There’s nothing quite like the aroma of freshly baked cookies wafting through the house, is there? Today, I’m excited to share my recipe for Big Fat Chocolate Chip Cookies that will wow your family and friends! These cookies are thick, chewy, and packed with chocolate chips, making them the perfect treat for any occasion. Plus, if you’re looking for quick family dinners or easy pasta recipes, these cookies are a delightful way to end your meal. So, let’s dive into this delicious adventure!
Why You’ll Love This Recipe
- Thick and chewy texture that melts in your mouth.
- Loaded with both semisweet and milk chocolate chips for a double chocolate delight.
- Simple ingredients that you probably already have in your pantry.
- Perfect for sharing at gatherings or enjoying with a glass of milk.
- Great for making ahead and storing for later cravings!
Ingredients
To make these Perfect Chocolate Chip Cookies, you will need the following ingredients:
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup milk chocolate chips
- 1/2 cup chopped walnuts (optional)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get baking! Follow these simple steps to create your own batch of Chewy Chocolate Chip Cookies:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the butter mixture and stir until combined.
- Fold in the semisweet chocolate chips, milk chocolate chips, and walnuts if using.
- Drop large spoonfuls of dough (about 1/4 cup each) onto a baking sheet lined with parchment paper.
- Bake for 14-16 minutes, or until the edges are golden but the center is still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure you make the Best Chocolate Chip Cookie:
- For an extra chewy texture, chill the dough for at least 30 minutes before baking.
- Use a cookie scoop for uniform cookie sizes, ensuring even baking.
- Experiment with different types of chocolate chips or add-ins like dried fruit or coconut for a unique twist.
- Don’t overbake! The cookies will continue to cook on the baking sheet after you take them out of the oven.
How to Serve
These Homemade Cookies are perfect for any occasion! Serve them warm with a glass of cold milk, or pair them with your favorite ice cream for a delightful dessert. They also make a fantastic addition to a cookie platter for parties or family gatherings. If you’re looking for weeknight dinner ideas, these cookies can be a sweet finish to a simple meal, like creamy garlic pasta or any of your favorite 30-minute meals.
Make Ahead and Storage
If you want to prepare these cookies in advance, you can make the dough and refrigerate it for up to 3 days. Just scoop the dough onto the baking sheet and bake when you’re ready! For storage, keep the baked cookies in an airtight container at room temperature for up to a week. You can also freeze the cookies for up to 3 months. Just thaw them at room temperature before enjoying!
Now that you have this amazing recipe for Big Fat Chocolate Chip Cookies, I hope you feel inspired to bake a batch (or two!). If you love chocolate as much as I do, you might also enjoy my Decadent Chocolate Cake or Moist Chocolate Cake. And for the ultimate chocolate experience, don’t miss my Ultimate Chocolate Indulgence Cake. Happy baking!
Big Fat Chocolate Chip Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Mix dry ingredients in a bowl; set aside.
- Cream butter and sugars, then add eggs and vanilla.
- Combine dry ingredients with wet, then fold in chocolates and walnuts.
- Drop dough onto baking sheet and bake 14-16 minutes.
- Cool cookies on rack before serving.