Best big, fat, chewy chocolate chip cookies

    25 min

    These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!

    13990 people made this

    Serves: 18 

    • 250g plain flour
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 170g unsalted butter, melted
    • 200g dark brown soft sugar
    • 100g caster sugar
    • 1 tablespoon vanilla extract
    • 1 egg
    • 1 egg yolk
    • 325g chocolate chips

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to 170 C / Gas mark 3. Grease baking trays or line with parchment.
    2. Sift together the flour, bicarb and salt; set aside.
    3. In a medium bowl, cream together the melted butter, brown sugar and caster 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 onto the prepared baking trays, with each cookie around 4 tablespoons of dough (for smaller cookies, drop 1 rounded tablespoonful and adjust baking time as necessary). Do not flatten the dough. Cookies should be about 8cm apart.
    4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking trays for a few minutes before transferring to wire racks to cool completely.

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    Reviews in English (9435)


    this recipie was so easy to use and im only 12 I have used it several times but I only used one tablespoon of mixture and they were huge xxx will always use this recipie for my cookies yum yum xxxxxx  -  26 Feb 2012


    i think there must be a mistake in the tablespoons of dough as this makes them too big and the dough ran together. i think its meant to say teaspoons as the recipe states it makes 18? made another batch with the teaspoon measure and they were lovely  -  18 Aug 2012


    Altered ingredient amounts. Agree with other tweak to reduce brown sugar to 150g. Also, I found it easier to roll dough into balls the size of golf balls, then flatten them slightly on the baking tray - cookies end up 4" across and 0.5" thick. Best cookie recipe I've tried!  -  20 Dec 2009