The quintessential recipe for chocolate chip cookies, these Big and Chewy Chocolate Chip Cookies are bigger, chewier, and better than regular chocolate chippers.
So lemmie just share a sad story with you. Actually, lemmie share two. I know I’m asking a lot, but hear me out. Years ago I was tasked with taking all the family recipes we could gather from my mom’s side of the family and putting them together in a cookbook that we could make and give to all our family members. I found a website that would let me do that. So I spent hours upon painstaking hours typing all the recipes in (and there were LOTS) with plans to create a cookbook later. As time went on, we figured everyone uses a computer now and it would be best to just keep the recipes online. No need to bring paper into this. BIG mistake. See, the website that held all my precious family recipes decided to change its format and no longer let people add recipes or see their previously entered ones. The day I found out I almost bawled. Many of the recipes were ones that had been scribbled on paper and I had thrown said paper away because hey, the recipes were all online now—safe and secure.
The next isn’t as much of a tear-jerker, but it’s still sad. On my Tried and True pin board, I had a link to my favorite freezer breakfast burritos recipe. I loved it because the burritos were delicious and it made a TON. They were great for mornings when I didn’t have a whole lot of time to fuss over breakfast, which is like every day. Well, low and behold, last time I clicked on the link to bring up the recipe it was GONE. The page no longer exists. After the family recipes fiasco, how could I possibly go on? It took strength and courage, but I made it through. 🙂
I tell you these stories as a preface for this recipe. I LOOOOOOVE this Big and Chewy Chocolate Chip Cookies recipe and I wish I had come up with it. But I found it on Allrecipes.com and it’s truly a keeper. I had been searching long and hard for the perfect chocolate chip cookie recipe—one where the cookies weren’t paper-thin and were chewy and delicious and would last days without getting stale. This recipe, my friends, meets those requirements and so much more. The cookies are bigger than your usual chocolate chippers (More cookie to love? Sign me up!) and they’re perfectly chewy, slightly crispy, and out-of-this-world yummy.
*Couple notes about this recipe. The amount of vanilla is not a typo. It’s one glorious tablespoon. Also, since it calls for melted butter, it’s important that you chill the dough for at least an hour so the cookies don’t spread too much.
And I am putting this recipe on my site because I have full control over the fate of my site and can keep this recipe handy whenever I have a jonesing for chocolate chip cookies (like, every day). After you try these babies, you’ll want to keep the recipe in a safe place, too. Like a locked safe. 😉
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, melted
- 1 cup brown sugar
- ½ cup sugar
- 1 Tbsp vanilla extract
- 1 egg (at room temperature)
- 1 egg yolk (at room temperature)
- 1 bag milk chocolate chips
- Sift flour, baking soda, and salt together. Set aside.
- In a mixing bowl, cream together the butter, brown sugar, and sugar until well blended. Add vanilla, egg, and egg yolk and mix until smooth.
- Add dry ingredients just until blended. Stir in the chocolate chips. Refrigerate batter for at least 1 hour.
- Preheat oven to 325 degrees. Line baking sheets with parchment paper. Drop cookie dough, ¼ cup at a time, onto cookie sheet (I rolled each into a ball).
- Bake for 15-18 minutes until edges are golden. Cool on sheets for 2 minutes; transfer to cooling rack.
