The Best Big and Chewy Chocolate Chip Cookies

Slightly crispy on the outside with a chewy center, these chocolate chip cookies are pretty much perfect.

When you melt the butter and add an egg yolk it creates a perfectly chewy cookie. These cookies are one of our go to cookie recipes. I like to switch off with this recipe and another chocolate chip cookie recipe. I haven’t shared that one yet, but I need to. Everyone has their favorite recipe but I may as well share one of our families! This cookie reminds me of a cookie you get at a bakery. Big, fat, chewy and totally irresistible. Try them! You won’t be sorry. Except if you are on a diet. Then you might be 😉

The Best Big, Fat, Chewy Chocolate Chip Cookies

 

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A big chewy cookie just like you would find at a bakery but made at home.

Author: Adell Goff

Ingredients

• 2 cups flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup butter, melted (but not boiled) & cooled
• 1 cup brown sugar
• ½ cup white sugar
• 1 Tablespoon vanilla
• 1 egg
• 1 egg yolk
• 2 cups semi-sweet chocolate chips (or whatever combo of chocolate chips you prefer)

Instructions

1. Preheat your oven to 325 degrees. Grease your cookie sheets or line with parchment paper or silpat mat.
2. Sift the flour, soda & salt in small bowl then set aside.
3. In a medium bowl or stand mixer with the paddle attachment, cream the melted butter, brown sugar & white sugar until well blended. Add in the vanilla, egg and egg yolk until light and creamy.
4. Add the flour mixture. Mix until just blended.
5. Stir in the chocolate chips by hand. You can do less chocolate chips if you don't like a ton in your cookies.
6. For big cookies, use a 1½" cookie scoop. Place 2 scoops of dough on top of each other. (about a ¼ cup of dough). I like to place the round part of each scoop so they are touching each other. The flat side of the dough is on the top and bottom. Press down on them slightly (not too much). Or make a tall ¼ cup ball of cookie dough 3" apart from each other if you don't have a cookie scoop.
7. Bake for 15-17 minutes. You want a lightly toasted edge but don't over bake them. You may need to adjust the cooking time depending on the exact size of cookie. Check them at 12 min. just to make sure they aren't cooking too fast.
8. Cool on the cookie sheet for a minute or two before transferring to a wire rack to cool completely.
9. Store in an airtight container. These cookies freeze well.

Notes

The cookies in the picture are half white chocolate, half semi-sweet chocolate chips. I love that combo but also do all milk chocolate too! Whatever combo you use, they will be delicious.

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