If you love big, soft, chewy, and chocolate-y chocolate chip cookies, look no further. I am determined that this is the *ultimate* chocolate chip cookie (CCC) recipe. You’re welcome.

A few housekeeping tips before I share the recipe:

  • You must preheat your oven and position the rack in the middle.
  • Eggs should be a room temperature. Simply set them on the counter 3-4 hours ahead of time.
  • If you are lactose-intolerant or allergic to dairy, substitute butter with Crisco butter-flavored baking sticks and milk chocolate chips with cacao chips instead. Enjoy Life is an excellent alternative and free of eight of the most common allergens.
  • Mix the batter until all ingredients are combined, but don’t over-mix either.
  • To ensure cookies don’t stick to the baking sheet, use parchment paper or silicone baking mats.
  • These cookies are large and they spread so don’t overcrowd the balls of dough on the baking sheet.
  • Allow cookies to cool at least 5 (preferably 10) minutes on the baking sheet before transferring them to a cooling rack.
  • I like cookies that are uniform in size so I use a cookie scoop or, in this case, an ice cream scooper. I like *big* chocolate chip cookies!

Three 31 Chocolate Chip Cookie


12 Tablespoons (one and a half sticks) butter, melted and cooled
1 cup brown sugar, packed
1/2 cup granulated sugar
1 egg + 1 egg yolk, room temperature
1 Tablespoon vanilla extract
2 cups + 3 Tablespoons all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 bag of milk chocolate chips or chunks, preferably Ghiradelli


Preheat oven to 325 degrees and position rack in the middle.

In a medium bowl, mix flour, baking soda, and salt. Whisk to combine.

In a large bowl (or stand mixer), combine melted butter, brown sugar, and granulated sugar on medium speed. Carefully add one egg, egg yolk, and vanilla. Mix for 1-2 minutes until light and creamy. With a spatula, scrape down sides and add flour mixture and chocolate chips. Mix on slow speed until well combined.

Using an ice cream scoop, drop balls of dough onto a baking sheet lined with parchment paper or silicone mats. *I can fit 8 balls of dough on a large baking sheet.

Bake 18-22 minutes until lightly golden brown and soft in the center. Remove from oven and let sit 5-10 minutes before transferring to a cooling rack.

Store in an airtight container and enjoy!

Yields: 18-20 *big* cookies