My Big, Fat, Chewy Chocolate Chip Cookies
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.
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.
These are regulars at our house.
WHAT MAKES A COOKIE CHEWY?
The secret is the melted butter which gives them that chewy texture.
WHAT MAKES 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 TO PROPERLY MEASURE FLOUR
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?
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.
HIGH ALTITUDE BAKING
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.
Look at the difference in the two cookies! Just by making that adjustment.
OTHER COOKIE RECIPES
- Salted Peanut Butter Pretzel Chocolate Chip Cookies
- Chocolate Chip Cookie Dough Cheesecake
- Peanut Butter Cup Cookies
- Salty Browned Butter Chocolate Chip Cookies
- Monster Cookies
- Chewy Coconut Lime Cookies
- Chocolate Crinkle Cookies
- S’mores Cookies
- Sugar Cookies
- No-Bake Cookies
My Big, Fat, Chewy Chocolate Chip Cookies
This recipe for My Big, Fat, Chewy Chocolate Chip Cookies 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
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Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper.
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Sift together the flour, baking soda and salt; set aside. If baking at high altitude, add 2 tablespoons of flour to the flour mixture.
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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.
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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.
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Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
Recipe Notes
Source: Allrecipes
These are the perfect cookies! My family and friends were drooling over them!
Good to hear/
turned out as promised! chonky, chewy, with a lil crispy edge. great recipe! though… I browned my butter first, figured i’m melting it anyways! if you do– just add a teaspoon of water back into the recipe, as the water boils off browned buttah
One of my all time favorite chocolate chip cookie recipes! Soooo delicious! Thank you!
Thank you!
Good taste but my cookies come out flat. 1 cup of flour is 130 grams so I used 260 grams. Next time I will add 1/4 cup more of flour and see it that works
Are you at high altitude? Adding 2 T of flour can help that and make thicker cookies. See the notes above the recipe.
Any tips on doubling the recipe? My family LOVES these cookies so naturally wanted to make more for a larger gathering. When I doubled it they seemed to come out more flat and a little bit greasy/buttery. Any tips would be appreciated!
I’ve doubled it no problem. Sounds like you might need a touch more flour if they’re flatter.
A very easy recipe to follow! However, I noticed a bitter taste in the cookies – was it the baking soda ? Can I replace with same amount baking powder? Because the recipe doesn’t really have anything acidic for the baking soda.
FYI – one time I chilled the dough for an hour, and another time I chilled it overnight (I live in a very hot and humid country!) and both times the acidic taste was there. I only mention this because to my knowledge, baked goods with baking soda need to be baked immediately while those with baking powder can be chilled for some time before baking.
I’m open to any suggestions!
These were soooooooo good!! 🤩 I was a little nervous because I didn’t let the butter cool enough (oops!) But they still tasted incredible 10/10 would do again!
Awesome!
These are my favorite cookies. My daughter is allergic to eggs, any suggestions how to make your amazing cookies without eggs?
Hmm. THat’s a hard one. I’m not sure if a flax egg would work.
An excellent egg substitute is 1/2 cup soft or silken tofu for each egg. Works well in almost every recipe I tried.
These chocolate chip cookies are delicous but they are the exact same recipe as a different one I use. Heres the original link
https://www.allrecipes.com/recipe/25037/best-big-fat-chewy-chocolate-chip-cookie/
You’re right Henry! Which is why I credit allrecipes in the recipe card.
These cookies taste great, but why did mine turn out with a cakey texture instead of chewy? I did take them out of the oven when the bottoms turned a golden brown. Thanks
Not sure Megan. That’s strange.
Best Cookies Ever! I have made them for years now and everyone says they are their favorite cookies!! I love this recipe
Thank you!
I love your recipe. I make it all the time but my cookies spread. What am I doing wrong?
Add a tiny bit more flour and chill the dough. That will help!