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.
My 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.
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.
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
- 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
Can’t really rate these cookies yet cuz, I’m going to make them today. You say in your write-up they are chewy because of the added ingredient corn starch, yet the recipe doesn’t call for corn starch. How much?
I think you misread it. I’m referring to another recipe of mine with cornstarch in the cookie dough.
I was worried about 1T of vanilla but have to say it wasn’t too overpowering and the overall flavor was great. This made 25 cookies using a regular sized cookie scoop (I don’t do messy hands, lol!). Will definitely be making these again soon.
Glad you liked them!
Made these but am questioning the TABLESPOON of vanilla? Seems a teaspoon would be quite enough.
Try it! You’ll never go back.
Can you tell me how much cornstarch to add? It’s not in the ingredients but it’s mentioned in your post. Thank you!
The cornstarch is for the soft cookie recipe. This is the chewy cookie recipe.
This is literally the best chocolate chip cookie recipe I’ve ever made. Everyone absolutely loves them. If they don’t come out right, you’ve done something wrong.
Ha thanks. I’m glad you love it!
Hi Christine!
If I brown the butter, do I need to increase the amount of butter? I read that browning the butter reduces the volume. Thank you!
Nope. You should be just fine browning the butter.
What adjustments would I make to this recipe for high altitude. I live in Sandy, Utah and have trouble with cookies going flat and spreading.
Shoot. Sorry. I don’t know how to adjust for high altitude.
Wow! These are the best chocolate chip cookies I have ever made! I did do a couple of things differently: I used a mix of chocolate chunks and the chips just for variety. I let the butter cool for a good 15-20 minutes & then cooked the dough for 15 minutes (may be my gas oven… but the edges weren’t brown until then).
But yum. Thanks for sharing!
I made a comment on this post about 15 minutes ago but I don’t see it. If it needs approval. No big deal but I wanted to edit the comment to say that Not only does my dough come out dry and crumbly but my cookies are not actually cooking in the middle. And I’m leaving them in for the full 14 minutes. in the past, that would have been too long.
I have made these probably 20 times and other than today and the last time I made them a couple of months ago, they have always come out perfect. As far as I can remember, I’m not doing anything differently.
Help!
So glad they worked out for you Gina!
These are by far the BEST chocolate chip cookies I have ever made! They are now my go-to when I need to bring a dessert to a party, need a treat for my kids, or a special surprise for my coworkers! It’s a simple recipe that I now have memorized but I always double it! Thank you for posting it!
Wow. Memorized? That’s impressive. Glad you like it!
The cookies turned out very flat and were a bit too buttery but my family and I were still able to enjoy them immensely, even if I could not serve them at the event I was making them for because they were too miss shapen.
Sorry to hear that.
My cookies are flat. I don’t know why?!
Any tip for it?
More flour? Chill the dough?
Hi!! I love this recipe! However, the last few times I’ve done it, my cookies came out flat as a pancake. They still tasted great, but I don’t know what I’m doing wrong. Also, I just noticed you mention cornstarch to help with the chewiness in your blog post, but you don’t include it in the ingredients. Was that a mistake?
The cornstarch is referring to my soft chocolate chip cookies if you see the link in that sentence. These are supposed to be chewy. You make need to add a couple of tablespoons of flour.
I made these today, and, they came out fantastic! I hate a flat cookie and these didnt disappoint. They came out fluffy and ooey gooey! This will be my go to recipe.
Awesome!!!
Are they supposed to be light.
YEs!
These cookies are AMAZING!!!!!!!! Thanks for this keeper!!!
!
You’re welcome!
I tried this recipe twice, to a T, and both times the cookie is flat. I even left the dough in the fridge for 24 hours and nothing, still flat cookies. ;_;
Mine too, girl!! Still trying to figure it out. Butter too hot and melted or too little flour? I just don’t know. 😬
Wow, just made these, did everything wrong and they still turned out great. No sifting just whisked around dry ingredients and then did not melt butter just softened it in microwave. Threw in sugars , butter and eggs as well as vanilla into flour mix rather than dirty another bowl. Used a mixer just to combine and my dough was crumbly. Added in about 1/2 cup of dark chips, butterscotch chips and chopped walnuts, dug my hands in and mixed it up, put large plops on a parchment paper cookie sheet and popped in the oven at 325. 15 minutes later I had some huge, thick, soft cookies. Taste and look awesome. Definitely a keeper.
It’s pretty forgiving and between you and me, I never sift. Haha
Amazing cookies! I have been trying different recipes for years trying to find the perfect one. (I even researched what each ingredient does and tried to adapt recipes to create my own. Those turned out o.k.) This recipe is exactly what I was looking for! Thank you!
You’re so welcome!
I’m going to try these tomorrow. Should I change anything for high altitude? TIA!
I haven’t baked at high altitude. Shoot. Wish I could help.
These are amazing. This is my go to recipe now. I double the recipe and make 2 doubled recipes in a day. Then I roll and freeze them. This lasts us months. I can pull them put any time and make as many as I want. Or make a bunch to take for a potluck. The only changes I made was that I use self rising flour and salted butter. Then eliminate baking soda and salt. I also use one bag semisweet and one bag white chocolate chips.
Ooh sounds delicious!!
I’ve been using this recipe for a couple years now, and everyone (myself included) absolutely loves these cookies! I am super meticulous about following recipes, and these turn out perfect everytime. Something about melting the butter first makes them so different from other recipes I’ve tried. Thanks for the recipe!
Thank you Rachel. I’m glad you love it!
It was really good but didn’t turn out right. They became flat for me, though they still tasted great.
Sorry. Not sure what happened.
I have found that the cookies flatten too much if the dough is not cold enough. Balling them and freezing them first works best for me. I’ve made them over and over. Perfect every time.
Made these cookies a few times and the first time I made them they did not turn out so great, but today I made them and they turned out perfect!! I let the unsalted butter sit out for a day, I also sifted the desired ingredients not once but three times. Baked them no longer than what what suggested and wala AMAZING!!!
Thank you so much. This is by far the best choc chip cookie i’ve ever
tried. Absolutely thrilled with the outcome.
This cookie recipe was delicious thank you for sharing
OMG so freaking good! I just made these and they are my new favorite cc cookie recipe. My batch made 10 huge cookies (a heaping 1\4 cup a piece!) that will probably be gone by morning lol. This is definitely my new go to. They were a little flat but I’m pretty sure that’s because my wimpy arms got tired and I didn’t beat the butter and sugars long enough lol.
Oh and I worried about the sweetness of these so I added 2tsp of almond extract to help balance it out and they were perfect!
Wow. Those are huge cookies! Wish I could see them.
I had such high hopes for these! Bad idea to melt the butter. I knew that going in, but trusted the recipe. Also, there were actually too many chocolate chips! Going to try again with some of my own tweaks.
Best.cookies.ever!!! I never ever write reviews, but had to about these. Wow! I’m a cookie lover and these are my absolute favorite. The ingredients and the method make them THE perfect chocolate chip cookie! I made them with my 4 year old yesterday and will be using this recipe for my girls’ birthday cookies in December (no cake allowed!)
Well I feel honored that you left a review. Thank you!
Omggggg best chocolate chip cookie recipe EVER!!!!
Thank you!