There’s something about the moment when you realize you need a cookie—like, really need one—to pull you out of a sluggish afternoon or to celebrate a small win. These big fat chewy chocolate chip cookies fit that moment perfectly. They’re soft, thick, and generously packed with chocolate chips that melt into gooey pockets of joy. The kind of cookie that’s inviting enough to make you pause whatever you’re doing and just savor the moment.
I remember last weekend, I tried to bake these while juggling a call and a distracted toddler crawling around the kitchen floor. The timer went off somewhere between my half-hearted attempts at stirring and answering a question about dinosaurs. I pulled them out, noticing the edges just turning golden while the centers stayed soft, and the smell instantly erased my frazzled brain. One bite, and suddenly I was fully present, the buttery richness and chewy texture grounding me like a warm hug. It’s not perfect multitasking, but hey, the cookies turned out just right.
- Soft and chewy texture that feels homemade—no crunchy, dry edges here.
- Loaded with melty chocolate chips, because a cookie’s only as good as its chocolate.
- Thick and substantial, so each cookie feels like a satisfying treat.
- It’s simple—and that’s kind of the point. No complicated steps or fancy ingredients.
If you’re worried about how much time baking takes, these cookies come together in under 40 minutes total, so you won’t be waiting long. Plus, they store well for a few days if you can resist eating them all at once.
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Big Fat Chewy Chocolate Chip Cookie
- Total Time: 35 minutes
- Yield: 12 cookies 1x
Description
These big fat chewy chocolate chip cookies are soft, thick, and loaded with melty chocolate chips. Perfect for satisfying your cookie cravings with a rich, buttery flavor and a chewy texture.
Ingredients
2 1/4 cups (280 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170 grams) unsalted butter, melted and slightly cooled
1 cup (200 grams) packed light brown sugar
1/2 cup (100 grams) granulated sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
2 cups (340 grams) semisweet chocolate chips
Instructions
Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, combine the melted butter, light brown sugar, and granulated sugar. Stir until smooth and creamy.
Add the egg and egg yolk to the butter and sugar mixture and whisk until fully incorporated.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the semisweet chocolate chips evenly throughout the dough.
Using a large cookie scoop or 1/4 cup measuring cup, drop dough balls onto the prepared baking sheets, spacing them about 3 inches apart.
Bake for 12 to 15 minutes, or until the edges are set and lightly golden but the centers still look soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Don’t stress about specialized equipment—just a regular baking sheet and parchment paper work perfectly. I usually like to serve these with a glass of cold milk or a cozy cup of coffee, making the indulgence feel a bit more like a ritual than a quick snack. If you’re feeling adventurous, a pinch of sea salt on top before baking can add an unexpected twist. Or swap out semisweet chips for chunks of your favorite chocolate bar if that’s what you have on hand. I haven’t tested adding nuts, but I imagine a handful of chopped walnuts would add a nice crunch without overpowering the meltiness.
FAQ
Can I freeze these cookies? Yes! Freeze them in a single layer first, then store in an airtight container for up to three months. Thaw at room temperature before enjoying.
How do I keep the cookies chewy? Bake until the edges are golden but centers still look soft. They’ll firm up as they cool but stay perfectly chewy inside.
Can I use salted butter? You can, but reduce or skip adding extra salt to balance the flavors.
Take a break, grab a cookie, and let the world wait for a few minutes. You deserve it.