Big Chewy Chocolate Chip Cookies

The best big chewy chocolate chip cookiesConfession time: I wrote this recipe up because I really just wanted to show my virtual cooking campers how to make these cookies. They are THE BEST. I actually cannot make them very often or unless we have company because I just eat them all. Did I mention that they are the best?

As I’ve been choosing recipes for the virtual camp, I’ve tried to be mindful of the fact that many families are literally just doing one shop per week these days. No more “popping out” to pick up a forgotten ingredient because everything takes much longer and I don’t want to inconvenience people. So, for the most part, I’ve tried to keep things pretty simple with easy-to-find ingredients or pantry staples. It’s also been a great lesson in “I don’t have this particular ingredient, what can I substitute?”. We’ve all lot a lot these past few months and ingredient substitution is one of those skills!

In terms of what sort of dishes I’m making, I’m trying to mix things up as I’m mindful that if people are buying ingredients and investing 2 hours to work with them, it’s probably best that they end up with a family meal out of it. And, part of a balanced family meal, at least in my book, is dessert. Or at least something a little sweet. So we’ve made a few sweet baked goods, that fabulous cheesecake trifle amongst them. Because I figure if kids are going to enjoy treats, they might as well learn to make them as well. Also, homemade is always better than store-bought.

Which brings me to these:

Cookies just like the dining hall at school serves. Only, better because they are a cinch to make, you can freeze them and have cookies in about 20 minutes if a craving strikes and they only have a handful of ingredients.

I LOVE chewy chocolate chip cookies and really like them fairly flat – I learned the technique of rapping the pans on a countertop about 3/4 of the way through baking to flatten the dough balls and make that “pooling” effect from making Dorie Greenspan’s “newest” chocolate chip cookies from Dorie’s Cookies. I’ve since learned of the “pan banging cookies” (where have I been all this time?) – the method is pretty neat and produces beautifully round cookies that are soft and chewy in the centre and a little crispy on the outside!

Yield: 24

Big Chewy Chocolate Chip Cookies

The best big chewy chocolate chip cookies

Easy big chewy chocolate chip cookies!

Prep Time 20 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 31 minutes


  • 225g (1 1/2 cups) all-purpose flour
1 teaspoon baking powder

  • 1 teaspoon baking soda
  • 113g (8 tablespoons/ 1/2 cup) salted butter, room temperature

  • 100g (1/2 cup) firmly packed dark brown sugar

  • 100g (1/2 cup) granulated sugar
  • 1 large egg, room temperature

  • 2 teaspoons vanilla extract

  • 200g (1 cup) chocolate chips or chunks
  • (optional) fleur de sel for sprinkling after baking


    1. In a small bowl, whisk together the flour, baking powder and baking soda and set aside.
    2. In the bowl of a stand mixer fitted with a paddle attachment, or using electric hand beaters, cream the butter and sugars on medium speed until smooth and slightly pale in colour (2-3 minutes).

    3. Scrape down the sides of the bowl and add the egg and vanilla and continue to mix on medium speed until the egg is fully mixed in.

    4. Scrape down the sides of the bowl again and, with the mixer on low speed, add the dry ingredients and mix until just combined.

    5. Add the chocolate chips and mix until they are evenly distributed through the dough.
    6. Portion the cookies using a 1 1/2 tablespoon cookie scoop, placing the scooped cookies close together on a large plate or tray that you can fit in your fridge.
Cover the dough balls with plastic wrap and refrigerate for one hour.

    7. Preheat the oven to 350°F and line two large baking trays with parchment paper.
    8. Remove the cookie dough from the fridge and place the cookies approx. 2 inches apart on the trays (they will spread as they bake).

    9. Bake for 8 minutes, then remove the pans from the oven, one by one. With your thumbs (in oven mitts!) holding the parchment paper on the trays, bang them on the countertop 5-6 times until the cookies flatten.
    10. Return pans to the oven and bake for 3 more minutes until the cookies start to turn golden-brown and the centres are just about set (they might look a little “wet”).

    11. Place the trays on wire cooling racks for 5 minutes (if you are sprinkling with a pinch of salt, now’s the time to do this), then carefully transfer the cookies (still on the parchment paper) to wire cooling racks to cool to room temperature.


You can scoop all the cookies at once, freeze them immediately and just bake off what you need. Baking from frozen, they might need a couple of extra minutes but the best advice is to just keep an eye on them as they bake.

did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

I’d say this recipe comes under “life skills” don’t you think? Everyone needs a good basic chocolate chip cookie in their back pocket, right?


Please note: This post contains product links from Amazon which are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you) which goes towards maintaining eat. live. travel. write. Thank you in advance!


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