These Big, Fat, Chewy Chocolate Chip Cookies are a dream come true for cookie lovers who crave a treat with crispy edges and a gooey, soft center. Perfectly sweet and packed with rich, semisweet chocolate chips, these cookies are a decadent indulgence that will satisfy any sweet tooth. Whether you enjoy them warm out of the oven or save them for later, these cookies are sure to become a favorite in your baking rotation.
Ingredients:
- 2 cups all-purpose flour – Provides structure to the cookies.
- 1/2 teaspoon baking soda – Helps the cookies rise slightly, keeping them from becoming too dense.
- 1/2 teaspoon salt – Enhances the flavors and balances the sweetness.
- 3/4 cup unsalted butter, melted and slightly cooled – The base of the cookie dough that adds rich flavor and chewiness.
- 1 cup packed brown sugar – Adds moisture and depth of flavor with a hint of molasses.
- 1/2 cup white sugar – Contributes to the perfect balance of sweetness.
- 1 tablespoon vanilla extract – Infuses the dough with a warm, aromatic flavor.
- 1 egg – Adds richness and helps bind the ingredients together.
- 1 egg yolk – Adds extra fat, making the cookies tender and chewy.
- 2 cups semisweet chocolate chips – For that classic, chocolatey goodness in every bite.
Instructions:
- Preheat and Prep: Preheat your oven to 325°F (165°C). Line your cookie sheets with parchment paper to ensure easy removal and even baking.
- Mix Dry Ingredients: In a bowl, sift together the flour, baking soda, and salt. If you’re baking at high altitude, add an extra 2 tablespoons of flour to this mixture. Set aside.
- Cream Wet Ingredients: In a medium bowl, cream together the melted butter, brown sugar, and white sugar until the mixture is smooth and well blended. The combination of melted butter and sugars is key to achieving the chewy texture of these cookies.
- Add Eggs and Vanilla: Beat in the vanilla extract, egg, and egg yolk until the mixture is light and creamy. The extra egg yolk adds richness and enhances the chewy texture.
- Combine and Form Dough: Gradually mix in the sifted dry ingredients until just combined. Be careful not to overmix the dough to avoid tough cookies. Stir in the chocolate chips by hand using a wooden spoon. If your butter was too warm, the dough might be quite wet—if so, let it rest at room temperature or chill in the fridge for a few minutes until it firms up enough to scoop.
- Shape and Bake: For big cookies, roll 1/4 cup of dough into balls; for smaller cookies, use about 1 1/2 tablespoons of dough. Roll the dough so that the balls are taller rather than wider—this helps the cookies stay thick and chewy in the center. Place on the prepared cookie sheets, leaving space between each cookie.
- Bake: Bake in the preheated oven, rotating the cookie sheets halfway through to ensure even baking. For larger cookies, bake for 11-14 minutes; for smaller cookies, bake for 8-10 minutes. The cookies should be light golden brown with edges starting to harden while the centers remain soft and puffy. Be careful not to overbake—they will continue to cook as they cool.
- Cool and Enjoy: Allow the cookies to cool on the baking sheets until they are firm enough to move without breaking. Then transfer them to a wire rack to cool completely. Enjoy them warm with a glass of milk or store in an airtight container for later.
Tips:
- Chilling the Dough: If you have time, chill the dough for 30 minutes before baking. This helps prevent the cookies from spreading too much, making them thicker and chewier.
- Mix-In Variations: Feel free to mix in other favorite ingredients like chopped nuts, dried fruit, or different types of chocolate chips for a twist on the classic.
- Storage: These cookies stay soft and chewy for days if stored in an airtight container. You can also freeze the dough balls to bake later—just add an extra minute or two to the baking time if baking from frozen.
These cookies are everything you love about chocolate chip cookies, but bigger, fatter, and chewier—perfect for any cookie lover looking for a satisfying treat!
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