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Gourmet Chocolate Chip Cookies

Giant, chewy, chocolate chip cookies. I apologize for all the notes, but I've made these so many times and have lots to say!
Prep Time1 hr
Cook Time13 mins
Total Time1 hr 13 mins
Course: Dessert
Cuisine: American
Servings: 14
Author: Cookie Madness


  • 8 tablespoons 114 gams unsalted butter, melted and completely cool
  • 3/4 cup packed light brown sugar 145 grams
  • 1/2 cup granulated sugar 95 grams
  • 1 extra-large egg plus 1 tablespoon of beaten egg** 70 grams
  • 1 teaspoon vanilla
  • 3/4 teaspoon baking soda
  • 3/4 teaspoons salt
  • 1 1/2 cups 190 grams unbleached all-purpose flour
  • 1 1/2 cup extra dark chocolate chips or bittersweet use more or less as desired


  • Beat together butter and both sugars in a large bowl with an electric mixer at high speed for 1-2 minutes. The mixture will become pale and a bit lighter.
  • Add egg to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla, baking soda and salt.
  • By hand, stir in flour until just blended; stir in chocolate chips.
  • Using a generously heaping tablespoon measure, scoop up 14 mounds of dough and arrange on a foil lined plate. Chill until firm.
  • Preheat oven to 350 degrees F or for crisper edges and softer centers, 375F. Have ready two ungreased or foil lined cookie sheets. You can line them with parchment if you want, but they the cookies will spread less if you use regular foil or just leave the cookie sheets ungreased.
  • Arrange dough mounds about 2 ½ inches apart on cookie sheets (7 to a sheet).
  • Press down centers just slightly. Bake 1 sheet at a time on center rack for about 12-15 minutes or until edges are browned.
  • If the cookies spread while baking, use the back side of the tip of a spatula and gently push the edges inward.
  • Let cookies cool on cookie sheet for about 3 minutes, then transfer cookies to a rack to cool completely.


**The amount of egg is strange, but the end result is worth it. You could probably get away with using a jumbo size egg, but I typically have large or extra large eggs so I use an egg and an extra tablespoon.
**Cookies made with chilled dough have a slightly better texture and bake up thicker. I like to bake a few right away, then keep the rest of the dough mounds in a heavy duty zipper bag in the refrigerator or freezer to be baked as needed. You'll probably have to increase the baking time if you are baking cookies that are chilled through and through.
**For crisper edges, bake the cookies at 375 F. and adjust the baking time. A higher temp should give you paler centers and darker edges. If you bake at 375 the cookies will have very brown edges and pale centers. Pull the cookies out even if the middles look a little underbaked. They will bake internally as they cool.
**If you add the sugar to the butter while it is still hot, the hot butter may melt the sugar and you may get shiny cookies (this has happened to me on occasion). If you do add the sugar to the butter while it's hot, the dough will probably require some more chilling.
** The amount of chocolate chips seems really high, but if you like chocolate you should be happy with the results. Even though the dough seems packed with chips, the cookies spread in the oven and the ratio of chips to dough seems pretty reasonable. Also, since these cookies are sweet, I use extra dark (Guittard) chips to offset the sweetness a little. Toasted nuts are always a good addition, too.
**If you use chunks of chocolate rather than chips, be sure to chill the dough. Sometimes chunks of chocolate, depending on the brand, cause the cookies to spread more.
**Using European style butter such as Plugra make the cookies slightly thicker and denser.