Best Big, Fat, Chewy Chocolate Chip Cookies

Name: Best Big, Fat, Chewy Chocolate Chip Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 25 min
Yield: 32
Cuisine: american
Ingredients: 2 cups flour; 0.5 tsp baking soda; 0.5 tsp salt; 1.5 sticks butter (melted); 0.75 cup raw sugar; 0.5 cup sugar; 1 tbsp vanilla extract; 1 egg; 12.33 oz chocolate chips

37 minEasy 👌

Lisa Schölzel

Food Editor

To the recipe

Ingredients

32 Pieces

270 gflour

½ tspbaking soda

½ tspsalt

170 gbutter (melted)

200 graw sugar

100 gsugar

1 tbspvanilla extract

1egg

350 gchocolate chips

Utensils

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

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 - 1 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!

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