Big and Chewy Chocolate Chip Cookies

Big And Chewy Chocolate Chip Cookies Recipe

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Sharry Murawski

By
@cavalierluvr

This recipe came from The America's Test Kitchen Family Cookbook. I was looking for a jumbo cookie that was chewy and this is it! The use of melted butter adds to the chewiness and the extra egg yolks help to keep it tender. As stated in the cookbook: Removing the cookies from the oven before they look completely baked and letting them finish baking on the hot cookie sheets for 10 min. is a must because it helps the cookies to set without overbaking.

There is no need to refrigerate the dough for these cookies to turn out perfect. If you do choose the refrigerate the dough...cover tightly with plastic wrap and refrigerate up to 3 days. However, lower the oven temp to 300 degrees and bake for 25 to 30 minutes instead.

Try these..you won't be disappointed. I like using Ghiradelli Bittersweet chips for these. They're larger than the average semisweet chip. Perfect for a jumbo cookie.

Rating:

★★★★★ 2 votes

Comments:
Serves:
20 large cookies

Ingredients

  • 3 1/3 c
    flour
  • 3/4 tsp
    baking soda
  • 1/2 tsp
    salt
  • 16 Tbsp
    unsalted butter (2 sticks), melted and cooled
  • 1 1/4 c
    packed light brown sugar
  • 1/2 c
    white sugar
  • 2
    large eggs
  • 2
    large egg yolks
  • 1 Tbsp
    vanilla extract
  • 2 c
    semisweet chocolate chips

How to Make Big and Chewy Chocolate Chip Cookies

Step-by-Step

  1. Adjust oven racks to the upper- and lower-middle positions and heat over to 325 degrees. Whisk the flour, baking soda, and salt together in a large bowl and set aside.
  2. Beat the butter and sugars in a large bowl using an electric mixer on medium speed just until combined 1 to 2 minutes. Beat in eggs, egg yolks, and vanilla until combined, about 30 seconds, scaping down the bowl and beaters as needed.
  3. Reduce the mixer to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips.
  4. Working with 1/4 cup of dough at a time, roll dough into balls and lay on two parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake until edges are golden but centers are still soft and puffy, 17 - 20 minutes, rotating and switching the baking sheets halfway through baking.
  5. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to let cool completely.

Printable Recipe Card

About Big and Chewy Chocolate Chip Cookies

Course/Dish: Cookies Chocolate
Other Tag: Quick & Easy




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