Back when I just had one kid who liked to sleep a lot I posted on a food message board. I learned a ton from them in my early days of cooking and some of our favorite recipes were given to me by those girls. There were many debates about the best chocolate chip cookie recipe and the winner was always these guys, what they call BBFCCCC.

I finally got the opportunity to try the recipe this week since, you know, husband is on a diet and he doesn’t like cookies. We’ll come back to that.

The cookies were so simple. I appreciate any recipe that calls for you to melt butter because I rarely think far enough ahead to soften butter. I had them mixed and in the oven within 10 minutes.

I now see why they always won the great chocolate chip cookie debates. They are as perfect as chocolate chip cookies can get. You can’t tell from the picture but they really are huge. Bigger than my palm by quite a bit. They’re soft but the edges are still a little crisp. I didn’t have any semisweet chips so I did a mixture of dark and white which was awesome. I cannot wait to make them again.

The cookies were all gone within 24 hours. Yeah, so much for husband not liking cookies. And for the diet.

Best Big, Fat, Chewy Chocolate Chip Cookie
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips
  1. Preheat the oven to 325 degrees F. Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.



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