I love to make a batch of these easy chocolate chip cookies. They are huge, bakery-style, soft cookies that everyone will love. Plus they are loaded with chocolate chips!
We love to bake. And I have played with so many chocolate chip cookie recipes. I have tried the Toll House recipe that is yummy.
I have a recipe that our family loves that has pudding in the chocolate chip cookies. And I have a recipe for chocolate chunk cookies with walnuts.
But sometimes you want extra thick, chocolate chip cookies.
If you want thick and delicious chocolate chip cookies – you want to make these. They taste like you bought them from a bakery. I use a large scooper to make these cookies – trust me – you want to make these cookies really big!
(You could get this set and it’s the largest one.) If you don’t have a cookie scoop – it’s about 3 Tablespoons.
Keep Scrolling for the printable recipe.
Easy Chocolate Chip Cookies Recipe
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 sticks unsalted butter, softened
- 1 1/4 cups lightly packed light brown sugar
- 1/2 cup white sugar
- 2 teaspoons vanilla
- 2 large eggs, at room temperature
- 2 cups semi-sweet chocolate chips
Instructions:
- Preheat your oven to 350ºF. Line baking sheets with parchment paper and set aside
- In a medium bowl combine the flour, baking soda, and salt.
- In another bowl (I like to use my Kitchen Aid mixer) cream together the butter and sugars until creamy, about 2 minutes.
- Add the vanilla and eggs until just combined.
- Slowly add the flour mixture into the wet mixture and mix until combined.
- Stir in the chocolate chips by hand unless you are using a paddle mixer. (A regular mixer will chop up the chocolate chips.)
- Scoop the cookie balls using a large cookie scoop (3 Tablespoons sized) and drop onto prepared baking sheets.
Bake for 12-13 minutes, or until golden brown. They may not look completely cooked – but they are. You do not want to overbake these cookies. - Cool for 5 minutes before removing to wire racks to cool completely.
Optional (but I usually don’t have time for that!) Wrap the cookie dough in plastic wrap and refrigerate 24 hours. If you do this, let the dough sit at room temperature just until it is soft enough to scoop.
These cookies will stay fresh in an airtight container for about 4 days. But they don’t usually last that long in my house.
Don’t worry 🙂 we don’t eat all of them. I like to share our baked goods!
Easy Chocolate Chip Cookies Recipe
You will love this Easy Chocolate Chip Cookies Recipe. They are soft and huge cookies that are really delicious!
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 sticks unsalted butter, softened
- 1 1/4 cups lightly packed light brown sugar
- 1/2 cup white sugar
- 2 teaspoons vanilla
- 2 large eggs, at room temperature
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350ºF. Line baking sheets with parchment paper and set aside
- In a medium bowl combine the flour, baking soda, and salt.
- In another bowl (I like to use my Kitchen Aid mixer) cream together the butter and sugars until creamy, about 2 minutes.
- Add the vanilla and eggs until just combined.
- Slowly add the flour mixture into the wet mixture and mix until combined.
- Stir in the chocolate chips by hand unless you are using a paddle mixer. (A regular mixer will chop up the chocolate chips.)
- Scoop the cookie balls using a large cookie scoop (3 Tablespoons sized) and drop onto prepared baking sheets.
- Bake for 12-13 minutes, or until golden brown. They may not look completely cooked - but they are. You do not want to overbake these cookies.
- Cool for 5 minutes before removing to wire racks to cool completely.
Notes
Optional (but I usually don't have time for that!) Wrap the cookie dough in plastic wrap and refrigerate 24 hours. If you do this, let the dough sit at room temperature just until it is soft enough to scoop.