Best Big, Fat, Chewy Chocolate Chip Cookie Recipe

If you’ve ever dreamt of creating bakery-style cookies in your own kitchen, the Best Big, Fat, Chewy Chocolate Chip Cookie will make your wishes come true. Imagine a cookie with a golden, slightly crisp exterior that gives way to a thick, soft, and irresistibly chewy center packed with melty chocolate chips. The balance of sweet brown sugar, creamy butter, and rich vanilla in this recipe creates the kind of cookie that leaves people talking (and reaching for seconds). Make these for celebrations, cozy afternoons, or anytime you need a little extra joy—all it takes is one bite to see why this cookie earns its name!

Ingredients You’ll Need

Let’s break down what you’ll need for the Best Big, Fat, Chewy Chocolate Chip Cookie. Each ingredient was selected for its role in creating those thick, bakery-quality cookies that everyone craves. Trust me, the magic is in the details!

• All-purpose flour: Provides the perfect structure to keep these cookies tall and hefty without getting dense.
• Baking soda: Helps the cookies to rise just enough for that delightfully chewy texture.
• Salt: Enhances the sweetness and intensifies all those warm, cozy flavors.
• Packed brown sugar: Adds moisture and a wonderful caramel note that boosts chewiness.
• Unsalted butter (melted): Gives the cookies a rich flavor and helps them spread just the right amount.
• White sugar: Provides that essential touch of sweetness and contributes to the delicate crisp at the edges.
• Egg: The whole egg binds everything together and lends a little lift.
• Egg yolk: Offers extra richness for an incredibly tender, chewy bite.
• Vanilla extract: Rounds out the flavors with that classic, comforting aroma.
• Semisweet chocolate chips: Bring plenty of bold chocolate flavor in every single mouthful.

How to Make Best Big, Fat, Chewy Chocolate Chip Cookie

Step 1: Prepare Your Ingredients and Oven

Start by gathering all your ingredients and preheating your oven to 325 degrees Fahrenheit (that’s 165 degrees Celsius if you roll metric). Grease your cookie sheets or, even better, line them with parchment paper to make cleanup a total breeze. Prepping everything ahead of time makes the whole experience feel like a breeze (you’ll thank yourself later!).

Step 2: Sift the Dry Ingredients

In a separate bowl, sift together the flour, baking soda, and salt. Sifting is key here—it prevents lumps, evenly distributes the leavening, and makes sure your Best Big, Fat, Chewy Chocolate Chip Cookie dough bakes up fluffy rather than dense or patchy. Don’t skip this step; it really does make a difference!

Step 3: Cream the Sugars and Butter

In a large mixing bowl, use an electric mixer to beat the packed brown sugar, melted butter, and white sugar together until the mixture is completely smooth. The buttery, sugary base is why these cookies come out so glossy and rich once baked. You’ll notice how the brown sugar dissolves, which gives you that legendary chewy bite.

Step 4: Add the Eggs and Vanilla

Next, add in the whole egg, the extra egg yolk, and the vanilla extract. Beat again until the mixture turns light and creamy. The additional yolk means a little extra fat, translating into a super-tender, moist cookie that stands tall and proud every time.

Step 5: Incorporate the Dry Ingredients

Pour your sifted dry ingredients gently into the wet mixture and stir by hand or on low speed until combined. Don’t overmix! When the flour just disappears, stop. This ensures the cookie stays tender and doesn’t get tough. The dough should look thick and luscious—almost good enough to eat already.

Step 6: Fold in the Chocolate Chips

Now, the crowd-pleaser: fold in those semisweet chocolate chips. Make sure they’re evenly distributed for the full chocolate chip experience in every bite. At this point, your dough is practically begging to become the Best Big, Fat, Chewy Chocolate Chip Cookie!

Step 7: Shape the Dough

Drop generous spoonfuls of dough onto your prepped cookie sheets, leaving about three inches between each mound. These cookies spread a bit as they bake and you want each one to have plenty of room to shine. The bigger the blob, the chewier and fatter your cookies will be (and that’s the whole point!).

Step 8: Bake to Perfection

Slide your trays into the oven and bake for 15 to 17 minutes, just until the edges turn golden and the centers look set but still a touch soft. That slight underbake is what delivers a chewy middle that dreams are made of. Don’t worry if they don’t look completely done—once they cool, the centers will be perfection.

Step 9: Let Them Cool (Just a Little!)

Allow the cookies to cool on the baking sheet for a few minutes so they set up without breaking apart. Then, transfer them to a wire rack to finish cooling. This last bit helps each Best Big, Fat, Chewy Chocolate Chip Cookie maintain its signature soft texture and prevents sogginess. Soon enough, you’ll be reaching for a glass of milk and digging in.

How to Serve Best Big, Fat, Chewy Chocolate Chip Cookie

Garnishes

For a finishing touch, consider a sprinkle of flaky sea salt while the cookies are still warm. This little trick amplifies every sweet and chocolatey note, turning your Best Big, Fat, Chewy Chocolate Chip Cookie into an absolute showstopper. You might also dust them with powdered sugar for a pretty presentation.

Side Dishes

Nothing pairs better than a cold glass of milk, but if you want to get a little fancier, serve these cookies with a scoop of vanilla ice cream or alongside a mug of steamy hot cocoa. Their flavor is so comforting that they match beautifully with classic sips—perfect for dessert or an afternoon treat with friends.

Creative Ways to Present

Stack them up and tie with bakery twine for gifting, add them to a dessert board for a cookie party, or crumble them over a sundae for next-level homemade treats. You could even use two cookies to create a big, fat ice cream sandwich. However you present them, the Best Big, Fat, Chewy Chocolate Chip Cookie always steals the spotlight!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which, let’s be honest, is rare), store your Best Big, Fat, Chewy Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to five days, though a slice of bread in the container can help keep them extra fresh.

Freezing

You can freeze both the raw dough or baked cookies! For the dough, scoop mounds onto a baking sheet and freeze until solid, then transfer to a freezer bag. For baked cookies, let them cool completely before freezing. Just allow them to come to room temp when you’re ready, and they’ll taste freshly baked!

Reheating

To give leftover cookies that “just-baked” feel, pop them in a 300 degree oven for a couple of minutes or microwave for 10 to 15 seconds. This warms the chocolate bits and revives that wonderful soft texture every time.

FAQs

What makes the Best Big, Fat, Chewy Chocolate Chip Cookie different from regular cookies?

The secret is in the ratios and steps: extra brown sugar, an extra egg yolk, and melted butter mean these cookies stay gorgeously thick and chewy in the middle, unlike flat or crispier styles. It’s like your favorite bakery classic, but homemade!

Can I use different types of chocolate chips?

Absolutely! While semisweet delivers the perfect balance of sweetness and cocoa, you can mix in dark chocolate, white chocolate, or even chunks for variety. No rules here—let your taste buds guide you.

How do I keep my cookies from turning out hard?

Make sure not to overbake! Take the cookies out when the edges are golden but the centers still seem soft. They’ll continue cooking on the tray after you remove them and will set as they cool, leaving you with perfectly chewy centers.

Can I make the dough ahead of time?

Definitely. You can prep the dough and keep it in the fridge for up to three days. The flavors deepen and the texture turns out even chewier. Just let it sit at room temperature for 10-15 minutes before scooping and baking for best results.

What’s the best way to ensure all cookies bake evenly?

Use a cookie or ice cream scoop for consistent sizing and space the dough at least three inches apart. Rotating your tray halfway through baking can also help get that even golden edge on every Best Big, Fat, Chewy Chocolate Chip Cookie.

Final Thoughts

If you’ve been searching for the ultimate homemade bake, give the Best Big, Fat, Chewy Chocolate Chip Cookie a spot on your must-try list. They’re big, bold, and bursting with a classic flavor everyone loves. So grab your ingredients and treat yourself—you deserve the joy these cookies bring!

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