There’s something about a rainy afternoon that just calls for a warm, comforting treat. I remember last week, the sky was a dull gray, and the steady patter of rain against the window made the perfect backdrop for baking. I started mixing the dough, and as the rich buttery scent filled the kitchen, it was like the world slowed down. The chocolate chips melted slightly as the cookies baked, making each bite a gooey surprise. I got a bit distracted halfway through—forgot the timer for a minute or two—so some edges were a touch crispier than I aimed for, but honestly, it only added to the charm. Pulling those big, fat cookies from the oven, still warm and soft, felt like a little victory on a gloomy day. It’s funny how something as simple as a cookie can make you pause, smile, and almost forget the rain outside.
Why You’ll Love It
- Soft and chewy with a thick, indulgent bite that stays satisfying after each munch.
- Loaded with gooey chocolate chips that melt just right—no skimping here.
- It’s simple—and that’s kind of the point. No fancy ingredients, just pure comfort.
- Perfect for when you want a cookie big enough to share or keep all to yourself.
- These cookies hold up well for a few days, but honestly, I haven’t seen any last that long around here.
If you’re hesitant about tackling baking, don’t be. This recipe feels welcoming, even if you’re not the most patient baker. Just expect a little joyful mess and maybe a stray chocolate chip or two stuck to your countertop.
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Big Fat Chewy Chocolate Chip Cookie
- Total Time: 27 minutes
- Yield: 12 cookies 1x
Description
These big fat chewy chocolate chip cookies are soft, thick, and loaded with gooey chocolate chips. Perfect for satisfying your cookie cravings with a rich buttery flavor and a delightful chewy texture.
Ingredients
1 cup (227 grams) unsalted butter, melted and slightly cooled
1 cup (200 grams) packed light brown sugar
1/2 cup (100 grams) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups (280 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (340 grams) semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Stir until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Then stir 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 until just combined. Do not overmix.
Fold in the semisweet chocolate chips evenly throughout the dough.
Using a large cookie scoop or a 1/4 cup measuring cup, scoop dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft.
Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your big fat chewy chocolate chip cookies with a glass of milk or your favorite beverage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Kitchen Notes
You don’t need any special tools here—just a sturdy mixing bowl and a baking sheet will do. I usually line the pan with parchment paper to keep things clean, but you can go without if you’re careful. Serving these cookies warm with a cold glass of milk or even a cup of strong coffee brings out their richness. If you want to mix it up, try adding a pinch of sea salt on top before baking, or swap part of the chocolate chips for chunks of your favorite nuts—I can’t say for sure how it’ll turn out every time, but it’s worth a shot. Sometimes I’ve even folded in a little bit of cinnamon for a cozy twist, though I won’t pretend that’s a classic move.
FAQ
Can I freeze these cookies? Yes! They freeze well in an airtight container for a couple of months. Just thaw at room temperature before enjoying.
How do I keep them chewy? Don’t overbake. Pull them out when the edges are golden and the centers still look a bit soft—they’ll firm up as they cool.
Can I use different chocolate? You can try milk chocolate, dark chocolate, or even white chocolate chips, but expect some variation in texture and sweetness.
Ready to indulge? Scroll down, save this recipe, and get ready to bake your way to cozy happiness with these big fat chewy chocolate chip cookies.