Chubby Chewy Chocolate Chip Cookies

By • January 29, 2011 • 73 Comments

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Author Notes: Sometimes in my kitchen, mistakes lead to creative inspiration. Case in point, this cookie, which started out as my usual all-time favorite NY Times chocolate chip cookie recipe. On one of the snow days last winter, Sconeboy had a couple of his buddies over. So I, being the bestest mom in the world, decided to make cookies for the boys. Seeing as the first batch was quickly being scarfed down, I moved on to batch #2 and somehow got mixed up with how many cups of flour I had added – I think after one of the boys came in to ask for another glass of milk. I hedged my bets and added what I thought was the last cup of flour, but turned out really to be an extra cup of flour. Anyways, since the “mistake”, I’ve been tweaking this fat-cookie recipe and have decided it’s really good and worth sharing with you all. Oh, and here's the link to the original NY Times recipe. http://nyti.ms/11UTUOA mrslarkin

Makes about 20 cookies, depending on how much cookie dough you eat

  • 2 sticks unsalted butter (1 cup), softened to room temp.
  • 1 cup granulated sugar
  • 1 cup packed DARK brown sugar
  • 1 tablespoon molasses (optional, but recommended)
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 4 cups all-purpose flour (1 1b. 2 oz., or 509 g.) Weigh the flour!
  • **It's important to weigh the flour for proper chewiness,
  • or if spooning flour into measuring cups, remove about a tablespoon of flour from each cup**
  • 2 3/4 teaspoons Diamond Crystal kosher salt (be advised, some other kosher salt brands are saltier)
  • 1 teaspoon baking soda
  • 3 to 4 cups semisweet chocolate chips
  • a cold glass of milk
  1. Preheat oven to 350 degrees F. Line 4 heavy-duty cookie sheets with parchment paper.
  2. Cream together butter, sugars and molasses in mixer bowl fitted with paddle attachment.
  3. Add vanilla and beat for a minute or two.
  4. Add eggs one at a time, and beat until combined.
  5. Add flour, salt and baking soda to the egg mixture, and pulse until flour is just incorporated, then beat on medium speed for a minute or two. Stop the mixer, and using a spatula or plastic bowl scraper, check for pockets of flour underneath, and mix in.
  6. Add chocolate chips and mix on medium-low speed until combined. Cookie dough will be very thick and stiff, and will try to escape if you've got a small Kitchenaid mixer. Push it back down into the bowl if it does that.
  7. Using a large cookie scoop, place balls of dough about 2 1/2 inches apart. My balls of dough are about 3 ounces each. Smaller than a tennis ball, but bigger than a ping pong ball.
  8. Press balls gently with the back of a fork, or your fingers, or whatever, to slightly flatten. I use a flat-bottomed 3-inch-wide 1-cup measuring cup and press till it's the diameter of the cup.
  9. At this point, cookies can be frozen and baked off at a later time. Place them in one layer on a parchment-lined sheet pan and stash in the freezer overnight, or for several hours. I prefer this freezing method, and I'm convinced it produces a chewier cookie, but I could also just be imagining it all. In any event, proceed with the freezing. You won't be sorry.
  10. Bake for 16 to 18 minutes, rotating back-to-front and top-to-bottom at mid-point. Don't over-bake, or you'll lose the chewiness.
  11. Cookies will be pale and won't brown very much on top, but will be lightly golden brown underneath. Let cool 5 minutes on pans, then transfer to a cooling rack.
  12. Get your cold glass of milk. Taste a warm cookie. Mmmm...Isn't it good?
  13. Store cookies in an air-tight cookie jar or sealed plastic bag. Cookies reheat nicely in the microwave for about 15 seconds.
  14. Alternatively, for a small cookie, roll dough into 1" balls. Place on parchment-lined sheet pan about 1" apart. Slightly flatten balls. Bake for 10 - 12 minutes. Makes about 5 dozen small cookies. Small unbaked cookies can also be frozen and baked off at a later time.
Jump to Comments (73)

Tags: cookies

Comments (73) Questions (3)

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11 months ago CarlaCooks

I made these last night and they are amazing! Perfect texture: very cake-like (which I prefer in a cookie), and they are still just as chewy this morning (yes, I did have a cookie for breakfast). I substitute 100 g of flour for 100 g of rye flour, used 3 egg yolks and 2 whole eggs, and used about 130 g brown sugar (about 50 g short of a full cup, but that was all I had), 200 g white sugar, and a few tablespoons sugar sirup to make up for the missing brown sugar. I bake two dozen cookies (the timing was spot on) and froze a dozen for later. Thanks for my new favorite chocolate chip cookie dough recipe!

Mrs._larkin_370

11 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

so glad you like these, Carla! We love them a lot, too.

Me

12 months ago TheWimpyVegetarian

I make these every year for one of my holiday cookies, and they never, ever disappoint. I've got two trays in the oven right now. I'm eating cookie dough pretty fast though, so they better come out soon or I'm going to run out of dough to bake :-)

Mrs._larkin_370

11 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Step away from the cookie dough! haha. It's seriously one of the best raw doughs I've ever tasted. And they're not so bad baked, either. I love these cookies.

Happy new year, everyone!

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almost 2 years ago witloof

Hi Mrs. Larkin,

I spoke to the recipient of those cookies {I baked them as part of the Christmas tip my organization gives the staff at the building that hosts our events}. He said, "They were so chewy and delicious, really amazing! The best chocolate chip cookies I've ever had!"

Mrs._larkin_370

almost 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I'm so glad, witloof! Now I'm craving these... :)

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almost 2 years ago witloof

Mrs. Larkin, these are awesome! I used bread flour for extra chewiness and didn't have molasses so I used sorghum syrup. I added a tablespoon of instant espresso powder. The flavor is gorgeous! Next time I make them {these will now be my go to recipe} I'll add some macadamia nuts. WOW!

Mrs._larkin_370

almost 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

That is great to hear, witloof!! I love all your tweaks!

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about 2 years ago swedishturkey

I made these last night, and they are AMAZING! I brought them into work today, and they were eaten up so fast. I have finally found the perfect cookie. Thanks so much for sharing.

Mrs._larkin_370

about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I'm so pleased, swedishturkey! Thanks for letting me know. We love this cookie like crazy.

Mrs._larkin_370

about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

RECIPE UPDATE: The past half-dozen batches I've made of these cookies, I've added a tablespoon of molasses. The taste is incredible, and I think it adds to the chewiness, but again, I might just be dreaming this part up. I also decided that baking at 350 is ideal, as opposed to 325, especially if you choose to freeze the dough balls. Just make sure your oven is consistently at 350 degrees, and if that means cracking up the oven 25 degrees, then so be it. This is what I do all the time, what with my bipolar oven. It's important to find you oven's happy place.

Sausage2

about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yay! Fat, chewy cookies are always a winner in my book.

Mrs._larkin_370

about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I can't decide if I like fat and chewy or thin and crispy. But when I've got one of these in my mouth, and a cold glass of milk, the verdict is very clear.

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over 2 years ago tessa022707

I left you a comment a year ago about how much my family loved these cookies. Wanted you to know that I made them every Sunday for the Oceanside Beach Lifeguards ( my oldest is a beach guard). I would deliver them just as their day was ending and they were coming back to headquaters ravenous.
Just received several FB messages and texts from different guards reminding me the beach season is in full swing as of today and maybe I might want to continue last years routine with " those cookies". Thought you might like to know.....you're a hit at the beach!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, Tessa! That is so cool, and you totally made my day. Where is Oceanside Beach?

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over 2 years ago tessa022707

Northern San Diego County. Oceanside is the northern most city in San Diego and the second largest city in the county. Four miles of beaches mean a lot of hungry lifeguards! So thanks for a great recipe.

Carol_and_cousins

over 2 years ago cakillgore

What a beautiful mistake you made! My oven runs hot, so I cut the baking time to 13 minutes and they were perfect. I opted for the larger cookies, and my batch made about 42 3-1/2 inch cookies. Perfec for the kids at our memorial day bbq tomorrow. I also sed Guittard Extra Semi-Sweet Chocolate chips to add a more eleant flavor of chocolate. My Kitchenaid was the right tool for this job! One bowl clean up. Used Morton Coarse Kosher Salt, and that worked perfectly.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you, cakillgore! So glad you enjoyed these. I love that Guittard chocolate - so delicious.

Nog

almost 3 years ago Niknud

On your recommendation, I made these for ice cream sandwiches for dessert. My big mistake was making them early in the afternoon. I had to fend off the hordes with a meat cleaver to make sure there were enough left to make sandwiches by the end of the day. Husband announced: Best Cookie Ever. Why haven't you made these before? Thanks so much mrslarkin!

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

:) yay! You're welcome, Niknud! hope limbs of hordes are safe, and that you had some left over chubbies to make sangwidges.

Davemeconesvlle

almost 3 years ago Martha on Dartmouth

This is THE best chocolate chip cookie recipe, EVER. My search is over...

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Wow! Thanks so much for letting me know, MoD! Glad you've found a winner. Cookie searching can be tiring!

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about 3 years ago Robin O'D

I saved this recipe a long time ago and I finally made them today. Wow, are they delicious! I love the texture and all of those chocolate chips!!

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

So great to hear, Robin! I'm glad you liked these!!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I just got around to making these today. So, so good. I can't decide which I like better--the raw dough or the cookies themselves. Thanks for a great recipe!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're welcome, drbabs. I'm so glad you enjoyed them!

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over 3 years ago tessa022707

I made these cookies 4 times last week! Added cocoa powder to one batch, mini peanut butter cups to another, and homemade toffee bits to another. My co-workers were in heaven to say nothing of hubby and teenagers. Great mistake, it is printed and taped to the inside of the baking cabinet! Thanks

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're welcome! That is so great tessa! Really glad you like these - we think they're pretty yummy too!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Today was MrsL day in my Friday Baking & Pastry class. Among other things, we made these as well as your chewy sugar cookies. Success on the former: variable. We learned what a perfect bake is and how challenging it is to wish one could un-bake something overbaked. One great observation on these: "OMG, do they have ENOUGH chocolate chips?!?" As for your sugar cookies, uniformly perfect and wonderful. I'll email you some photos this weekend.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Wow! Thank you for trying my recipes, boulangere. I'm honored! I made these yesterday, and since I can't leave well enough alone, I wanted to see how they'd turn out at 375. For me, they were way too cakey and well done. For others, they loved 'em. Similar to how one man's trash is another man's treasure? As for the chips...clearly, I really like chocolate. ;) Thanks again.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Made these yesterday with 14 children. Definitely chubby, definitely chewy, much loved!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay, boulangere! Glad everyone enjoyed these!!

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over 3 years ago cookiecakes

And there is it... my new favorite chocolate chip cookie recipe... I can't keep my fingers out of the bowl! Help!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yippee! Glad you like them, cookiecakes!

Lobster_001

over 3 years ago nannydeb

I made the cookie dough the other day for an office potluck tomorrow, but every night my husband asks me to bake a couple up for him and the dough is almost gone! I'll have to make more tonight. They're delicious!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay! Thanks nannydeb! So glad you guys liked them.

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almost 4 years ago Shopgirl8525

These are so awesome! I've never had more compliments on any other cookie I've shared at the office. This is my new standard choc chip cookie recipe! Thank you! :)

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You are so welcome, Shopgirl! I'm really glad you enjoyed these!! Might have to whip up a batch myself...it's been a while. :)

Checker

almost 4 years ago checker

I have been craving chocolate chip cookies. And thank you for adjusting the recipe to allow for dough eating.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're welcome, checker! Whenever I make these, there always seems to be a stampede towards the mixing bowl, spoons flailing, fist fights, general sibling unrest, etc. etc. (well, maybe not the fist fights, but the rest, oh yes.)