Make Ahead

Giant Chewy Chocolate Chip Cookies

April 25, 2011
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
In This Recipe
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.

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