Reviews for Best Big, Fat, Chewy Chocolate Chip Cookie

They were big... a little too big in my opinion so I did about half the size suggested... and they were still big!!! But they were GOOD!!! Thank you!!

Loved these cookies they were soooo good!! I added chocolate chips and m&m's!! YUmmy!!

My daughter and I love, love, love these cookies. To make sure they stay soft stick to the 15-17m mark. Size makes the difference if you make them small then it needs less time in the oven if you want them soft. If you leave them in too long it will get hard (but they still are yummy, but not our preference). We used an egg yolk substitute and it came out absolutely perfect stlll. Thanks so much for sharing the receipe!! We are very appreciate and will be using this receipe hopefully with my grandchildren in 15+ years or so :) !

This recipe was a great disappointment. I don't know where the "chewy" went. Mine were hard as a rock.

These are fantastic! Huge cookies with a chewy center!

My daughter and I baked these the other day. We took another reviewer's advice and did not melt the butter, and increased the amount of butter to 2 sticks. We also doubled the vanilla and baking powder. WOW, these are a keeper. We will be baking these again. Thanks for the great recipe.

I used this recipes, and OMG! The BEST chocolate chip cookies I have ever made. This is the only recipe I will ever use. A hint, if your cookies ever get hard and crispy put them in a ziplock with some bread. When you get pu in the morning bam soft chewy cookies.

The taste was awesome, but I like a cheweyer cookie.

I LOVE THIS RECIPE!!!! It was sooo easy and the cookies turned out PERFECT!!! The were just the right combo of chewy/soft/crunchy!!! I will never need to look for another chocolate chip cookie recipe again! I did do something a bit different though...I doubled the recipe but only added 2 STICKS of butter...if you like more of a soft/chewy cookie this is the way to do it...whenever I go to parties people think that I bought the cookies from Mrs. Fields...having double the cookies is never a problem either!!!

These are great! I made this recipe a while ago for my cross-country team, and they loved it! For me, it was better when made with either "M&M"s or white chocolate chunks! Thank you!

My boyfriend said these were the best cookies he'd ever eaten. That says a lot!!! These were really fantastic and easy to make.

This a great recipe. The lower oven temperature allows these large cookies to cook thoroughly without burnt edges and raw insides. I used a leveled 1/4 cup measure of dough. I baked them using parchment paper on a light colored cookie sheet at 325 for 17 minutes. If you put a piece of bread in your container or cookie jar they will stay very soft.

I followed the recipe quite closely, only change was that I put 3/4 cups of white and 3/4 cup brown sugar. They were tasty but not the best by any stretch, at least for my taste. I'd agree a good they taste a lot like bakery's cookies but not like homemade cookies. They haven't got the right homemade flavor. A little too crispy on the outside but agreeably chewy. Mine didn't bake up thick and I had refrigerated the dough for several hours. I'm not a baking novice but would gladly hear from anyone with suggestions...

I make a similar recipe, but add one teaspoon of cinnamon and 1 1/2 teaspoon of lemon juice. The lemon juice will make your dough break down a little but keep beating it and it comes back together.

These cookies are absolutely delicious. Definitely big, fat, and chewy! I was a little concerned when my dough turned out very crumbly, but after forming it into balls and baking them, the cookies turned out perfect. I read other reviews and added 1/2 tsp. of baking powder to the mix first. My cookies turned out very nice and plump. I had to bake for 19 minutes on an airbake cookie sheet. I'm sure it would have been less on a regular cookie sheet. My new chocolate chip cookie recipe!

I chose this recipe due to the number of good reviews but they didn't taste good after making them. The taste definately didn't justify the time and ingreds. used to make 'em. I gave one to my neice and after nibbling on the same cookie for several minutes, she told my mom that she didn't want to finish it. I found a good choc. chip cookie recipe on this site and I'm trying to remember which one it was. It wasn't this one, that's for sure.

These are really, really good but they aren't the best we have ever had. I thought that they were a little on the sweet side, the amount of sugar can safely be reduced. Due to previous reviews, I only used 1 cup of chocolate chips and I should have done 1 1/4. I let the butter get to room temperature and that worked out really well, the cookies turned out puffy and crispy on the outside and chewy on the inside. I had to bake them longer than the recipe called for and I have a hot oven! I will make these again but will also continue to search for the true ultimate cookie. Thank you for sharing.

These cookies were BY FAR the best Ive ever made from scratch. They were chewy in the center with just the right ammout of crispness on the edges. They were gone in almost 2 days between the hubby & myself!!

This chocolate chip cookie recipe is a great one. They result in a nice chewy cookie.

Perfect!! Does not "drop" after baking like other recipes and is chewy indeed. This recipe is a keeper.

My batter turns out quite runny. I have followed the steps to a T. I even took a special trip to the store to get real unsalted butter. Any suggestions or tips? Thank you!

I’ve made tons of chocolate chip cookies and these are the best. Definitely chewy and not cakey. I make them exactly as the recipe states - no need for changes. I’ve also found no need to refrigerate the dough as others mentioned. I use an average size cookie scoop and over stuff it a bit. Cookes are done in about 14 minutes. I recently strayed from this recipe and tried another high rated cookie recipe on this site and boy was I sorry I did! They were cakey and flour-y. I’ll never stray again!

It was delicious. I added 1 cup of oatmeal to it to give it a bit of protein and fibre. The kids ate them all up!

Excellent taste & texture. I've been baking this recipe for over 2 years...I loved the way they looked (NOT like the horrible-looking cookies in the picture) but hated the fact that they were hard within 12 hours. After trial & error tweeking this recipe, the baking soda & salt amount can cbe changed. You need the full teaspoon to keep them soft for a few days. You can keep the salt the same, or increase that to 1 tsp, too...I found that the increase in salt kept the cookies from having the baking soda after-taste. As a side note, the cookies come out very crinkled and golden like a bakery cookie. The ones they have pictured look terrible & nothing like any batch I've made with this recipe. Bake them on parchment paper & take them out when the center still looks a little wet. You'll see the crinkles as they start to cool. They'll come out beautiful.

These cookies were delicious. I used a sheet of foil over the cookie sheet when baking, which allowed the cookies to come off easily without the need for prior greasing. I also cut up some semi sweet chocolate bars to make chunks as I feel they melt better than regular semi sweet chocolate chips. I also agree that the dark brown sugar produced richer, more tasty cookies than light brown sugar. Regardless of where the recipe was found, it is a great recipe and I applaud Elizabeth for sharing it with us, instead of keeping it to herself. If youre not going to post the recipe yourself, then dont knock other people who do.

great! love them! -an extra tip for those who want them EXTRA chewy; bake them at 150 degrees celcius.

I think this are the best chocolate chip cookies EVER!! They are so yummy: the taste, texture, thickness and sweetness is just perfect!! I loved them. I thought they would turn out flat because they only need 1/2 tsp. of baking soda but they were great! Just loved them. Thanx Elizabeth!

I thought i had an amazing choco chip cookie, but this one is outstanding, the extra egg yolk adds richness and better texture. But 1/4 cup of dough per cookies??!!! Maybe that is why we so many of us are overweight :(

I read a bunch of reviews for this recipe and kept thinking 'no way can these cookies taste store bought but I'll try them anyways...' but guess what? THESE COOKIES TASTED STORE BOUGHT!!! This is the best chocolate chip cookies I have ever made! I will make them again - my whole family loved them and swore that I must have switched the cookies I was making with some store bought ones! The only thing that I changed in the recipe was I only added 1 cup of chocolate chips (I don't love chocolate all that much - I know I'm like the only person who can admit that) But they still came out great!!! I will make them again very very soon! **********UPDATE******** After baking these cookies dozens of times I have found that I have perfected them... First off ALWAYS use a preheated oven, If not the first batch will not rise correctly they'll taste good but not look presentation worthy. Secondly if you can find it USE BAKERS SUGAR!!! (I found some at my regular grocery store) I have found that it omits the grainy texture that normal sugar can leave and lastly I use only a cup and a half of semi-sweet chocolate chips. If requested I will trow in some nuts but most people prefer them without! Still great cookies that people can't seem to get enough of!

I know I tweaked this recipe. They were excellent! I used 1/2 cup melted butter & 1/4 cup Crisco(not melted) & 3/4 cup each of brown & white sugars. I only had to bake mine for 13-14 minutes. A real keeper. This is my new go to chocolate chip recipe.

Amazing! Definitely use unsalted butter and do not use a mixer. Just stir ingredients with a spoon. The mixer makes them tough and not soft and chewy.

I have a cookie recipe that is similar to this one. I have found that it is too sweet so over the years I changed the 1/2 cup of white sugar to 1/2 cup desiccated coconut. You shouldn't skimp on the brown sugar because that's what gives the cookie its crunchy exterior and soft middle. I also buy almonds (don't bother toasting them) cut them up and add them as well. I mix dark chocolate chips with white chocolate chips for that deliciously ugly look. When I make these I'm lucky to get left with the dough because my family eats it before I can bake it. Great to freeze. Update - These are great! Just like a bakery.

I have a cookie recipe that is similar to this one. I have found that it is too sweet so over the years I changed the 1/2 cup of white sugar to 1/2 cup desiccated coconut. You shouldn't skimp on the brown sugar because that's what gives the cookie its crunchy exterior and soft middle. I also buy almonds (don't bother toasting them) cut them up and add them as well. I mix dark chocolate chips with white chocolate chips for that deliciously ugly look. When I make these I'm lucky to get left with the dough because my family eats it before I can bake it. Great to freeze. Update - These are great! Just like a bakery.

Our new favorite cookie. My son requested these for his birthday at school and they were a huge hit. They are big, but they are so good. I had to send the rest to work with my husband just so I would stop eating them:)

2 thumbs up for this recipe! this is what i have been looking for. i followed the recipe and did not change anything and this is what i got. very chewy and delicious choco chip cookies, i couldn't asked for more. stored it in a tightly sealed tin can and it is still moist & chewy the following day. thank you so much! :D

I LOVE these cookies!! I am kind of a butter snob (grew up on a dairy farm) and hate to use marjarine but that was the only way I could get my cookies soft until this recipe! These cookies are soft and yummy good. I've found that they retain their shape better if you let the dough sit for about 15 to 20 minutes before putting it on cookie sheets. These are wonderful! Thank you so much for posting this recipe.

LOVED these cookies - but word of caution: I would revise the length of time to bake them as my first batch came out tasting heavenly but dry when I left them for 15+ minutes and waited till their edges got toasty. I would take out the cookies JUST BEFORE their edges got toasty and not after -- fortunately I did that with my second batch and they were perfect!!!!

These were fab! Although I used all of the ingredients as listed, I did change the method a bit. First melt the butter on a stove top; reduce heat and add the sugars. Stir continuously until it becomes a smooth, shiny paste. Remove from the heat and allow to cool down. It is usually at this point that I start to assemble and measure the other ingredients. This is a change I make on all cookie recipes. I find that it makes a much better cookie. Once the butter paste has cooled slightly, add the beaten eggs in drips and drabs while stirring the butter paste vigorously. Add UNSIFTED flour and baking soda. Mix until just combined. Add in the chips. The whole thing must be cooled down before baking. So in teh fridge it goes. Once cooled, I scooped twelve very misshapen chunks of dough and baked them in the middle of the oven in two batches. It is very important to cool the baking sheet inbetween batches. I stick it under the cold water tap for a minute. I had perfect, professional looking and tasting cookies.

I joined just to rate and review this recipe. These cookies are AMAZING and have been a huge hit. I do have a couple of tips to share. 1) Do not use a non stick baking pad as they allow the cookies to spread too much. The cookies come out much thicker just on a pan, no spray required! 2) As others have said, chill dough for an hour or so before baking. 3) 2 cups of choc chips is too much for me, I use 1 cup and it is PLENTY. 4) 1 tablespoon of vanilla is also too much for my liking, I use 1 1/2 teaspoons. This is the best cookie I have ever made, try using this basic dough for all sorts of cookies. My favorite so far has been white chocolate macadamia nut.

These were delicious - soft, chewy and very chocolatey! I always cool my cookies on a paper bag and it soaks up the oil and is much chewier.

Okay this recipe is pretty good, but I don't think it deserves 5 stars just for being a plain, unorigional, choc-chip cookie recipe. So 4 stars to the best for me

Soooooo Good! I just made these and they are delicious. I used mini semi sweet chocolate chips and white chocolate chips. There should be a warning on how you wont be able to eat just one.

I am a professional baker and have searched for the best chocolate chip cookie recipe high and low....these are the ones! It goes against most everything I know and have been taught about cookies, mainly the melted butter. I have to say these are tasty professional style cookies! I followed recipe exact as I do for the first time and wouldn't make any adjustments. A+++++!!

These are awesome cookies. I started out with flat cookies in my first batch but ended up with perfect cookies with the subsequent batches. I followed the recipe using melted butter and eggs straight from the fridge. I did not bring the eggs to room temp first. I mixed the dry ingredients in by hand and did not over mix. I refrigerated the dough for an hour before baking. I wanted to get more cookies out of this dough, so I used a Tablespoon to drop perfectly round balls of dough onto the cookie sheet lined with parchment paper. These made large cookies. The first batch I baked for probably 12 minutes and they went flat. All other batches I cooked just a few minutes longer and kept checking them and pulled them out when they looked almost done. I think they baked about 15 minutes but mainly I let them bake until they looked almost done and they were perfect. I let them cool and then put them in air tight containers. They were delicious. Since every oven is different you may have to make several batches adjusting the cooking time to to find the perfect baking time for your cookies in your oven. Don't give up! The end result is worth the effort.

This is a great cookie. I altered the recipe by using half semi-sweet dark chocolate chips, and half white chocolate chips. Beware, these are dangerously good. They will call your name in the dark at 2am...

THANK YOU THANK YOU THANK YOU!!!! Finally after trying every stinking Chocolate Chip recipe under the sun, I finally found one that is out of this world!!!!

These are Decadent!!! Delicious. Full of chocolate chips. I made just as written and advise everyone else to as well. I hate it when people comment on a recipe and they have changed it so much; they are now commenting on THEIR recipe. But these are seriously good just the way Elizabeth wrote it...

Great thick, chewy cookie - just like a bakery cookie. A few things I've learned: Room temp eggs are a must (I put mine in hot water while i prep the rest of the recipe), must beat and mix with a mixer to get the right consistancy but hand stir when adding the flour and chips. I then make balls of cookie dough to fit in my mini-muffin tin and put in the freezer at least 1 hour before I bake them for 16 minutes at 350. They cool on the sheet for a few minutes then on a rack for a few minutes then they all disappear in a few minutes! Storing tip: put cookies in a tight container with a piece of bread and they stay moist!

I use this recipe a lot it is delicious my family loves it!!!! And I am baking it for a party and I can't wait to see how it is going to turn out

This is my second review for these cookies. Reason being is because I did another batch and instead of using chocolate chips, I used white chocolate chips and macadamia nuts. They are just as fabulous. I usually get about 30 cookies out of a batch using a tablespoon cookie scooper, so there are plenty to go around!!!

In addition to my post below I had delved pretty deeply into the reviews and found a lot of people having problems with flat cookies and having to chill the dough before baking...Perhaps the recipe should suggest melting the butter and then let it come to ROOM TEMPERATURE *BEFORE* starting the recipe...that's usually a rule of thumb to follow, so perhaps this will help??

I followed the recipe, but the cookies turned out tasteless and hard.

I was really excited about this recipe b/c of so many positive reviews AND when I was making it, the dough texture was so different I thought maybe I had found the ultimate recipe. However, I have to say, they were good, but I wont make them again. For one, they were WAY too sweet. And that may be the first time I have ever said that phrase becuase I love sugar. But these have so much, it made me a little quesy after two. Plus there are probably too many chocolate chips. You appreciate the chips more when there is *some* cookie between them ;-) I will admit out of the oven they had the perfect crisp on outside, chewy on inside texture and they WERE good, but the next day they were pretty hard despite being in tuperware (on day 3, like rocks) and the sweetness was still a little overpowering. Maybe I will try to modify this (reduce sugar and chips) and try again. I dont know what to do about the hardening factor though. So in the end, it looked to have great potential but was off in a few areas. I started making these again in recent years and I go a little light on the sugar now. I've upped my rating to 5 stars.

These were fantastic!! The dough was so light and fluffy. LOVE this recipe.

I have to say, these are the best chocolate chip cookies. I have tried several recipes over the years and I can't believe how chewy/crispy they are at the same time. I minimized the butter by 2 tbsp and added a little cinnamon....MMMMmmmm. Thank you!

Great Cookies, but i added 1 tsp of baking powder in addition to the baking soda to get it really fluffy and poofy. They are grrrreeeeeaaaaaattttttt.

Not only were these too sweet but the chewy only lasted about five minutes while they were warm...you could literally trace the evolution of crunchy/crispy setting in as the cookie cooled. I will not be making again as I cannot figure out what went wrong since I followed the recipe to the letter.

Double the baking soda and vanilla. Also DO NOT melt the butter, melting the butter is what makes the cookies spread to much. Great recipe, a hit with my friends. Will make it again.

Delicious! I doubled the recipe but only used 2 1/2 cups of chocolate chips, and used salted sweet cream butter because it was what I had on hand. I used the medium Pampered Chef scoop and baked for 13 minutes. Perfect! Thanks for the recipe!

Loved this! I did make a few small changes, just used all brown sugar instead of white, added 1/4t more baking soda, and 1/2 c more flour. Also baked them at 350 for about 10-12 minutes. Turned out amazing, finally found a chewy cookie recipe!

I have always stuck with the standard Toll House-style cookies, but longed to be able to make bakery-style dense, buttery cookies, and now I can! These cookies have gotten RAVE reviews from my fiance, his co-workers, and also my co-workers. I don't refrigerate the dough, and I did reduce the chips to 1½ cups as suggested, plus also increased the salt to 1 tsp to balance out the super sweetness of this recipe (plus we like salty cookies). Be sure to take them out of the oven before they look done and let them finish cooking on the cookie sheet. Every batch I've made is perfect at exactly 17 minutes. If you cook them until they are brown they will not have the buttery denseness, and they will get hard quickly. I've gotten extremely consistent results with this recipe - buttery, soft, dense cookies that are never crispy, fluffy, or cakey!

This was the BEST of MANY recipes which I have tried. I easily doubled the recipe, and froze the remainder for when company comes. FANTASTIC! Thank you so much for sharing! ps: I cut the chocolate chips by half, and for us it was the perfect amount!

BEST cookie recipe I've tried so far! I hardly ever repeat a chocolate chip cookie recipe because I'm convinced there is always a better one out there. I'm not saying I won't try other recipes now, but I will definitely make this one regluarly. My boyfriend always asks me to make these, they were delicious and stayed chewy for two days after they were made (at which point we finished them). I followed the recipe exactly.

Definitely tasty but not the ultimate chocolate chip cookie. The cookies did not cook evenly (I used a 1/4 cup ice cream scoop) - the edges got too done before the middle was cooked. Perhaps they would be better if they were only 2 tablespoons a piece. Glad we tried these but will probably not make again.

These cookies were perfect! I used margarine instead of butter and they turned out big, fat, chewy and delicious. I tried one batch chilled in the freezer for 10 minutes before baking and they didn't spread enough in my opinion. At room temperature these cookies are 1/2 inch thick, 3/4 inch chilled. I also cook with a gas oven; cooked for 17 minutes and they turned out perfect. I also did not grease my pan as it is a non-stick pan. Yummy! Thanks SO much for posting the perfect cookie recipe!

As I suspected, the butter gives good flavor, but they are crisp, not chewy. I'll stick with my old recipe (which is almost identical, except using Crisco shortening instead of butter.)

This recipe makes cookies to die for IF you toss the dough in the fridge before baking.. I made this mistake the first time and ended up with big, fat chocolate chip puddles. Extra points if you use a mix of milk and semi-sweet chips!

I loved the chewiness of these cookies. I'm always looking for cookies that aren't cake like and these fit the bill. I thought they were a bit sweet, although my 10 year old made them and she tends to overdo the brown sugar so that could be why. We will definitely make these again!

I did not care for this recipe. I followed the directions exactly. It was hard to mix up, oily, and just didn't taste good to me. I'll stick to the Crisco recipe, it's 100 times better than this recipe. The only ones who ate them were the kids but when it comes to cookies, they're not exactly the best judges.

Cookies are great! The cookies have a crispy exterior and a chewy interior and I baked for 15 minutes. I used 1/8C to make the cookies, I think 1/4C would be too big for me. I added 1 1/2 C of chocolate chips and 1/2C of pecans. Next time I will do a cup of each. They are sweet and rich and two cookies were more than enough and one would be perfect...but I would look forward to my next cookie. A great chocolate chip cookie and will go into my chocolate chip cookie rotation.

My only substitution in this recipe was that I used half butter and half margarine. I did this based on what I had in my fridge! Everything else I did directly off the recipe. No refridgeration of the dough or anything. My husband --a self proclaimed chocolate chip cookie taster expert--said to give these a 5 star. In general, I am not a huge fan of chocolate chips so I thought they were a little chocolately, but my husband said, no they were just right.

Oh my gosh! Absolutely PHENOMENAL cookies!!! I am so glad I decided to try this recipe; I can finally stop looking for the perfect recipe!

great recipe.. first time my cookies turned out like the picture.. not flat.. this will be the only one I use..

I loved these cookies so much that I joined Allreicpes just so I could review the recipe. By far, these are the best and easiest chocolate chip cookies I have ever made and I have made chocolate chip cookies from scratch many many times. BE SURE to do the following: Chill the dough before baked and Undercooked the cookies slightly otherwise they will become hard. I also added 2 tablepsoons more flour, because I felt the dough was too wet.

These were pretty tasty. Mine didn't turn out chewy though, and I followed the recipe exactly. They were more hard, but not overcooked. Not sure what I did wrong, but I'll definitely try them again.

I know this recipe has lots of reviews, but I have to add my rating. 5 Stars for sure. this recipe is almost identical to one from America's Test kitchen. They know what they're doing. This is wonderful. I took the advice of another reviewer and added 2 Tbsp. of vanilla. Also be sure to let the cookies cool on the cookie sheet before removing them. It does make a difference. I also used my 1/4 cup measure for each cookie and they are big, but I only got 13 cookies from the recipe. Yum!

First, I have to say these are the most perfect looking cookie I have ever made. Like on the cover of a cooking magazine or something! My husband said they were also the best tasting cookie he has ever eaten. I followed the recipe to a tee, including melting the butter until it was soft and runny. I also added a whole bag of walnuts, so they were very chunky. I used an ice cream scoop and it yielded 15 good sized cookies. Use parchment paper for best results. Great recipe! Update: this is the only chocolate chip cookie recipe I will ever use and I get requests for it. I figured out a few things that are an absolute must to obtain the best results: mix the melted butter, sugars, and vanilla very well before adding the egg and egg yolk. Do not use 2 eggs, use 1 egg and 1 egg yolk--very important. And then here is the trick--beat the heck out of the butter, sugars, egg and vanilla mixture on medium-high speed for about 5-7 minutes until it is a light tan color. Then add the flour mixture and barely mix it together at all. The chocolate chips and nuts should be mixed by hand. Refridgerate at least an hour before baking and keep the dough in the fridge when baking batches. I've refridgerated it for two days and it still bakes up beautifully.

Very good cookies. I cooked the first batch for 15 mins and it was way too much. I cooked the 2nd batch 11 mins and they were perfectly chewy in the midle.

Wow, very very delish! Instead of 1C of brown sugar and 1/2 of white, I made it with 3/4C BROWN SUGAR and a bit less than 1/2C WHITE SUGAR. Also, I used less than 3/4 cups of BUTTER. I also FRIDGED these for around an hour and these cookies did not become flat. I shaped the balls of cookie dough to around 4 cm diameter each before I put them into the oven. Also, I pressed down the top so the dough won't rise up. I baked them for 12-13 minutes. I am making my 3rd patch of cookies right now and I believe it will make around 45 small cookies. edit: I've tried many recipes on this website and I have to say that this is one of the best as well as Award Winning Soft Chocolate Chip Cookie.

These cookies were very easy to make. They were a little crunchier than I expected them to be, but they were still very tasty! My husband isn't much of a chocolate person so I added 1/2 cup of chopped pecans. I also put the dough in the refrigerator for about an hour so that when I bake it the cookies won't spread all over when it's cooking. I didn't bake all the cookies at once. There's only three in my family and that would've been way too many. So what I did was I rolled them into individual balls and lined them up in a line on saran wrap and rolled it up. (I posted some pictures) I put 9 cookie balls in a roll. I put the rolls in a freezer safe ziplock back and put them in the freezer for use in the future! Will definately try this recipe again.

After over 5000 reviews nobody probably needs my 2 cents worth, but the first time I made these cookies was for my son's school birthday treats when he was in early grade school, every year before his birthday they would ask if he was going to bring "those big cookies". We were asked last spring to bring them to his 7th grade end of year party. I have made these cookies dozens of times and they are consistantly big, fat and chewy! I triple the batch when I make them, follow the recipe as posted, and bake them on the extra large airbake cookie sheets. Thanks for a great cookie recipe!

These are indeed the pinnacle of perfection. Thick, chewy, with a crinkly top like they're from a bakery. They WOW people. I usually refrigerate my dough and bake from cold balls and have no problem getting thick cookies. If I want to bake right away I usually have to add a little extra flour or my batter is too runny. I always bake on parchment paper.

Best chocolate cookie recipe I've made in a long time! I used a 1/8 cup measure when scooping the dough, and it still made a generous size cookie. But if using for a bake sale, 1/4 cup scoop makes a bakery sized cookie.

Delish!!! I followed the recipe (doubled it) to a T, didn't chill the dough, used butter & extra egg yolk & they are great!! Why do so many criticize & change recipes to suit themselves anyway? I go on here instead of looking thru recipe books, find something I want to bake according to the ingredients I have on hand & it always turns out fine. Too many people think they are professional bakers in my opinion! Just make them & enjoy..they are very good!

Update: I froze some of the original batch dough and baked it today. They turned out much better and much more like how they're supposed to be (not cakey) like everyone elses photos. I think this was for a few reasons, firstly the dough was refrigerated, secondly rather than balls of dough they were cut into slices, thirdly i only cooked them for about 10-11 min. I think either the translation to Celsius was wrong or my oven runs hot so the prescribed time of 15-17 min was far too much and gave the cookies time to both rise and cook right through last time. This time i took them out of the oven when they still looked rather uncooked and had that buttery floppy look. Original review:Don't know what went wrong but they turned out cakey (i hate cakey cookies). Maybe i shouldn't have sifted the flour/might have also creamed the butter and sugar too much?

I just made these cookies (actually the last batch is still in the oven). I made the recipe almost how it is written. I did cut down white sugar to 1/4c and brown sugar to 3/4c & I only used 1c of chips since I was adding Heath and peanut butter chips. I divided to dough into two sections and added 1/2c of Heath Bar pieces to one half and 1/3c of peanut butter chips to the other half (in addition to the chocolate chips). I baked them for 12 minutes and let them sit on the pan for an additional 5 before moving to a cooling rack. I did refrigerate the dough for an hour before baking which may have helped them to not spread too much. Excellent recipe & I will definitely make again.

These were amazing cookies. Truly the best I have ever tasted. The only things I changed were the vanilla, which I added a tad below the tablespoon line, and the chocolate chips, which I added about 1 1/3 cups of. However, this is just my taste. I have also recently made a cookie cake version, which I squished down into a springform pan and baked for about 19 minutes. It was perfect! If you love having people beg you for recipes, these are the cookies you want to make.

The people who mentioned that this is a forgiving recipe are right! I was running low on butter, so I substituted shortening. I also did not melt it first. PERFECT COOKIES! Big, fat, chewy chocolate chip cookies. The best I've ever made. I formed them by filling a 1/4 cup measuring cup and then dumping the rounds onto the cookie sheet. I split one with my daughter, kept one for my husband, and, since I'd made them to freeze for my daughter's lunches, froze the rest immediately so I didn't eat them all right away!!

These were really pretty great cookies. They don't really taste different than other chocolate chip cookies I have made but the dough allows you to make them really big which I have had trouble doing with other recipes. I made my cookies last night and they were chewy once cooled and still chewy this morning. I did not have a problem with them turning solid. But I stored them in an airtight ziploc bag, not an open cookie jar which may have been the problem for some people??? I made the recipe exactly as it appears except I cut the chocolate chips down to 1 and 1/2 cups instead of 2. And I thought that was the perfect amount of chocolate. I did refrigerate the dough a bit too but only for about a half hour because I was getting impatient and it was getting late in the evening. I would recommend the recipe to anyone. I'll post a picture when I get a chance. Oh and I got 16 cookies out of this recipe. Might have gotten a couple more if I hadn't eaten a bit of the dough. :-)

These cookies are delicious! I've made them exactly as the recipe states several times and most recently I've made the dough minus the chocolate chips to make Mars bar-stuffed cookies - it worked great!

I was almost at my wits end trying to bake a decent cookie - they kept turning out like sponge cakes. After 5 batches I gave this one a go and they came out great! I'm from the UK and therefore some ingredients are a bit difficult - I used plain flour (not self-raising) and left the baking soda out (I don't think they sell it here). Good results though, nice and chewy in the middle. The secret seems to be using the egg yolk rather than the whole egg. Thank you!!

This was a very simple recipe (hey, no vanilla pudding required!) Using the tips from the top most rated review here and the Perfect Cookie article , my cookies came out fantastic! Remember: chewy cookies should cool on the sheet for 5 minutes! Crispy cookies should cool on sheet for 1 minute then be transferred to a wire rack! Thanks Elizabeth for sharing this!

These cookies are fantastic! 10/9 would recommend. I was in a bit of a tight place today, so as usually I started scrolling through the internet for comfort. When I found this recipe, I just knew I had to try it, so straight away I started a whirlwind in the kitchen. Just as the first batch was about to come out, my husband walked in. Seeing the kitchen in a mess he immediately went on a tirade about how irresponsible it was to start baking in a time like this. But then, the timer rang and as I hurried to take them out, the sweet odor wafted past his nose and I kid you not he SWOONED. Not knowing what to do I dropped to my knees next to him and shoved a cookie down his throat. The effect was instant - he sat straight up and kissed me like he's never kissed me before. These cookie saved my marriage and quite possibly my life. Definitely nominating for a Nobel Peace Prize this fall!

These cookies are the best cookies I have ever made. They are big and chewy and very easy to make. Instead of chocolate chips I added a cup of M&M's to a double batch and placed the rest of the M&M's on the cookies before I baked them...they turned out great.

Great cookies. I have made these several times and they have been wonderful each time. I like to substitute chocolate chunks, they don't get lost in the dough. Yummy with or without nuts. I've given these out to friends and they love 'em! My new favorite cookies!

These cookies are absolutely fabulous! They are what they said they are, bakery store cookies. I never greased my cookie sheets when making cookies so, I’m glad I read the reviews and they said that there is no need to grease the pans. I also, noticed that some reviewers said that their cookies get HARD after they sit out for awhile. I have a great TIP to help anyone who has that problem… when cookies cool, put them in a ziplock bag and throw in a piece of WHITE bread and leave them closed overnight. The moisture in the bread will soak up the hardness of the cookies and your bread will be hard. Not sure how this works, but it does. TRUST ME. Enjoy!

Love the buttery flavor of these cookies. They get an awesome crisp edge and nicely chewy and gooey in the center. So good!

Super-yummy, chewy cookies. They definitely expand when baking--they are delicious. Everyone loved them! Used whole wheat flour, just because...worked great. Thanks for the recipe! It's a new fave!

I have been looking for a cookie recipe like this forever! This is what a cookie should be. Big, fat, and chewy! I followed this recipe exactly and used my Kitchen Aid stand mixer to cream the sugar and butter. This is an important step because it will affect the texture of the cookie. Overall, this is an amazing recipe. I will be using this for years to come.