These Chocolate Chip Cookies are a chewy cookie studded with lots of chocolate chips. These tried and true cookies are one of my absolute favorites.

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chocolate chip cookieMy Big, Fat, Chewy Chocolate Chip Cookie - a tried and true favorite cookie recipe that everyone loves.

Big Fat Chewy Chocolate Chip Cookies

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 with a buttery taste.

These are regulars at our house.

chocolate chip cookie


The secret is the melted butter which gives them that chewy texture.


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.

chocolate chip cookie dough
You can use a stand mixer or hand mixer. This dough is filled with semi-sweet chocolate chips!
If you have a chocolate craving – this will satisfy you! Milk chocolate chips or dark chocolate chips work too. You can add pecans or walnuts if you like.
My Big, Fat, Chewy Chocolate Chip Cookie - a tried and true favorite cookie recipe that everyone loves.
It also helps keep them soft by storing the cookies in an airtight container with a piece of bread.


In order to properly measure flour, fluff the flour so it’s not packed down and spoon the flour into the measuring cup. Level off the flour with a knife. If you scoop the flour with the measuring cup it packs down the flour and causes you to add too much to the dough.

HOW DO I MAKE COOKIES THICK?chocolate chip cookie dough

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 on the baking sheet above.


There is a great resource for high altitude baking here. There are various things you can do like increasing oven temperature, decreasing sugar, and increasing liquid.

For this recipe, I tried some of the variations. This recipe dough is fairly liquid already so I didn’t want to increase that and they aren’t incredibly sweet so I didn’t decrease the sugar. I tried baking at 25 degrees higher but liked my control group at 325 degrees better. The one change I did find helpful was to increase the flour. King Arthur Flour says this: “At 3,500 feet, add 1 more tablespoon per recipe. For each additional 1,500 feet, add one more tablespoon.” Since I’m at 5,000 ft I added 2 tablespoons of flour.

flat cookie and thick cookie

Look at the difference in the two cookies! Just by making that adjustment.

chocolate chip cookie


chocolate chip cookie

My Big, Fat, Chewy Chocolate Chip Cookies

4.55 from 145 votes
This recipe for My Big, Fat, Chewy Chocolate Chip Cookies is a chewy cookie studded with lots of chocolate chips.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24 cookies


  • 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


  • 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. If baking at high altitude, add 2 tablespoons of flour to the flour mixture.
  • 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 (or chill in the fridge until a little more solid) and then it will be cool enough to scoop into cookies.
  • For big cookies, roll 1/4 cup balls of cookie dough and for small cookies roll 1 1/2 tablespoons of dough. Roll dough 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 for big cookie and 8-10 minutes for smaller cookies. Do not overbake. The cookies will continue to cook as they cool.
  • Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.


Source: Allrecipes
Cuisine: American
Course: Dessert
My Big Fat, Chewy Chocolate Chip Cookies - tried and true chocolate chip cookies. Once you try these you are done looking for a chocolate chip cookie recipe. #soft #chocolatechipcookies #chocolate #dessert #cookieschocolate chip cookies