How to make it

  • 1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
  • 2. 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.
  • 3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
  • 4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  • 5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Reviews & Comments 2

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  • cheftownsend 2 years ago
    my mother gave this to me 6 months before she passed so id check your sources
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  • jo_jo_ba 2 years ago
    I have a little bit of a hard time believing this is your original, since the exact recipe (and it is a good one I'll admit) is all over the internet (originating, I believe, from the recipe "Best Big, Fat, Chewy Chocolate Chip Cookie" by ELIZABETHBH on AllRecipes back in 2001) and I've been making this exact one since 2004. I would check your sources a bit before laying claim to any recipe, just to avoid a legal copyright problem.

    *Edit - I'm mistaken in the origin - it was a January 1996 recipe from Cook's Illustrated
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