Joel, our friends, my parents, grandparents, co-workers, neighbors, brother-in-law, opera friends….these are all the people who claim these to be their all-time favorite chocolate chip cookies. That’s not something to be taken lightly. These cookies have been hastily featured on here before, but they most certainly did NOT receive the full respect and attention they deserve. Now, I know I’ve definitely made my fair share of chocolate chip cookies through the years, but just bare with me while I share just one more (for now!)- the BFCCCCs (Big, Fat, Chewy Chocolate Chip Cookies). I’ve honestly never made these for anyone who didn’t immediately say they were the best they’ve ever had, and I’ve made these a floppity-gillion times. That’s big. For me, it’s sort of a toss-up (and also depends largely on what mood I’m in) between these and the famous NY Times chocolate chip cookies. But for whatever reason, when I make chocolate chip cookies, it’s usually these. 🙂 I realize the cookies in my pictures are not exactly “big and fat”- I prefer my cookies on the smaller side, so I always use a standard cookie scoop instead of the heaping 1/4 cup-size scoop it calls for.
You see that? That’s heaven in cookie form, right there! There’s not much better in life than a warm chocolate chip cookie and a glass of milk. Honestly. Now, I can’t actually tell you where this original recipe started. It bares a striking resemblance to the Cook’s Illustrated recipe, but with a few minor changes; yet the original recipe I first found was from allrecipes.com. Who knows. What I do know is, it’s delicious.
Big, Fat, Chewy Chocolate Chip Cookies
2 cups, plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, melted and slightly cooled
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 1/2 cups semisweet chocolate chips
Preheat the oven to 325 degrees. Line cookie sheets with parchment paper. Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly golden (If you’re making smaller cookies like mine, bake them for about 10 minutes). Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Makes approximately 12-14 very large cookies or 36 smaller cookies.
Recipe source: allrecipes.com
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Pingback by Chocolate Chip Cookie Roundup! | makinghealthahabit — December 1, 2011 @ 6:13 PM
[…] Best Ever Chocolate Chip Cookies – Source: Sing for your supper […]
Pingback by Best Ever Chocolate Chip Cookies | | Sundays with JennieSundays with Jennie — December 3, 2011 @ 11:27 PM
Hi Amy,
I stumbled across your website awhile ago and I was immediately drawn to all the wonderful photos of this amazing looking food… I HAD to try out these cookies (or biscuits as we call them in Australia!) but I had a bit of trouble that the others where having with them turning out flat but I’ll try adding more flour and not greasing the trays before and see how we go!
Your exuberance for cooking definitely bounces off the screen, so thankyou!!
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Comment by Ashlee — December 8, 2011 @ 10:56 PM
I made these yesterday after being less than happy with the Tollhouse ones I made a few days ago. These came out perfectly when I baked them for 13 minutes. They also looked much prettier than the other ones! Thanks!
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Comment by Erin — May 13, 2012 @ 10:35 AM
These are awesome! I needed a good oatmeal raisin/chocolate chip cookie recipe…so I used this too. Just add some cinnamon and old fashion oats…oh, my, gosh. So amazing! And the trick is to make them small. That way you don’t feel as bad when you eat 10 of them.
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amy Reply:
June 6th, 2012 at 8:49 PM
So happy to hear it!
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Comment by Annarwat — June 4, 2012 @ 9:35 PM
[…] to cool completely. Makes approximately 12-14 very large cookies or 36 smaller cookies. Source: singforyoursupper Share this:TwitterFacebookLike this:LikeBe the first to like […]
Pingback by Chocolate Chip Cookies « adoanut — August 27, 2012 @ 4:04 PM
these have absolutely become my go-to cookie. They turn out perfectly chewy and soft every time, and stay that way for days! (if they last that long) Thank you Thank you Thank you for posting!!
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amy Reply:
September 18th, 2012 at 4:49 PM
Thrilled to hear it!!
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Comment by Celeste — September 18, 2012 @ 2:51 PM
If I could choose my last meal on earth, it would hands down be macaroni and cheese with chocolate chip cookies for dessert. I’ve tried various chocolate chip cookie recipes and with a recipe titled like this, I simply had no choice but to give it a try! Plus my 3 year old has been begging to make chocolate chip cookies together. lol. I’m glad I gave half the double batch I made away to my neighbours because I can’t stop eating them!!! So so delicious. I’ll certainly be making these again. Thank you!
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Comment by Heather — November 9, 2012 @ 2:22 PM
I made these tonight and they came out PERFECT!!! best cookies I have ever made 🙂 I used another recipe that called for no brown sugar and it came out cakey? wasn’t good and bland 😐 these were so much better!! thank you 🙂
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Comment by nicolle — January 6, 2013 @ 4:41 AM
I cannot believe how awesome these cookies are. My cookies don’t come out as thick, but it’s thick enough. This is the best chocolate chip cookie recipe out there. I’ve wasted countless hours and supplies trying to find the perfect cookie recipe. I look no further. They are absolutely divine. A must for everyone. They’re actually in the oven right now…I’ve made these three times now…yummy!!!!!! Thank you for sharing!
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Comment by Katrina G Cheek — February 28, 2013 @ 7:45 AM
Did anyone else’s cookie dough come out a bit greasy?
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Comment by Taylor — September 20, 2013 @ 2:36 PM
I’ve been making these for at least a year now. This is the only recipe I’ll use. Using melted butter is heavenly!!!!! Thank you so much! I always add extra flour to get mine thicker. I think I’m at a higher elevation than most 😉
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Comment by Kristin — April 22, 2014 @ 10:25 PM
I don’t know if it’s just me or if everyone else encountering issues with your blog.
It seems like some of the written text within your content are running off the screen.
Can someone else please comment and let me know if this
is happening to them as well? This may be a problem with my internet browser because I’ve had this happen previously.
Kudos
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