Big Fat Chewy Chocolate Chip Cookies: Made all in one bowl, these soft chewy chocolate chip cookies are quick, easy and sure to be one of your absolute favourites!
This one is right up there with The Best No Bake Cookie Recipe and our Easy Peanut Butter Cookie Recipe– an instant classic!
Why you’ll love this recipe
I absolutely LOVE when a recipe can be made all in one bowl. I mean really, why make more dishes than you need to? These soft chocolate chip cookies fall in the category of “one bowl recipes” and I’m thrilled!
Not only is this chewy cookie recipe easy and made all in one bowl, it’s also so yummy. I think this might just be one of my new favorite recipe when it comes to chocolate chip cookies!
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Ingredients for big fat chewy chocolate chip cookies
Like all good cookie recipes, this chewy chocolate chip cookie recipe uses simple ingredients that most of us have on hand at all times. No need to run out and grab anything special, just pop in the kitchen and whip them up!
- 1/3 cup white sugar
- 10 tablespoons butter, softened
- 2/3 cup brown sugar, packed
- 1 egg
- 2 teaspoons vanilla extract
- 2 1/3 cup all purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 12-ounces milk chocolate chips
Instructions
Ready to see how easy it is to make this chewy chocolate chip cookies recipe? Let’s go!
- Grease cookie sheets or line them with parchment paper and then set them aside.
- In a large mixing bowl, (or in the bowl of a stand mixer) beat together the white sugar, brown sugar, and room temperature butter until light and fluffy.
butter, white sugar and brown sugar Beat together
- Add the egg and vanilla and beat until smooth.
egg and vanilla. Beat until smooth.
- Add the dry ingredients (flour, baking powder, baking soda, and salt). Beat until everything is well combined.
- Stir in the chocolate chips (the dough will be a bit crumbly but it should come together when you work it into a ball with your hands).
Stir in your chocolate chips work it into a ball with your hands
- Make balls of cookie dough using a 1/4 cup measuring cup and then drop cookie dough onto your prepared baking sheet.
- Place the cookie sheets in the refrigerator for 30 minutes.
Roll in to a ball Place dough balls on baking sheet
- While the dough is chilling, preheat the oven to 350 degrees f.
- When the chill time is over, bake the cookies for 15 minute in your preheated oven or until the middle is set (doesn’t look jiggly when you give the cookie sheet a bit of a shake) and the edges begin to brown.
- Remove from the oven (don’t forget your oven mitt) and let your cookies cool for a couple of minutes on the baking sheets before carefully transferring them to a wire rack to cool completely. Enjoy!
Variations
The options for customizing your chocolate chip cookies are ENDLESS. Here are a few of our favourites…
- Add nuts! If you like a bit of crunch in your cookies, add in some of your favourite chopped nuts.
- Make them festive with sprinkles. You can mix them right into the dough or push a few sprinkles into the top of each cookie before you chill the dough. You could do pink and red for Valentine’s Day, red and green for Christmas, orange and black for Halloween…
- Switch up the chocolate. Instead of using all milk chocolate chips, try a mixture of white chocolate, milk chocolate and semisweet chocolate chips (totalling the same weight that is called for in the recipe).
Storage
Store your big fat chewy chocolate chip cookies in an airtight container and they should keep for up to a week on the counter.
You could also freeze them! After your cookies have cooled completely, place them in a freezer safe, airtight container or ziplock freezer bag and freeze for up to a month.
Expert tips and FAQs
There are a few things you can do to keep your cookies soft for as long as possible. First of all, make sure you aren’t over mixing them or baking them too long. Secondly, store them in an airtight container. And lastly, you can put a slice of bread into the container with your cookies! I know it sounds strange, but the cookies will absorb moisture from the bread and stay soft and fresh for longer!
This is a matter of preference. The most common chocolate chip to bake with is semisweet, but some people love milk chocolate (and others love a darker chocolate or even a white chocolate). All of them will taste delicious, it just depends on what your favourite type of chocolate is!
If you are looking to make a super decadent and delicious chocolate chip cookie, we recommend trying the following:
– always use butter and not margarine
– make sure your butter is at room temperature
– don’t skip the chilling time
– use real vanilla extract and not imitation
If this has become your new favorite chocolate chip cookie recipe too, then keep in mind that my favorite thing to do is to package these up and they would make GREAT holiday gifts, and would be even better than those in the specialty shops!
Related Great Recipes
If you like chocolate chip cookies, you are going to love this peanut butter chocolate chip cookie recipe, and this Cookie Dough Fudge! Or, eat a cup of cookie dough with this edible Cookie Dough recipe!
Big Fat Chewy Chocolate Chip Cookies
Ingredients
- 1/3 cup white sugar
- 10 tablespoon unsalted butter softened at room temperature
- 2/3 cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- 2 1/3 cups all purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 12 ounces milk chocolate chips
Instructions
- Grease your cookie sheets or line them with parchment paper and then set aside.
- In a large mixing bowl, beat together the white sugar, brown sugar, and room temperature butter until light and fluffy.
- Add the egg and vanilla and beat until smooth.
- Next, add in the dry ingredients (flour, baking powder, baking soda, and salt) and beat until everything is well combined.
- Stir in the chocolate chips (the dough will be a bit crumbly but it should come together when you work it into a ball with your hands).
- Next, make balls of cookie dough using a 1/4 cup measuring cup and then drop cookie dough onto your prepared cookie sheets.
- Place the cookie sheets in the refrigerator for 30 minutes.
- While the dough is chilling, preheat the oven to 350 degrees f.
- When cookies are finished chilling, bake the cookies for 15 minute in the preheated oven or until the middle is set (which means the cookies don't look jiggly when you give the cookie sheet a little shake) and the edges begin to brown.
- Let your cookies cool for a couple of minutes on the baking sheets before gently transferring them to a wire rack to cool completely. Enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Betsy says
These cookies are so thick! Love the chewiness! And so many chocolate chips! They’re absolutely PACKED with chips! So good! Perfect with milk!!
Jessica says
Oh GOOD! I’m so glad you liked this cookie recipe too Betsy! Thank you so much for taking the time to let us know!
Stephanie says
These cookies are so amazing! My boys gobbled them up so fast!
Jessica says
Oh good! My boys love these chocolate chip cookies too! Haha. Thank you for sharing!
Kristyn says
I mean, who doesn’t love a big, chewy, chocolate chip cookie?! The bigger, the better!! Super yummy!
Jessica says
Haha!! I have to agree! 🙂 Thank you for letting us know that you liked these chocolate chip cookies too!
Maria O says
How many cookies is this recipe suppose to make?
Jessica says
It should make about 14 cookies!