Best Big, Fat, Chewy Chocolate Chip Cookie

SUBMITTED BY: ELIZABETHBH PHOTO BY: ellee

"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!"

PREP TIME	10 Min
COOK TIME	15 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 1 1/2 dozen

USMETRIC

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INGREDIENTS

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

READ REVIEWS (2,028)

DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C). 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. 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.
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.

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REVIEWS

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Reviewed on Oct. 17, 2004 by Evelyn in KC

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.

48 users found this review helpful

Reviewed on Jan. 9, 2005 by TARA1972

Pinnacle of perfection is an understatement! They look and taste just like a bakery cookie! I have tried *so* many recipes...this is the one I will use from now on. The use of more brown sugar than white and the low oven temp is what bakes these to deliciousness. I always bring eggs and butter to room temp, unless a recipe calls for melted butter, like this one. I always use a light colored pan and parchment paper...to keep from burning. Wonderful recipe...the only downside is that they are only good oven-fresh...they harden by the next day.

42 users found this review helpful

Reviewed on Feb. 3, 2004 by GWENEC

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.

39 users found this review helpful

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