The Best Big, Fat, Chewy Chocolate Chip Cookie

The Best Big, Fat, Chewy Chocolate Chip Cookie

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

Grease cookie sheets or line with parchment paper. 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 dry ingredients until just blended. Stir in the chocolate chips, then chill in the fridge for 1-2 hours. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 12 to 15 minutes in a 325 F 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. For a softer cookie be careful not to overcook- remove cookies from oven when the edges are barely toasted. For a crunchier cookie, bake for 15-17 minutes or until edges are golden brown. Makes 14-17 cookies.

I’m not sure how melted butter has such a dramatic effect on these cookies, but the taste is amazing! They are a favorite cookie here with an addictive taste. We all prefer a softer cookie, so I undercook mine, then store a small piece of bread in a Tupperware container with the cookies so they stay soft through the next day.

Even if you have a favorite chocolate chip cookie recipe, it is worth it to give this one a shot. This recipe can be found on a dozen recipe blogs and was originally featured on with over 2,700 positive reviews.


Lee said...

We tried these. They are seriously good. Like we needed another cookie to crave...

Tycksen Family said...

I love reading your blog and I especially like all the helps and pictures :). I hope it is okay that I added you to my blog list, that way I can get your new recipes. We are going to try this today and then the pretzels this weekend. I like how you add wheat flour. I have been trying to find ways to incorporate more wheat into our diet.

Emily said...

Hi Natalie, thank you for the sweet compliments. Of course, you are welcome to add me to your blog list. Let me know how to cookies turn out.

As for wheat flour, almost any recipe you can add up to 50% whole wheat flour and not have to change the recipe. Just add a small percentage at a time until your family slowly adjusts to the taste.

My family is so used to half whole wheat, they now think it tastes funny if I use 100% all purpose flour.

Good luck!

Stephanie said...

I just found your blog through Lifehacker; what a great resource! These cookies were good, but not good enough to replace our favorite recipe. A bit too sweet for my taste. I'll have to try using half whole wheat in our old favorite recipe. And I want to try your oatmeal choc. chip recipe too, because I haven't found a favorite for that yet.

Emily said...

Thanks for the feedback Stephanie. We are always looking for new recipes, I'd love to try your favorite chocolate chip cookie recipe that beat out this one if you are willing to share. Thanks!

Stephanie said...

Here's the recipe, I think it's just off the back of a Nestle choc chip bag.

Original Toll House Cookies

2 ¼ cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened (we like to use 1 cup Crisco sticks, butter flavored)
¾ cup sugar
¾ cup firmly packed brown sugar
1 tsp vanilla extract
2 eggs
1 12-oz. pkg. (2 cups) Nestle Toll House semi-sweet chocolate chips (we use more like 1 to 1 1/2 cups, and we’re not too picky about what kind of chips we use)
1 cup chopped nuts (optional, we never add the nuts)

Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in Nestle Toll House semi-sweet chocolate morsels and nuts. Drop by rounded tablespoonfuls onto un-greased cookie sheets. Bake at 375 for 9-11 minutes. Makes 5 doz. 2 ¼ in. cookies.

amy said...

oh my gosh!! i made these this afternoon and we are in heaven! my kids and i thank you for the fabulous recipe.

Emily said...

Thanks Amy, I'm so glad you enjoyed them. Thanks for the comments.