Big, Fat, Chewy Chocolate Chip Cookies
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.
Equipment
- Baking sheets
- Parchment paper, optional
- Medium and large mixing bowls
- Measuring cups and spoons
- Whisk
- Electric mixer or sturdy whisk
- Rubber spatula
- Spoon or cookie scoop
- Cooling rack
- Transfer spatula
Ingredients
- 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
Instructions
- Preheat the oven to 325°F (165°C). Lightly grease baking sheets or line with parchment paper.
- Whisk together the flour, baking soda, and salt.
- In a separate large bowl, beat the brown sugar, melted butter, and granulated sugar until smooth.
- Beat in the egg, egg yolk, and vanilla until light and creamy.
- Gradually mix in the dry ingredients just until combined. Fold in the chocolate chips.
- Drop spoonfuls of dough onto the sheets, spacing them 3 inches apart, for approximately 18 cookies.
- Bake for 15–17 minutes, until the edges are golden brown.
- Cool on the sheets for a few minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Keep in an airtight container at room temperature for up to 1 week, or freeze the baked cookies for up to 3 months.
Timing: The supplied 30-minute total reflects the shorter baking time and excludes cooling and additional batches.