Best Big, Fat, Chewy Chocolate Chip Cookies

    Best Big, Fat, Chewy Chocolate Chip Cookies

    Recipe photo: Best Big, Fat, Chewy Chocolate Chip Cookies
    9

    Best Big, Fat, Chewy Chocolate Chip Cookies

    (10801)
    25min


    9010 people made this

    About this recipe: 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!

    Ingredients
    Serves: 18 

    • 250g (2 cups) maida
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 3/4 cup (170g) unsalted butter, melted
    • 1 cup (200g) dark brown soft sugar
    • 1/2 cup (100g) sugar
    • 1 tablespoon vanilla essence
    • 1 egg
    • 1 egg yolk
    • 2 cups (325g) chocolate chips

    Directions
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to 165 degrees C/325 degrees F. Grease cookie sheets or line with parchment paper.
    2. Sift together the flour, bicarb and salt; set aside.
    3. In a medium bowl, cream together the melted butter, brown sugar and caster 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 onto the prepared baking trays, with each cookie around 4 tablespoons of dough (for smaller cookies, drop 1 rounded tablespoonful and adjust baking time as necessary). Do not flatten the dough. Cookies should be about 8cm apart.
    4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking trays for a few minutes before transferring to wire racks to cool completely.

    Can't find chocolate chips?

    Make your own using your favorite chocolate bar. Using a sharp knife, roughly cut into 1 cm size pieces.

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    Reviews and Ratings
    Global ratings:
    (10801)

    Reviews in English (8718)

    by
    3486

    We thought these were great. It's not the only chocolate chip cookie recipe I'll use, but when you want a "big, fat, chewy cookie," this is awesome. For the cookies to stay chewy, they need to be left on the cookie sheet until cool. (Except, of course, for the few you just can't resist eating right out of the oven.) Also, the butter MUST be melted, and the flour should be all-purpose UNsifted. 10/17/04: I notice that some people have mentioned that this is a cakey cookie. I did not find that at all, and I HATE cakey cookies. My suggestions to avoid cakiness are: use real butter, be sure to melt the butter, don't overbeat your eggs, and do NOT skip the extra egg yolk.  -  12 Oct 2002  (Review from Allrecipes US | Canada)

    by
    3139

    HELPFUL TIPS NOT MENTIONED: This is very forgiving! Just keep baking until it becomes golden brown around the edges. If they cool COMPLETELY & they're not done..put back in for another 5 min. Can't go wrong! I promise they'll be super chewy although they must sit (set) for awhile as they won't appear it. I've had to bake for 20 min. several times! Everything is dependent on if you put in fridge & for how long (i've left overnight or for DAYS). But if you don't refrigerate long enough or at all, they'll be flat! It has nothing to do with using margarine or butter. I've done it both ways ..same exact results! 1st: Sift the dry ingredients. Melt the butter in microwave then mix in sugars. DO use the room temp. yoke of one egg & 1 other egg. Dump rest of ingredients on top. Mix by hand until blended. Make sure butter isn't hot or it'll melt chocolate chips! Refrigerate batter for 1hr then preheat oven. Drop 1/4C scoop (should make 16-18) & bake! If I use a med. scoop, I just bake 2 min less. UPDATE: My husband thinks these are sweet so I only use 3/4C b.s. and a TAD under 1/2C of white sugar. 1C chocolate chips is PLENTY! Never grease pan! Melt in your mouth results if you use a combination of milk chocolate& semi-sweet like bakeries AND a touch of andes mint baking chips! Update2: Just tried "Blonde Brownies I" and it's IDENTICAL, but a yummy brownie! Try it!  -  16 Apr 2008  (Review from Allrecipes US | Canada)

    by
    2028

    I have tried quite a few chocolate chip cookie recipes, and this is by far the BEST! Don't be alarmed by the reviewers who say theirs turned out flat. Because the butter is melted, you MUST refrigerate these before baking (long enough so they get hard, an hour or two, or speed up by putting in freezer). Also, you will want to wait a bit to eat as they are a bit gooey at first. Take the cookies out of the oven when the edges are just turning brown, leave on cookie sheet for a few min, and then let rest a bit longer to ensure best results. If you want these cookies to stay moist, put in sealed container after baking. If you want them crunchy, leave them exposed to air. Whatever you do - don't pass these up. My friends wonder what amazing bakery I buy these at whenever I make them.  -  26 Jan 2003  (Review from Allrecipes US | Canada)

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