My Big, Fat, Chewy Chocolate Chip Cookies
Indulge in warm, gooey chocolate chips surrounded by soft, chewy cookies— a perfect balance of sweet and satisfying.
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.
Notes
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a single layer before transferring to a zip-top bag.