The chocolate chip cookie recipe that every mom needs in her recipe collection, these BIG FAT CHEWY Chocolate Chip Cookies are the epitome of cooking baking perfection. Perfectly caramelized and crunchy on the outside while remaining super soft and chewy on the inside with bakery-quality cookie flavor.
Big Fat Chewy Chocolate Chip Cookies Recipe
I don’t think I’ll ever stop experimenting with chocolate chip cookie recipes.
Every time I perfect a new recipe, I declare it the BEST EVER.. but in reality, it’s the BEST possible version of that type of chocolate chip cookie. Because, as we all know, there are many wonderful types of chocolate chip cookies, from crunchy and caramelized with brown butter and a bit of sea salt, to these super soft, big, fat chewy chocolate chip cookies.
If you’re a fan of those big, chewy and thick bakery-style chocolate chip cookies, this is the recipe for you!
These chocolate chip cookies are buttery and not-too-sweet (so you can get away with eating the whole thing) and have a great chewy texture that you can really sink your teeth into. The outsides crisp up a bit, imparting a bit of crunch and caramelization before giving way to that soft, slightly doughy interior.
It’s almost like having your cookie – and eating your cookie dough, too!
One thing that I love about this recipe is that the chocolate chips stay melted well after the cookies have cooled down. Seriously, the cookies you see in the pictures (and video) were baked in the morning and then we didn’t take pictures or finish the video until after suppertime, when we planned to enjoy the cookies. The thickness of the cookies and the cold butter (which adds moisture to the recipe) both allow the chocolate chips to stay melted long after they finish baking.
Seriously, is there anything better than biting into a buttery, soft chocolate chip cookie and still getting a hit of melted chocolate?
One thing you may notice about this recipe that differs greatly from most of my cookie recipes is that it calls for COLD butter. Typically, I always recommend using room temperature butter so that the butters and sugars can emulsify and aerate. However, in this recipe we use cold butter for a few reasons:
- we want to avoid the butters and sugars caramelizing, which will make the cookies more dense and a bit crispier
- we want the butter to add to the moisture (softness) of the cookies
- we want the butter to only heat up when baked, again for moisture, but also so that the cookies don’t spread so they remain thick
Since the butter isn’t achieving the same degree of emulsification with the sugars, we need to add other ingredients to help make the cookies “fluffy” (aerated), so we used added cornstarch and cream of tartar. The combination of all-purpose and cake flours also helps achieve the chewy texture of these cookies and keeps them from being too dense.
Freezing Instructions: You can freeze this chocolate chip cookie dough before baking by forming the dough into logs or discs and wrapping tightly with plastic wrap before placing in an airtight freezer bag or your favorite freezer containers. (This set of freezer containers is a crazy bargain.) Use within two months for best flavor.
Why Chill Cookie Dough: Chilling the finished dough allows the butter to harden up again, which ensures that your cookies won’t spread in the oven, staying thick and soft. Chilling the dough also helps the cookies develop the best possible flavor. (You can read more about that here.)
Check out our quick recipe video to see how easy it is to make these giant, soft chocolate chip cookies – and then don’t forget to scroll down to grab your free printable recipe card:
Big Fat Chewy Chocolate Chip Cookies Ingredients
- All-Purpose Flour
- Cake Flour
- Baking Soda
- Cream of Tartar <– I buy the big container because we go through a lot between snickerdoodle cookies, making play dough, etc.
- Cold Butter, cubed
- Brown Sugar
- White Sugar
- Vanilla Extract
- Chocolate Chips
Scroll down to the printable recipe card for full measurements.
Tip: I also like adding a bit of cinnamon to these cookies and sometimes a touch of molasses, if you have a special ingredient of your own that you like adding to your cookies, feel free to add it in but keep it under 1 Tablespoon to ensure the liquids-to-dry ingredients ratio isn’t significantly altered.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Mixing bowl
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Silicone Baking Mats or Parchment Paper
- Cookie Sheets
- Cooling racks <– I have and love these tiered cooling racks, they save so much counter space and are also oven-safe
- Cookie Scoop
How to Make Big Fat Chewy Chocolate Chip Cookies
In a small bowl, whisk together the flours, baking soda, salt, cornstarch and cream of tartar. Set aside.
In a large bowl or bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Cream together until butter is well-incorporated, about 2 minutes.
Add in the eggs and vanilla extract until combined.
Add half of the dry ingredients, beat to incorporate, then add remaining dry ingredients and beat to incorporate.
Beat in the chocolate chips until incorporated.
Divide the dough into 10 equal portions of 1/2 cup each. Form them into flat circles, about 1/2″ thick.
Refrigerate the formed cookies for 30 minutes.
Preheat oven to 400F
Place the chilled cookies on a cookie sheet lined with parchment paper or a silicone baking mat.
Bake for 14-16 minutes until edges are light brown.
Pin this Amazing Chocolate Chip Cookie recipe for a fun afternoon baking session with the kids:
Grab your free printable recipe card for our giant chewy chocolate chip cookies recipe:
- 1 1/2 cups All-Purpose Flour
- 1 1/4 cups Cake Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Cornstarch
- 1 teaspoon Cream of tartar
- 1 cup Cold Butter, cubed
- 1 cup Brown Sugar
- 1/2 cup White Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 2 cups Chocolate Chips
- In a small bowl, whisk together the flours, baking soda, salt, cornstarch and cream of tartar. Set aside.
- In a large bowl or bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Cream together until butter is well-incorporated, about 2 minutes.
- Add in the eggs and vanilla extract until combined.
- Add half of the dry ingredients, beat to incorporate, then add remaining dry ingredients and beat to incorporate.
- Beat in the chocolate chips until incorporated.
- Divide the dough into 10 equal portions of 1/2 cup each. Form them into flat circles, about 1/2" thick.
- Refrigerate the formed cookies for 30 minutes.
- Preheat oven to 400F
- Place the chilled cookies on a cookie sheet lined with parchment paper or a silicone baking mat.
- Bake for 14-16 minutes until edges are light brown.
- Makes 10.
Tip: I also like adding a bit of cinnamon to these cookies and sometimes a touch of molasses, if you have a special ingredient of your own that you like adding to your cookies, feel free to add it in but keep it under 1 Tablespoon to ensure the liquids-to-dry ingredients ratio isn't significantly altered.
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Amount Per Serving: Calories: 366Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 54mgSodium: 251mgCarbohydrates: 49gFiber: 2gSugar: 29gProtein: 4g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves these big, fat chewy chocolate chip cookies as much as mine does – and I’m sorry in advance for how good they are because they are going to disappear and be re-requested quickly!
For more scrumptious cookies, check out our full cookie recipe collection here:
For more decadent desserts, check out our full dessert recipe collection here: