My Big, Fat, Chewy Chocolate Chip Cookies
User Reviews
4.6
My Big, Fat, Chewy Chocolate Chip Cookies
Description
This cookie recipe uses melted butter blended with brown and white sugars to create a moist, chewy texture and rich flavor. The addition of both egg and egg yolk adds tenderness and moisture. The dry ingredients include all-purpose flour, baking soda, and salt to provide structure and moderate rise. Semisweet chocolate chips mixed in add bursts of chocolate in each bite.
After combining, the cookie dough can be cooled briefly if too wet for easier shaping. Rolling the dough into tall balls ensures thick cookies that bake evenly. Cookies are baked at a relatively low temperature of 325°F, reversing sheet positions halfway to promote uniform baking. The result is cookies with chewy centers and slightly crisp edges.
These cookies are suitable for sharing or enjoying as a classic chocolate chip treat. Adjusting size controls cookie thickness and baking time. Cooling cookies on the baking sheet helps them set properly before removal.
Ingredients
- 2 cups all-purpose flour
- 1/2 /2 teaspoon baking soda
- 1/2 /2 teaspoon salt
- 3/4 /4 cup unsalted butter melted and slightly cooled
- 1 cup brown sugar packed
- 1/2 /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. If baking at high altitude, add 2 tablespoons of flour to the flour mixture.
- 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.
- 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.
- Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
Notes
- This recipe is sourced from Allrecipes, indicating tested reliability.
- Cooling cookie dough slightly if too wet makes shaping easier and helps cookies hold shape while baking.
- Rolling dough taller than wider encourages thicker cookies with chewy texture.
- Reversing cookie sheet position halfway through baking promotes even cooking and browning.
- Bake at 325°F for controlled cooking that yields chewy centers and crisp edges.
User Reviews
Overall Rating
4.6
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