Chewy-Big Fat Chocolate Chip Cookie Recipe

Sink your teeth into the magic of a Chewy-Big Fat Chocolate Chip Cookie, where each bite delivers an irresistible harmony of gooey chocolate, buttery richness, and that tender chew everyone craves. This is not just a cookie—it’s an occasion, a centerpiece for cozy gatherings or afternoon pick-me-ups. Here, big really means big: heaps of chocolate chips tumble through thick, golden dough, while just the right touch of salt and vanilla deepen every flavor. Whether you’re looking for the classic comfort of a homemade treat or aiming to wow your friends and family, this Chewy-Big Fat Chocolate Chip Cookie will sweep you right off your feet.

Ingredients You’ll Need

Let’s keep things simple and soulful. Each ingredient for this Chewy-Big Fat Chocolate Chip Cookie has a special role, contributing to an unforgettable taste, melt-in-your-mouth texture, and that signature golden hue. Here’s why you shouldn’t skip a single one:

• All-purpose flour: The backbone of the cookie, giving it the dense-but-tender structure that we all adore.
• Baking soda: Just half a teaspoon creates that perfect lift so the cookies puff up without turning cakey.
• Unsalted butter, room temperature: Butter is king for flavor and chew—making sure it’s soft ensures a creamy dough and even texture.
• Granulated sugar: Adds sweetness and creates those perfectly crisped edges.
• Brown sugar, packed: Essential for chewiness and a dash of molasses flavor you’ll taste in every bite.
• Vanilla extract: A couple teaspoons add warmth and round out the flavor profile.
• Large eggs: Help bind everything together and lend a touch of extra richness.
• Semisweet and/or milk chocolate chips: This duo guarantees pockets of molten chocolate in every giant cookie.
• Salt: Just a hint elevates all the flavors and keeps the sweetness in check.

How to Make Chewy-Big Fat Chocolate Chip Cookie

Step 1: Prep Your Oven and Pan

First things first: Preheat your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper so the cookies won’t stick and you’ll get beautifully even browning. This little step is the secret to cookies that are golden at the edges and soft in the center.

Step 2: Combine Dry Ingredients

In a small bowl, whisk together the flour and baking soda. This ensures the leavening agent will be evenly distributed—setting you up for cookies that bake up thick and just a bit puffy, never flat or uneven.

Step 3: Cream Butter and Sugars

Grab a large bowl and cream together your room-temperature butter, granulated sugar, brown sugar, and vanilla extract. Whip until the mixture is light and fluffy; this step introduces air, helping create those soft, chewy centers. Don’t rush—give it two to three solid minutes.

Step 4: Add Eggs

Add the eggs one by one to the butter-sugar mixture, beating well after each addition. This results in a smooth, glossy base and guarantees the dough will hold together when baked into monster mounds.

Step 5: Mix Dry Into Wet

Gradually add your flour mixture to the wet ingredients. Stir just until combined—overmixing is the enemy of a Chewy-Big Fat Chocolate Chip Cookie, so stop when you stop seeing streaks of flour.

Step 6: Stir in Chocolate Chips and Salt

Now for the fun part: fold in all those luscious chocolate chips and the salt. This way, every single bite is positively studded with candy-like morsels and balanced by the subtle saltiness.

Step 7: Shape the Cookies

Using a big spoon or cookie scoop, drop large, 2-tablespoon portions of dough onto your prepared baking sheet. Give each cookie room to spread—about 2 inches apart. Big size equals big flavor and an ultra-chewy interior!

Step 8: Bake and Cool

Bake for 10 to 12 minutes, watching for edges that turn a rich gold while the centers remain soft and even a little puffy. Let the cookies cool for a few minutes on the sheet—they’ll firm up just enough—then transfer them to a wire rack to cool completely. This patience pays off, trust me!

How to Serve Chewy-Big Fat Chocolate Chip Cookie

Garnishes

Top your warm Chewy-Big Fat Chocolate Chip Cookie with a pinch of flaky sea salt, a drizzle of melted chocolate, or a scoop of vanilla ice cream for the ultimate dessert upgrade. These little touches amplify the rich flavors and make every serving feel bakery-special.

Side Dishes

While these cookies stand tall on their own, pair them with an ice-cold glass of milk, a piping hot coffee, or even a fruity milkshake to play off their sweetness. Serving alongside berries or a scoop of Greek yogurt also adds a delightful, tangy balance.

Creative Ways to Present

Stack a Chewy-Big Fat Chocolate Chip Cookie tower as a dramatic centerpiece at parties, or gift-wrap a few giant cookies in parchment and string for homemade gifts. For something fun, sandwich a scoop of ice cream between two cookies for a playful dessert everyone will love.

Make Ahead and Storage

Storing Leftovers

Keep your Chewy-Big Fat Chocolate Chip Cookie leftovers in an airtight container at room temperature for up to four days. A slice of bread added to the container helps maintain that soft, chewy texture by keeping just the right touch of moisture in the cookies.

Freezing

If you want to plan ahead, freeze the cookie dough balls on a tray, then store them in a zip-top bag. Bake straight from the freezer, adding a minute or two to the baking time. You can also freeze fully baked cookies, wrapped tightly, for up to three months—just thaw at room temperature and enjoy.

Reheating

To recapture that fresh-from-the-oven magic, pop a Chewy-Big Fat Chocolate Chip Cookie in the microwave for about 10 seconds or warm in a low oven for a few minutes. The chocolate gets melty, and the whole cookie becomes irresistibly soft once again!

FAQs

Can I add nuts or other mix-ins to the Chewy-Big Fat Chocolate Chip Cookie?

Absolutely! Fold in a cup of chopped pecans, walnuts, or even dried fruit to add extra crunch or bursts of flavor. Just be sure not to overdo it, so the cookies stay chewy and don’t get too dense.

Why does my Chewy-Big Fat Chocolate Chip Cookie sometimes turn out cakey?

This usually happens if too much flour is packed into the measuring cup, or if you accidentally overmix the dough. Spoon the flour gently into your measuring cups and level off, and mix only until the flour disappears.

Can I make these cookies smaller?

Of course! Use heaping tablespoons of dough for more standard-sized cookies. Just keep an eye on the bake time—smaller cookies may only need 8 to 9 minutes to get perfectly chewy edges and soft middles.

What’s the secret to a truly chewy texture in a Chewy-Big Fat Chocolate Chip Cookie?

Packed brown sugar is your best friend here, as is slightly under-baking the cookies so the centers stay moist. Cooling the cookies on the baking sheet before moving them also helps set the perfect chewy consistency.

Can I use all semisweet or all milk chocolate chips?

Definitely! Use whatever blend suits your sweet tooth—semisweet brings more richness and depth, while all milk chocolate brightens things up with extra sweetness. Mixing both gives you that best-of-both-worlds flavor.

Final Thoughts

The Chewy-Big Fat Chocolate Chip Cookie isn’t just a treat—it’s a celebration of homemade comfort and chocolatey goodness. Give this recipe a try, and you’ll find yourself coming back to it every time you crave the perfect, bakery-style cookie. Happy baking, and don’t forget to share the love (and maybe a few big, gooey cookies)!

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