Big Soft and Chewy Chocolate Chip Cookies
Indulge in the ultimate cookie experience with these *Big Soft and Chewy Chocolate Chip Cookies*, a recipe designed to satisfy every sweet tooth. These generously sized cookies are packed with buttery richness and loaded with gooey, melty semisweet chocolate chips, making every bite a moment of bliss. The secret to their perfect texture lies in the balance of granulated and brown sugars, which create a soft and chewy interior while the edges bake to golden perfection. With just a quick 15-minute prep time, these cookies are ideal for spontaneous baking sessions or impressing guests. Optional chopped nuts, like walnuts or pecans, add a delightful crunch for those who crave a nutty twist. Perfect for sharing (or not!), these cookies are a must-have treat that stays fresh for days—if they last that long. Baking enthusiasts, bookmark this recipe for classic cookies that deliver big on flavor and texture!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.75 cup Packed brown sugar
- 2 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 3 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Semisweet chocolate chips
- 0.75 cup Optional: Chopped nuts (e.g., walnuts or pecans)
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using a hand or stand mixer until the mixture is light and fluffy (about 2 minutes).
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
Fold in the chocolate chips and, if desired, the chopped nuts.
Using a cookie scoop or tablespoon, drop rounded balls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are just lightly golden. The centers may look slightly underbaked, but they will set as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your big, soft, and chewy chocolate chip cookies, or store them in an airtight container for up to a week!
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 20.2 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 82 mg | 2% | |
*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.
