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BEST Big Chewy Chocolate Chip Cookies

Course Dessert
Cuisine American
Keyword cookies, dessert
Servings 12 BIG cookies or 24 regular sized cookies

Ingredients

  • 3/4 cup butter, melted
  • 3/4 cup packed brown sugar
  • 1/3 cup white sugar
  • 1 egg (modified from 2 on 1/23/24)
  • 1 egg yolk (modified from 2 on 1/23/24)
  • 1 Tbsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp protein powder optional
  • 2 Tbsp ground flax seed optional
  • 2 Tbsp wheat germ optional
  • 1 - 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. Updated 1/23/24: Pre-heat oven to 325 degrees F. Line cookie sheet with silicone mat (works best) or parchment paper. You can also grease your sheet if you prefer. You can also bake at 350 for less time if you're in a rush.

  2. Melt butter in Dutch oven on low. Once melted, turn off heat and remove from heat completely.

  3. Update 7/3/23: Add brown sugar and white sugar to melted butter and mix well. All of the melted butter probably won't not fully mix together with the sugar. If that's the case, no problem, just move on to the next step.

  4. Add vanilla and eggs and mix well.

  5. Update 1/23/24: Add flour and rest of dry ingredients, excluding chocolate chips. No, I never bother to sift the dry ingredients together and it still comes out fine. This dough is usually fairly dense, elastic-y and a bit greasy. But occasionally, it might be kind of sticky and not hold together. If that's the case, let the dough sit for about 5 to 10 minutes. The dough will firm up.

  6. Update 1/23/24: Add the chocolate chips after the dough is mixed and cooled a bit. 5-10 minutes should do the trick. Otherwise they'll melt and your cookies won't look pretty! The chocolate chips will look like and shiny from the butter and won't mix in all that great. That's normal.

  7. Scoop out dough level using 1/4 cup measuring cup or 1 1/2 Tbsp cookie scoop and place a couple inches apart. Note: I highly suggest doing a test run of 1 cookie so you make sure it turns out the way you like. If it doesn't check out my troubleshooting tips.

  8. Bake at 325 F for 15-18 minutes or until cookies turn light brown. Or at 350 F for 13-15 minutes. Take them out of the oven and immediately but carefully, as they may be a bit delicate, transfer them to a wire rack or they will continue to spread out some due to the heat from the pan.

  9. Enjoy!!!

Recipe Notes

Notes:

  1. Using a 2 3/8" round, 3/4" deep 1/4 cup measuring cup typically yields a 3 1/2" round cookie that's about 1/2" thick.
  2. This dough freezes great so make some extra to save for later! After scooping dough, flatten the dough ball a bit and place in freezer on a plate or flat surface until balls are frozen enough so the dough won't stick together (about an hour). Then place them all into a plastic bag or container for later use.
  3. To make from frozen, simply bake at 325 for about 17 to 20 minutes. If the cookies are too thick, press down on dough using the back of a spoon about 10 minutes into baking to flatten them.
  4. I updated this post on 7/3/23 to make sure that the butter doesn't cool too much as I've recently experienced some issues with that and added chocolate chips separately.
  5. For a while there, I was having issues with the dough coming out super sticky and not dense at all. After lots of trial error, I've figured it out and the recipe reflects the changes. I went back to using 1 egg and 1 egg yolk, though I swear I've made it using 2 eggs just fine before. Anyway, 2 eggs will make it a little cakey and 1 egg and 1 egg yolk will make them a bit buttery/chewier. Either way, they are DELICIOUS!

Enjoy!