Big Fat Chocolate Chunk Cookies

If cookies were to elect their king, it would undoubtedly be the chocolate chip cookie.

Makes about 3 dozen (3- to 3 1/2-inch) cookies

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If cookies were to elect their king, it would undoubtedly be the chocolate chip cookie. A buttery cookie, studded with chocolate, crispy at the edge, chewy in the middle (or crisp all over depending on how you bake them), the chocolate chunk cookie is most people’s cookie of choice.

Big Fat Chocolate Chunk Cookies


  • 2 cups all-purpose flour
  • 1 teaspoons kosher or coarse salt
  • 1 teaspoons baking soda
  • 1 cups (2 sticks) unsalted butter, at room temperature
  • 3⁄4 cups firmly packed dark brown sugar
  • 3⁄4 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chunks or hand-chopped chocolate bars (regular chips are also fine and dandy)

1. Position two oven racks so that they divide the oven into thirds and preheat the oven to 375°F if you are planning to bake the cookies right away, otherwise preheat the oven 30 minutes before you want to bake them.

2. Place the flour, salt, and baking soda in a large bowl and whisk to mix. Set the flour mixture aside.

3. Place the butter, brown sugar, and granulated sugar in a large mixing bowl and, using an electric mixer, beat them on medium speed until creamy and well blended, about 3 minutes. Scrape down the side of the bowl and add the eggs one at a time, beating until each is incorporated. Blend in the vanilla.

4. Gradually add the flour mixture, mixing in each addition until incorporated. Stir in the chocolate chips using a spoon or a rubber spatula if you like your chips to be intact or continue using the electric mixer if you are interested in little bits of the chips breaking off and flecking the batter attractively. If you are not planning on baking the cookies immediately, press plastic wrap directly onto the dough in the bowl and refrigerate it for up to 4 days (the longer the dough sits, the richer and more developed the flavors will be).

5. When ready to bake, roll pieces of dough into 11⁄2-inch balls and arrange them about 21⁄2 inches apart on ungreased baking sheets. You’ll probably fit 12 cookies on each baking sheet so this will take at least three baking sheets for all of the cookies. You’ll want to bake two sheets at a time, placing one on the top rack and one on the bottom. Bake the cookies until nicely browned, 14 to 16 minutes. Peek partway through the baking time and rotate the baking sheets if the cookies seem to be cooking unevenly.

6. Remove the baking sheets from the oven and let the cookies sit on them for about 1 minute to firm up a bit. Using a spatula, transfer the cookies to wire racks to finish cooling. Serve the cookies warm or let them cool completely.

Cooking Tip:

In Ruth Wakefield’s original recipe for Toll House cookies she recommended making the dough a day before you planned to bake the cookies. There are times when cookie baking must happen now and quickly. But, if you do have a bit of advance notice, and can make the dough a day or two ahead of baking the cookies, you will notice a deeper, more caramely flavor in your cookies and a more satisfying consistency thanks to a drier dough. You may become a convert. It happened to me.
Make Ahead:

The chocolate chip cookies will keep in a tightly sealed container for four to five days.

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