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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jan. 25, 2010
I really liked the texture of these cookies - they were crisp on the outside and very chewy on the inside. However, there is too much vanilla and too much sugar, not enough salt - making these cookies entirely too sweet. I have a mega-sweet tooth, so I can't believe those words are coming out of my mouth. A previous reviewer mentioned this recipe was the same as the test kitchen recipe - its similar not exact, but I did come away with some helpful hints that I will try next time I make this recipe. After you mix the melted butter (which they take so far as to brown on the stovetop) and sugar, vanilla, and salt - they let the mixture sit for ten minutes, allowing the sugar to dissolve completely into the butter. This will solve any problems with the batter being too hot to put eggs or chocolate chips in - and its supposed to improve chewiness. It is also important not to overbake these as they will get too crispy. Next time I make these, I am going to reduce the vanilla to 2 tsp., the brown sugar to 3/4 cup and the chocolate chips to 1 cup.
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