The Best Chocolate Chip Cookies Ever

In much the same way I like my brownies, I fancy my cookies crisp around the edges and chewy in the middle. I've been searching and searching for a giant chocolate chip cookie recipe like this. I have to admit there's some silly surge of excitement I get each time I order up one of these giant cookies at one the cafe's near where I work.

Thanks to this recipe at AllRecipes.com, I've finally found my official "go to" chocolate chip cookie recipe for the future. At nearly 2000 positive reviews, how can you go wrong? These made huge, chewy and gooey cookies that are so hard to resist. I ended up doubling the recipe and baked over half of them for now. I'm refrigerating the rest of the dough and will bake them up the morning some of my holiday guests arrive next week. Don't let the yield amount throw you off. These cookies are massive, at 1/4 cup dough each, I could only fit 6 per baking sheet. I'd guess you'd get between double and triple the yield if you were making regular sized cookies, but really who wants regular-sized ones when you can have colossal-sized ones?

Best Big, Fat, Chewy Chocolate Chip Cookies

Yield: 18 Cookies

INGREDIENTS                                                               

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

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.

Comments

[Jasmine31]

This recipe looks really good. Thanks for sharing.

[nancy]

I tried this recipe out and boy am I impressed! It yields out a very nice soft, crispy edged, cookie. I used white chocolate chips and cranberries to substitute the chocolate chips. Thanks!

[Tracy]

Nancy, I'm so glad you were able to try this recipe and that it worked as well for you as it did me. White chocolate and cranberries sounds heavenly! I'll have to give that a try sometime.