Reviewed: Sep. 22, 2005

Giving 5 stars to Nestle, as this recipe is on their bag! Makes a great cookie, big or small.

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LIZWITH3GIRLS

Cooking Level: Expert

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Reviewed: Sep. 9, 2005

We didn't care for this recipe at all. It was too cakey- and very dry. Ended up throwing almost the whole thing. I followed the recipe exactly - not sure what went wrong.

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BRANDI7920

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 21, 2005

I make these ALL THE TIME! I am no good at making perfectly round cookies, so I put the batter into 2 round 8" or 9" cake pans. They come out perfectly round! They are even really good if you put them in the freezer (I forget how I figured this out), so next time we have a birthday at my house I am going to cook the two cookies, freeze them, put a layer of vanilla ice cream between them, decorate the top with chocolate icing and ta-dah! I will have a giant ice-cream cookie sandwitch cake! Someone else should try it (since I do not have another birthday for 6 months) and let me know how it goes! When done baking I flip them unside down on a cooling rack and then flip them back over on another so they are right side up. The presentation is great because, as I said earlier, they are perfectly round. You can also half the recipie if you only need one giant cookie... or make two and give one to a neighbor! Have fun!

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AudraFelix

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Reviewed: Aug. 15, 2005

I made this for one of my son's birthday parties, because after 2 parties I'm pretty sick of cake. Everyone loved it!! I served it warm with vanilla ice cream and it didn't last long. I used 2 12 inch pizza pans and it worked perfectly. PLEASE do not try using one you will only have a mess!!

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FREAKITIKI97

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: Aug. 12, 2005

I didn't actually use this recipe because I used chocolate chip cookie dough in the tube from the refrigerated section of the grocery store. I only searched the recipes to find out how long to cook it. For all you people that had spills all over your oven-Have you ever heard of parchment paper!!?? If you roll your dough out on parchment paper, the dough stays put, will not spread at all.

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MamaCookie

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Reviewed: Jul. 15, 2005

I made very few changes to this recipe: reduced both sugar slightly, omitted the salt and walnuts and used only 200g of plain choc chips as that was all I had. My pizza pan was nowhere near big enough (10 inch?) so I used that plus 2 small cake pans. Remember to leave a gap between the edges of the mix and the edge of the pan, as the cookie will expand. OMG!!!!!!!!!! The closest thing I know to choc chip heaven! 200g of choc chips is PLENTY! This is the "cake" I want for my next birthday and probably quite a few in the future. Thanks Barb.

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FADEDDREAMS

Cooking Level: Intermediate

Living In: Braintree, Essex, England, U.K.

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Reviewed: Jun. 18, 2005

I thought this recipe was just okay. My 6 year old son did have lots of fun making it though.

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GIRLWTUDE

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Reviewed: Jun. 12, 2005

I thought there were too many chocolate chips. I used two round cake pans with about 1/2 cup left over batter, they turned out fantastic. I will use this recipe several times for sure. I have a new birthday favorite.

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AMYMATTHEWS

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Reviewed: Jun. 4, 2005

I tried converting the servings to 12 since I had a smaller pan...I am a baking idiot and i wasnt even sure how big the pan was & didn't have my ruler haha....i added m/m's also bc my kids like them.. the verdict? me: dry! blah! almost cakey! husband: blah!! 4 yr old: yummy! 2 yr old: all over the place and the baby, well 5 month olds can't eat cookies or cakes or whatever my concoction was

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CARRIEANDNATALIE

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Reviewed: Jun. 1, 2005

Delish! I made this for a friend's birthday, decorated with frosting and those candy letter, it was a hit! I read the reviews about the spillage, so I divided the recipe into 2 and put each in a 9-inch pie pan. It worked great, although like someone else said, make sure you don't make the batter too thick or the middle won't get quite done. Also, I omitted the walnuts and had no problems.

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kls486

Cooking Level: Intermediate

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Reviewed: May 31, 2005

Great recipe!! I made this for a party and cut it into squares. There was nothing left at the end of the party! Nice a soft and yummilicious. I messed up and added 1 tsp of baking powder and baking soda so it grew a little larger than the pan. But I just cut that off and it was still so delish.

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BLUEALUE

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

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Reviewed: May 19, 2005

I had major overspill problems using a 16 inch pizza pan. What was left turned out pretty tasty, but my oven can't be used again until it gets a serious cleaning. I used M&Ms as I was out of chocolate chips and omitted the nuts. If I ever make this again, I will definitley split the recipe and use two pans.

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RACHAEL271

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Reviewed: May 8, 2005

My girls and I made these giant cookies, and had a blast decorating them for Mother's Day Cookiegrams. They were a huge hit! I left out the nuts, and reduced the sugars. I also divided the prepared dough to make 2 cookies in 12" pizza pans. You must leave 1-2 inches for cookie expansion. The only thing is I baked them for 18 minutes, and the edges still got quite dark and the cookies came out a bit dry. Would probably either lower temp. or bake less time next time.

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choklitgirl

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Reviewed: Apr. 19, 2005

this cookie saved me!!!! i volunteered to make 3 giant cookies for a wedding (in a moment of insanity) and chose this recipe. so glad i did. i baked it on a 16 inch pizza pan and still did not use all the recipe. left out about 1 cup. and left about 1 1/2 almost 2 inches from the edge to give it room to spread. mine took only 18 minutes to cook. what a big, beautiful cookie!! i am very happy with the way this recipe turned out. thank you so much =)

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MARI79

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Reviewed: Apr. 7, 2005

This was one great chocolate chip cookie! Made it for the birthday of a very special child in our life who doesn't like cake, but loves the big, huge birthday cookies at the mall cookie store. This cookie was perfect. Crisp on the outside, chewy inside. I made the dough walnut-free, but once I put it into the pan, I pressed chopped walnuts into one half of it for the adults. It worked out great.

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aCookInLaQuintaCA

Home Town: Saint Petersburg, Florida, USA

Living In: La Quinta, California, USA

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Reviewed: Mar. 6, 2005

Following this recipe, i got a great tasting, thick and chewy cookie that was well baked. I cut this into bars and got great reviews by my family...much easier than drop cookies too! I definitely recommend you try...while not AMAZING they are pretty darn good!

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FOOF7

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Reviewed: Feb. 21, 2005

Now a favorite for birthdays at our house, since my husband doesn't like cake. Baked on stoneware come out perfectly even and yummy!

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SARAH_LIZ

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Reviewed: Feb. 12, 2005

I followed other users' suggestions and divided the batter into two portions, each of which I baked on a 12" pizza pan. No overflow problems, and the cookies *looked* delicious, but they turned out to be far too sweet for my family's liking (and mine is a serious chocoholic family). I omitted the walnuts, though, and possibly the nutty bitterness is necessary to balance out the sticky sweetness?

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BADGERGURL

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Reviewed: Nov. 22, 2004

I've made it three times in two weeks. Love it! Used butter flavor pam, left one inch border to allow cookie to spread (avoid spillage). I had a 13 in pizza pan so used excess mix to make six cupcakes. I doubt I'll ever return to drop cookies again!

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LADYDRAKE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

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Reviewed: Oct. 24, 2004

I searched for a recipe like at the store at the mall , and my search is over! It was VERY good. I am going to buy a larger pizza pan, like a 16". I was bold and put it on a 14' stone and I had drifts over the edge all the way around. But the taste was unharmed. Nuummmmy!!!! ( I did sub about 1/2 of the all- purpose flour with bread flour, as I was out, and cut my salt and soda in 1/2) This could have made it overflow.

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BIGVALLY5

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Giant Chocolate Chip Cookie

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