Best Big, Fat, Chewy Chocolate Chip Cookie

I added an additional tsp of vanilla. These cookies turned out well in both flavor and appearance. I like that these cookies did not collapse. They have a slight rise.

Super easy to make, highly recommend using parchment paper saves on clean-up, flavorful delicious treat to enjoy. I refrig the cookies once cool they go great with coffee or tea.

These cookies are good, but not my favorite. I can’t believe I am saying this, but there are way too many choc chips in these. I shouldn’t have put them all in when I realized it was going to be too much lol. I was out of regular brown sugar so I used some Mexican cone sugar that I had to grate. That may have affected the flavor and texture of the cookie too, because the sugars may seem alike, but are definitely different flavor profiles . I may try this recipe one more time using regular brown sugar and less chips.

AMAZING! Great simple recipes! I followed it to a tee; except I use unsifted flour, and they came out some delicious and chewy. I definitely will be making these again :)

Finally, I made it! Usually, my cookies turn out more on the flat side. This is the best recipe I have ever made. Thank you, Elizabeth!P.S. The only big change I made was to the amount of chocolate because some people advised reducing it (I reduced it to 200 grams), and I chill the dough in the refrigerator before putting it in the oven.

Followed the recipe except for the chocolate chips; I only used 1 cup, and that was more than enough. They were big (used a heaping tablespoon for each drop), soft and a little chewy, just as advertised. My wife gave some to our neighbours, who raved about them. Large tablespoon per cookie made 22 cookies, and they all disappeared. Fast. Great recipe and easy to prepare. Now our go to recipe. Thanks!

I’ve been using this recipe for a while now. They are a great tasting chewy cookie however I wanted a puffier cookie so this time around I added one half teaspoon of baking powder and they were chewy and puffy! The consistency of the dough did change from wet to more crumbly so I formed balls and slightly flattened them. Each ball was approximately 40 g. I think I baked them for around 12 or 13 minutes. They probably could’ve used another minute, but I like them under rather than overdone. I highly recommend with or without baking powder.

I’ve been making this recipe since around 2013, it’s my go to chocolate chip cookie recipe.I’m not sure who edited the recipe but step 4 is supposed to say, “Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.”Instead it just says cookies should be about 3 inches apart. I also do LEVEL 1/4 cups and don’t reshape the dough once on the cookie sheet. It helps them maintain their height a little better.Also, I always leave the cookies on the cookie sheets to cool completely. I do NOT transfer them to a wire rack. It helps them cool evenly and allows for them to finish cooking a bit.They are perfect every single time.

Great recipe, very versatile. You can throw anything in it. I put in 1 cup of Reeses pieces and 1 cup of chocolate chips. I got 2 dozen out of this recipe and the dough keeps well in the fridge for a few days.