10 tablespoonunsalted buttersoftened at room temperature
2/3 cupbrown sugar
1egg
2tsp vanilla extract
2 1/3cups all purpose flour
2teaspoonbaking powder
1/2 teaspoonbaking soda
1teaspoonsalt
12ouncesmilk 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
VARIATIONS: 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.