Chewy Chocolate Chip Cookies Recipe – Big, Fat & Perfect for Dessert Lovers

Written by

mandy

Posted on December 8, 2025

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Dessert Recipes

December 8, 2025

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Let me tell you, the scent of big, fat, chewy chocolate chip cookies wafting from my oven is enough to make anyone’s mouth water—even the neighbors have been known to pop by “just to say hi” on baking days. When that first batch comes out, golden and puffed, with gooey chocolate peeking through cracks in the surface, I always pause for a second. It’s the kind of moment where you take a deep breath and just smile, knowing you’ve baked something truly special. The first time I made these chewy chocolate chip cookies, I was on a mission to recreate the nostalgic, bakery-style cookies from my childhood—those ones as big as your hand, thick and soft, with just the right amount of crunch at the edges.

Honestly, I wish I’d discovered this recipe years ago. My grandma used to bake cookies that filled the whole house with buttery sweetness, and these bring back every memory (even the flour fights in her tiny kitchen). I stumbled upon the perfect formula during a rainy weekend, after a dozen trials with different sugars and flours. Now, these chewy big, fat chocolate chip cookies are a staple for family gatherings, potlucks, and surprise treats for friends. My kids can’t stop sneaking them off the cooling rack—and I can’t really blame them.

These cookies aren’t just dessert—they’re pure, nostalgic comfort. They’re perfect for sharing at parties, gifting to neighbors, or brightening up your Pinterest cookie board. You know what? After countless taste tests (in the name of research, of course), I can say with confidence that this recipe delivers every single time. If you’re searching for the ultimate indulgence, bookmark this one. Because once you’ve had a chewy, big, fat chocolate chip cookie, there’s no going back.

Why You’ll Love This Recipe

After years of chasing the perfect chewy chocolate chip cookie, this recipe finally checks all the boxes. I’ve baked hundreds of batches, tweaked ratios, and learned every trick in the book—so, trust me, these cookies are worth every ounce of effort. They’re the kind that earn rave reviews from everyone who tries them, and they never disappoint.

Quick & Easy: Comes together in under 30 minutes, so you can whip up a batch for last-minute dessert cravings or unexpected guests.
Simple Ingredients: No fancy grocery trips needed—you probably have everything you need right in your pantry.
Perfect for Any Occasion: Ideal for birthdays, bake sales, movie nights, or anytime you need a pick-me-up.
Crowd-Pleaser: Kids love the gooey centers, adults rave about the rich chocolate flavor, and nobody can resist their bakery-style size.
Unbelievably Delicious: The texture is soft, chewy, and just a little crisp around the edges—exactly what you want in a chocolate chip cookie.

What really sets this chewy chocolate chip cookies recipe apart is the unique combination of melted butter, a touch of cornstarch, and a perfect blend of brown and white sugars. The hint of salt and the generous amount of chocolate chips turn every bite into a treat. I even use a special chilling technique to get those thick, bakery-style centers. It’s not just another cookie recipe—this is the one that makes people ask for seconds (and thirds).

There’s honestly something magical about biting into a warm, big, fat cookie that’s still slightly gooey in the middle. It’s comfort food at its best—fast, easy, and with that soul-soothing satisfaction you crave. Whether you’re impressing friends or just indulging yourself after a long day, these cookies will make your kitchen the favorite spot in the house.

What Ingredients You Will Need

This recipe uses everyday, wholesome ingredients to deliver bold flavor and that satisfyingly chewy texture without any fuss. Most of these are pantry staples, and I’ll toss in a few tips and swaps so you can make them no matter what’s in your cupboard.

For the Cookie Dough:

2 1/4 cups (280g) all-purpose flour (unbleached is best for structure)
1 teaspoon (6g) baking soda (for rise and tenderness)
1 1/2 teaspoons (5g) cornstarch (makes them extra chewy—don’t skip!)
1/2 teaspoon (3g) salt (balances the sweetness)
3/4 cup (170g) unsalted butter, melted and slightly cooled (adds richness and chew)
1 cup (220g) packed brown sugar (I prefer dark brown for deeper flavor)
1/2 cup (100g) granulated sugar (for a crisp edge)
2 large eggs, room temperature (binds everything together)
2 teaspoons (10ml) pure vanilla extract (I use Nielsen-Massey for extra aroma)
2 cups (340g) semi-sweet chocolate chips (Ghirardelli or Guittard are my favorites)

Optional Add-Ins and Swaps:

1 cup (120g) chopped walnuts or pecans (for crunch—if you like nuts in your cookies)
1/2 cup (90g) dark chocolate chunks (for added richness)
Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend (King Arthur works well)
Dairy-Free Option: Use vegan butter and dairy-free chocolate chips
Egg Substitute: For allergies, try 1/4 cup (60g) unsweetened applesauce per egg
Seasonal Twist: In winter, sprinkle a bit of cinnamon; in summer, add dried cherries or cranberries

I recommend sifting the dry ingredients for an extra tender crumb, especially if you’re using a gluten-free blend. And if you want bigger pools of chocolate, chop up a high-quality chocolate bar instead of using chips—trust me, it’s worth it. Whatever variations you try, these chewy chocolate chip cookies will always come out big, fat, and irresistible.

Equipment Needed

You don’t need fancy gadgets for these chewy chocolate chip cookies—just a few kitchen basics and a little patience.

Mixing bowls (a large one for wet ingredients, a medium one for dry)
Whisk and spatula (I use a balloon whisk for dry ingredients and a sturdy spatula for folding in chocolate chips)
Measuring cups and spoons (accurate measurements are key—if you have a kitchen scale, use it for best results)
Baking sheets (heavy-duty, rimmed trays prevent warping and help cookies bake evenly)
Parchment paper or silicone baking mats (for easy release and less mess)
Cookie scoop (helps portion the dough for uniform, bakery-style cookies—an ice cream scoop works, too)
Wire cooling rack (lets air circulate so your cookies don’t get soggy)
Hand mixer or stand mixer (optional—mixing by hand works just fine if you don’t have one)

Honestly, I’ve made these with nothing but a wooden spoon and a bowl, but a cookie scoop really does make those big, fat cookies look professional. If you use silicone mats, just wash them in warm, soapy water and air dry to keep them nonstick. And if you’re on a budget, parchment paper works perfectly—no need for anything fancy.

Preparation Method

Prep the Ingredients: Gather and measure all ingredients. Let the eggs come to room temperature—they’ll blend more smoothly. Melt the butter in the microwave or on the stovetop, then set aside to cool slightly (about 5 minutes).
Mix Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups (280g) flour, 1 teaspoon baking soda, 1 1/2 teaspoons cornstarch, and 1/2 teaspoon salt. Sifting is optional, but it helps keep the cookies extra tender.
Combine Sugars and Butter: In a large bowl, mix 3/4 cup (170g) melted butter with 1 cup (220g) brown sugar and 1/2 cup (100g) granulated sugar. Whisk until smooth and glossy—this takes about 1 minute. The mixture should smell sweet and caramel-like.
Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, until fully incorporated. Stir in 2 teaspoons (10ml) vanilla extract. The batter will look pale and thick.
Combine Wet and Dry: Gently fold the flour mixture into the wet ingredients using a spatula. Don’t overmix—stop when just combined, even if a few streaks of flour remain. The dough should be soft but not sticky.
Add Chocolate Chips: Fold in 2 cups (340g) chocolate chips (and nuts or chocolate chunks, if using). If the dough feels too warm or loose, chill in the fridge for 15–30 minutes. Chilling helps cookies stay thick and chewy.
Preheat and Portion: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into large balls (about 3 tablespoons or 60g each) and space at least 2 inches (5cm) apart.
Bake: Bake for 10–12 minutes, until edges are golden and centers are still soft. Cookies will look slightly underdone—trust the process! They’ll firm up as they cool.
Cool: Let cookies rest on the baking sheets for 5 minutes, then transfer to wire racks. The aroma at this stage is absolutely dreamy.
Troubleshooting: If cookies spread too much, chill the dough longer or add 1–2 tablespoons (10-20g) extra flour. If they’re too puffy, flatten slightly before baking. (Don’t worry—I’ve had both happen, and they’re still delicious!)
Enjoy: Serve warm for gooey chocolate, or let cool for classic chewy texture. These big, fat cookies are best eaten with a cold glass of milk—just saying.

Efficiency tip: Portion dough onto trays first, then chill if your kitchen is warm. And if you want picture-perfect cookies, press a few extra chocolate chips on top before baking—they’ll look irresistible on Pinterest!

Cooking Tips & Techniques

Here’s the thing—making chewy chocolate chip cookies isn’t rocket science, but there are a few pro tricks that guarantee success. Learn from my baking mishaps and you’ll avoid the classic pitfalls!

Don’t Overmix: Once you add the flour, gently fold until just combined. Overmixing can lead to tough cookies (been there, regretted that).
Chill the Dough: Even 15–30 minutes in the fridge makes a huge difference. Chilled dough prevents cookies from spreading too much and keeps them thick and chewy.
Use Room Temperature Eggs: Cold eggs can cause the butter to seize, resulting in uneven texture. Leave them out while you measure everything else.
Bake One Tray at a Time: For consistent results, bake in the center of the oven. Rotating trays halfway through can help if your oven has hot spots.
Watch for Color, Not Just Time: The cookies should be golden at the edges and slightly soft in the middle. They’ll set up as they cool—don’t wait until they look fully done.
Multitasking Tip: Scoop dough while the oven preheats and prep a second tray while the first bakes. This keeps things moving and helps you avoid overbaking.
For Picture-Perfect Cookies: Press a few extra chips on top before baking. It’s a small touch, but your cookies will look straight out of a bakery (or a Pinterest board).

I’ve had my share of cookies that spread into thin pancakes or were underbaked in the middle. Now, I always chill the dough and use parchment—no more sticking! Consistency is all about paying attention to those little details (and resisting the urge to rush).

Variations & Adaptations

If you love customizing your cookies, this chewy big, fat chocolate chip cookies recipe is super flexible. Here are a few tried-and-true variations you can play with.

Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour. King Arthur and Bob’s Red Mill both work well—just check for xanthan gum in the blend.
Dairy-Free: Use vegan butter and dairy-free chocolate chips. I’ve made these with Earth Balance and Enjoy Life chips, and nobody could tell the difference.
Nutty Twist: Add 1 cup (120g) chopped walnuts, pecans, or macadamia nuts for a crunchier cookie. Toast the nuts first for extra flavor.
Flavor Boost: Mix in 1/2 teaspoon ground cinnamon or espresso powder for a warm, deeper taste.
Seasonal Adaptations: In autumn, add dried cranberries and white chocolate chips. For spring, swap dark chocolate for lemon zest and chopped pistachios.
Mini Cookies: Use a smaller scoop and reduce baking time to 8–10 minutes for bite-size treats—great for parties or lunchboxes.

Honestly, my favorite variation is swapping half the chocolate chips for dark chocolate chunks and adding a sprinkle of flaky sea salt after baking. That combo makes these chewy chocolate chip cookies absolutely irresistible. Whatever you try, make sure to keep the dough chilled for maximum chewiness!

Serving & Storage Suggestions

These chewy chocolate chip cookies are best served slightly warm, when the chocolate is melty and the centers are soft. Stack them on a pretty plate or rustic board for a Pinterest-perfect look. If you want to really impress, drizzle with melted chocolate or sprinkle with a pinch of flaky sea salt.

Pair with a cold glass of milk, hot coffee, or even a scoop of vanilla ice cream. They’re a hit at parties, cozy movie nights, or even tucked into lunchboxes for a sweet surprise.

Storage: Store cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze in a zip-top bag for up to 2 months—just thaw at room temp or microwave for 10 seconds to revive the chewiness.

Reheating Tips: Warm cookies in the microwave for 10–15 seconds for that fresh-baked feel. The flavors actually deepen overnight, so leftovers are even better the next day.

If you’re gifting, wrap stacks in parchment and tie with twine for a homemade touch. Honestly, these cookies are so good, you might not have any left to store!

Nutritional Information & Benefits

Each chewy big, fat chocolate chip cookie (about 60g) is estimated to provide:

Calories: 250
Fat: 12g
Carbohydrates: 34g
Protein: 3g
Sugar: 20g

The main health benefit here comes from moderation and ingredient quality. Using dark chocolate chips increases antioxidants, and adding nuts boosts healthy fats and protein. You can adjust sugar or swap in whole wheat flour for a slightly healthier twist.

These cookies contain gluten, dairy, and eggs—so watch out for allergens. I’ve enjoyed them on my family’s “treat days,” and they bring a little happiness without going overboard. Remember, joy is part of wellness too!

Conclusion

If you’re searching for the ultimate cookie experience, these chewy big, fat chocolate chip cookies are absolutely worth trying. They’re the kind of treat that brings smiles to faces, fills kitchens with delicious scents, and delivers pure, nostalgic comfort in every bite.

Feel free to tweak the recipe to suit your taste or dietary needs—there’s room for creativity here. I always come back to this recipe because it’s reliable, indulgent, and honestly just makes life a little sweeter.

I’d love to hear how your batch turns out! Drop a comment below, share your own cookie twists, or snap a photo for Pinterest—let’s keep the cookie love going. Here’s to warm kitchens, full cookie jars, and delicious moments shared with the people you love!

Frequently Asked Questions

How do I keep my chocolate chip cookies chewy?

Chilling the dough before baking and not overbaking are key. Let the cookies cool on the tray for a few minutes—they’ll firm up but stay soft inside.

Can I make these chewy chocolate chip cookies gluten-free?

Yes! Use a 1:1 gluten-free flour blend. The cookies will be slightly different in texture but still delicious.

Do I have to use melted butter?

Melted butter makes the cookies extra chewy. If you prefer a cakier cookie, use softened butter instead.

How can I freeze the dough?

Scoop dough onto a tray, freeze until solid, then transfer to a zip-top bag. Bake straight from frozen, just add 2–3 minutes to the baking time.

Why did my cookies spread too much?

Warm dough can cause spreading. Chill the dough longer, check your oven temperature, and make sure your baking sheets aren’t hot from a previous batch.

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