Giant Chocolate Chip Cookies

Giant Chocolate Chip Cookies

79
SAUNDRA 1

"Now this is a real good chocolate chip cookie! It's the real thing!"
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Ingredients

30 m servings 243 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour and baking soda, stir into the creamed mixture. Fold in the chocolate chips and walnuts. Drop by rounded ice cream scoops onto a cookie sheet, and press down slightly to flatten. Cookies should be about 2 inches apart.
  3. Bake for 11 to 14 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Reviews

79
  1. 95 Ratings

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Most helpful positive review

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, refrigera...

Most helpful critical review

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.

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, refrigera...

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 st...

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

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...

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 ...

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...

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.

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

I replaced the butter with canola oil and scaled the recipe down to make one GIANT cookie for myself. Heh. Dinner of champions. It worked out wonderfully! Great texture and taste, though next ti...