Reviewed: Feb. 28, 2008

I just made two of these giant cookies and they turned out great!!! I didn't add the nuts, and I used a large (16") pizza pan to bake them on. I put parchment paper on the pans before spreading out the dough, and it was so easy to remove the cookies after they were done baking!! I lowered the oven temperature to 325* and baked each cookie for approximately 27 minutes; covering them the last 5 minutes of baking to avoid overbrowning. I did trim the edges of the cooled cookies that were crunchy, and I will decorate them tonight with just a little chocolate buttercream icing! Yummy!!

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Donna D.

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Reviewed: Feb. 28, 2008

I halved the recipe and had to chill it before baking (I made it in the morning and couldn't bake it until evening). Although this works wonders with little cookies, didn't work that well with this cookie, as I had to bake it a lot longer than stated and move it to the bottom of the oven to cook the bottom of the cookie. So it was a bit more brown than I'd like but bf loved it. He asked me if I forgot to mix the chocolate chips because apparently he had a big glob of chocolate. So I must not have mixed very well, but he loved the cookie so I don't care. I'll try to follow the instructions next time! Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Feb. 16, 2008

I used a standard cookie sheet and it turned out perfect.

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KAREN DOWNES

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Feb. 13, 2008

good recipe. i followed the recipe exactly, except used a little less than 2 cups of flour as i prefer buttery, not floury/crumbly cookies. really don't know how people get them to stay in shapes like hearts! ... mine spread out to fill the whole pan two tips - don't overcook (take out at the minimum time) and i really wouldn't reduce the 1 tsp salt... when you're using 1 1/2 cups of sugar, 1 tsp salt is not much and you need something to cut the sweetness

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katie

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 3, 2008

This turned out very nicely; I made it for my future father-in-law's birthday and he declared it to be delicious and ate quite a bit all by himself! I was surprised at just how good of a cookie it was... I made it the day before I gave it to him and just covered with foil and it was soft, chewy, and very tasty the next night. I was so scared it was going to spill all over into my oven, it came close, but it didn't! This is a great alternative to a traditional cake. Plus, it's much cheaper than buying the cookie cakes at the stores!!! I'll make this again and again.

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jan. 24, 2008

I took the advice of other reviewers and decreased the flour to slightly over 2 c. and the salt to 1/2 t. I used the disposable foil pizza pan from the grocery store (12"). I used all of the batter (with the exception of a few spoonfuls that I lost to my helpers) and pressed it down to within 1" of the edge of the pan with parchment paper. I also decreased the oven temp to 325 degrees. The cookie did not overflow the pan. I cooked it for about 28 minutes. Decorated for son's school birthday party with a tube of store bought frosting and it was a big hit. Thanks!

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COLLEENANDCRAIGSMOM

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Reviewed: Jan. 6, 2008

This is GREAT! I love this recipe, it is easy and tastes great. My teenager loves it and it is soo much better than buying the over priced cookie cakes in the store! LOVE IT!

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Corkie

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Reviewed: Dec. 20, 2007

I made this for a friend's 30th birthday party, due to a fit of nostalgia for the Fuddrucker's birthday cookies. I tried to make a round happy face, but the dough expanded when I baked it into the form of the pan. The cookie was sweet and gooey. mmmmm...

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CINNAMONHEART

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 16, 2007

Delicious! Want to play around with some to make it a little more dense, less crumbly, and maybe a little more moist, but will definitely make again.

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AMYANDBREN

Cooking Level: Intermediate

Living In: Stephens City, Virginia, USA

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Reviewed: Oct. 30, 2007

Just came out of the oven and I'm completely unimpressed. It looks funny (the texture is off - it seems like it is too lacey with air pockets) and doesn't taste quite right (again, the texture is off and it doesn't taste anywhere near as good as the homemade chocolate chip cookies I made a few weeks ago). I have high hopes for this, though, so I'll try it again and make some changes next time. This time, I made these changes according to other reviews: only 1/2 tsp of salt and only 2 cups of flour. I thought the dough seemed too sticky. Also, didn't use all the batter so I could leave a 1 inch border so it wouldn't overflow the pan. And used parchment paper beneath and on top of cookie for easy release - Baked at lower temp (325) for 27 minutes. NEXT TIME I am going to use the full 2 1/4 cups of flour and will use the parchment on the bottom but not on top. (I couldn't take it out of the oven until the top was cooked enough to pull that parchment on top off and by then I felt the cookie was done too much).

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busymama

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Reviewed: Oct. 4, 2007

Overall, great recipe. Giving it a "four" only because of all the adjustments. I spent a lot of time reading other reviews and combining lots of different advice. As for ingredients, put in only 2 cups of flour, 1 1/2 cups chocolate chips and 1/2 teaspoon salt (my dad, a professional cook always taught me to put in half the salt called for in a recipe). I made it in a 12" pizza pan...the cheap, disposable kind that can be purchased at the grocery store. Greased and floured pan. Used all dough minus 1 cup. When spreading the dough, left 1" border from the rim to allow the dough room when baking. Came out of the pan well...though I took my time with it. Baked it in between the 350 and 375 marks on the middle rack for 18 minutes. Used the left over dough for individual cookies. Baked those on a stone for 10 minutes at same temp as large cookie. My kids and husband devoured it all. My husband suggested we go into the cookie business!

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molly

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Reviewed: Oct. 1, 2007

I did a trial run for my daughter's birthday and it did run over but I used a pizza stone and I accidentally melted the butter instead of softening it. I'll be making it again! Great recipe.

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LISALOEB7

Cooking Level: Expert

Home Town: Uhrichsville, Ohio, USA

Living In: New Philadelphia, Ohio, USA

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Reviewed: Sep. 30, 2007

This was just what I was looking for! Taste just like the big cookies you buy in the mall. The only change I made was not using nuts. I baked in a convection oven at 350 at about 10 mins.

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MGC7471

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Reviewed: Sep. 28, 2007

I'm sitting here , eyes burning...from the smoke in the air. I made it a point to follow the recipe to a T. Including using the same size pizza pan. This was an awful experience....and I enjoy baking.

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dyane414

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Reviewed: Sep. 8, 2007

Great Cookie. Made it for the first time for my husband's birthday and it was a hit. I read some of the reviews and used only 2 cups of flour. And I also made the cookie in a cake pan (I wanted a smaller cake). The batter fits in two 9 inch cake pans. And I omitted the nuts-no problem. Thanks for the recipe I will be making it again.

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Nisha

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Reviewed: Aug. 14, 2007

Fabulous! It was so easy to make and a HUGE hit!

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Loving life

Cooking Level: Intermediate

Home Town: Leicester, Leicestershire, England, U.K.

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Reviewed: Aug. 13, 2007

This was great...my family loved it. I used a 13" pizza pan, left about an inch of space around the edge...cooked at 335 degrees. Will make this often.

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CTR7

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Reviewed: Aug. 10, 2007

YUM! I used a 12 inch pan, and put an airbake cookie sheet underneath to catch drips (we didn't have any though). It was excellent. I lowered the heat to 325 and cooked longer but it still wasn't quite all the way done in the center, which was perfect. I followed the recipe exactly, except I used light margarine instead of butter.

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FUN4REGINA

Cooking Level: Expert

Living In: Sayre, Pennsylvania, USA

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Reviewed: Aug. 2, 2007

This recipe was pretty fantastic!I originally decided to make it because i love the giant cookies at old chicago and thought it would be a fun thing to try. I however bought a 15 1/2" pan from target that was actually intended for pizzas.it had holes in the bottom which did make a mess in my oven but did not start anything on fire as other reviewers have written.I would look for a pan without holes but this one is not too bad.Make sure you leave 1-2" across the edge of the pan to prevent it from overflowing into your oven.Tasted fantastic!my dad could not get enough!

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Sally

Cooking Level: Intermediate

Home Town: Baudette, Minnesota, USA

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Reviewed: Jul. 27, 2007

I followed this recipe to the letter, spread it on a 15" round pizza pan and it overflowed all over the bottom of the oven, burnt and filled the house with smoke.

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Kristin

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