Giant Chocolate Chip Cookies Recipe

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Most Helpful Positive Review

Feb 02, 2011

These cookies are a crowd pleaser, and easily modified! To keep cookies from cooking flat, make sure to cream the butter with the sugar (don't melt your butter!) And if you have time, refrigerate the dough before baking, and between batches

—Jesse Camilla

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Most Helpful Critical Review

Jan 28, 2009

Did not like. This cookie is brittle and not sweet.

—arod

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83 Ratings

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Jun 23, 2006

Great cookies! The first time I made them, they tasted great but came out pretty flat. The second time, I didn't have any butter so I used butter-flavored Crisco (same amount). The cookies still tasted great, but kept their shape much better and were big and thick. Food for thought. Thanks for the recipe.

—Pamela R

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Oct 12, 2003

These cookies were very yummie. They turn out chewy and soft. I will be making these again.

—SUPERKITTY75

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Oct 12, 2010

This is more of a cake-like cookie than a crispy, crunchy cookie for those who have a preference. At 350, the cookies begin to brown really fast, so I lowered the temp. to 325. The dough is soft and 350 is too high of a temp. to bake at. I would suggest baking at 300-325 degrees. I don't understand why some say they have no flavor? Make sure you use salted butter. You can add a little extra salt if you would like. These are extremely flavorful and my favorite cake-like chocolate chip cookie recipe. I pressed a few M&M's into the tops of half of the cookies.

—House of Aqua

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Jul 13, 2006

I added 1/2 tsp of salt. These cookies are great for milk-dipping! They're airy enough to soak up a lot of milk quickly, but strong enough to not fall apart in the glass. The walnuts are a nice touch. All in all, a great recipe, but not the be-all-end-all of chocolate chip cookies.

—elegantemily

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Jan 26, 2011

I can NOT figure out how these got ANY bad reviews. I just made mine and they have cooled and I cut one is half because it's to close to dinner....I ate the ENTIRE cookie. **head hung in shame** These are FABU and I followed the recipe to the letter. BUT....ROOM TEMP butter and eggs ladies and this is where a Kitchen-Aid mixer comes in really handy. I take my butter, sugars, eggs and vanilla and WHIP them until thick and creamy. I measured out my flour into a sieve along with my baking soda and a PINCH OF SALT (how that got omitted is a mystery to me) and sifted it together then stired in my chocolate chips and walnuts.....then dumped into my whipped butter mix and blend until MIXED ONLY! It's very important to NOT overbeat any cookie flour mixture. These came out crispy/buttery around the edges and soft in the middle. I used a BIG cookie scoop and got 8 cookies and I did NOT flatten them by the way. I hope this helps someone. These are a nice break from the Toll House recipe I normally use and I WILL make them again.

—LOPIEKITTY

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Jun 07, 2010

This recipie was Alright at best...they had a nice flavour but they came out very flattened...I wouldnt make them again, and I wouldnt recomend them.

—trishherbert

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Nutrition

Calories
243 kcal
12%

Carbohydrates
25.6 g
8%

Cholesterol
38 mg
13%

Fat
15.6 g
24%

Fiber
1.4 g
6%

Protein
3 g
6%

Sodium
116 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Giant Chocolate Chip Cookies

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 243
Calories from Fat: 140

% Daily Value *
Total Fat 15.6g 24 %
Saturated Fat 7.8g 39 %
Cholesterol 38mg 13 %
Sodium 116mg 5 %
Potassium 97mg 3 %
Total Carbohydrates 25.6g 8 %
Dietary Fiber 1.4g 6 %
Protein 3g 6 %
Sugars 15.9g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 2 %
Iron 12 %
Thiamin 11 %
Niacin 11 %
Vitamin B6 3 %
Magnesium 10 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.