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Best Big, Fat Chewy Chocolate Chip Cookie


Best Big Fat Chewy Chocolate Chip Cookie

These Best Big Fat Chewy Chocolate Chip Cookie recipe has been a favorite of mine for years! They are big, with chewy middles and crisp edges and they are pretty close to perfect in my book.

Best Big Fat Chewy Chocolate Chip Cookie

Plus these kind of have a little sentimental value as well. Back in the day in 2005 I got married and realized I had to cook. That’s just crazy right? So off I went searching the interwebs for recipes to make. Of course I was drawn to baking first and spotted these bad boys on

Best Big Fat Chewy Chocolate Chip Cookie

Eventually I found my love for cooking. Never once when I was young did I think I was going to be somewhat of a domestic goddess cooking and baking, feeding a man and myself some awesome food, but what do you know I am here. And I wouldn’t haven’t any other way.

Best Big Fat Chewy Chocolate Chip Cookie

Now, I have heard people go back and forth on this “chilling the dough” thing. I am no cookie expert, but I can tell you from experience with this cookie dough recipe, I find it best to chill the dough for about 15 to 20 minutes before baking.

Best Big Fat Chewy Chocolate Chip Cookie

Chilling will help keep the cookies from spreading around the edges too much as well as makes the dough easier to handle. So there, that’s my take on that!

Best Big Fat Chewy Chocolate Chip Cookie

With some many chocolate chip recipes out there, from crispy to chewy, big and small and super chocolaty, it’s no wonder America’s favorite cookie is the chocolate chip cookie. My favorite thing about chocolate chip cookies has to be the chocolate. The more chocolate, the better in my opinion. Oh and I can’t forget the texture, my favorite is chewy with slightly crisp edges. So what’s your favorite thing about chocolate chip cookies? Let me know in the comments below.

Best Big Fat Chewy Chocolate Chip Cookie

Best Big, Fat Chewy Chocolate Chip Cookie

Best Big, Fat Chewy Chocolate Chip Cookie

Yield: About 30 cookies
Prep Time: 15 minutes
Cook Time: 17 minutes
Additional Time: 20 minutes
Total Time: 52 minutes

Big and fluffy chocolate chip cookies with tender middles and crispy edges.



  • Half sized baking sheet
  • Parchment paper or silicone mat


  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups unsalted butter, melted and cooled between 85 to 90 degrees
  • 2 cups packed light brown sugar
  • 1 cup granulated sugar
  • 2 tablespoons vanilla extract
  • 2 large eggs
  • 2 large egg yolks
  • 4 cups semi-sweet chocolate chips


  1. Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper or a silicone mat.
  2. Whisk together the flour, baking soda and salt; set aside.
  3. In a the bowl of a stand mixer fitted with the paddle attachment, cream together the melted butter, brown sugar and granulated sugar until well blended. Beat in the vanilla egg and egg yolk until light and creamy.
  4. Mix in the dry ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Chill dough for about 15 to 20 minutes before baking. And store in the refrigerator between batches.
  5. Drop cookie dough ¼ cup at a time onto the prepared cookie sheet. Cookies should be about 3 inches apart. Bake for 15 to 17 minutes in the oven or until the edges are lightly toasted. Cool on baking sheets for 2 minutes before transferring cookies to wire racks to cool completely.


*Nutrition information is an estimate and will vary.*

Nutrition Information:
Yield: 30 Serving Size: 1 cookie
Amount Per Serving: Calories: 249Total Fat: 12gSaturated Fat: 7gCholesterol: 49mgSodium: 130mgCarbohydrates: 35gFiber: 1gSugar: 22gProtein: 3g

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Saturday 8th of August 2020

I've made these 5 times, first two times they were incredible - perfect, big fat and chewy - but the last three times they keep spreading and flattening after I pull them out. I checked the recipe and I know it by now. Nothing is changing in how I bake them. Any ideas why this could be happening? Butter was completely cooled to room temp and still melted everytime, and the dough was thoroughly chilled (make them during the day and bake them at night). There has to be a reason!


Sunday 9th of August 2020

I'm so sorry this happened. The only thing I can think of is maybe there was not enough flour in the dough. The most accurate way to be sure is by weighing the flour. So for this recipe it would be 20 ounces or 568 grams. I hope you'll give these another try.


Monday 6th of July 2020

At what altitude are you? Im at about 1500 and I have a hard time with cookies spreading.


Monday 6th of July 2020

I am about 500 feet. Be sure your melted butter has cooled before adding it in. You can also try using 2 baking sheets and switch them out between batches so each baking sheet has time to cool before adding the cookie dough on top. I hope this helps.


Friday 24th of April 2020

I tried this and they spread too. I’m going to try again with a longer chill time. I’m also wondering if I could cream the butter instead of melting it first? I have never done that for cookies and I wonder if that threw off the cookie texture??


Friday 24th of April 2020

Sorry about that. It's possible the melted butter was still to hot. Try cooling the melted butter to about 85 to 90 degrees before using. The melted butter gives the cookies a nice chew but you can certainly go the more traditional route with using softened butter and creaming.


Sunday 12th of April 2020

Can I use both baking soda and baking powder? And if so, how much of each should I add to the recipe?


Monday 13th of April 2020

Just baking soda is best with these cookies. Baking soda raises the pH of the dough more than baking powder and helps form a nice crackly top. Baking powder might create more of a cakey domed cookie instead. I hope this helps. :)


Wednesday 25th of December 2019

Made these. I used cane sugar and baking powder instead. They are big and chewy!! Mine came out like a Levain cookie.

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