Best, Big, Fat, Chewy Chocolate Chip Cookies

The kids and I are going to Branson, MO with my mom this week for a mini Spring Break trip. That means the hubby is going to be all alone.  Don't worry, I stocked the deep freeze with plenty of his favorite Totino's frozen pizzas and the pantry is stocked with Ramen noodles. I'm positive he can manage on his own.  Also, he's got really big muscles and we have a huge Pit Bull that will be staying here for his protection while I am gone so don't even think of breaking in to steal his cookies!

Last night I told him I wanted to make him some Deelicious Sweets before I left so he would have a happy belly while I was away.  He requested my Best, Big, Fat, Chewy Chocolate Chip Cookies.  Long title, I know.  But they are the Best, Big, Fat, Chewy Chocolate Chip Cookies!  This was a very (see how I italicized, that means it was extreme) popular Deelicious Sweets request and I am constantly asked for the recipe.  However, I have only shared it with a select few.  Now, I'm ready to share it with the world.  You know something else?  I found this recipe on Allrecipes!  So, technically, it's not even my recipe!  Ssshhh!  Don't tell anyone!


My hubby isn't a big fan of chocolate so he always requests that I only put a few chocolate chip's in them (like I need to be reminded every single time, it's been almost 15 years that we have been married). One time, I made him his own batch with one chip per cookie.  I love him!

Best Big, Fat, Chewy Chocolate Chip Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips


Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt; set aside.  

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. 

Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. 

Resist the urge to eat the dough, keep going!

 Drop cookie dough 1/4 cup at a time (I use an ice cream scoop) onto the prepared cookie sheets. Cookies should be about 3 inches apart.  

Don't eat them yet, put them in the oven!

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. 

Now you can eat!

I reminded him, "Honey, you can't eat these cookies for breakfast, lunch and dinner!"

To which he replied, "I can if you make enough!"


Did I mention how much I love him!

~ Enjoy!