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 Cookie - a tried and true favorite cookie recipe that everyone loves.

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.

My Big, Fat, Chewy Chocolate Chip Cookie - a tried and true favorite cookie recipe that everyone loves.
This dough is filled with chocolate chips! If you have a chocolate craving – this will satisfy you!
 
My Big, Fat, Chewy Chocolate Chip Cookie - a tried and true favorite cookie recipe that everyone loves.

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

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4.71 from 101 votes

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

  1. Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. 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.
  4. 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.
  5. 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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