Big and chewy chocolate chip cookies from The America's Test Kitchen Family Cookbook, Revised Edition: A Best Recipe Classic by Corby Kummer and America's Test Kitchen Editors

  • store-cupboard ingredients
  • chocolate chips

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Soulkitchenjen on May 15, 2023

    This is THE cookie recipe in our house. Use salted butter. You won’t regret it. Pull when you just start to see browning on the edges. Don’t overtake. Consistently awesome.

  • julesamomof2 on July 14, 2017

    Fabulous=big and chewy, just like the name states. I froze the formed cookies for an hour and baked them at 300 and they were perfection.

  • BethNH on January 17, 2017

    p. 499 Tastes just like a regular Tollhouse cookie only bigger! I was looking for a recipe for large chocolate chip cookies like the ones found in bakeries and this recipe fits the bill. This recipe uses melted butter and additional egg yolks which are designed to ensure a chewy cookie. If you put the cookies in an airtight container soon after they cool the cookies will remain nice and chewy.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.