Big Chocolate Chip Cookies
Indulge in the ultimate cookie experience with these Big Chocolate Chip Cookies, a bakery-style treat that’s crisp at the edges, irresistibly chewy in the center, and packed with gooey, melty semi-sweet chocolate chips. This recipe combines the perfect balance of brown sugar and granulated sugar for a rich caramel flavor, while a hint of vanilla enhances the aroma. Crafted with simple pantry staples, these oversized cookies are crafted using a generous 3-tablespoon scoop to create an impressive, crowd-pleasing size. Ready in just 12 minutes of baking time, they’re the perfect solution for satisfying those chocolate cravings. Whether served warm with a glass of milk or stored for a few days of sweet snacking, these cookies bring homemade comfort to any occasion.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and light brown sugar together until the mixture is fluffy and light in color (about 2 minutes).
Beat in the eggs, one at a time, mixing thoroughly after each. Then, add the pure vanilla extract and stir until combined.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
Using a large cookie scoop (about 3 tablespoons per cookie), drop the dough onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear just set. Do not overbake; the cookies will continue to firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve warm for a gooey, chocolatey treat, or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 44.0 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 26 mg | 2% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 65 mg | 1% | |
*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.
