Best Big, Fat, Chewy Chocolate Chip Cookies
This chocolate chip cookie recipe makes big, thick, and chewy cookies with crispy edges and a gooey center. Perfect for any occasion.
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter melted
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Sift together flour, baking soda, and salt.
- In a large bowl, beat melted butter, brown sugar, and white sugar until smooth.
- Mix in the egg, egg yolk, and vanilla extract.
- Gradually stir in dry ingredients until just combined.
- Fold in chocolate chips.
- Drop spoonfuls of dough onto the baking sheet, spacing them 3 inches apart.
- Bake for 15 to 17 minutes until edges are golden and centers are soft.
- Cool for a few minutes before transferring to a wire rack.
Video
Notes
- Store in an airtight container at room temperature for up to 5 days.
- Dough can be refrigerated for up to 48 hours before baking.
- For extra chewiness, add an extra egg yolk.