The Best Big, Fat, Chewy Chocolate Chip Cookie You Will Ever Have

Dessert

Nothing sounds better than having a warm chocolate chip cookie with a tall glass of milk. And not just any chocolate chip cookie, but an ultra thick, chewy and chocolatey classic chocolate chip cookie that’s so good you might just eat the whole batch!

Over 13,000 people made the recipe on AllRecipes giving it a 4½ stars out of 5. So why are they SO GOOD? You follow the recipe EXACTLY, use real butter and don’t skip the refrigeration time. This guarantees the chewiness and avoids a cakey texture.

It’s a recipe that’s got the “O-M-G” factor and will give you chocolate chip cookies similar to those at bakeries and specialty shops. So spend your money on making a fresh warm, and big, fat, chewy batch right at home! Enjoy!

“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!” – Elizabeth H.

HOW TO MAKE THE BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Preparation time: 10 minutes
Cook time: 15 minutes
Servings: 18


Ingredients:

  • 2 Cups all-purpose flour, unsifted
  • 1/2 Tsp baking soda
  • 1/2 Tsp salt
  • 3/4 Cup unsalted butter, melted (not hot)
  • 1 Cup packed brown sugar
  • 1/2 Cup white sugar
  • 1 Tbs vanilla extract
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 1 Cup milk chocolate chips
  • 1 Cup semi-sweet chocolate chips

Directions:

  1. Sift together the flour, baking soda and salt; set aside.
  2. 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.
  3. Refrigerate batter for at least 1 hour.
  4. Preheat the oven to 325 degrees F (165 degrees C).
  5. Grease cookie sheets or line with parchment paper.
  6. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  7. 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.

Notes:

  1. For the cookies to stay chewy, they need to be left on the cookie sheet until cool. Also, the butter MUST be melted, and the flour should be all-purpose unsifted.
  2. To avoid cakiness are: use real butter. Allow the butter to cool down after it’s been melted, and don’t overbeat your eggs, and do NOT skip the extra egg yolk, both which should be a room temperature.

Want Another Great Cookie Recipe? Now Watch How To Make Oreo-Stuffed Chocolate Chip Cookies!

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