Recipe by Patricia Boccaccio
"Giant chocolate chip cookies like in the bakery."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
semisweet chocolate chips
Some suggestions for this recipe:
You can subsitute 1/2 white sugar for brown sugar which makes them tastier!
Use unsalted butter instead of butter. Which gives you the real great taste of the cookie without tasting too buttery. You can add another 1/2 cup of flour, to make the dough stay in shape better and not too sweet for those who does not like it too sweet. You can bake it longer for more crispy cookies and shorter for crispy edges and chewy middles!!
I halved this recipe just to try it out - i should have greased the pan even though the recipe says not to bc the cookies were stuck to the pan and tooo thin. I'm not a master chef or anything so it could have been my fault but it was a disappointment after all the time i put in.
If you're looking for a crispy cookie, this recipe is a very good choice. The texture is perfect, smooth and not too crispy but not soft either. I have tried over 40 CC cookie recipes, and this is one of the few chocolate chip cookie recipes that I am really pleased with. However, I would omit the salt and I used 1 cup sugar and 1/2 cup light brown sugar.
Nice cookie -- much too hard (the next day) for my taste, though. When I read "crisp" I thought of a thin crispy wafer kind of thing, but this was much more like a Chips Ahoy kind of chunky thing.
These cookies were supposed to be for our church bazaar... I made them several days in advance.... they never made it to the bazaar!! I only made one change: I used brown sugar in place of half of the white sugar. I think it added a nice flavor you can't get from plain white sugar. Crispy/chewy because of the higher sugar, lower egg content; rich because of the walnuts. Mmmmm!
Excellent cookies. Very crisp with that peculiar taste that I love. Not too sweet either. They don't have brown sugar, so if you're looking for that classic chocolate chip cookie taste, this won't deliver. Still, it's a wonderful cookie with a flavor I haven't found in any of my cookie recipes before. I also found that the cookies ran together, which I didn't mind, but, if you do, make sure you place them far apart on the cookie sheet!
I found these cookies to be PERFECT but for those who want a softer cookie use 1/2 white and 1/2 brown sugar. It also helps to store them in a plastic zip loc bag.
These cookies sure are giant, but they're too greasy, too thin and too hard! I only made half the batch and all the cookies flattened to a thin paper so it covered the whole cookie sheet, only thing that was 3-d still were the chips itself! I still have 1/2 the other batch, I might try adding more flour to try to save it, but I'm definitely not trying this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Giant Crisp Chocolate Chip Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 138
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These amazing cookies are good for the heart AND for the taste buds.
See how to make chocolate chip cookies with some cinnamon snap.
See how to make the chocolate lover’s chocolate chip cookie.