These big, fat, chewy chocolate chip cookies are my absolute favorite recipe for chocolate chip cookies. They take a little patience but are definitely worth it!The one thing I was craving during these last 8 weeks of doing my weight-loss challenge was chewy chocolate chip cookies. I don't know why I've been so fixated on them, but I haven't been able to get them out of my head. So when my 8 weeks ended last Saturday, I quickly took up residence in my kitchen and whipped out a batch of these big, fat, chewy chocolate chip cookies.

This recipe is kind of a cocktail of a few recipes and I love the way the cookies turn out every time. I think they are most like the big cookies you find in bakery cases. They are chewy/soft in the middle and have a nice crisp outside that is rich and buttery.

The secret to the richness lies in letting the dough sit overnight in the fridge to develop flavor. You can definitely bake them off right away but they will be thinner and not as deeply flavored. I know it's hard to wait, but it's so worth it!

Another thing that sets these chewy chocolate chip cookies apart is that I use two different kinds of chocolate chips to give it a little extra flavor boost. One half milk chocolate chips and one half mini semi-sweet chips are the perfect combination. I love having the big chunks of milk chocolate mixed with the tiny little semi-sweet bits throughout the whole cookie.

I Hope you'll try them!

If you love chocolate chip cookies like I do, you'll love this Chocolate Chunk Pizookie Recipe, too!

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4.84 from 6 votes

Big Chewy Chocolate Chip Cookies

These big, fat chewy chocolate chip cookies are my absolute favorite recipe for chocolate chip cookies. They take a little bit of patience but are definitely worth it!

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time8 hours hrs 40 minutes mins

Course: Dessert

Cuisine: American

Keyword: bakery style cookies, best chocolate chip cookies, overnight cookie dough

Servings: 24 big cookies

Calories: 312kcal

Author: Heather Cheney

Ingredients

• 3 ½ cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup salted butter softened
• 2 cup brown sugar
• 6 tablespoon white sugar
• 2 whole eggs
• 4 teaspoon vanilla extract
• 1 cup milk chocolate chips
• 1 cup mini semi sweet chocolate chips

Instructions

• Whisk together flour, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
• In a separate bowl, cream butter with the sugars until smooth. Add each egg individually, beating between each addition, then add vanilla.
• Gradually add in flour mixture, mixing until just combined and no dry spots remain-- the dough will be stiff. Stir in chocolate chips.
• Using a cookie scoop, portion dough into 2 tablespoon balls on a lined baking sheet and gently flatten. Cover with plastic wrap and refrigerate portioned dough overnight or for at least 8 hours.
• Remove dough from fridge and bake in batches of 8 cookies on lined baking sheets at 300 degrees for 17-20 minutes or until the cookies are just golden around the edges.
• Let cookies cool on baking sheet for at least 10 minutes before transferring as they continue to cook outside of the oven.
• Store in an airtight container to keep soft and fresh.

Nutrition

Serving: 1cookie | Calories: 312kcal | Carbohydrates: 45g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 22mg | Sodium: 221mg | Potassium: 118mg | Fiber: 1g | Sugar: 29g | Vitamin A: 260IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 1.7mg

Ranger Cookies-- Like a heavenly butter, chocolate, and fruit-filled crispy granola bar, but in cookie form. You just need to try them to fall in love.

You guys, I love these ranger cookies. But first, I need to rant.

Oh, Pinterest, what are you doing to the world?

Not only do the perfectly spotless houses, matching outfits, and "easy" DIY projects on Pinterest give me an anxiety attack when I'm surfing there, the cookies somehow look ridiculously perfect too. Immaculately iced, Louis Vuitton bag-shaped-sugar cookies?

Please.

The girl needs a real cookie. One that might not be a whole lot to look at but makes up for that with flavor. One that tastes like butter and love is oozing from all the little nooks and crannies.

Enter, Ranger Cookies.

This Ranger Cookie recipe IS that cookie. It's not quite a chocolate chip cookie and not quite an oatmeal cookie. The best I can describe it is as a heavenly butter, chocolate, and fruit-filled crispy granola bar in cookie form. Maybe. You'll just have to make them to find out.

The magic part of these ranger cookies is the crispy rice cereal that's added to the dough at the end. It makes the texture of the cookie unlike others-- it's kind of crispy but you can't tell that there's cereal in it after it's baked. Kinda crazy. I chose to use a combo of semi-sweet and white chocolate chips and threw some dried cranberries in for fun. They are really easy to modify and taste great with whatever goodies you have one hand.

I participated again in this year's Great Food Blogger Cookie Swap and these ranger cookies are what I shipped out. I hope those on the receiving end enjoyed them-- I know I did!  Happy Cookie Making!

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5 from 2 votes

Ranger Cookies

Ranger Cookies-- Like a heavenly butter, chocolate, and fruit-filled crispy granola bar, but in cookie form. You just need to try them to fall in love.

Prep Time10 minutes mins

Cook Time11 minutes mins

Total Time21 minutes mins

Course: Dessert

Cuisine: American

Keyword: cookies with rice krispy treats, craisin cookies, holiday cookies

Servings: 60 cookies

Calories: 111kcal

Author: Heather Cheney

Ingredients

• 1 cup salted butter
• 1 cup brown sugar firmly packed
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1 teaspoon kosher salt
• 2 whole large eggs
• 2 cup All-Purpose Flour
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup old-fashioned rolled oats
• 1 cup shredded coconut
• ½ cup white chocolate chips
• ½ cup mini semi sweet chocolate chips
• 1 cup dried cranberries
• 3 cup crispy rice cereal

Instructions

• Beat together the butter, sugars,vanilla and salt until fluffy; add the eggs and beat until smooth.
• In a separate mixing bowl, whisk together the flour, baking powder and baking soda; add the flour mixture to thebutter and beat until well blended. Stir in the oats, coconut, chips, cranberries and cereal, mixing just until blended.
• Drop the dough by rounded teaspoons onto lightly greased or parchment-lined cookie sheets. Bake the cookies in a preheated 350°F oven for 10 to 12 minutes, or until they're golden brown--- mine were done at exactly 11 minutes.

Nutrition

Serving: 1cookie | Calories: 111kcal | Carbohydrates: 16g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 90mg | Potassium: 40mg | Sugar: 10g | Vitamin A: 95IU | Calcium: 11mg | Iron: 0.5mg

THE BEST PEANUT BUTTER COOKIES - These cookies are soft, but not cakey. Crumbly but chewy. Sweet with just the right amount of saltiness. 

Alright guys, I've been holding out on you. I've long been in search of the best peanut butter cookie recipe and I think I've finally figured it out. I know it's a hefty claim, but everyone that has tried these agrees. They are soft, but not cakey. Crumbly but chewy. Sweet with just the right amount of saltiness.

THE BEST PEANUT BUTTER COOKIES

YOU GUYS! I'm serious. I had to put a bag of these in the freezer just so I knew I'd have a few left to photograph to share with you. And even then, cookies disappeared.

In case you were wondering, frozen peanut butter cookies are delicious.

You know what else is delicious? Helping kids with cancer.

I've been excited this month because I was able to team up with OXO to help them promote their annual Cookies for Kids’ Cancer program. September is Childhood Cancer Awareness Month and for every specially marked product with the sticker below, OXO is donating 25 cents in support of pediatric cancer research. OXO is also donating $100 for each blog post dedicated to promoting this campaign. So here I am. 

So what did we learn today? There is such a thing as the perfect peanut butter cookie and to look for the green sticker on OXO products! Have I mentioned how much I loooove my OXO products? Big, BIG LOVE. That is all.

Happy Tuesday!

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4.41 from 5 votes

The BEST Peanut Butter Cookies

A soft peanut butter cookie with crispy edges-- a perfect cookie in my opinion!

Prep Time20 minutes mins

Cook Time8 minutes mins

Total Time28 minutes mins

Course: Dessert

Cuisine: American

Keyword: best peanut butter cookie, how to make peanut butter cookies, soft and chewy

Servings: 36 cookies

Calories: 109kcal

Author: Heather Cheney

Ingredients

• ½ C butter softened
• ½ C brown sugar
• ½ C granulated sugar
• 1 egg
• 1 C creamy peanut butter
• 1 tablespoon vanilla extract
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• ½ teaspoon kosher salt
• 1 ½ C all purpose flour
• sugar for sprinkling on top

Instructions

• In an electric mixer, cream together butter and and sugars until smooth and fluffy. Scrape sides of the bowl.
• Add in egg, mix until smooth and scrape the bowl. Repeat with peanut butter and vanilla.
• Whisk baking soda, powder,salt and flour in a separate bowl and slowly add to the wet ingredients. Mix until no dry spots remain.
• Scoop dough into 2-3 teaspoon balls and place on a lined baking sheet. Using the tines of a fork, gently press a criss-cross pattern into the top of each ball to slightly flatten. Sprinkle the tops with a bit of granulated sugar.
• Bake at 350 degrees for 7-8 minutes. Do not overbake. Cookies are done when just lightly lightly browned on the bottom and just barely starting to get a little color around the edges.

Nutrition

Serving: 1cookie | Calories: 109kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 113mg | Potassium: 68mg | Fiber: 1g | Sugar: 6g | Vitamin A: 85IU | Calcium: 12mg | Iron: 1mg

Interested in more scrumptious cookie recipes?

• Chocolate Chip Cookie Cake Bars

• Big Chewy Chocolate Chip Cookies

• Ranger Cookies

• Mississippi Mud Cookies

White Chocolate Macadamia Nut Cookies - These my friends, are just a pain ol' classic cookie studded with sweet white chocolate and salty roasted macadamia nuts. It's probably the sweet and salty combo that forces me to eat the whole batch of these every time I make them-- I. Just. Can't. Stop. This recipe has withstood the test of time and still stands to be in my top 5 cookie recipes of all time, regardless of how many different cookies I've made in my lifetime. It's a keeper I tell ya, and it makes some of the best cookie dough known to mankind.

White Chocolate Cookies Recipe

I busted out this recipe last week as I had the opportunity to send out a few dozen cookies to some blogging friends for the Great Food Blogger Cookie Swap, and I'm so glad that I had an excuse to buy macadamia nuts for something! Apparently this pregnant mama needs more macadamia nuts in her life because I almost polished them off before the cookie baking began. It was nearly tragic. Deliciously, totally-worth-it, tragic. But alas! I conquered and cut myself off just in time.

I show you this first picture strictly to show you how my kitchen NEVER looks when I'm baking. On this particular day my 3 year old layed herself down for a nap moments earlier and I had just got done doing a total kitchen deep clean. Weird things were already happening so when I saw how neat and tidy my little work space was, I had to take a picture to hopefully engrave its image upon my soul so I could recreate it.

How to Make  These White Chocolate Macadamia Nut Cookies

Like most drop cookie recipes, this one is pretty simple: cream the butter, sugar, vanilla (use the real stuff for these, please? The vanilla is what makes them soooo good) and salt together until is combined and slightly fluffy.

Add in a few eggs, scraping the bowl between additions to make sure it's mixing well.

Mix in some flour and baking soda...

And add in whatever additions you like.

Today we're using white chocolate chips and a good helping of chopped macadamia nuts. Why do these things have to be so good?

Scoop by rounded tablespoons (my cookie scoop is about 1 ½ tbsp) onto a greased or lined baking sheet.

Bake at 375 for 7-10 minutes or until the edges and highest tips of the cookie are just golden brown and the middles are mostly set. I know 7-10 minutes is a big gap but all ovens are different and the magic of these cookies comes when they are cooked perfectly. For your first batch I would start watching them at 6 minutes and take them out when you think they are good.

Interested in other cookie recipes?

• Ranger Cookies
• Lime Meltaway Cookies
• Soft and Chewy Almond Butter Cookies

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4.67 from 12 votes

White Chocolate Macadamia Nut Cookies

My favorite white chocolate macadamia nut cookie recipe! It's soft and chewy in the middle and crispy on the edges!

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Dessert

Cuisine: American

Keyword: soft and chewy, vanilla cookie recipe, white chocolate with macadamia nuts

Servings: 48 cookies

Calories: 156kcal

Author: Heather Cheney

Ingredients

• 1 C butter softened
• 1 C granulated sugar
• ¾ C brown sugar packed
• 2 teaspoon REAL vanilla extract
• ½ teaspoon salt
• 2 eggs
• 3 C All-Purpose flour
• 1 teaspoon baking soda
• 1, 12 oz bag white chocolate chips
• 1 C chopped roasted and salted macadamia nuts

Instructions

• Preheat oven to 375 degrees
• Cream butter, sugars, vanilla and salt until well combined and slightly fluffy.
• Add eggs one at a time, scraping the bowl between each addition. Mix well.
• Stir in flour and baking soda and mix until no dry spots remain.
• Fold in chocolate chips and nuts.
• Scoop by rounded tablespoons onto a lined or greased baking sheet. Bake for 7-10 minutes. Do not over-bake. Cookies are done when the edges and highest peaks of the cookie are golden brown and the middle just set.
• Remove from pan and let cool on a wire rack.

Nutrition

Serving: 1cookie | Calories: 156kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 92mg | Potassium: 49mg | Fiber: 1g | Sugar: 12g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Some days you just have to hunker-down in the kitchen and make some cookies with the ones you love. Sometimes it's really hard to convince them that putting almond butter in the dough isn't an abomination. And sometimes the results surprise them.

"Cookie dough heaven!" is what she exclaimed through her toothless smile  as she licked the bowl clean. [Read more...]

Today I'm sharing my shortcut microwave individual pizookie recipe for when you have a mad pizookie craving, but don't want to turn the oven on! Come on, I know I'm not the only one. 

Chocolate Chip Individual Pizookie Recipe

 A few weeks back I went to BJ's with some friends and finally had my first pizookie.

What is a pizookie?

It's basically a cookie that's baked in a little mini pizza pan and served piping hot with ice cream and usually some sort of topping-- it's heavenly! I know pizookies are served at other places too, but if you are headed to BJ's soon, the new salted caramel one has been beckoning me back there ever since I tried it. So good!

To curb my cravings and since I don't have pizookie pans or will power, I decided to make up a quick batch of chocolate chip cookie dough in a very small quantity and quickly bake it in the microwave, just like my original coffee cake in a mug and pumpkin coffee cake.

This way I wouldn't have dozens of cookies staring me down every time I walked into the kitchen, and I could get it into my face much faster than I could if I had to wait for the oven to heat up, etc.

BUT, if you want a full-on Pizookie experience you have to try my chocolate chunk Pizookie! It's large and it's in charge!

But wait, can you microwave cookie dough?

Yes, yes you can. The result of this pizookie recipe is different and more cake-y than if you were to bake it in the oven and it doesn't get crispy but that's okay when it comes to pizookies.

The result here was a quick, hot, gooey microwave chocolate chip cookie pizookie perfection!

How to Make a Pizookie

This pizookie recipe makes two fairly big cookies and is just enough not to make me want another, especially when topped with ice cream and hot fudge. It starts by mixing up the cookie dough in a small bowl just like regular cookies but since it's such a small amount, mixing it by hand is pretty easy.

I used some small ceramic saucers I had laying around, and they worked perfectly for "baking" the cookies in. Use what you have! Ramekins, small bowls, deep plates or even a mug would work.

Use your fingers to press the dough out into an even layer in your vessel of choice. At this point, I try to touch it as little as possible so that I actually end up with some dough to bake. Is anyone else a chronic food picker when cooking?

When "baking" in the microwave it's important to keep a close eye on things, or they can get bad pretty fast.

REALLY fast. Do you like the texture of erasers? No? Then watch carefully!

The key to a good pizookie is that it's just sightly under-baked. Each microwave will cook differently as will different cooking dishes and depth of the cookie, so there will likely be some trial and error. Mine was perfectly cooked at about the 50-second mark.

This Pizookie recipe won't be golden brown like it would be if baked in the oven, but it will be cooked-- promise! No one will notice anyway when a big scoop of vanilla ice cream starts melting over the top and you're digging in.

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4.44 from 32 votes

Microwave Chocolate Chip Pizookie {For Two}

Today I'm sharing my shortcut microwave pizookie recipe for when you're having a mad pizookie craving, but don't want to turn the oven on! Come on, I know I'm not the only one. 

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Dessert

Cuisine: American

Keyword: Easy Chicken Cacciatore, microwave dessert, quick

Servings: 2 servings

Calories: 480kcal

Author: Heather Cheney

Ingredients

• 3 tablespoons butter softened
• ¼ cup brown sugar
• 1 egg yolk
• ¼ teaspoon vanilla
• 6 tablespoons all-purpose flour
• pinch of salt
• ¼ teaspoon baking powder
• ¼ cup chocolate chips

Instructions

• In a small bowl mix together butter and brown sugar, add egg yolk and vanilla and stir until well combined.
• Stir in flour, salt, and baking powder, mixing until no dry spots remain. Fold in chocolate chips.
• Divide the dough in half and press into 2 small dishes (saucers, ramekins, mugs, etc.).
• Cook one at a time in the microwave for 30-60 seconds. Microwaves vary so check after 30 seconds to see where you're at and cook in 10-second intervals from there. It goes pretty quickly.
• Top with vanilla ice cream and hot fudge if desired.

Nutrition

Serving: 1serving | Calories: 480kcal | Carbohydrates: 60g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 146mg | Sodium: 178mg | Potassium: 111mg | Fiber: 1g | Sugar: 40g | Vitamin A: 705IU | Calcium: 87mg | Iron: 1.8mg