Big and Chewy Chocolate Chip Cookies
Indulge in the ultimate comfort treat with these Big and Chewy Chocolate Chip Cookies—a bakery-style favorite you can make at home! Packed with rich semi-sweet chocolate chips and made irresistible by the perfect balance of melted butter and brown sugar, these cookies boast a soft, chewy center with golden, slightly crisp edges. With just 20 minutes of prep and a quick 12-minute bake time, you’ll have generously sized (and utterly satisfying) cookies that are perfect for sharing—or savoring solo. Whether enjoyed fresh from the oven with gooey chocolate in every bite or stored for later indulgence, these cookies are a timeless crowd-pleaser. Ideal for bake sales, lunchbox treats, or cozy nights at home, this easy recipe promises bold flavor and unmatched texture. Don’t forget the glass of milk!
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Recipe Information
Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1.5 cups packed brown sugar
- 0.5 cup granulated sugar
- 2 count large eggs
- 1.5 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and creamy.
Add the eggs and vanilla extract to the mixture and whisk until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix.
Fold in the chocolate chips until evenly distributed throughout the dough.
Using a large cookie scoop (about 3 tablespoons per cookie), scoop the dough and place it on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake the cookies in the preheated oven for 11-12 minutes, or until the edges are golden brown but the centers are still soft. Do not overbake to ensure a chewy texture.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm with a cold glass of milk, or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1499 mg | 65% | |
| Total Carbohydrate | 677.6 g | 246% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 625.6 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 350 mg | 27% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 613 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
