Giant Chewy Chocolate Chip Cookies

By • April 25, 2011 3 Comments

97 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: I first started making chocolate chip cookies using one of Alton Brown's recipes, but over time I made changes to fit my cookie style. My version is less greasy and has a richer flavor from the brown sugar. They are chewy and stay soft for days if kept in a zip top bag.
When deciding which recipe I would want to be known for it didn't take me long to pick this one. Its simple and classic. Comforting and loving. All qualities I would want to be remembered as having.

Makes 12

  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1 cup dark brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 12 oz bag of semi sweet chocolate chips
  • 1 cup chopped walnuts
  1. Preheat oven to 375F. In a small bowl whisk together the flour, baking soda and salt.
  2. In a larger bowl whisk the butter, sugar, eggs and vanilla together.
  3. With a wooden spoon stir half the dry ingredients into the wet ingredients and stir until combined. Add the rest of the dry ingredients to the wet and stir until all the flour is absorbed. Stir in the chocolate chips and nuts.
  4. Scoop large spoonfuls of dough onto an un-greased cookie sheet. 6 cookies to a sheet. Bake for 12-14 minutes or until cookies are golden brown and the center is set. Let them cool on the pan for a minute then transfer to a wire rack.

More Great Recipes: Chocolate Chip Cookies|Chocolate|Cookies|Desserts

💬 View Comments ()

Comments (3) Questions (0)


almost 2 years ago Bill

How large of a scoop do you use?


about 2 years ago Jef

do you press these down on the sheet before baking, or let them stay rounded?


over 4 years ago lschrive

I told my husband that these were called "Quiet Cookies" as the butter and sugar did not need to be creamed in the mixer and so we could make them after the baby went to bed! Success! I only had light brown sugar and that worked out okay but I did miss the stronger flavor. I don't think I will use as many chocolate chips the next time. But the texture of the cookie is absolutely perfect. Thank you for the recipe!