October 18, 2010

Best Big, Fat, Chewy Chocolate Chip Cookie

Did you ever go to a bakery and see those huge chocolate chip cookies and wish you had the recipe for them? Well, this is pretty close to it. As the title says, they are big, fat, chewy and arguably the best. This yields large cookies but you can definitely make smaller cookies by dropping them by the tablespoon and reducing the cooking time by about 3 to 5 minutes.

Adapted recipe by Cooking Creation
Original recipe by

  • 2 c all-purpose flour
  • 1/2 tsp baking soda
  • 3/4 c butter, softened
  • 1 c packed brown sugar
  • 1/2 c white sugar
  • 1 tbsp vanilla
  • 1 egg
  • 1 egg yolk
  • 2 c semisweet chocolate chips
  • Preheat oven to 325 degrees.
  • Sift together the flour and baking soda.
  • Cream the butter, brown sugar and white sugar together.
  • Beat in the vanilla, egg and egg yolk.
  • Slowly add the flour to the butter/sugar mixture, until just blended. As with any cookie recipe, over mixing will result in flat cookies.
  • Stir in the chocolate chips by hand using a wooden spoon.
  • Refrigerate the dough for at least one hour and up to a day. I refrigerate mine in the morning, so they are ready for after lunch.
  • Drop dough by 1/4 c at a time, 3 inches apart on greased baking sheets. I used an ice cream scoop.
  • Bake for 14 to 16 minutes, until edges begin to brown. (14 minutes exactly for my oven)
  • Cool on the baking sheets for 5 minutes. Transfer to wire racks and allow to cool completely.
  • Enjoy!

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