Big Fat Chocolate Chip Cookies
These Big Fat Chocolate Chip Cookies are homemade cookies loaded with chocolate chips. Made from scratch, this cookie recipe comes from my good friend and cooking buddy, Kelly. It’s a delicious take on a longtime favorite and a perfect addition to Christmas cookie trays.
I’ve had this cookie recipe in my recipe box for close to 30 years. Kelly and I have swapped so many recipes through the years. She’s a good friend who’s always been there, through the good times and the not-so-good times. All the recipes she’s shared with me have been delicious, but these big fat chocolate chip cookies are a real winner.
Sometimes the unusual cookies are the best. This cookie uses melted butter, while this chocolate chip cookie recipe has vinegar in the recipe.
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Why You’ll Love These Cookies
- Big cookie appeal. Using a #30 scoop makes these big fat chocolate chip cookies a real bakery-style cookie.
- A classic everyone loves. You can’t go wrong with homemade chocolate chip cookies.
- No waiting for butter to soften. Melted butter means you can skip the advanced planning required by recipes that start with softened butter.
- Made completely from scratch. This simple, homemade cookie dough delivers the familiar chocolate chip cookie flavor that never goes out of style.
Ingredients for Big Fat Chocolate Chip Cookies
All of the ingredients are pantry staples and readily available.
- All Purpose Flour
- Baking Soda
- Salt
- Unsalted Butter
- Brown Sugar
- White Sugar
- Pure Vanilla Extract
- Large Egg
- Large Egg Yolk – the extra yolk adds a subtle richness that complements the brown sugar and chocolate.
- Chocolate Chips – Use your favorite here – semi-sweet, dark, or milk chocolate chips all work in this recipe.
For full recipe instructions, see the recipe card below.
Tips and Suggestions
- Measure the flour carefully. Too much flour can make cookies dry.
- Follow the butter instructions. Melted butter is an important part of this recipe so there’s no need to soften it first.
- Allow time for chilling. This step should not be skipped because it helps keep the cookies from spreading too much.
- Give them room on the parchment paper prepared cookie sheets. Larger cookies need more space to spread. I only bake six cookies at a time.
- Bake cookies in a preheated oven for best results.
- Stir in one cup of walnut or pecans for a subtle crunch.
- Cool cookies at least 5 minutes on the baking sheet before moving to a wire rack. They need a few minutes to set.
More Recipes Using Chocolate Chips
I always have chocolate chips on hand in my pantry. Some of our favorites recipes include cinnamon chocolate chip cookies, chocolate chocolate chip pancakes, and homemade brownie cookies.
Can you make chocolate chip cookie dough ahead of time?
Yes! Cover the mixing bowl with plastic wrap and refrigerate up to 3 days or portion out balls of cookie dough and freeze in a single layer before storing in a freezer bag for up to 2 months.
How do you store chocolate chip cookies?
Store cookies in an airtight container at room temperature for up to 4 days, if they last that long!
Did you make this recipe? If so, please leave a comment and 5-star review on the recipe card below. If you really love this recipe, please share it on your social media!
Best Big Fat Chewy Chocolate Chip Cookies
Ingredients
- 2 cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted and cooled
- 1 cup brown sugar
- ½ cup white sugar
- 1 tablespoon pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 cups chocolate chips
Instructions
- Preheat the oven to 325℉. Line baking sheets with parchment paper or silicone baking mats.
- Sift together the flour, baking soda, and salt. Set aside.2 cups flour, ½ teaspoon baking soda, ½ teaspoon salt
- Beat together the cooked butter, brown sugar, and white sugar. Add vanilla extract, egg, and egg yolk, and beat until light and creamy.¾ cup unsalted butter, melted and cooled, 1 cup brown sugar, ½ cup white sugar, 1 tablespoon pure vanilla extract, 1 large egg, 1 large egg yolk
- Add in the dry ingredients and chocolate chips, and mix until well combined. Chill the dough for 45 minutes.2 cups chocolate chips
- Using a #30 scoop, drop onto the prepared baking sheet and bake for 12 – 15 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes before removing to a cooling rack to cool completely.
