Big and Yummy Choc Chip Cookies
Indulge in the ultimate homemade treat with these Big and Yummy Choc Chip Cookies, a recipe that’s as classic as it is irresistible. Made with a rich blend of unsalted butter, the sweetness of granulated and brown sugar, and the perfect balance of semisweet chocolate chips, these cookies combine crispy golden edges with soft, chewy centers for mouthwatering perfection. In just under 30 minutes of prep and bake time, you can whip up a batch of 18 generously-sized cookies that are perfect for sharing—or not! Whether you’re baking for a party, a cozy afternoon snack, or satisfying a midnight craving, these cookies are guaranteed to become your go-to dessert. Plus, with a few simple pantry staples, this crowd-pleaser recipe is easy to make and even easier to love. For best results, enjoy them warm with a cold glass of milk!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.75 cup Granulated sugar
- 1 cup Brown sugar, packed
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 3 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the unsalted butter, granulated sugar, and brown sugar. Beat together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Gently fold in the semisweet chocolate chips with a spatula or wooden spoon.
Use a large cookie scoop or 1/4 cup measuring cup to scoop the dough onto the prepared baking sheets, leaving about 3 inches of space between each cookie. Flatten slightly with the palm of your hand for an even shape.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look set. Do not overbake, as the cookies will continue firming as they cool.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to 5 days!
Nutrition Facts
Calories |
5102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.5 g | 304% | |
| Saturated Fat | 139.5 g | 698% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 715.8 g | 260% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 407.8 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 450 mg | 35% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 2166 mg | 46% | |
*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.
