Big, Fat, Chewy Chocolate Chip Cookies

"These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!"
photo by wife2abadge photo by wife2abadge
photo by wife2abadge
Ready In:
18 cookies




  • Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line 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. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  • Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Questions & Replies

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  1. They need some tweaking. Have to be very careful how long you bake them. I'm experimenting now with size and time. Will come back to re-review.
  2. These are truly the BEST chocolate chip cookies EVER!!! They are perfect in every way!!!!!!!!! They bake up beautifully with the perfect amount of chewiness! Love them! I did add more chocolate chips! )
  3. They were very chewy right out of the oven, I let them sit to cool before packing in a container and they are very hard now. I have placed a slice of bread in there to soften them. They were just alright for me, and the taste was kind of "eggy" I followed the recipe exactly, I wonder if the extra egg yolk is needed?
  4. The size is great! I didn't give 5 stars because, I found the center more like a cake consistency-my personal preference is that they're chewier. Tasted great though.
  5. Madethis a month ago and fell in love with it!! My search was over for the best choc chip cookie. BUT I've tried making it over and over again and cannot replicate the same results from my 1st batch. I am sooo torn!! They now come out super hard after resting for 10 minutes. I can use them as hockey pucks! Can someone tell me what I'm doing wrong?? Please, help me.


<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I live with my husband in Joliet, IL. I'm a network administrator and also teach step aerobics. My hobby during warmer weather is my vegetable garden. I love to cook and make up interesting recipes. I've recently been put on a restricted diet. No dairy, gluten, wheat, oats, sugar. So, I'm looking for ways to spice up my meals. I cook non-restricted meals often as my husband can eat whatever he wants and I love to cook for him. But, once a week, I make him something "interesting" and healthy and he has to at least try it. So far, it's been a big hit.
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