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Best Big, Fat, Chewy Chocolate Chip Cookies

Based on 8 ratings

Lisa Schölzel

Associate Food Editor at Kitchen Stories

instagram.com/whatscookinglisa/

“A few years ago, during my studies, I lived with an Australian host family. First, my host mom would bake these cookies, and then it was me (with the help of three young girls) baking this recipe again and again. We never got tired of it! It’s a plus to know your oven well for these cookies to achieve the perfect caramelized edges and bottoms (the brown sugar does the trick here), while the center is still soft and chewy. The trick is to remove them from the oven when they still look almost raw. That’s why it’s worth staying in the kitchen, close to the oven, to seize the perfect moment! Read more on this below in the instructions. You can find the original recipe, which is the undisputed base for this one, here: https://www.allrecipes.com/recipe/25037/best-big-fat-chewy-chocolate-chip-cookie/. #stayhomekeepcooking”

Difficulty

Easy 👌
25
min.
Preparation
12
min.
Baking
0
min.
Resting

Ingredients

Pieces:-32+
270 g flour
½ tsp baking soda
½ tsp salt
170 g butter (melted)
200 g raw sugar
100 g sugar
1 tbsp vanilla extract
egg
350 g chocolate chips

Utensils

  • bowl
  • fine sieve
  • 2 wooden spoons
  • hand mixer with beaters
  • ice cream scoop
  • baking sheet
  • parchment paper

Nutrition per serving

Cal
163
Protein
2 g
Fat
19 g
Carb
23 g
  • Step 1/4

    • 270 g flour
    • ½ tsp baking soda
    • ½ tsp salt
    • bowl
    • fine sieve
    • wooden spoon

    Preheat oven to 165°C/330°F. Sift flour and baking soda to a bowl, add salt, and mix.

  • Step 2/4

    • 170 g butter (melted)
    • 200 g raw sugar
    • 100 g sugar
    • 1 tbsp vanilla extract
    • egg
    • 350 g chocolate chips
    • hand mixer with beaters
    • wooden spoon

    Add butter, raw sugar, and sugar to a large bowl. Beat for approx. 3 min., or until combined. Add vanilla extract and egg, then keep beating until the mixture is light and fluffy. Stir in flour mixture until it's just incorporated. Use a rubber spatula to fold in chocolate chips (or chopped dark chocolate with at least 70% cocoa).

  • Step 3/4

    • ice cream scoop
    • baking sheet
    • parchment paper

    Use an ice cream scoop or a large spoon to form equal-sized cookies. Transfer to a parchment-lined baking sheet, leaving plenty of room in between as they will spread out while they bake.

  • Step 4/4

    Start to bake the cookies for approx. 8 min., but you can go up to 12 min. depending on your oven. The edges should be golden brown while the center should look almost raw. If you feel like the cookies are under-baked, that's just the right moment to remove them from the oven. They will firm up outside of the oven and become wonderfully chewy. Let the cookies cool out completely to get them a tiny bit crispier, or store them between sheets of parchment in an airtight container while they are still lukewarm. Enjoy!