Giant Chewy Chocolate Chip Cookies

By ShootsAndRoots
April 25, 2011
6 Comments


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.
ShootsAndRoots

Makes: 12

Ingredients

  • 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

Directions

  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:
Cookie|Chocolate|Make Ahead|Vegetarian|Dessert

Reviews (6) Questions (0)

6 Comments

bahiti November 19, 2016
This is my go to cookie recipe. And everyone loves them. You do have to keep an eye on them at the end of their baking because I find it's easy to overbake these by a minute and get more crunchy cookies.
 
Melanie March 9, 2016
I like these because they are so very quick to put together. I think I like a chewier cookie, though, and so next time I will experiment with less flour and less baking soda. This recipe was great for my tight time schedule, though. Thank you!
 
Nick F. October 4, 2015
Great recipe! I smashed the cookies with a flat surface right after they came out of the oven and it took them to another level. Thanks for the share!
 
Bill October 20, 2013
How large of a scoop do you use?
 
Jef June 10, 2013
do you press these down on the sheet before baking, or let them stay rounded?
 
lschrive May 9, 2011
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!