Everyone needs these big fat chocolate chip cookies in their life. Crunchy on the outside, chewy in the middle, and every bite full of melty chocolate chips.
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Hello, my friends!
This is my birthday week and in honor of the special occasion, what could be better than a big fat chocolate chip cookie recipe?
I’ve had a lot of good chocolate chip cookies (a.k.a. CCCs) in my day. And there’s a million opinions out there about how a CCC should taste. And that’s fine. There are so many good ones.
And just to clear things up right off the bat, the chances any chocolate chip cooking surviving more than a few minutes at my house is basically nil. Regardless of whether they live up to the description below or not. Bring ’em on, my friends.
But since you dropped by (hi there!), today you are getting my opinion. Along with my current favorite recipe for big fat chocolate chip cookies. Can I get a whoop?
What does your ideal Chocolate Chip Cookie look and taste like?
My ideal chocolate chip cookie is super thick. Like embarrassingly so. With a crispy outside and a chewy inside (but no raw dough).
It’s got loads of chocolate. Again an embarrassing amount (yes, if you’re not embarrassed by the chocolate chip cookie in your hand, it doesn’t belong there).
When I say chocolate chips, I’m not talking about milk chocolate chips–they’re usually too sweet. I’m partial to dark or semi sweet cc’s all the way.
Every bite has ooey-gooey amounts of chocolate. It will get all over your hands. You will have a chocolate mustache. That’s what napkins are for. You will have to eat this cookie with milk (is there any other way?).
Now I know this next part may be a game changer for some of you (as in click…goodbye), but MY perfect CCC has nuts (walnuts or pecans, pecans being my preference). Not an exorbitant amount. Just enough to give it some crunch and flavor. I don’t want to bite and get a whole pecan half or anything crazy like that. No, just a little bit here and there. So that your tastebuds say, “oh is this a nut? That’s fun.”
And now I’m dying to hear what your version of the perfect CCC is. Leave me a comment and let me know. I know my ideal CCC has and will continue to evolve. And I’d love to hear what your dream chocolate chip cookie tastes like so I can drool right along with you. 🙂
Some ingredient tips & preferences
Update (4/20/22): The original recipe I posted used cold butter. I have since discovered that the Bosch cookie paddles do not hold up well mixing cold butter (even if it is sliced). So I am adapting the recipe to use room temperature butter. If you want the texture similar to the original recipe I posted, you can chill the dough after forming the dough balls and before baking (about 30 to 60 minutes).
A super important ingredient is pure vanilla extract. Mexican vanilla is always my favorite and we lovethis white Mexican vanilla that you can order on Amazon (aff. link).
I’ve found that the amount of flour needed for this recipe can vary by 1/4 cup either way, depending on your elevation. This recipe was created at about 4,000 feet. If you are lower elevation you may want to use up to 1/4 cup less flour. For higher elevation, you may need up to a 1/4 cup more flour.
If you are wondering about how the elevation will affect your cookies, always start with the smallest amount of flour according to the guidelines above. You can start out by baking a single cookie as a test. If the cookies spread too much while baking, you need to add a little more flour. If the cookies don’t spread enough, you need to use less flour.
As mentioned, I prefer dark or semi sweet chocolate chips in this recipe. For the images in this post, I used Trader Joe’s semi sweet chocolate chunks which are delicious.
Tips for recipe success
I usually make these cookies with a Bosch Mixer, but you could probably whip them up with a high powered hand mixer as well.
Don’t overmix the cookies. Just follow the recipe and be sure to pulse when it says pulse and stop when it’s mixed. Over mixing cookie dough isn’t a good thing for perfect cookies.
It shouldn’t surprise you that I like to weigh my cookies using a cooking scale. 4-ounces is perfection in my estimation and you can perfectly fit six on a cookie sheet (2 columns of 3 cookies). I like to flatten the dough balls slightly with a damp hand so they cook a little more evenly.
I like the texture best when these cookies are baked on the convection setting at 350 degrees F. But if your oven doesn’t have a convection setting, 375 degrees on a regular bake setting will also work.
There’s an art to knowing when to pull out a chocolate chip cookie. It may take a little practice because there’s really not a lot of time between raw and burnt. And somewhere right in between those two extremes is perfection, my friends.
For these, perfection looks like cookies that are just starting to turn golden brown on the edges and slightly crackley on top.
I usually let the cookies rest a few minutes on the cookie sheet before transferring them to a wire rack to cool. On the cookie sheet they will continue to cook a little (which is why you actually want to pull them out of the oven a tad bit under done).
Then just as soon as they are cool enough (no cookie is worth burning your taste buds off), you can go to town with that glass of milk and napkins handy. Yum!
Can I make them without nuts?
I wasn’t sure until today (updated 4.28.20). But the answer is a definite yes. My son made these cookies without nuts and they do have a different texture (not as thick and chunky), but they tasted delicious.
He discovered by accident that they were better if you don’t flatten the dough before baking. Just leave them in rounded balls on the baking sheet and bake that way.
Can I make them smaller?
Although they are better larger, you can make a smaller size. Keep an eye on baking time because they won’t take as long.
Big Fat Chocolate Chip Cookies
Everyone needs these big fat chocolate chip cookies in their life. Crunchy on the outside, chewy in the middle, and every bite full of melty chocolate chips.
CourseDessert
CuisineCookies
KeywordCookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 14 Big Fat Cookies
Author Heather @ thecookstreat.com
Ingredients
- 1cup(2 cubes) butterroom temperature
- 1cup(7.5 ounces) granulated sugar
- 1cup(7.5 ounces) packed brown sugar
- 2eggs
- 1tablespoonpure vanilla extractsee note
- 3cups(15 ounces) all-purpose white floursee note
- 1teaspoonsalt
- 1teaspoonbaking soda
- 3cups(18 ounces) chocolate chipssee note
- 1cup(4 ounces) coarsely chopped walnuts or pecans
Instructions
Preheat oven to 375 degrees F (350 degrees convection bake). Line 2 half sheet baking sheets with parchment paper and set aside.
In the bowl of a stand mixer using cookie paddles, combine butter, granulated sugar, and brown sugar and whip until combined and smooth. Add eggs and vanilla and mix well.
Add flour, salt, and baking soda and pulse until just a few streaks of flour remain. Add chocolate chips and nuts and pulse a few more times just until barely mixed.
Scoop giant 4-ounce portions of cookie dough and roll gently until it starts to come to a ball shape. I like to roll it just barely so the cookie still has some rustic character. Place dough balls onto prepared cookie sheets in 2 columns of 3, allowing for 6 cookies per sheet, evenly spaced. Flatten each ball just slightly with a damp hand.
Bake each pan in preheated 375 degree oven (350 convection) for 14-15 minutes or until cookies are golden brown on edges and slightly crackly on top.
Remove from oven and let cookies rest for 2 to 3 minutes on cookie sheet before removing to a cooling rack to cool completely.
Recipe Notes
1. For best results, use a good quality vanilla extract rather than an imitation vanilla. We love
this white Mexican vanilla that you can order on Amazon.
2. I’ve found that the amount of flour needed for this recipe can vary by ¼cup either way, depending on your elevation. This recipe was created at about 4,000 feet. If you are lower elevation you may want to use up to ¼cup less flour. If you are higher elevation, you may need up to a ¼cup more flour. If you are wondering about how the elevation will affect your cookies, always start with the smallest amount of flour from the guidelines above. You can start out by baking 1 cookie as a test. If the cookies spread too much while baking, you need to add a little more flour. If the cookies don’t spread enough, you need to use less flour.
3. I prefer dark or semi sweet chocolate chips in this recipe. For the images in this post, I used Trader Joe’s semi sweet chocolate chunks which are delicious.
4. My son made these cookies without nuts and they do have a different texture (not as thick and chunky), but they tasted delicious. He found out by accident that they cook better if you don’t press the dough down before baking when you don’t use nuts.
5. Although they are better larger, you can make a smaller size. Keep an eye on baking time because they won’t take as long.
Update (4/20/22): The original recipe I posted used cold butter. I have since discovered that the Bosch cookie paddles do not hold up well mixing cold butter (even if it is sliced). So I am adapting the recipe to use room temperature butter. If you want the texture similar to the original recipe I posted, you can chill the dough after forming the dough balls and before baking (about 30 to 60 minutes).
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
