Because I love my soft chocolate chip cookies recipe so much, I usually barely glance at the hundreds of other chocolate chip cookie recipes out there.  However, there has been one recipe that has caught my eye.  A recipe for "Best Big, Fat, Chewy Chocolate Chip Cookies."  I found this recipe on allrecipes.com, submitted by Elizbethbh, and was interested because it has gotten over 3,000 reviews.  Usually a good sign that the recipe is a good one.  Then a few months ago, I read an article talking about the best chocolate chip cookie recipes, and this recipe was the top recipe.  I made a decision then that I would have to try it out sometime.

So I decided to try it out this weekend.  Result?  I was disappointed.  The cookies were big, but not that pretty, in my opinion.  I like how the outside is crunchy, but that's about it.  Also they didn't really taste chewy at all; they were more cakey.  And they were way too sweet.  I much prefer my soft chocolate chip cookies recipe over this one.  However Boyfriend and my other friend both really enjoyed them and they were quickly gone. So maybe it is just me.

I followed the recipe exactly as written:

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips

Directions

  1. Preheat
    the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line
    with parchment paper.

  2. Sift together the flour, baking soda and salt; set aside.

  3. 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.

  4. Bake for 15 to 17 minutes 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.

I went back afterward and read comments on this recipe.  I still don't know why mine came out cakey rather than chewy.  Oh well.  I think I'll stick to the soft chocolate chip cookie recipe.

   

5 Responses to “Big, fat, chewy chocolate chip cookies”

  1. Danica Patrick Milk Mustache — June 30, 2009 at 12:09 pm

    def need some milk for those cookies!

  2. Kirbie — July 2, 2009 at 1:56 pm

    Yup. I agree!

  3. Haley — August 15, 2012 at 2:50 pm

    I came across this recipe a couple years ago and I use it all the time. I swear by it. Although I add much less chocolate chips than the recipe calls for and I usually add a bit more flower, and I only cook about 12 minutes. Mine (almost) always come out soft and chewy, I think the time is wrong in the origional recipe. But I am looking forward to trying some of your other recipes, especially the nutella ones :)

    • Kirbie replied: — August 15th, 2012 @ 3:09 pm

      I’ve never quite gotten this recipe to work out for me and I can’t figure out why. I have made some other really good recipes though. My favorite is the New York Times one.

  4. April — August 8, 2013 at 8:17 pm

    These turned out great and just how I wanted them!! I added some Heath toffee bits into the batter that I needed to use up and it added some extra deliciousness! Thank you for the great recipe :D

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