Chubby Chewy Chocolate Chip Cookies

By • January 29, 2011 • 73 Comments



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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6 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

6 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

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

Me

7 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

7 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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over 1 year 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

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

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

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over 1 year 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

over 1 year 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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over 1 year 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

over 1 year 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

over 1 year 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

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

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

Mrs._larkin_370

over 1 year 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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about 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

about 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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about 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

about 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

about 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

over 2 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

over 2 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

over 2 years ago Martha on Dartmouth

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

Mrs._larkin_370

over 2 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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almost 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

almost 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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almost 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

almost 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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about 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

about 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

about 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

about 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

about 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

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay, boulangere! Glad everyone enjoyed these!!

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about 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

about 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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over 3 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

over 3 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.)

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Inspired by BlissfulBaker and ChezSuzanne, I made these tonight in small version. I liked them! I did a few test runs and they came out chewier when I flattened the balls slightly. I'll add this alternative step to the recipe. Thanks guys!!

Me

over 3 years ago TheWimpyVegetarian

Yah team!!! For me the smaller size worked well for my little grandchildren running around the house.....:-)

Phoenix

over 3 years ago Phoenix Helix

So I've been a little obsessed with chocolate chip cookies lately, trying all sorts of recipes & comparing. I tried the Nieman Marcus one that Dymnyno suggested & fell in love with the espresso powder addition. The cookies don't taste like coffee; they just have a richness of flavor that's wonderful. However, I much prefer the texture of this chubby-chewy recipe, so I've just added espresso powder to the ingredients & it's my new go-to recipe. If you want to try it, just add 1-1/2 Tbsp to the batter.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yes! I love espresso powder in cookies! I've done the NYT recipe (the one I mention in the headnote) with a couple Tablespoons of espresso powder and they are really really good, like a cappuccino cookie. Sometimes I will top each cookie with a couple of whole coffee beans. Can't wait to try that with this recipe. Thanks BB! Question for you both, BB and CS, when you made the cookies small, did you press the balls down, like in step 8?

Phoenix

over 3 years ago Phoenix Helix

One bonus of the small cookies is that there's no need to press them, nor to rotate the pan. Just spoon little balls onto the cookie sheet, bake 12 minutes & done!

Me

over 3 years ago TheWimpyVegetarian

I didn't press mine down since they were smaller. I used an ice cream scooper - and when they came out they were nice a chubby, slightly domed, pieces of goodness. My baking time was 12 minutes like BBs.

Phoenix

over 3 years ago Phoenix Helix

Mmm-Mmmm-Mmmmmmmmmmmm! What a great recipe. I needed to make a thank you batch of cookies for our car mechanic, and I figured chocolate chip cookies are always a favorite. (Yes, our mechanic is actually so awesome he deserves cookies.) So, I whipped up your recipe tonight with these changes: (1) I made a half batch -- it's always a fun kitchen challenge to measure 1-1/2 eggs (2) I was out of white sugar so I used 100% dark brown sugar (3) I made the cookies small - about 1 ounce each. (I'm one of those people who feels like I'm getting more of a treat if I get to eat 3 little cookies instead of 1 big one.) At this point, you're probably thinking, 'Hey. These cookies are supposed to be for the mechanic!' I'm no saint. He's not getting ALL the cookies. Anyway, since they were small, they baked up in 12 minutes, with no need to rotate the pan. Is there anything better than the taste of a warm chocolate chip cookie just minutes out of the oven? Thanks so much for sharing this recipe. It's a keeper!

Me

over 3 years ago TheWimpyVegetarian

When I made these cookies yesterday, I made them small too - 1.5 oz each. I thought by doing them small I would have a cookie or 2, but be ok since they would be so small. Wrong. I ate at least 8 yesterday and 6 so far today. I keep thinking - but they're so small, I can have more. Sigh. But really, these are just great cookies.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I'm so glad you guys liked this recipe!!! BB, I'm happy to hear you (and the mechanic) are enjoying these! CS, you're right, big or small makes no difference - they will get eaten regardless of size!

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over 3 years ago chez nana

Are you kidding me??!! These are some of the best cookies I have ever made!! I did switch out the measurement of cinnamon and nutmeg since I love nutmeg so much. I made a batch and shared with my neighbors .... now everyone is beating on my door for more. Must dash and bake some more!! Thank you for this wonderful "mistake". And my neighborhood thanks you.

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over 3 years ago chez nana

This is embarrassing ..... I meant to comment on Merrill's cookies. Shame on me for not paying attention. I will now make these!!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

haha! no worries! if you do make these, let me know!!

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over 3 years ago dymnyno

I go both ways...crispy or chewy! These look seriously delicious. I usually use the Nieman Marcus chocolate chip cookie recipe, but will try both the original and the new improved Miz Liz version!!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Haha! Thanks Mary!! Oh that NM recipe is good too! Let me know if you make these.

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over 3 years ago gingerroot

Can't wait to make these, and I'm not waiting for a snow day. : ) PS, Thanks for all of your tips, especially regarding how to properly measure flour. I am a better baker for it!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, gingerroot! And you're welcome! Let me know how they turn out!

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Okay, I know mistakes lead to great things sometimes, but one way to avoid the mistake of adding the wrong amount of flour, when you're counting multiple one-cups (especially when making things like cakes and cookies) is to use an old-fashioned sifter, the kind with measuring lines on the inside. You will always know how much flour you've put in. And once you add the other dry ingredients, and sift them into your mixing bowl, you'll never wonder if you whisked the dry ingredients thoroughly enough, or if there are any nasty hard lumps of baking soda or powder, etc. I realize a lot of people think they're unnecessary, and are a one-trick pony, but I've been using a sifter regularly since I was about 8 or 9, and I really like them!! ;o)

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Great tip, AJ! I don't own a sifter, and probably won't ever, since I have a teeny tiny kitchen and limited storage. The scale works great for me! :-)

Me

over 3 years ago TheWimpyVegetarian

I'm a huge chewy fan, and have a weekend with the grandkids coming up in the mountains. These will be perfect for us!!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh, I hope you enjoy them, ChezSuzanne!!! Let me know!!

Me

over 3 years ago TheWimpyVegetarian

These may be the best chocolate chip cookies I've made!! I was short on chocolate chips (how can something like that even happen?!?) so I mixed in peanut butter chips that are shaped exactly the same. To die for! I ate 6 before they completely cooled. And that doesn't even count the cookie dough I helped myself to......Thanks for such a great recipe, Liz. I wish my *mistakes* would turn out HALF as well!!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh, I'm so glad you liked them, Susan! I've been curious how these would turn out for others, as we really love them. The peanut butter chips sound really good!!! I know exactly what you mean...I once ran out of sugar! ;)

Phoenix

over 3 years ago Phoenix Helix

I made that same flour "accident" making oatmeal cookies once. The result was a cookie-muffin hybrid that was actually really delicious. Here's to the mistakes that don't get thrown away!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hear hear!

Summer_2010_1048

over 3 years ago Midge

Wow, mrslarkin, those are some great-looking cookies. Funny, I just made the choc. chips too (2 feet of snow=baking bender), out of Good to the Grain (made with 3 cups of whole wheat flour) and they are surprisingly good. Next time I'll try yours!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, Midge! I got that book for Christmas!! Can't wait to try that cookie. They look really good!

Me

over 3 years ago TheWimpyVegetarian

I've been looking at that cookbook. What do you guys think of it?

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Lots of great recipes! I'm just reading it again now. Yes, I read cookbooks, is that weird?

Me

over 3 years ago TheWimpyVegetarian

Not to me! I read cookbooks too, in fact I buy cookbooks as much for the info they share as for the recipes! Thanks for the info.

Summer_2010_1048

over 3 years ago Midge

I just got the book a few weeks ago and have only made the one recipe out of it, but its definitely inspired me to bake out of my white-flour comfort zone.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I was hoping you'd post this. I wish I could eat them off my computer screen!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Haha! That would be a cool trick! Let me know if you ever try these drbabs. I'm always looking for constructive criticism! Are you a chewy or a crispy cookie fan?

Image

over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Actually, a crispy fan, but I got into chewy in a big way last year when I was testing chewy sugar cookies. I just made a big batch of crispy oatmeal chocolate chips, but when those are gone, I know just who would love these!