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My Big, Fat, Chewy Chocolate Chip Cookies

These cookies are characterized by crispy edges and a soft, gooey center, making them the ultimate comfort food.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened Ensure it is at room temperature.
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 2 teaspoons vanilla extract Use good quality for best flavor.
  • 2 large eggs
Additions
  • 2 cups semi-sweet chocolate chips Quality chocolate is recommended.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour and baking soda. Set aside.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and salt together until the mixture is light and fluffy.
  4. Add in the vanilla extract and eggs, one at a time, mixing well after each addition.
  5. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Avoid over-mixing!
  6. Gently fold in the chocolate chips using a spatula until evenly distributed throughout the dough.
  7. Using a cookie scoop or a spoon, drop large balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 12-15 minutes, or until the edges are golden brown but the centers are still soft.
  2. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra thick cookies, consider chilling the dough for at least 30 minutes before baking. Store baked cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.