Big, Fat, Chewy Chocolate Chip Cookies with Melted Butter

These big, chewy chocolate chip cookies have golden edges, soft centers, and plenty of semisweet chocolate in every bite. Melted butter gives the dough richness, while brown sugar and an extra egg yolk help create that satisfying chewy texture. A full tablespoon of vanilla adds warmth without competing with the chocolate.

This is a straightforward recipe for the kind of generous cookie that belongs beside a cold glass of milk. Make a batch for an afternoon treat, a casual gathering, or a weekend baking project. There’s no chilling step in the original method—just mix, scoop, and bake, leaving plenty of room for the cookies to spread.

Why You’ll Love This Recipe

• Chewy texture: Brown sugar and an extra egg yolk contribute moisture and richness.
• Plenty of chocolate: Two cups of semisweet chips fill the dough with chocolate.
• Melted butter: No need to wait for butter to soften.
• No required dough chilling: The supplied method goes directly from mixing to baking.
• A generous yield: The recipe makes approximately 18 large cookies.
• Freezer-friendly: Store extra baked cookies for another day.

Equipment

• Baking sheets
• Parchment paper, optional
• Medium mixing bowl
• Large mixing bowl
• Measuring cups and spoons
• Whisk
• Electric mixer or sturdy whisk
• Rubber spatula
• Spoon or cookie scoop
• Cooling rack
• Spatula for transferring cookies

Ingredients

Measure the flour carefully and pack the brown sugar into the measuring cup, as specified.

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup packed brown sugar
• ¾ cup unsalted butter, melted
• ½ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips

Ingredient Notes & Substitutions

All-purpose flour: Flour provides structure. Spoon it into the measuring cup and level it off rather than packing it down, which can make the dough too dry.

Baking soda: Use baking soda, not baking powder. They are not interchangeable in equal amounts.

Brown sugar and granulated sugar: Both sugars contribute to the cookies’ texture. Keep their quantities unchanged for the intended result.

Unsalted butter: Melt the butter, then let it cool slightly if it is hot before mixing it with the other ingredients. Unsalted butter lets the measured salt control the seasoning.

Egg and extra yolk: Use one whole large egg plus one additional large egg yolk. The extra yolk adds richness without the additional white of a second whole egg.

Vanilla extract: The recipe calls for 1 tablespoon, equivalent to 3 teaspoons.

Semisweet chocolate chips: Semisweet chips balance the sweet dough. An equal amount of dark or milk chocolate chips can be used for a different flavor.

How to Make Big, Chewy Chocolate Chip Cookies

1. Prepare the oven and baking sheets. Preheat the oven to 325°F (165°C). Lightly grease the baking sheets or line them with parchment paper.
2. Combine the dry ingredients. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
3. Mix the butter and sugars. In a large bowl, beat the packed brown sugar, melted butter, and granulated sugar until smooth and evenly combined.
4. Add the egg, yolk, and vanilla. Beat in the whole egg, extra egg yolk, and vanilla extract until the mixture looks light and creamy.
5. Incorporate the flour mixture. Gradually add the dry ingredients to the wet ingredients. Mix just until combined, scraping the bowl to catch any dry pockets.
6. Fold in the chocolate. Use a spatula to fold in the semisweet chocolate chips until distributed throughout the dough.
7. Portion the cookies. Drop spoonfuls of dough onto the prepared baking sheets, leaving 3 inches between them. Aim for approximately 18 evenly sized portions to match the stated yield; an exact scoop size was not provided.
8. Bake. Bake for 15–17 minutes, or until the edges are golden brown. Avoid waiting for the entire surface to become deeply browned.
9. Cool. Let the cookies rest on the baking sheets for a few minutes, then carefully transfer them to a wire rack to cool completely.

Tips for Success

• Measure the flour lightly. Too much flour can make the cookies thicker and drier than intended.
• Let hot butter cool slightly. It should remain melted but should not be hot enough to cook the egg.
• Use the extra yolk correctly. Add one whole egg and one yolk, rather than two whole eggs.
• Stop mixing after the flour is incorporated. Excessive mixing can make the cookies tougher.
• Keep portions consistent. Similar-sized cookies bake more evenly.
• Leave the full spacing. The specified 3-inch gap gives these large cookies room to spread.
• Cool briefly on the sheets. Freshly baked cookies are delicate and need a few minutes to firm before moving.

Variations

These optional variations change the chocolate or finish while keeping the base dough unchanged.

• Dark chocolate cookies: Replace the semisweet chips with an equal amount of dark chocolate chips.
• Milk chocolate cookies: Use an equal amount of milk chocolate chips for a sweeter result.
• Mixed chocolate cookies: Combine semisweet and dark chocolate chips, keeping the total at 2 cups.
• Salted chocolate chip cookies: Sprinkle a little flaky sea salt over the cookies just after baking.

How to Store

At Room Temperature

Cool the cookies completely, then place them in an airtight container. Store at room temperature for up to 1 week, as specified in the recipe. Refrigeration is not necessary for these plain cookies.

Do not seal the cookies while warm, since trapped steam can soften their edges.

In the Freezer

Freeze the baked, cooled cookies for up to 3 months. Place them in a freezer-safe container or bag, separating layers with parchment paper if needed.

Thaw at room temperature before serving. These freezer instructions apply to the baked cookies; freezing and baking the raw dough were not covered in the supplied recipe.

Serving Suggestions

• Serve with a cold glass of milk for a classic afternoon treat.
• Pair with coffee or tea.
• Add to a dessert platter for a party, potluck, or holiday gathering.
• Serve alongside vanilla ice cream.
• Sandwich softened ice cream between two completely cooled cookies for an optional frozen dessert.

Frequently Asked Questions

Do I need to chill the dough?

No chilling step is included in this recipe. Follow the supplied method and portion the dough after mixing.

Why does the recipe use an extra egg yolk?

The yolk adds fat and richness, contributing to the chewy texture. Using a second whole egg would add extra liquid and change the dough.

How large should I make the cookies?

The stated yield is 18 cookies, but a scoop measurement was not provided. Divide the dough into approximately 18 equal portions and leave 3 inches between them.

How do I know when they’re done?

Bake at 325°F (165°C) for 15–17 minutes, watching for golden brown edges. The centers may still look softer than the edges when the cookies leave the oven.

Why did my cookies spread into one another?

They may have been placed too close together. Leave the full 3-inch spacing and avoid putting fresh dough onto a hot baking sheet, which can start melting the butter before baking.

Can I freeze these chocolate chip cookies?

Yes. Freeze the fully cooled, baked cookies for up to 3 months in a freezer-safe container. Thaw at room temperature before serving.

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