My Big Fat Chocolate Chip Cookies
Indulge in the ultimate treat with "My Big Fat Chocolate Chip Cookies," a decadent twist on the classic cookie recipe, guaranteed to satisfy any sweet tooth. These oversized cookies are loaded with rich semi-sweet chocolate chips and luscious dark chocolate chunks, delivering gooey, melty pockets of chocolate in every bite. With a delightfully crisp edge and a soft, chewy center, these cookies achieve the perfect balance of textures. Made with a combination of light brown sugar and granulated sugar for enhanced depth of flavor, this recipe is a breeze to prepare, taking just 15 minutes of prep time. Ideal for sharing (or not!), these bakery-style cookies are a must-have for cozy afternoons or celebrations. Bake up a batch, and savor them warm for a show-stopping dessert experience like no other! Keywords: big chocolate chip cookies, oversized cookies, chewy cookies, chocolate chunk cookies, homemade chocolate chip cookie recipe.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.75 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup dark chocolate chunks
Instructions
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand or stand mixer to cream together the butter, light brown sugar, and granulated sugar until light and fluffy (approximately 2-3 minutes).
Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Gently fold in the semi-sweet chocolate chips and dark chocolate chunks using a spatula.
Using a 1/4 cup measuring scoop or large cookie scoop, portion out the dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie, as they will spread slightly during baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown, but the centers still look slightly underbaked.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these cookies warm for gooey chocolate or store them in an airtight container for up to 5 days.
Nutrition Facts
Calories |
5680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.9 g | 352% | |
| Saturated Fat | 161.9 g | 810% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 3474 mg | 151% | |
| Total Carbohydrate | 774.8 g | 282% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 398.4 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 309 mg | 24% | |
| Iron | 56.8 mg | 316% | |
| Potassium | 2314 mg | 49% | |
*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.
