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
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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.
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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 and then it will be cool enough to scoop into cookies.
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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.
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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
1 TABLESPOON of vanilla?!?!?! Did you mean teaspoon????
Nope. It’s a tablespoon. No typo!
If I were to add dried cherries to the mix should cut the chocolate back to one cup and one cup of cherries, or can I just add the cherries with the two cups of chocolate?
I would probably cut back to one cup of chocolate.
Hi!
These cookies did not turn out fluffy and my dough was a few shades darker and more wet looking. Am I supposed to beat the eggs first and then mix that concoction into the mixture or pour eggs + flavor into the main mixture and then beat all contents together. Other questions I have relate to which steps require a hand mixing and which require an electric mixer? Oh, and about the butter.. should it be melted into a liquid or just softened?
Thanks so much!
You can do it all with a hand mixer but should stir in the chocolate chips. So the recipe says it should be melted into a liquid. Hope that helps.
These are by far the best chocolate chip cookies ever!! I used Trader Joe’s chocolate chunks and then made ice cream sandwiches and rolled them in crushed cashews.
Sounds delicious!
I followed this recipe to the T and they just did not turn out. I’m not a bad baker either so I’m confused. I substituted just a little bit of vegetable oil for the tiny amount of butter I was missing and the dough was cooled and everything, and they were just mush on the pan and yet taste floury. Idk if I somehow did something wrong but they weren’t great and I was really looking forward to them XD
Yeah oil will definitely change the whole texture.
These cookies are excellent!! I love baking and despite having found a perfect chocolate chip cookie already, I still like trying others and I must say, this is now tied for the number one spot! Great recipe! I am loving your page. (:
Awesome! Thanks!
I haven’t made these yet but have a quick question – coming from the U.K., is your ‘white sugar’ our own caster sugar or granulated? Likewise is ‘brown sugar’ the same as demerara sugar?
Thanks! Can’t wait to give these a go
Sorry if that’s confusing. It’s granulated sugar.
Alex, our brown sugar isn’t the same thing as demarara sugar. It’s basically granulated sugar with molasses in it. It’s damp enough to stick together if you squeeze a bit of it, but it isn’t gooey. You probably have something similar in the UK. If not, there are recipes online for making a reasonable facsimile.
Seriously the best cookie recipe I’ve tried. In saying that I think something went wrong cause mine look nothing like the photos.
I actually ran out of butter so added 20grams of peanut butter which maybe why. The edges are Still crisp and the centre soft and gooey so definitely not complaining
That was suppose to be five stars ⭐️
Yes that would definitely be the problems.
The best CC cookies hands down! Texture and density is excellent. I changed it slightly by cooking all the butter Into ghee and letting it cool slightly before beating the sugar in. that cooled it down enough to add in the eggs without cooking them. I also added some toasted chopped walnuts And baked for 14 mins on parchment. Just excellent and no crisco (lol). Perfect!
Yum!!!
Not cakey. Perfectly chewy. Nicely thick. Yup. That’s all folks. Stop here. This is the recipe you’ve been looking for.
I chopped up 2 bars of Gear-a-delly for this baby. When breaking the cookie after letting it completely cool….it was ooey gooey heaven, with right amount of crunch on the edges.
Awesome!
I make these with milk chocolate chips and they are to die for.!!
Milk chocolate would be great!
OMG, it was marvelous the crunchy and sweet of the cookies.
At first didn’t understand if a I meet to mix at hand or not but it turn out pretty well handed. Great recipe I ever found, for the first time the cookies actually turn out chocolate chip cookies.🥰
Great to hear!
This is my favorite chocolate chip cookie recipe. Thank you for sharing.
You are welcome!
I have been baking these cookies for years. They are my go to cookie recipe & come out perfect every time. I just made them now! I do only add 1 cup of chocolate chips though. I have told several people about your recipe & we all love it!
You are right. 1 cup can be enough!
Yummy, that’s all just yummy…oh and perfect!
Thank you Lis!
I have been in love with this recipe since the first time i’ve tried it! It works perfectly!!! And this time i did an easter twist to them! I would love to show u the pictures! How can i send them?🥰🥰🥰
Dangit. I would love to see them. I don’t know why it doesn’t let you add. Tag me on Instagram?
Done!!!🥰🥰🥰 cant wait for ur feedback!
Thought I browned the butter too much because of the dark brown butter on the bottom of the pan, but they turned out delicious!
Browned butter is magical!
These cookies were just what the family needed, full of chocolate, chewy, tall and sweet. Thank you for the recipe! This will definitely be our go-to chocolate chip cookie recipe from now on! Usually my cookies turn out so flat and greasy. These were gorgeous! They looked like they came straight from a bakery!
So happy to hear that!
I was only able to purchase salted butter with this week grocery supply – would it be okay to substitute and omit the additional salt in the recipe?
Thank you so much!
Yes, absolutely. That’s what I would do.
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.
This is the only choc-chip cookie recipe I use! They turn out AMAZING every single time. Thank you so much for sharing and spreading so much edible joy into our lives!
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.