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Chocolate Chip Cookie Recipe: Best Ever Big, Chewy, Fluffy Cookies

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These ultimate oversized chocolate chip cookies are thick, chewy in the middle, fluffy around the edges, and packed with melty chocolate chips. Perfect for anyone craving bakery-style cookies at home, they’re easy to make and guaranteed to impress.

Ingredients

Scale
  • 2 2/3 cups (335g) all-purpose flour
  • 2 teaspoons (6g) cornstarch
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 cup (227g) unsalted butter, melted and slightly cooled
  • 1 1/4 cups (250g, packed) light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips
  • Optional: up to 1 cup (170g) milk chocolate or dark chocolate chunks
  • Optional: flaky sea salt, for sprinkling
  • Optional: 1/2 cup (60g) chopped nuts (walnuts or pecans)

Instructions

  1. In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
  2. In a large bowl, stir together melted butter, light brown sugar, and granulated sugar until smooth and glossy, about 1 minute.
  3. Mix in eggs, one at a time, blending well after each addition. Add vanilla extract and mix until combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
  5. Fold in chocolate chips and any optional add-ins (chocolate chunks or nuts) until evenly distributed.
  6. Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours (or up to 48 hours). For a quick chill, freeze for 30 minutes.
  7. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Use a large cookie scoop or 1/4 cup measuring cup to portion dough balls. Place them at least 3 inches apart on the baking sheet. Press extra chocolate chips on top if desired.
  9. Bake for 13-15 minutes, or until edges are golden brown and centers look slightly underbaked. For smaller cookies, bake 9-11 minutes.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. For a crackly top, gently tap the baking sheet on the counter after removing from the oven.
  11. Sprinkle with flaky sea salt while still warm, if desired. Serve fresh or store as directed.

Notes

Chilling the dough is crucial for thick, chewy cookies. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free chocolate chips. Do not overmix the dough, and measure flour carefully for best results. Cookies are best served warm but can be stored in an airtight container for up to 4 days or frozen for longer storage.

Nutrition

Keywords: chocolate chip cookies, bakery style cookies, chewy cookies, fluffy cookies, oversized cookies, easy cookie recipe, dessert, homemade cookies

Find it online: https://tempotaste.com/chocolate-chip-cookie-recipe-best-ever-big-chewy-fluffy-cookies/