My Big, Fat, Chewy Chocolate Chip Cookie
My Big, Fat, Chewy Chocolate Chip Cookie is a chewy cookie studded with lots of chocolate chips. This is known as My Big, Fat, Chewy Chocolate Chip Cookie and they are one of my absolute favorites.
My Big, Fat, Chewy Chocolate Chip Cookie
It was Sunday night and I had to make cookies.
I have been on a cookie kick lately much to my husband’s detriment who is trying to lean up.
He has amazing self control but he even succumbed to these.
They kind of remind me of Paradise Bakery cookies except for they are BIG.
These Big, Fat, Chewy Chocolate Chip Cookies are regulars at our house.
WHAT MAKES CHOCOLATE CHIP COOKIES CHEWY?
The secret is the melted butter which gives them that chewy texture.
WHAT MAKES CHOCOLATE CHIP COOKIES SOFT?
If you want soft cookies, you’ll want to try my other recipe Soft Chocolate Chip Cookies. They aren’t that much different than this recipe but definitely have more softness then chewiness because of the added ingredient of cornstarch.
HOW DO I MAKE CHOCOLATE CHIP COOKIES THICK?
You want to roll the balls of dough taller rather than wide. That makes for one thick cookie! Look how tall those balls of cookie dough are above.
OTHER COOKIE RECIPES
- Salted Peanut Butter Pretzel Chocolate Chip Cookies
- Chocolate Chip Cookie Dough Cheesecake
- Salty Browned Butter Chocolate Chip Cookies
- Monster Cookies
- Chewy Coconut Lime Cookies
- Chocolate Crinkle Cookies
- Jumbo Coconut Chocolate Chip Cookies
- S’mores Cookies
- Sugar Cookies
My Big, Fat, Chewy Chocolate Chip Cookie
This recipe for My Big, Fat, Chewy Chocolate Chip Cookie is a chewy cookie studded with lots of chocolate chips.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. If your butter was still hot when you added it your dough may be really wet at this point. Let it rest at room temperature for a couple of minutes if this is the case and then it will be cool enough to scoop into cookies.
- Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet (Or just put a dang ball of dough on the cookie sheet and roll it taller than wider!). Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
- Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
Recipe Notes
Source: Allrecipes
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These cookies were delicious! However, I followed the recipe exactly and cooled the dough before cooking, but when I cooked them the cookies flattened out and weren’t fat like in the picture. Any tips or thoughts on why?
It can depend on the coldness of your butter and if you added enough flour.
These cookies were simply delicious, my question is can I make up the dough and store it in the fridge 2 days before I make them?
Yes, absolutely!
The perfect chocolate chip cookie! This is by far the best chocolate chip cookie recipe I have ever tried. I get so many compliments on these cookies every time I make them! Thanks for sharing this recipe!
You are welcome!
I love these cookies! Have been making them for three years and overtime have made the adjustment of using browned butter, adding a teaspoon of cornstarch and using half chocolate chips and half of a chopped up dark chocolate bar. SO SO GOOD!
So glad you liked them!
These cookies are great. I’ve been making both these and your soft chocolate chip cookie recipe for a while now and you can’t go wrong with either.
This particular recipe makes the best cookies to use to make homemade ice cream cookie sandwiches. The kids love them!
I am so glad I stumbled upon your site.
Awww thank you!
These cookies are a sin. I can’t stop eating them. I follow the recipe exactly and they always come out perfectly.
Haha sorry. Time to confess!
These were really great! I did chill the dough first. Also I added 1 tsp of cornstarch to the dry ingredients turned out awesome!
Glad you liked them!
I don’t see where it says to chill the dough, but several comments talk about it. Are you to chill the dough before forming the cookies? Thanks
You can chill before baking but don’t have to.
These are the best cookies I’ve ever made. I refuse to try another chocolate chip cookie recipe, because these always turn out amazing – and everyone who’s tried them thinks I’m a pro-baker (They’ve been hoodwinked!). I made these last night, but instead of semi sweet chipits, I used white chocolate chips, and then I cut up a dark chocolate bar and a white chocolate bar. oh my god, amazing. I will note to other readers that chilling the dough really makes all the difference in these turning out, do not skip that step! Thanks so much for my favorite cookie recipe!
Thank you Kira! Love your changes.
I have been making these cookies for a few years or so now– this is my all time favorite cookie recipe! I think it’s the 1 tbsp of vanilla and 1 cup of brown sugar that seal the deal for me!! Thank you for sharing!!
Oh my goodness they baked up beautiful my husband is going to love these. Perfect! This is going into my go to recipe box
So glad you loved them.