The Best Chocolate Chip Cookies!

by Melissa on January 29, 2008

{Update 2/2012} I have posted this recipe again with a better picture and directions for freezing the dough, check it out here!

This is my “go to” recipe for the best chocolate chip cookie. People are always searching for the perfect chocolate chip cookie, but what does that  mean to you? There are those that prefer fluffy, cake type cookies, or cookies with a little crisp to them. For me, it is a dense, soft, chewy cookie and these Best Big, Fat, Chewy Chocolate Chip Cookies fit the bill. Another recipe, very similar to this one, is the America’s Test Kitchen Thick and Chewy Chocolate Chip Cookie, which can be found over at Good Things Catered.  Or check out Good Eats ‘n Sweet Treats for her take on these cookies, as well as soft cookies with pudding in the recipe.


Best Big, Fat, Chewy Chocolate Chip Cookies

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips (I use about 1 3/4 cups)

Preheat oven to 325 degrees F. 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 (do not over-mix). Stir in the chocolate chips by hand using a wooden spoon. I refrigerate the dough for a couple hours before baking. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. I prefer smaller cookies, so I use my cookie scoop.

Bake for 15 to 17 minutes (about 12 minutes if using cookie scoop size) in the preheated oven, or until the edges are lightly toasted. Watch closely and pull out of the oven as soon as edges start to turn golden! Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Store in an airtight container and these cookies should stay soft for a couple of days, if they last that long! If cookies do start to become hard, add a piece of bread to the container.

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