Big Chewy Chocolate Chip Cookies
Our favorite big chewy chocolate chip cookies are rich & thick with crunchy edges and soft centers. And they come together quickly with no chilling time needed!
Yield: 9 big cookies
Ingredients
- 2 cups all-purpose flour, spooned & leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 1/2 Tablespoons pancake syrup
- 1 cup chocolate chips (I use half semi-sweet chips & half milk chocolate chips)
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- In a medium size bowl, whisk together flour, baking soda, baking powder and salt. Set dry ingredients aside.
- In a separate, large bowl, use electric mixer to cream butter, brown sugar, and granulated sugar on medium speed for 5 minutes, until light and fluffy. Stop mixer and use a rubber spatula to scrape down bowl.
- Add egg, vanilla extract and syrup to the wet ingredients. Mix on medium speed for 1 minute, then stop and scrape down bowl.
- Add dry ingredients to the wet ingredients and mix on low speed until well incorporated, stopping halfway through to scrape down bowl.
- Add chocolate chips and mix on low speed to incorporate.
- Scoop out 1/3 cup of dough for each cookie and place in rounded mounds onto the prepared baking sheet. Place mounds at least 2 inches apart.
- Bake for 15-20 minutes, until the edges are golden brown and the tops have browned. You can adjust timing based on your oven and desired doneness.
- Cool for at least 5 minutes on the baking sheet before serving. Cover any unused dough with plastic wrap and store it in the fridge.