking sheets, leaving enough space between each cookie.
- Bake: Place the trays in the oven, baking for 10-12 minutes until the edges are lightly golden and the centers are set but still soft.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
What to Serve My Big, Fat, Chewy Chocolate Chip Cookies With
These heavenly cookies are delightful on their own, but they pair perfectly with a tall glass of cold milk. You could also serve them alongside a scoop of vanilla ice cream for a dreamy dessert that’s sure to impress. If you want to elevate your cookie game, try adding a drizzle of caramel sauce or a sprinkle of sea salt on top for an extra kick. With so many delicious options, your cookie experience will never be the same!
Top Tips for Perfecting My Big, Fat, Chewy Chocolate Chip Cookies
- Butter Temperature: Ensure your butter is at room temperature for the perfect creamy texture. Cold butter won’t mix well, leading to dense cookies.
- Don’t Overbake: The beauty of chewy cookies is that they need to be slightly underbaked. They will continue to cook on the baking sheet after you pull them out of the oven.
- Chill the Dough (Optional): For an even chewier cookie, consider chilling your dough for at least 30 minutes before baking. This allows the flavors to meld beautifully.
- Experiment with Chips: Don’t hesitate to mix up your chocolate chips—try half dark chocolate and half milk chocolate for a flavor punch!
- Watch the Measurements: Be precise with your ingredients; too much flour can lead to dry cookies.
Storing and Reheating Tips
To keep your cookies fresh, store any leftovers in an airtight container at room temperature. They’ll stay delicious for about a week. You can place a slice of bread in the container to absorb moisture and help maintain chewiness. If you want to save them for later, freeze the cookies in a single layer on a baking sheet, then transfer them to a zip-top freezer bag for up to three months. To reheat, simply pop them in the microwave for about 10-15 seconds, or enjoy them cold!
In conclusion, My Big, Fat, Chewy Chocolate Chip Cookies is a delightful treat that brings joy and comfort to anyone who tries them. So, why wait? Get baking, and share this classic recipe with friends and family for a delicious moment everyone will cherish!
My Big, Fat, Chewy Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature Ensure butter is at room temperature for best results.
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract Enhances flavor.
Add-ins
- 2 cups semisweet chocolate chips Feel free to mix chocolate types for flavor variety.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour and baking soda; set aside.
- In a large bowl, beat the room temperature butter, brown sugar, granulated sugar, and salt together until fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix the flour mixture into the wet ingredients until just incorporated.
- Carefully fold in the chocolate chips, ensuring even distribution.
- Drop rounded dough onto the prepared baking sheets, leaving space between each cookie.
Baking
- Bake for 10-12 minutes until edges are lightly golden and centers are soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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