Best Big, Fat, Chewy Chocolate Chip Cookie
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
I have tried quite a few chocolate chip cookie recipes, and this is by far the BEST! Don't be alarmed by the reviewers who say theirs turned out flat. Because the butter is melted, you MUST refrigerate these before baking (long enough so they get hard, an hour or two, or speed up by putting in freezer). Also, you will want to wait a bit to eat as they are a bit gooey at first. Take the cookies out of the oven when the edges are just turning brown, leave on cookie sheet for a few min, and then let rest a bit longer to ensure best results. If you want these cookies to stay moist, put in sealed container after baking. If you want them crunchy, leave them exposed to air. Whatever you do - don't pass these up. My friends wonder what amazing bakery I buy these at whenever I make them.Read More
these cookies were dry when cooked all the way through and too big.Read More
I have tried quite a few chocolate chip cookie recipes, and this is by far the BEST! Don't be alarmed by the reviewers who say theirs turned out flat. Because the butter is melted, you MUST refrigerate these before baking (long enough so they get hard, an hour or two, or speed up by putting in freezer). Also, you will want to wait a bit to eat as they are a bit gooey at first. Take the cookies out of the oven when the edges are just turning brown, leave on cookie sheet for a few min, and then let rest a bit longer to ensure best results. If you want these cookies to stay moist, put in sealed container after baking. If you want them crunchy, leave them exposed to air. Whatever you do - don't pass these up. My friends wonder what amazing bakery I buy these at whenever I make them.
Best Big, Fat, Chewy Chocolate Chip Cookie Makes 36 - "3 1/2 inch cookies" If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you! "A Winner At Our House, according to my 86 year old Cookie Monster Husband. I probably do everything wrong as I have Arthritis Hands, so had a problem stirring, so I use my hands. I also shape the dough into Balls, with my hands, guessing at the size. The cookies baked down to 36 - 3 ½ inch, not too thick and absolutely not too thin wonderful cookies. Baked them on my “REMA” Air Insulated un-greased Cookie Sheets Granddaughter Sandie, and two Great Grandchildren coming to visit for two weeks. Will be busy so I wanted to get some goodies ready ahead of time. After they cooled I placed them into a box separated each layer with a sheet of parchment paper. Wrapped the whole box in Aluminum Foil, and placed into the freezer. Took one out the next day let it thaw our on a parchment paper. They were perfect, and I now will have 30 beautiful and delicious cookies ready for Sandie"s family. Dewey gobbled up three before they hardly cooled, saved three for the next day, I pinched off a piece to taste test for quality as I do not eat sweets, these couldn't be better. Enjoy, Dewey & Me
These cookies are wonderful! They look just like they came from one of the cookie shops at the mall. I am impressed. I added a cup of chopped walnuts because I like nutty cookies. If you let the eggs warm to room temperature, I think it helps to keep the cookies from flattening out too much. Also, with these, the consistency is the best if you remove them from the oven when only the edges look baked and the top is still a bit soft.
Pinnacle of perfection is an understatement! They look and taste just like a bakery cookie! I have tried *so* many recipes...this is the one I will use from now on. The use of more brown sugar than white and the low oven temp is what bakes these to deliciousness. I always bring eggs and butter to room temp, unless a recipe calls for melted butter, like this one. I always use a light colored pan and parchment paper...to keep from burning. Wonderful recipe...the only downside is that they are only good oven-fresh...they harden by the next day.
Not the best, but very good. I will stick to my old standby, a Land O Lakes Butter recipe. I found these are better baked at 350 degrees rather than 325. I've also made a variation using 2 T. lime zest, 2 T. fresh lime juice, 1 tsp. vanilla, macadamia nuts and white chocolate chips. Rich and awesome!
Recipe worked great as written. No prior refrigerationi of dough needed to obtain beautiful results (or any other alteration to recipe for that matter). Cookies did not flatten out, they baked up as promised. *Key* instruction written in recipe to pay attention to is: "beat...until light and creamy". This requires a few minutes of beating. The dough should actually change color and texture, and the temperature will have cooled to room temp from the beating. You will begin to see the granules of the sugar reduce, and the color will lighten up quite a bit. Scrape down the sides of your bowl and keep beating until the color is lighter and texture is creamy evenly throughout the dough. It's worth the results in any cookie recipe you would make. Some reviewers recommended increasing the baking time by as much as 5 minutes, or not taking out of oven until golden brown on top. Why ruin a good thing? I baked exactly 15 minutes. Cookies will not look completely done when you pull them out, but they will be. They will continue to cook for a minute or two as they sit on the pan. They will be completely done and perfectly soft and chewy. Trust the recipe as written. It's a great one. One other thing, on storing cookies. You will get the best longevity by freezing any cookies the first day you bake them. Cool completely before placing in freezer safe self zip bag. Weeks later when you want a cookie, take one out, it will soften and thaw on it's own within a minute or
These cookies are delicious! They really are big and I dropped 1/8 cup of the cookie mix onto the cookie sheet instead of the whole 1/4 cup. I refrigerated the dough for an hour before baking and they came out perfect. My father was a professional baker before he retired and his only complaint was the cookies were a little well on the bottoms. He then explained that when you have them cool on the cookie sheet they continue to bake. (kind of like meat continues to cook) He also recommended a little cinnamon so they taste like bakery quality. (All choc chip cookies that come out of the bakery have this secret ingredient) Other than that these were a huge hit!! Thank you for the recipe!!
I have been trying for years to find the perfect chocolate chip cookie recipe as my boyfriend is extremely picky when it comes to his cookies. Some are too sweet, some are too flat-you get the idea. After I made this recipe, he said that he only ever wants this kind of chocolate chip cookie ever again! After years of hunting, finally the perfect cookie! Thanks, Elizabeth! *****I originally reviewed this about 4 years ago or so and have to say, STILL the best! These are the only cookies my husband has wanted since I first made them. A quick tip - make a double batch and freeze the second - just roll into logs, wrap with wax paper then saran wrap. When you want to make them, microwave the dough (not for long) until it's just soft enough, roll into balls and bake. So easy!*****
Ok these were great...It takes alot for me to give a chocolate chip cookie a five star-I've tried many-and these did it. My only change was to use regular salted butter and I omitted the salt out of the flour mixture(which I didn't sift). I also just softened the butter not melted it to cream with the sugars and did the rest as stated. These are really big- and crispy on the outside and chewy on the inside. A definite keeper. Who would of thought there was a recipe that compares with Toll House! If your cookies are getting hard it's because you are not keeping them in an air tight container. That is a must for freshness. If your cookies are flat it's either you are using cheaper sugar(tends to be more gritty) or you are not mixing each stage long enough. Let the butter and sugar cream for a few minutes-then add eggs and let that mix for a minute or so and then add flour mixture gradually. Thanks for the share!
1. No need to refrigerate dough IF you bring eggs to room temp, and let melted butter cool a bit. 2. Don't need to sift, just stir dry ingredients. 3. No need to grease cookie sheets. 4. Slightly flatten dough once you drop it onto the cookie sheet. 5. Watch out because these are too good to stop eating.
I made this exactly as the recipe is stated and the cookies came out very thin. They had an excellent flavor though. I am going to read the other reviews and try again. Update! I made these again with 1/4 c. Crisco stick and 1/2 c. butter and they did not spread out as bad. I love this website because of all of the helpful reviews, too!
these cookies were dry when cooked all the way through and too big.
I made these cookies over 2 years ago I lost the recipe and have been searching high and low for it. I could not find the right search words to find it in the search engine and finally drum roll I found it. I made this recipe so many times for birthdays and for the holiday season everyone who took a bite loved the cookies, even picky kids who donot like sweet stuff loved these cookies.They are big and soft just great!! If the dough is to runny and sticky I just add a tiny bit of flour to the mix stir and drop the dough on the pan. As soon as they are finished cooling put them in a jar with a few pieces of sliced bread. Change the bread every few days the old bread will become stale and dry. The bread keeps the cookies soft you can do this with mostly all cookies. That will solve the stale cookie problem. Put 2 or 3 in because these cookies are big and thick. I am so Happy I found it.You have to try them.
This is exactly what I was looking for! I've made them soooo many times and tried many tips from reviews. Now, I think I know exactly what you should do ;) First, you should NOT double this recipe. If you want lots of them, just made them separately. I've doubled this recipe once, and the result wasn't very good. You need to make sure that you melt butter, but be careful not to make it hot. I always microwave it and then put it in freezer for a while to cool it down. Also, you should use wooden spoon instead of egg-beater. You still need to beat it well, though. After you drop the cookie dough, put them in freezer for about 10 min, and bake them for about 12 min. They should be very very soft when you take them out or they'll be very hard. I recommend not to bake them all at once as it only takes 12 min to bake! Also, I think you don't want 2 cups of chocolate chips. In my opinion, 1 cup of them is enough! If you follow these tips, you will get the best chocolate chip cookies you've ever had! Enjoy your cookies :)
Absolute MUST!!! Amazing cookie. I used salted butter, just softened..not melted, and halfed the recipe. Still made planty for my family. Also reduced the sugar to 3/4 cup brown, and 1/4 cup white. Chilled the dough for about 1 1/2 hrs. before baking, and the remaining dough during baking. Made smaller cookies (my 4 year old son doesn't need a cookie as big as his head), rolled them in the palm of my hand, flattened slightly, baked for about 9 minutes. I am a seasoned baker, and these are the best I've ever had. I'll never go back to my old recipe. Thick, chewy, moist, gooey...all the best aspects of a great chocolate chip cookie.....I even submitted a photo!
OH MY GOSH!!! Can I add ANOTHER 5 stars - these are definitely 10** cookies!!!! I'm in the middle of making a double batch right now and I had to give a review immediately. I spent an hour looking for the "perfect" recipe to try today. Knew what I wanted, just had to find the right reviews. This is THE ONE from now on; I've tossed out my other chocolate chip cookie recipe (also from this site) and these will be my standard from now on. They are thick, and have a wonder richness from the brown sugar and extra egg yolk. The lower oven baking temperature works wonders for these cookies so they bake slowly and don't dry out. When I melted the butter, I just did so in my microwave until it was liquid, but not so long that it started to boil and seperate. You want to cream the butter and sugars thoroughly (for 1-2 minutes) until it is light in appearance. When adding the eggs, add one at a time, so each is blended into the butter/sugar mixture before adding the next. Add your dry ingredients in 2-3 smaller batches, mixing just till blended after each addition. I followed the recipe to a "T" and they are the most tasty, chewy, piece of goodness I've had in a long time. Try this one - you won't regret it!
mmm, these are tasty. I mixed the whole recipe with a wooden spoon vs. electric beaters, so it didnt have a cakey texture. I have used this as the basis for many cookie recipes like White Chocolate Macadamia. Also, for that picture perfect look, I only mixed in 1/2 the chips, and then dropped the dough into a bowl of remaining chips, and baked that side up. It gives it the "nestle toll house" cookie look! People comment at how beautiful they look.
So I spent 30 minutes reading reviews trying to decide whether to make these or the "Award-winning" chocolate chip cookies that contain pudding mix. This recipe simply had fewer extreme negative ratings (1 or 2 stars). And those who disliked it, seemed to have problems with baking (appearance, softness, etc...) rather than taste. So I made these and... They are awesome! Again, I studied the reviews to find general themes in the recommendations. Here's my conclusion: 1. just use salted butter and omit the salt 2. use only 1 1/4 cup chocolate chips 3. don't grease the pans 4. don't completely melt the butter--microwave until about 1/2 is melted--this will prevent the cookies from flattening too much at room temp. Otherwise, I followed the instructions and they came out great. The first batch I overcooked because I was waiting for the edges to brown. Afterward, I pulled them out just after they started cracking (usually 14 minutes--my oven cooks slightly high) and let them cool for 5 min on pan, then transferred to drying rack. I did try both methods--room temp dough and refrigerated, and honestly it didn't do anything except change the cooking time (refrigerated cooked slower).
OH MY WOW! I have always had a hard time with my cookies turning out. They are usually either too done and crispy, or raw in the center. This was perfect. Exactly what I wanted. I did cook them a bit less than the time called in the recipe and I used semi-sweet chuncks and milk chocolate chips (divided them and had 1 cup of each). Will put this in the keeper.
Good basic recipe, but it needed some changes to make it the "Best" cookie recipe. 1-Don't sift flour. That's asking for a cakey cookie. 2-Refrigerate cookie dough for couple of hours prior to baking. This prevents the cookies from spreading and turning into wafer crisps. Tip: Form cookie into balls after mixing dough, then refrigerate balls. This helps cut down on work because refrigerated dough is difficult to work with.
These are the best chocolate chip cookies ever! They're just like the ones you get at a bakery and think "I could never make cookies like this!" but this recipe is really that delicious. They're pretty easy to make too, just make sure you don't over bake them. Take them out of the oven before they seem done (when they're still very soft and before they're golden); as long as you cool them before taking them off the cookie sheet they'll turn out perfectly. I tried dropping them by rounded tablespoons and baking for 12-15 min. at 300 degrees. This yielded about 3 dozen smaller but equally scrumptious and chewy cookies.
These cookies are a diet killer! I made these last night for a very picky friend who was craving a nice batch of chocolate chip homemade cookies and I doubled the recipe just to make sure I would have enough... I had too much! Absolutely delicious and even more that when you add two whole bags of chocolate chips to a double batch ;)
Great taste. Definately a keeper though I would cut down on the sugars and 1 cup of chocolate chip is plenty. I would also add toasted pecans since I love them in a chocolate chip cookie.
Wow!! These are definitely the best chocolate chip cookies I've ever made. I followed the recipe to a T. Except I refrigerated the dough for a couple of hours before baking. I think it helped that I had some rounded measuring cups so I just used the 1/4 cup to form lovely mounds of dough onto the cookie sheet. The cookies came out big, fat, and chewy as promised. Deeee-lish!
Very good cookies...I can't stop making them! The dough freezes well too. So if you decide not to bake all of the cookies, freeze the remaining dough so you won't have to go through the whole process when you want cookies!
I have made this recipe two times in the last week. The first time, they were good, but too thin and flat. We also thought we could taste the salt a bit too much. <p> Since my boyfriend was really wanting thick cookies, I made them again last night. In an attempt to make them thicker, I made the following changes:<br> -Added two tablespoons more flour<br> -Used chilled butter, rather than melted<br> -I didn't grease the cookie sheets<br> -Refridgerated the dough for one hour, and placed the cookie sheets in the freezer before putting the dough on them<br> -Baked at 350 for 12-14 minutes, rather than 325 for 15-17<p> This time, they came out nice and thick, without spreading or flattening out once cooled. And because I didn't melt the butter, they looked puffy rather than greasy when they came out. They also tasted *much* better having used half the amount of salt called for. <p> Whether you decide to make a few changes or stick to the original recipe, the cookies are much, much better the next day.
I did not melt the butter.
If I could give this one 10 stars...I would! They are incredible and have now become my new favorite chocolate chip cookie recipe. I have been using another one from this site for several years now that I love that rates very high but they are more cake like and these are very chewy...more of what I like in a cookie. I did add additional chips to it and they were fabulous! For all of you that have tried the one with the pudding in it from this site....I really think that you should give this recipe a try next time and I am sure that....you will not be dissapointed!
This really is a fantastic recipe. Easy, quick (don't even need a mixer, unlike regular chocolate chip cookies) and delicious. I make them to the recipe and only substitute milk chocolate chips for semi-sweet and they've turned out great both times I've made them. When they cool they do get a little crisp/crunchy, but after I pop them into a zip bag and leave them alone for a couple of hours their texture comes right back. Thanks for posting this recipe!
Clearly, this recipe doesn't need my review/rating since it already has almost 6,000 reviews, but here it is anyway! The reviewer who made the observation that the instructions say to" beat the butter/sugar and the eggs and vanilla until creamy and well-blended" had it right on the nose. If you do this until the mixture is very creamy (a little thicker and lighter in color), you will NOT need to refrigerate the dough. I'm really glad to have made this discovery because when I was a kid, I was obsessive about properly creaming the butter, sugar, and eggs and my cookies were never flat and as an adult, I always wondered why I had so many problems getting my cookies to turn out like this! Now I know. But do take care not to overmix once the dry ingredients are added, as this is the point when overbeating can cause the cookies to go flat. Also, KNOW YOUR EQUIPMENT! If your oven tends to run hot, like mine, turn the heat down! Even if you think it's fine, it's worth experimenting to see if you get a better result by changing the oven temp or using a different type of pan, etc, because you can always switch back to what you did before if it doesn't turn out perfectly. I'm sure the Allrecipes test kitchen uses a different pan and oven than the recipe's author, than you, than me, etc. Learn to be flexible in the kitchen...it can make a big difference.
I rarely give one star to any recipe, but these just did not work out. I followed the recipe to a "t" - the "dough" was extremely soupy but I went ahead and baked some anyway - the middle was chewy but the edges were crispy and greasy - not at all what they should have been. I'm not even sure what I could do to salvage these, because adding more flour would just make them cakey. I'm glad that some people had luck with them but for me they just did not turn out.
These worked out great. I know I'm one of a million reviews but I just had to put in my five stars! Didn't change a thing, and the family loved them. Update: These are officially really easy; my boyfriend made them last night and they tasted great! He used mini chocolate chips, which was yummy. We only had about half the brown sugar called for, so he made up the difference with white sugar. Also, the recipe was cut in half but he didn't want to mess around with half an egg and half a yolk, so he just used one egg. These changes did not affect the final chewy goodness of the cookie!
I made these for my kids and their friends they were devoured instantly-- These are by far THE best cookie I have ever made. I've made them at least 100 times and the dough DOES NOT need to be refrigerated -- DO NOT overbake these or you will get rocks.
WONDERFUL Cookies... I didn't melt the butter, only used room temp softened butter.. IF and this goes for ALL cookies.. you like them soft and chewy ADD 1 slice of WHITE bread to your cookie container.. it keeps the COOKIES SOFT.. there shoulnt EVER be hard cookies with the slice of bread method... when bread is hard, IF there are any cookies left, replace with another slice... WORKS every time!!!!!!
I've made these cookies twice now and everyone loves them. Only thing I changed was I added cinnamon and nutmeg to the dry ingredients. Just because I like it. But the best cookie recipe by far that I've ever tried.
I was searching for the BEST chocolate chip cookie. I found a fabulous one, but then I decided to try this one. I followed the recipe to a T. The cookies came out flat and crispy. It was definatly a waste of all my ingredients. I STRONGLY SUGGEST YOU DO NOT TRY THIS RECIPE!!
I made this recipe and the only change I made was to reduce the granulated sugar just a little based on other reviews. Next time I will make them a little smaller only because they are too big for the kids, imo. I also baked them on a Silpat lined baking sheet. *** A couple of tips*** 1) It is very important to lightly spoon the flour into a measuring cup vs. dipping the measuring cup into the flour. If you dip you use more flour. More flour = hard cookies. 2) DO NOT OVERMIX. I cannot stress that enough. It is important to cream the fat with the sugars but once you are adding the flour just mix until you cannot see any flour left. Over mixing = tough cookies because it toughens the protein in the egg and activates the flour's gluten. 3) Don't leave out that extra egg white. It's the egg whites that make them puff up!
Delicious. I had to add a little more flour because my first batch was a tad thin, but even those were delicious. I also used half butter, half shortening to make them cool softer. Very good recipe overall.
I thought these cookies were a little too sweet. Will cut down on the sugar next time.
This is my go-to chocolate chip cookies recipe ever since I tried it for the first time a couple of years ago.
I wouldn't make these again
I made these cookies twice in the last 48 hours and they are AMAZING! I had made a different recipe a few days earlier, but to me they tasted a little dry, although my friends said they were good. After making these, people were grabbing 3 or 4 at a time and were gone within minutes! Also, I'm incredibly critical of my own baking and will never admit to having baked something yummy, except on a very rare occasion. THIS IS THAT RARE OCCASION! I did not alter the recipe at all and followed it exactly. After creaming the sugar and butter, I made very sure to beat the eggs and vanilla in for about 4 minutes (as another user suggested) until it was light and creamy (as the recipe suggests!). Also, 1/4 c was too big to me for a cookie and so I halved these. Cooking time doesn't change though. Last but not least, cook these for about 15 minutes, but most importantly, they should look unfinished. Like maybe 1 or 2 more minutes will get them looking right. Nope, when they still look just a little bit wet and not quite crisp around the edges yet, take them out! They will finish outside the oven to complete, award winning perfection!
dear diary, the second batch is coming out of the oven as i write this. the first batch is delicious. first, the pros: the cookies are chewy, good level of sweetness, and best! of! all! they have crinkly tops, which i have never been able to achieve before. next, my suggestions: i made them a little smaller than 1/4 cup. i used half the amount of choc. chips and that is enough. i didn't grease the baking sheets and they came off perfectly after i let them cool. i also melted the sugar in the butter on the stovetop. this is supposed to make even chewier cookies. because this makes the dough warm, i put the batch in the fridge for 1/2 hour before baking. lastly, i doubled the recipe and it seems to make under 30 cookies of this size. love, peskypea
These cookies are a great addition to your recipe box! I chill the dough for about an hour and then bake them. They always come out soft & chewy.
WOW!! YUM YUM!! I took them out kind of early so they wouldn't be as hard..it worked great!
Yum!! Truly the best chocolate chip cookie I've ever tasted.
i do not like cake-like texture cookies, so i was worried about trying this recipe despite the many good ratings. well i loved them. what cake like texture. they were big and chewey wonderful.the second batch that is. the first i left in 16 min and i guess on my oven that was too long.one of the reviews said to take out when they do not look quite finished. that was a great suggestion. when i took the second batch out they did not look like they were finished. but when they cooled they were perfect. i will use again. thank you.
Simply the best if not over baked!
MUST REFRIGERATE DOUGH for best results!! Once the dough is cold and hard i made balls a little less than 1/4 cup and placed them spaced far apart on cookie sheet. I also only cooked mine about 12-14 min (depends on your oven) So so so good! Try adding ground up Heath bar crumbs, it makes them extra delicious and caramely. Also, you gotta keep an eye on them, only the edges should get brown, the middle will be wet and look undone. That's why you let them sit and rest so the middle can settle. What you end up with is crispy on the edges. Chewy in the middle and just perfect!!
Let me tell you how awsome this recipe is...I goofed up so many times and these cookies still came out wonderfully. First I discovered that I didnt have enough brown sugar, so instead of 1 cup I ended up with only half a up of brown and a cup and a half of white sugar...then I found out that I didn't have vanilla extract so I added chocolate extract....and these cookies STILL turned out perfect! My family and I love them! They were SO easy to make! And they are even more wonderful to eat. You really won't go wrong with these cookies. I sent my friend this recipe. She made the cookies for the 4t of July BBQ, she got rave reveiws about the cookies as well.
Came out super soft and chewy and did I mention HUGE! I really liked these...I placed the dough in the freezer so they would firm up a bit before baking them, I baked them about 12 minutes maybe, somewhere around there, I took them out just about when the edges looked lightly brown and the centers didnt look quite done, that way they didnt over cook and become burned or crunchy, they will get firmer as they cool...my kids liked these alot, thank you!
If I could rate these cookies 10 stars, it would easily pass that!! These cookies were phenomenal! I made them for Super bowl Sunday. I doubled the recipe and they all went. I think I made these cookies bigger than the recipe calls for. The double batch made 29 cookies and they were about 5-6 inches around. I also used 1 1/2 packages of the chocolate chunks. I found that the cookies came out pretty chunky looking, but it looked better after I took some extra chocolate chunks and placed about 4-5 of them on the top of the cookie before they went into the oven. That way when they were done, the cookie looked so much more tastier!! I could only fit about 6 on a cookie sheet at a time and took about 19 minutes in the oven per sheet. I let the cookies cool on the sheet for about 5 minutes, then I placed them on a cookie sheet to cool off. Make sure when you place them on the cookie sheets to cool, that you do NOT stack them on top of each other or else the chocolate will melt all over, and they will lose that perfect cookie look. I got SOOOOO many amazing compliments on these cookies! I was hoping to grab a couple on the way out, but they were long gone! If you're looking for a big fat chocolate chip cookie that looks like it came out of a bakery, then this is it!! The taste was amazing, the look was amazing! I will DEFINITELY make these over and over!
These are by far the best chewy chocolate chip cookies I have ever had or made. Be sure to follow the recipe exactly--it tells you to melt the butter and that is an essential step. It says "cream together the melted butter, brown sugar and white sugar until well blended"--that means really well blended, like several minutes with the hand mixer well blended. If you take your time and follow the recipe you will have perfect cookies every time.
Hands down, without a doubt - THE BEST Chocolate Chip Cookie Recipe!! I will never use another - thank you so much for sharing!! I followed the recipe exactly, using milk chocolate chips because that's what I had on hand. Just Awesome! Please note - you MUST refrigerate the dough after combining!! I've baked enough that I always chill the dough as well as use parchment paper to bake on. They come out perfect every time! (Never thin or spread out) Thanks so much for sharing - this one's a keeper & I will look no further!!
AWESOME!!These cookies turned out great. Everyone loves them.
These cookies are wonderful, but I couldn't leave well enough alone, and made them better! Brown 1/2 cup (1 stick) of the butter until deep golden brown and the aroma smells almost nutty. Transfer it to the mixing bowl and whisk in the remaining 1/4 cup (1/2 stick) of butter, 1 tbsp at a time, to cool the browned butter down at bit. Continue with the rest of the recipe. The browned butter lends a rich toffee or butterscotch flavor to the dough to make it an even more outstanding cookie.
These are very very good. I have baked these twice with excellent & consistent results. Give this recipe a try & you will not regret it. These are slighty crisp on the outside & soft, chewy on the inside.Taste great too! Everyone who ate it (my kids, hubby, neighbours, co-workers) all love it! I did make some changes to the recipe following the advice of other reviewers: 1)Reduced sugar by using 3/4 cup brown & 1/4 cup white. 2)Made cookie dough using a 1/8 cup & baked at 375 degree F for about 8-9 min. My baked cookies turn out to be 2-inch across, which is my favourite size :) Right after the dough is mixed & ready, I always leave it in the freezer to chill while I use that time to wash up & prepare the kitchen top for baking. Instead of dropping them directly onto the cookie sheet, I roll the 1/8 cup size dough into balls & flatten slightly before placing them on the cookie sheet. The dough might be a little sticky so wet your hands every now & then. I then chill the cookie sheet with the shaped cookie dough for another 5 mins before putting into the oven to bake. Gives perfectly shaped cookies! Will be baking these every Friday & bring them along for my kids' swimming lesson on Saturdays! Yummy! :)
These cookies were VERY good. I made the mistake of baking them too long so they were hard chocolate cookies instead of soft. I will make these cookies agian for sure! Just want to tell everyone it is better to underbake alittle rather than overbake. Great recipe-Thanks!
I didn't have enough chocolate chips but the cookies were delicious with just one cup; and when I told my husband that there were actually supposed to be two cups of chips he couldn't believe it and said that the one cup was plenty.
Everyone loves these cookies! I make them as large cookies, which makes fewer per batch, but is totally worth it. I have tried chocolate chips and chocolate chunks but thought the chocolate chips tasted better. Also, I have tried to leave the dough in the fridge for an hour, and I have also tried them without chilling the dough, and I thought they came out better without chilling them. Just writing about them is causing me to consider making them right now.
This is a great recipe, but not an original one. This is the big, chewy chocolate chip cookie recipe from Cook's Illustrated. The recipe makes what it claims to make, but give credit where it is due.
YUM. I made these really easily and they tasted so incredibly delicious. I made them extra big, and they were so good! The cookie dough part was really yummy too. :)
I don't usually write reviews, but these cookies were too delicious. I find this recipe is very forgiving. I've used unsifted and sifted flour; butter, margarine, and even 60% vegetable spread; and one egg yolk and yolk with some egg white attached when I got lazy; and all of them resulted in marginal differences in the cookie, though admittedly I'm no taste tester. I do find that the amount of time spent beating the butter, sugar, and egg mixture greatly influences how the cookies turn out. When I first used this recipe, I was way overbeating it because I thought it was supposed to reach a fluffy consistency. If you like cake-like cookies that don't go down in the oven very much, that's the way to go, but I didn't really like it. To get it chewier and flatter, I barely beat it, for no more than a minute. This gave me delicious chewy cookies. I guess the trick to this recipe is to get the perfect balance between flat and cake-like.
The only complaint we had about these cookies is they didn't make enough. They are everything the recipe promised if you do not over cook them. I make the mistake of cooking a little too long and so the edges of mine were crispy. I promise this in no way stopped anyone from eating them.
Awesome recipe! It only gets 4 stars because it's a pretty common recipe that can be found easily on the Internet. I always use fresh grated Madagascar Vanilla bean or Pure Madagascar Vanilla extract and I always double the amount. Also I add fresh grated cinnamon and a dash of cardamon (my secret additions to make all my Chocolate Chip cookies taste fantastic). Also I add crushed pecans & different flavor chocolate chips like 1/3 semi-sweet, 1/3 milk chocolate & 1/3 butterscotch (none of the Nestlé Chips either, just go for it and spend the extra 2 dollars for the Ghirardelli C.Chips). Another great substitute is using Pink Himalayan Sea Salt instead of pain salt. I guarantee you that if you make those few adjustments you will have the BEST tasting Gourmet chocolate chip cookies a person can make!
We found this a year ago. I have never ever had a problem with it! Even when I was Sick with our last baby my husband made them and they turned out PERFECT! I always use half Butter and half Crisco.Often I use less brown sugar than asked for. I always double the recipe and use my cookie scoop that I got at Target. It makes about 50 to 60 cookies. Our family knows that when we make these cookies we keep a bunch and give away a lot it is our "giving cookie".
i tried this recipe tonight and loved it. it was so soft and good. i will definitely try this recipe again.
these cookies are delicious, soft, and chewy--absolutely amazing. without doubt the best cookies i've ever had (ever!). just be sure not to overbake or even open the door during baking because they'll collapse before they're done and turn too dark. i like them taken out just when they're puffy and pale, so that they stay nice and soft.
These are really good cookies. We shaped the dough into giant hearts for Valentines day and wrote our friends names in the middle of the cookie. Everyone loved them and said they were delicious. Of course we had to bake the cookies longer because we used about 1 cup of dough for each cookie. Mmm...
Great cookies! Definitely take the extra 15 minutes to refrigerate the dough before baking. Makes such a difference in how much they flatten out. My friends and family could not get over how much they looked like bakery cookies! I made them for a potluck one time, and I wrapped them each individually in plastic wrap. They stayed nice and moist!
This is the most perfect chocolate chip cookie recipe I have found in my 34 years of searching. The only thing I would recommend is freezing the dough for at least two hours before cooking. I usually wrap the dough up in some wrap in the shape of a log. When it's time to bake them, I take the log out, cut off the chunks I need and roll them up into a ball and then place them on the baking sheet. The other thing I do is I chop up 3 bars (300 grams) of dark chocolate and use that instead of chocolate chips. I thank you. My family thanks you.
Wonderul, kid friendly recipe. Only 4 stars because my cook time was well over 15 minutes - and we ADDED paper cookie sticks to these to make them into cookie pops that were a huge hit at my daughter's school.
SO SOFT AND CHEWY! This will be my go to recipe from now on. I did refridgerate the dough before baking in order to prevent the cookies from spreading too much. I also whipped the butter and sugar until light and fluffy, and made the cookies smaller because I knew if I used 1/4 cup of dough per cookie, I wouldn't be able to restrain myself from eating the whole thing.
HERE IS THE TRICK...before baking, refrigerate dough for AT LEAST one hour. Bake only 13 minutes and store them in airtight container with a slice of bread in them to keep them moist. I don't know why it works, it just does. Thanks :)
I have cooked serveral CC cookies recipes. These are wonderful! **Make sure you cream the sugar until it until it becomes a light kinda fluffy. ** I've found taking them out as soon as they are light brown on the edges, the middles will not look done. When you take them out of the oven let them cool on the cookie sheet until you can pick them up without them breaking apart. When you do this the cookies will remain alot chewier.** Also for a smaller cookie try using 1/8 cup to scoop the dough onto the cookie sheet these will cook for about 10 minutes. *** If you ike a chewier cookie try same recipes with the following measurement changes. *2 1/4 Bread Flour (holds more moisture keep chewier longer) *2 sticks Melted butter *1/4 C white sugar *1 1/4 C Brown sugar (more brown=Chewier) *2 T milk +Also if you like Chocolatey cookies try Ghirardelli 60% cacao. They are Amazing!!!!
These were exactly what the title states: big, fat, and chewy! So easy to make, I think I found a new favorite chocolate chip recipe. I substituted margarine for butter and they still turned out great; put in two whole eggs; and put in only one cup of chocolate chips (which I found to be more than enough).
Gentle Readers: This is a great recipe! My Mother in Law is having a bbq tomorrow and asked me to bring big cookies that could be made into ice cream sandwiches (with homemade vanilla ice cream). I couldnt use my standard recipe so found this one. I was a bit worried by some of the reviews. Especially the gal who said they were grayish in color. There not- they come out a beautiful golden brown. I am not one to vary the recipe by a great deal and then comment on it. However, I did make two minor adjustments- only 1/4 c. white sugar and a smidge more salt. I also followed the good advice to stick the mix in the freezer for a few minutes. I used an ice cream scoop to form the shape. Thank you for a new wonderful recipe....my husband thanks you too!
ive been looking for a specific chocolate chip cookie recipe and this is by far the closest one yet. yummy!
use ghirardelli 60 percent cacao chips
These were the best chocolate chip cookies I've made yet! Simply amazing, and everything the recipe promises. Chewy, thick, and chock full of chocolate chips! To keep the cookies chewy, follow the recipe exactly. Don't skip the extra egg yolk and definitely melt the butter. Leave the cookies on the baking sheet until they're only slightly warm, then move to a wire rack. For some there may be too much chocolate chips in the dough but I thought it was perfect. The cookies were moist, chewy, had a wonderful vanilla flavor, and very chocolaty! The first time I made these I didn't beat the egg and sugar mixture until light and creamy as the recipe directed. The "dough" turned out to not be too much of a dough at all, more like a thick batter but it still turned out great. The next time I remembered to beat them until light and as a result I got the proper dough and the cookies came out thicker, aka "fatter". To make these cookies even chewier use melted shortening (I use palm shortening) instead.
They were great right out of the oven but as they cooled they got hard. I like a more chewy cookie.
Yum, yum, yum! These cookies are one of THE best chocolate chip cookies I have ever made. I brought them to a luncheon, and they disappeared before my eyes. I love chewy and chocolatey cookies, and this recipe gave me exactly what I wanted. These cookies will satisfy you too if that is what you are looking for too!
Very good chocolate chip cookies. I made exactly as written. It took mine about 18 minutes to cook, but it might be my oven/ altitude because everything seems to take longer in it. I would definitely make again!
The basic dough is good. Sometimes tho it becomes too flat and sometimes too thick. To avoid this, I just cream it just enough so that the sugar and butter blend well. But basically, we love it!
These cookies are the best cookies I've ever had in the chocolate chip category. They never last long at our house, I can make double batch and they are gone 2-4 days and then I have already made them extra small. would recomend this recipe to everyone. the only change a make is 1 cup less chips and instead of one egg white I just add another whole egg
The BEST c.c. cookies I have ever made! They stay soft and chewy and are not sickeningly sweet. They are simple to prepare and have a nice texture and good look. A perfect gift for loved ones around holidays. Try them....you won't be disappointed!
BEST COOKIES EVER!!!
Big yes fat no chewy no best chocolate chip ever no. They just didn't work out the way the title said, next time I'll stick with toll house.
These cookies are great! I made them twice this week and although they were good the first time, they were much better the second time around. I made a few minor changes. I doubled the batch (I needed a lot of cookies) and added 1/4 C. more flour. I refrigerated the dough overnight, let it sit for an hour or so and baked as directed. They turned out wonderful and stayed nice and chewy the next day. The first batch tasted good out of the oven but were pretty hard the second day. Doubling the batch made about 60 regular-size cookies.
made a really good cookie. Crispy edges and soft in the center. Just the way I like them. Do not over bake.
Absolutely wonderful. I didn't change a thing and they came out perfectly. Some have mentioned refrigerating the dough to keep the cookies from going flat, but I didn't have time to do that and they were not flat at all. Amazing!!
Awesome cookies. Don't cook to long or they will get hard. Mine don't come out chewy though. But still yum.
These were very easy and delicious. I added pecans to half of the batch for those that wanted them.
Absolutely the best! Easy, too. Made exactly as the recipe stated, but only used 1/2 the choc chips(only 1 cup),the cookie is so good and I don't like so many choc chips! I know 1/4 cup to make each cookie seems like a lot but that is what makes them look store-bought! Will make again and again!
My whole family hated these cookies. They actually ended up in the trash can, which never happens with my bunch. It could in part be my fault, I don't know. The dough was way to thin using melted butter, so I added some extra flour and a pinch extra baking soda. We just did not care for the taste at all. Sorry
My favorite chocolate chip cookie recipe!! I have made these many times. Perfection!
This is the best Chocolate Chip Cookie recipe I've ever tried. The fact that it is so easy makes it all the better. You cant go wrong with this one. EARLYDAWN
I loooove these cookies! I added a little more butter and vanilla extract and they were perfect. I baked for 16 min. They were perfect! Thak you for the recipe!
I baked these for my dad's 84th birthday and I must say....none of them made it to his house! I had to make another batch and box them up as soon as they cooled! So, yes, I'd have to say they are pretty darn good, maybe even the best!