Big Chocolate Chip Cookies

Big Chocolate Chip Cookies. This dough requires chilling.


  • 1 cup unsalted butter, melted
  • 2/3 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 3 cups chocolate chips (semi-sweet or milk)


  • 1Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer).
  • 2Add granulated and brown sugars and mix on low speed until the mixture is smooth.
  • 3Mix in egg and vanilla extract and mix on medium speed until combined.
  • 4Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together.
  • 5Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
  • 6Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 1/4 cup balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough.
  • 7Cover with plastic wrap and chill for at least 2 hours or overnight.
  • 8Preheat oven to 350°F.
  • 9Line a second cookie sheet with parchment paper or a silicone baking mat.
  • 10Remove the chilled cookie dough balls from the refrigerator and space them 4-inches apart on the cookie sheets. I baked 4 per cookie sheet.
  • 11Bake one cookie sheet at a time in the center of the oven, rotating the pan halfway through baking. Only bake for about 10-15 minutes (the top will start to brown almost like a biscuit). Note: These will not get cooked and "done" all the way through - they will stay gooey. Let cool at least 10 minutes on cookie sheet before removing.
  • 12Store in an airtight container for up to 3 days or freeze for up to one month.
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