If you are searching for the best chocolate chip cookie recipe that delivers bakery-style results at home, look no further. This recipe creates thick, chewy cookies with crispy edges and a gooey center, packed with rich chocolate flavor.
With just a few simple ingredients and easy steps, you can make big, fat, chewy chocolate chip cookies that rival your favorite bakery. Whether you’re an experienced baker or a beginner, this foolproof recipe ensures perfect cookies every time.
Why This Chocolate Chip Cookie Recipe Stands Out
- Big and Thick Cookies: These are not thin, crispy cookies but large, soft, and full of chocolate.
- Perfect Chewy Texture: The balance of butter, brown sugar, and egg yolk gives these cookies their signature chewiness.
- Loaded with Chocolate: Two full cups of semisweet chocolate chips make every bite rich and indulgent.
- Easy and Quick: A simple dough with basic ingredients means you’ll have fresh cookies in under 30 minutes.
Ingredients for the Best Chocolate Chip Cookie Recipe
Before you start baking, gather these essential ingredients:
Dry Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
Mix-ins
- 2 cups semisweet chocolate chips
Step-by-Step Instructions for Big, Fat, Chewy Chocolate Chip Cookies
Follow these simple steps to make the best chocolate chip cookie recipe at home.
1. Prepare Your Oven and Baking Sheet
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients
In a medium bowl, sift together the flour, baking soda, and salt. This ensures even distribution of the leavening agents for uniform cookies.
3. Cream the Butter and Sugars
In a large mixing bowl, beat together the melted butter, brown sugar, and white sugar until smooth. This step helps create a rich, chewy texture.
4. Add Eggs and Vanilla
Mix in the egg, egg yolk, and vanilla extract. The extra egg yolk enhances the chewiness of the cookies.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Overmixing can make the cookies dense instead of soft.
6. Fold in Chocolate Chips
Gently stir in the semisweet chocolate chips, ensuring even distribution throughout the dough.
7. Shape the Cookie Dough
Drop large spoonfuls of dough onto the prepared baking sheet, spacing them about 3 inches apart to allow for spreading.
8. Bake the Cookies
Bake for 15 to 17 minutes, or until the edges are golden brown but the centers are still soft. The cookies will continue to set as they cool.
9. Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This prevents them from breaking apart while still warm.
Best Big, Fat, Chewy Chocolate Chip Cookies
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter melted
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Sift together flour, baking soda, and salt.
- In a large bowl, beat melted butter, brown sugar, and white sugar until smooth.
- Mix in the egg, egg yolk, and vanilla extract.
- Gradually stir in dry ingredients until just combined.
- Fold in chocolate chips.
- Drop spoonfuls of dough onto the baking sheet, spacing them 3 inches apart.
- Bake for 15 to 17 minutes until edges are golden and centers are soft.
- Cool for a few minutes before transferring to a wire rack.
Video
Notes
- Store in an airtight container at room temperature for up to 5 days.
- Dough can be refrigerated for up to 48 hours before baking.
- For extra chewiness, add an extra egg yolk.
Nutrition (Per Cookie)
- Calories: 210
- Fat: 10g
- Carbohydrates: 29g
- Protein: 2g
- Sugar: 18g
Pro Tips for the Best Chocolate Chip Cookies
- Use Melted Butter: This helps achieve a dense, chewy texture.
- Do Not Overmix: Overmixing can lead to tough cookies. Stir just until ingredients are combined.
- Chill the Dough (Optional): If you have time, chill the dough for 30 minutes before baking. This enhances flavor and prevents excessive spreading.
- Use High-Quality Chocolate Chips: The better the chocolate, the richer the cookies.
- Measure Flour Correctly: Spoon the flour into a measuring cup and level it off for accurate results.
Frequently Asked Questions for Chocolate Chip Cookie Recipe
Can I Use Different Types of Chocolate?
Yes. You can swap semisweet chocolate chips for dark chocolate, milk chocolate, or even white chocolate for a unique twist.
How Do I Store These Cookies?
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months.
Can I Make the Dough Ahead of Time?
Yes. You can refrigerate the dough for up to 48 hours before baking. Let it sit at room temperature for a few minutes before scooping.
Why Are My Cookies Flat?
If your cookies spread too much, try chilling the dough before baking or adding an extra tablespoon of flour.
This chocolate chip cookie recipe is perfect for anyone who loves bakery-style cookies with a soft and chewy texture. Whether you’re baking for a special occasion or simply craving a sweet treat, these cookies will not disappoint.
Try this recipe today and let us know how it turned out! Leave a comment below, share your results, and tag us on social media. You may also like Fruit Salad with Condensed Milk Recipe.
Leave a Reply