Best Big, Fat, Chewy, Chocolate Chip Cookie


I promise you, the title of this recipe does not lie. On it has a 4.5 star rating out 5 and 6,165 reviews! Even for a site as popular as AllRecipes, this is an incredibly large amount of reviews with a solid rating. These have been my go-to chocolate chips cookies for a few years now.

To make sure these cookies live up to their name: use REAL unsalted butter, make sure the butter is completely melted, use fresh brown sugar (no hard lumps because it’s been in the cupboard too long and it’s old and compacted), and let the cookies cool before you remove them from the sheet to make sure they’re nice and chewy. I know my dad is more of a crunchy cookie person, and maybe it’s because my mom always baked to my dad’s preferences or maybe she prefers them too, but I go for

basically the exact opposite of what my parents like. Isn’t that what being someone’s son or daughter is all about? And I know their reasoning has something to do with dipping the cookies in milk, but I too like dipping my cookies! I just find that the crunchy ones fall apart in my milk leaving me with less cookie and more crumby milk while the chewy ones better absorb the liquid. Ah the great chewy over crunchy debate…didn’t Dr. Seuss write a book about this? He should have! Great sequel to The Butter Battle Book.

So here it and, as always…or usually always, follow the recipe exactly!

Best Big, Fat, Chewy, Chocolate Chip Cookie:


2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted (that’s12 tbsp or 1 1/2 sticks)

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line 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. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  4. Bake for 15-17 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.

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