Best Big Fat Chewy Chocolate Chip Cookie Recipes

BIG & BUTTERY CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts., Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°., Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

BIG, FAT, CHEWY CHOCOLATE CHIP COOKIES

Steps:

• 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.

MY BIG, FAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
• Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.
• To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Steps:

• 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.

BEST BIG FAT CHEWY CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat the oven to 325?F. Grease cookie sheets or line with parchment paper.
• 2. Sift together the flour, baking soda and salt; set aside.
• 3. 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 ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• 4. Bake for 15-17 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.

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Directions: 1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper. 2. Sift together the flour, baking soda and salt; set aside. 3. 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. 4. 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.

HEALTHIER BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease baking sheets or line with parchment paper.
• Sift together flour and baking soda in a small bowl; set aside.
• Beat melted butter, yogurt, brown sugar, and white sugar in a bowl until blended. Beat in vanilla extract, egg, and egg yolk until light and creamy; mix in flour mixture until just blended. Stir in chocolate chips, blueberries, and cranberries by hand using a wooden spoon. Drop 1/4 cup cookie dough 3-inches apart on prepared baking sheets.
• Bake in preheated oven until edges are lightly toasted, 15 to 17 minutes. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

MY BIG, FAT, CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper.
• Sift together the flour, baking soda and salt; set aside. If baking at high altitude, add 2 tablespoons of flour to the flour mixture.
• 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. If your butter was still hot when you added it your dough may be really wet at this point. Let it rest at room temperature for a couple of minutes if this is the case (or chill in the fridge until a little more solid) and then it will be cool enough to scoop into cookies.
• For big cookies, roll 1/4 cup balls of cookie dough and for small cookies roll 1 1/2 tablespoons of dough. Roll dough taller than wider. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, approximately 11-14 minutes for big cookie and 8-10 minutes for smaller cookies. Do not overbake. The cookies will continue to cook as they cool.
• Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

THE BEST BIG FAT CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Pre-heat the oven to 325. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, and salt.
• In a large bowl whisk together the melted butter and sugars until combined. Mix in the vanilla, egg and extra yolk. Stir in the flour mixture until just combined. Then stir in the chocolate chips.
• Drop by the heaping tablespoonful onto the prepared cookie sheet.
• Bake for 8-10 minutes, or until the edges are a pretty golden toasty brown.
• Cool the cookies for a few minutes on the cookie sheet before transferring to a wire rack to cool completely.

BEST BIG FAT CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper.
• Whisk together the flour, baking soda and salt.
• 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, about 3 minutes. Beat in the vanilla egg and egg yolk until light and creamy.
• Mix in the dry ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Cover and chill the cookie dough in the refrigerator for at least 30 minutes or up to 24 hours.
• 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.

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 325 degrees
• 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 onto the prepared cookie sheets
• Cookies should be about 3 inches apart
• Bake for 15-17 minutes (depending on size of cookie) 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

THICK CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F and line a baking sheet with parchment paper or non-stick spray.
• Cream together the butter and both sugars.
• Next stir in egg, egg yolk and vanilla extract.
• In a separate mixing bowl, combine the flour, baking powder and salt.
• Start to fold the flour mixture into the sugar mixture until thoroughly combined.
• Stir in chocolate chips and walnuts.
• Scoop into even sized balls and place on baking sheet.
• Refrigerate dough for 2 hours or freeze for 90 minutes
• Bake for 9-12 minutes for medium sized cookies or 11-13 minutes for larger cookies.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a medium bowl mix together the flour, baking soda and the salt: Set aside.
• In a large bowl beat together the butter, sugars, vanilla extract and the vinegar until smooth. Beat in the egg just until combined.
• Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
• Using a large cookie scoop (about 2 rounded tablespoons) drop about 3 inches apart onto cookie sheet.
• Bake for 8 to 10 minutes, they will look light brown around the edges and will look underdone in the center. Remove from the oven and immediately sprinkle each cookie with a little sea salt. Allow to sit on the sheet for 10 minutes before moving to a rack to cool.