If you’re on the hunt for the ultimate chocolate chip cookie, look no further! These Big, Fat, Chewy Chocolate Chip Cookies are everything you want in a homemade treat—thick, soft, buttery, and packed with melty chocolate chips. With crispy golden edges and a chewy, gooey center, they’re pure cookie perfection!
Whether you’re baking for a party, meal prepping sweet treats, or just indulging in some homemade goodness, these cookies will satisfy every chocolate lover. Let’s get baking!
Why You’ll Love These Chocolate Chip Cookies
Thick & chewy texture – Thanks to melted butter and the perfect balance of sugar.
Rich, buttery flavor – Enhanced with vanilla and brown sugar.
Loaded with chocolate chips – Every bite is packed with melty chocolate goodness.
Easy to make – No chilling required, just mix, scoop, and bake!What Do These Cookies Taste Like?
These cookies are soft and chewy on the inside with slightly crisp edges. The brown sugar adds a rich, caramel-like depth, while the extra egg yolk ensures the perfect fudgy texture. The melted butter makes them ultra-smooth, and the semisweet chocolate chips melt into pools of chocolatey goodness.
Ingredients You’ll Need
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 chipsKitchen Tools You’ll Need
Mixing bowls
Whisk & spatula
Hand or stand mixer (optional)
Baking sheets
Parchment paper
Cookie scoop or spoon
How to Make the Best Big, Fat, Chewy Chocolate Chip Cookies
- Preheat & Prep
Preheat your oven to 325°F (165°C).
Line baking sheets with parchment paper or lightly grease them.
- Mix Dry Ingredients
In a medium bowl, sift together:
Flour
Baking soda
SaltSet aside.
- Cream Butter & Sugars
In a large mixing bowl, beat together:
Melted butter
Brown sugar
White sugarMix until smooth and creamy.
- Add Eggs & Vanilla
Beat in:
1 large egg
1 egg yolk
Vanilla extractMix until light and fluffy.
- Combine & Fold in Chocolate Chips
Gradually stir in the dry ingredients until just combined (don’t overmix!).
Fold in the chocolate chips evenly.
- Scoop & Bake
Drop large spoonfuls of dough onto the prepared baking sheets, leaving 3 inches of space between each cookie.
Bake for 15–17 minutes, or until edges are lightly golden but centers still look slightly soft.
- Cool & Enjoy
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve & Indulge!
Enjoy warm, with a glass of cold milk or your favorite coffee.
What to Serve with Chocolate Chip Cookies
These cookies are delicious on their own, but here are some fun ways to enjoy them:
With a scoop of vanilla ice cream – The ultimate dessert duo!
Dunked in cold milk – Classic and nostalgic.
Drizzled with melted chocolate or caramel – Extra indulgent.
Crumbled over yogurt or pudding – A fun, crunchy topping.Tips for the Best Chewy Chocolate Chip Cookies
Use melted butter – It gives the cookies their chewy, dense texture.
Don’t overmix the dough – Mix just until combined to avoid tough cookies.
Measure flour correctly – Spoon and level it for the right consistency.
Bake at a lower temp (325°F) – This prevents over-browning while keeping the cookies thick and soft.
Let the cookies rest – They continue to set and firm up after baking.How to Store & Freeze Chocolate Chip Cookies
Storage: Keep in an airtight container at room temperature for up to 5 days.
Freezing Dough: Roll dough into balls and freeze for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.
Freezing Baked Cookies: Store baked cookies in an airtight container for up to 2 months. Thaw at room temp or warm in the oven for a fresh-baked taste!
Variations & Customizations
Double Chocolate Chip Cookies – Swap ½ cup flour for cocoa powder.
Peanut Butter Chocolate Chip Cookies – Add ½ cup peanut butter to the dough.
Nutty Cookies – Stir in ¾ cup chopped pecans or walnuts.
Sea Salt Topped Cookies – Sprinkle flaky sea salt on top before baking.
White Chocolate Macadamia – Swap semisweet chips for white chocolate and add macadamia nuts.Frequently Asked Questions
Why use an extra egg yolk?
The yolk adds richness and makes the cookies extra chewy!
Why melt the butter instead of creaming it?
Melted butter helps create a dense, chewy texture instead of a cakey cookie.
Can I chill the dough?
Yes! Chilling for 30 minutes makes the cookies even thicker and chewier.
What’s the best chocolate to use?
Semisweet chocolate chips are classic, but you can also use dark, milk, or chopped chocolate chunks.
Can I make smaller cookies?
Yes! Use a smaller scoop and reduce baking time to 10–12 minutes.
Final Thoughts
These Big, Fat, Chewy Chocolate Chip Cookies are the ultimate homemade treat—thick, soft, and packed with melty chocolate in every bite. Perfect for cookie lovers and special occasions, this easy recipe guarantees bakery-style results every time!
Tried this recipe? Share your photos on Pinterest and leave a review!
More Irresistible Cookie Recipes
Classic Snickerdoodle Cookies
Soft & Chewy Oatmeal Raisin Cookies
Double Chocolate Chip CookiesGet baking and enjoy the chewiest, most chocolatey cookies ever!