If you are a cookie lover, you cannot pass up these Big, Fat, Chewy Chocolate Chip Cookies. A cookie lovers dream!
A THICK COOKIE RECIPE
Is there anything better than a warm chocolate chip cookie straight out of the oven with an ice cold glass of milk? These Big, Fat, Chewy Chocolate Chip Cookies are a fabulous go-to recipe if you like your cookies thick! Filled with milk chocolate chips instead of semi-sweet chocolate chips helps to keep the flavors in balance without the chocolate being too overpowering over the rest of the cookie. So if you are looking for the perfect dunk-able cookie, you need to make this Big, Fat Chewy Chocolate Chip Cookie Recipe. You won’t regret it!
FREQUENTLY ASKED QUESTIONS:
I decided to use milk chocolate chips in this recipe instead of the semi-sweet. I think sometimes semi-sweet can overtake all the other flavors in a chocolate chip cookie and I like to taste the rest of the cookie too. However, you can certainly use semi-sweet chocolate chips or dark chocolate chips as well. I prefer Hershey’s and Ghirardelli brand chocolate chips.
The addition of the brown sugar actually helps the cookies become thicker when combined with the white sugar. Also the addition of the baking powder along with the baking soda also helps in this process so they rise taller.
When using a 1/4 cup measuring cup to measure out the size out of the cookies, they will make 14 cookies. You can absolutely double this recipe to make more to keep them on hand or to serve more people or give away to friends and family.
Chilling the dough helps solidify the fats in the recipe which them makes them melt slower when baking (reducing the spread) which then keeps them nice and thick.
These can be stored in an airtight container at room temperature where they will last for 3-4 days. They can also be frozen. PWlace your cooled cookies in a freezer container or bag and they should last in the freezer for up to 3 months. Let defrost on the countertop before eating.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- granulated sugar
- salted butter
- brown sugar
- vanilla extract
- all-purpose flour
- baking powder
- baking soda
- milk chocolate chips
HOW TO MAKE BIG FAT CHEWY CHOCOLATE CHIP COOKIES:
In a large mixing bowl, beat sugar, brown sugar, and butter together until fluffy.
Add egg and vanilla. Beat until smooth.
Add flour, baking powder and baking soda. Beat until well-mixed.
Stir in chocolate chips until combined. (Dough will be a bit crumbly but should come together when worked into a ball.)
Make balls of dough using a 1/4 cup measuring cup and place them on a greased baking sheet.
Place the baking sheet in the refrigerator for 30 minutes.
Preheat the oven to 350ºF. Bake cookies for 15 minutes or until the middle is set and edges begin to brown.
CRAVING MORE RECIPES?
Big Fat Chewy Chocolate Chip Cookies
- In a large mixing bowl, beat sugar, brown sugar, and butter together until fluffy.
- Add egg and vanilla. Beat until smooth.
- Add flour, baking powder and baking soda . Beat until well-mixed.
- Stir in chocolate chips until combined. (Dough will be a bit crumbly but should come together when worked into a ball.)
- Make balls of dough using a 1/4 cup measuring cup and place them on a greased baking sheet. Place the baking sheet in the refrigerator for 30 minutes.
- Preheat the oven to 350ºF. Bake cookies for 15 minutes or until the middle is set and edges begin to brown.
- These need to be chilled for 30 minutes, do not forget that step.
- We like milk chocolate chips for these but you can use semi-sweet or dark as well.
- Easily double this recipe to serve more people or give as gifts to friends and family.
- These can be frozen, see my tips above.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.