Best Big, Fat, Chewy Chocolate Chip Cookies

    25 mins

    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!

    9028 people made this

    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

    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:

    Reviews in English (9230)


    Easy one bowl recipe. Couple of modifications that I made: 1. Baked one walnut sized ball of dough at 160 degC for 20 minutes. 2. Used only 200 gms of Choco chips 3. Used 50 gms of white sugar  -  20 Feb 2018


    Abusolty superb! They're super yet super chewy!! I did however change It up by grinding both the sugars up and put the batter in the freezer for 10 min before baking it.  -  11 Aug 2017


    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)