Reviews for Giant Chocolate Chip Cookie
This is my grandmother's recipe. Too-looz, her name was.
Made the cookie as the directions posted. Only change was for milk chocolate chips, not semi-sweet. At first I though the edges were going to be hard, but it was all the same soft consistency throughout. I made it in a 14" pizza pan that has holes in it. It had a 1/2" edge. I made a round of parchment to the size of the bottom. I also sprayed pam on the pan before putting the parchment in to help with the sides and to keep the parchment stay put. After laying the dough in the pan, I wet my hands lightly and formed it into a disc leaving it about an 1" from the edge. Tasted great and I will make it again. Highly recommend.
Will never use store bought cookie dough for my cookie cakes any more.... This was a grea a recipe.
OK--given my screen name-I cannot believe I have never made a cookie cake! This was quite enjoyable. I did add in 1 tsp of baking powder as well and I got a little crazy adding in all different flavor chips. YUMMY! Now I am on a roll and made one adding in 3/4 cup peanut butter and milk, white, semi and peanut chips, and mini m&m's.-HOLY GOODNESS! Oh and for a fun treat for a friends b-day I saved enough cookie dough to make a smiley face with and added in a few tbsp of cocoa ..and after spreading the regular dough into the pan..I plopped the chocolate dough into a smiley face figure on top and just patted it down alittle. It was wasy cute.
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.
I've made this recipe 4 times now, and each time it comes out perfect. I agree, however, that a bigger pizza pan is needed. Today, for example, I made only half a recipe's worth, and it *still* took up a 12 inch pizza pan. Also, I've made this with sliced, toasted almonds instead of chocolate chips and then topped it with cream cheese and berries.
This worked great as a giant cookie, and I used a lipped pizza pan. The boys were impressed.
Very sweet, rich and chewy.
This is wonderful. My husband's favorite. I do as another reviewer said and leave about an inch along the edge for it to expand. Comes out perfect every time.
This recipe is so close to my own that my husband had no idea that it wasn't my usual cookie recipe. I wasn't feeling very ambitious to make the usual 4 dozen cookies with my recipe late at night so hubby had for work the next day and the giant cookie was the answer! I only used 2 cups of flour and cut back on the salt as well. 5 Stars and two thumbs up for letting me get to bed sooner! =)
Delicious! My brother's favorite dessert now. Personally, I loved it!!!
I made this recipe yesterday for mother's day. It came real good. I made mine more thicker (like a brownie but real soft and chewy)
I made two for my son's birthday party. He does not like cake. One with chocolate chips and the other with white chips. No nuts~~~ It was a great hit. His b-day is close to Halloween. :)
I make all the cakes for office birthdays and some people just like cookies better. This was Fantastic! I found a 16" pizza pan at Wal-mart and that was perfect. This is also great for a kid's party, and it travels really well. I have also used an oatmeal butterscotch cookie and it worked out fine. People are so amazed and it's so much easier than making cookies. Try it! I wish everyone at work wanted a big cookie!!
This recipe is amazing. I took it to work for a co-workers birthday. We sent out an email to share it and it was completely demolished in record time. Will make again and again!!
Easy to make, fun to decorate, beautiful presentation. Baked for 20 minutes.
I made this in 2 9-inch cake pans, using Nestle's dark chocolate chips and added 1/4-1/3 c. ground pecans to the batter instead of chopped nuts. It came out just right, soft and chewy!
My 1st attempt has turned out unbelievably perfect! Yes, it's the Nestle Toll House recipe, but the bake time was extremely helpful. I used a 12" round pizza pan and put the extra dough in the freezer.
I can't actually comment about this recipe because of the disaster it created in my oven. DON'T USE PIZZA PANS with the HOLES in them!! It didn't even occur to me that this could be problematic but it very much was. Little bits of dough fell to the bottom of the oven almost immediately. It was smoking within 3 minutes. This, then, created a super-preheat scenario in the oven that then made the cookie too brown. In case you didn't think about the potential issues that would come with a perforated pizza pan--DON'T USE A PERFORATED PIZZA PAN!
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
I made this exactly as is. Only difference was the pan - I used a 15" circle cake pan. It turned out perfect and even popped out of the pan easily and in one piece. Tasted so yummy! Baked for 20 minutes.
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.
Great stuff! I've made it many times and we usually eat it all in two days or less. I've found that adding only 2 cups of flour as opposed to 2 1/4 creates a less floury taste that is more appealing. We also typically add more chocolate chips than called for just because it is yummier :) Enjoy! :)
BEST RECIPE EVER!! Everyone loved these cookies! Thank you! :)
People this is a totally standard chocolate chip cookie recipe (check the back of your nearest bag of chocolate chips)... and your giant cookie will turn out perfect!! Just spread it evenly in your pan and bake.
a unique dessert that will definitely get high reviews from your guests!
OMG! So so so so good! I didn't change a thing about the recipe as far as the ingredients go, except for using half semisweet and half milk chocolate chips. I used two 12-inch pizza pans lined with parchment and baked for exactly 18 minutes at 360 degrees (baked one pan at a time). I couldn't even wait until they were cool: I dug right in and cut myself a wedge while still pretty warm and melty. Absolutely delicious! Thanks for a real winner.
Great. Barely changed a thing in the recipe besides adding 2 tsp of vanilla extract and using 1/2 semisweet and 1/2 milk chocolate chips. Lined the pan with aluminum foil and pam'd it. Cookie was super easy to take off. Followed the cook times as stated. My brother is a HUGE chocolate chip cookie fan and I made this for his birthday. He ate half of the cookie in one sitting, again great recipe!
Don't understand these ratings. I followed the instructions perfectly without good results. The batter tasted good, but cooking it at 375, the edges burned and the center did not cook through, not to mention the texture was too fluffy for cookies. I have made better giant cookies using the bagged dough. One tip - after baking, to get the good giant soft cookie, press the dough down firmly after letting it cool for about 5 minutes.
I thought this turned out quite good (though mine was also pretty dense). Some friends said it was really salty. And it possibly was--though I like ccc's to be slightly salty (as is normal). I don't know why, I followed the recipe exactly.
Great recipe! I cook the cookies one at a time in 12" pans for 17 minutes each. Everyone raves!
Very similar to the Wilton Giant Choc Chip cookie recipe, but larger. I love the Wilton one and the pans to use are very cheap. Find them online for only about $7. They make great cookies each time and have the recipe for that pan on the back.
Yum! =) Followed the directions exactly, except that I had to line my pizza pan with foil and then spray it with nonstick cooking spray (it had holes). I didn't have parchment paper or anything, so I just kind of smushed it in a flat, circular shape with my hands, leaving about an inch from the edge of the pan. Kind of sticky, but it didn't bother me! Absolutely no overflow. =) The only thing is that the cooking time seems to be a little off. I set the timer for 20 minutes, and I checked the cookie with about 5 minutes left. It was done. Any longer, and I would have had a burned cookie. I might have used a slightly bigger pizza pan than the one recommended (making a thinner cookie), so I would suggest just checking your cookie at about the 14 minute mark to see how it's going! Tastes great! Looks great! =)
This is the tollhouse cookie recipe. I enjoyed the circle shape but I also make them into bars by putting them into a rectangle pyrex and cooking for 25 minutes.
Amazing! I make this as a graduation cookie for the students in my cosmetology school and get so many compliments and requests for this recipe. It's definitely a keeper.
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.
Amazing!!! I've never found a cookie cake recipe that worked. But this one was perfect!! I did add 4 oz. of cream cheese. And to spice up the presentation I put it in a 14" Papa John's Pizza box. But then some didn't believe I actually made it. lol
Perfect. When my husband wanted chocolate chip cookies for his birthday, I knew I wanted to make a big cookie and decorate. This turned out well, although it didn't come out of the cake pan that well. Next time I'm gong to do on my pizza stone and trim it to make it perfectly round. Or maybe my spring pan.
I followed the recipe exactly and spread this on a very large round pizza pan. I had left several inches around the outside of the pan, which was good because the cookie does spread out as it bakes. I was worried that the cookie wouldn't bake all the way through in the center, but it came out perfect and my kids were very impressed! Next time I will either leave out the salt or not use as much - I could taste it and I don't think cookies should be salty!
Fantastic! I followed the instructions exactly, except I used a 12 inch pizza stone to cook it on. I took out 1 and a half cups of batter as other reviewers mentioned, and it worked out great! My SO said it was the best tasting cookie hes ever tasted.
I made this for the 4th of July and it was a hit! I used a 16" pan and was glad I did.
This was a hit for my son's 8th birthday. I left out the nuts, and made two 9 inch cookie "pies" from the recipe. I think less chocolate would have been better. Maybe 1-3/4 cup. This stored well too.
I made this recipe according to the directions. This is NOT my favorite cookie recipe. Waaaay too much sugar! And I have a sweet tooth! Next time I will use less sugar and more flour. This cookie spread out so much, the edge over baked and was very crisp and brown.
This came out AWESOME!!! Used a 12" pizza pan and still had dough leftover for about 7 or 8 large cookies on a cookie sheet! Kids flipped over them! Thanks for sharing this! This is my new "from scratch" giant cookie!
I have used this recipe three times in three weeks, as an alternative to birthday cake. It's such a hit, I'm now getting requests for these awesome cookies!
If you have chocolate chips at home you have this recipe...but I didn't have the bag so I'm glad someone posted it! It's the same cookies we all grew up with. However, tonight I made some changes which resulted in a less than stellar cookie. So learn from my mistake: don't use all white sugar unless you want a super crispy cookie, add extra dough to the edges if using a huge cookie sheet instead of a smaller pan, and make something else if you don't have chocolate chips because a walnut cookie isn't as yummy as it sounds! Also, I think 375 is a tad too high. I reduced the serving to 4 and the recipe does scale down well.
Awesome! I divided into two round cake pans and baked for 18minutes...beautiful!
I have actually made these big cookies before and they are delicious, but for the big cookie, I would love a recipe that is more like the store-bought version. Still, these are super delicious and very easy to make.
My grandson wanted a cookie cake for his birthday. I bought one last year and it was very dry so I decided to find a recipe and bake one. I read all the reviews and am grateful so many people took the time to write. I did what many people suggested. I cut the flour to 2 cups, left out the salt altogether, and doubled the vanilla. I used a regular pampered chef cookie sheet and left a space around the pan so the cookie could expand. I lowered the over from 375 to 350 and baked I for 22 minutes. My grandchildren loved it so much 4 of them have put in advanced orders for their birthdays. Needless to say that made me a very happy grandma. It was moist and not to sweet even though I did decorate it with Happy Birthday Chris.
I did not care for this recipe.... the cookie was wayyyyy to flat and too stick
Excellent! My husband requested a cookie cake for his birthday so I used 2 12" pans as mentioned in other reviews and divided the batter. I used the buttercream recipe on this site and it was perfect. The cookie was nice and moist and got raving reviews. Thanks Barb! A definate winner!
I cooked two cookies instead of 1. I had one with chocolate one without. They were amazing and easy to make. I would definitely recommend this to everyone. The one problem with this recipe is you have to resist eating all the cookie at once.
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!!
Yummy! This was perfect! Everyone thought I bought it at Mrs. Fields. Instead of 2 cups of semisweet, I did 1 cup milk chocolate and 1 cup semisweet. It turned out great! Thanks!
this was very yummy!! just decorated with icing and it was perfect!!
Has no one else noticed that this recipe is nothing but the Toll House chocolate chip cookie dough recipe? I still have to give it 5 stars though-it really did turn out great. I was amazed how easy it was. Definitely leave room around the edges for spreading.
Turned out beautifully! I reduced the flour to 2 c., didn't add nuts, and baked in a 12" pan at 360 for 25 min. I also placed parchment paper under the cookie for easy removal. No need to put any on the top. I left 1" around the edge and it spread perfectly. I also left out approx. 1.5 c. of the dough (due to 12" pan) and made 6 individual cookies.
This was delicious. However, be careful about overfilling your pan. Mine spilled over the edge and made a huge mess! Next time I will use a larger pan.
I have made this twice and both times it has come out perfectly! I have not had the spillage problem that others had. I did use a 14" slightly heavy duty pizza pan with a high edge, so maybe that's why it didn't spill over. I didn't leave any room between the edge and the dough--I pushed it right to the edge and the whole thing cooked perfectly in 20 minutes. I did line the bottom with parchment and ran some shortening over the edges and it came out of the pan with no problem! My daughter can't wait to bring it in for her Valentine's Day party at school!
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.
My daughter took this cookie to school for "pi" day. her 6th grade class used it for measurements and enjoyed eating it when they were done. Thanks for posting this. It was easy to make and delicious to eat!!
A great cookie, although as others have said it's the Toll House recipe exactly. I didn't incluse the nuts, and used the mini chocolate chips (Hershey's) instead of the regular-sized ones. Made it for my husband for Father's Day. Also, as mentioned by other reviewers, make sure to leave some room around the edges when spreading the dough into the pan because the cookie will spread and needs somewhere to go (otherwise it may run up and over the sides of the pizza tray/pan.)
This is such an amazing recipie. Sooo yummy. If your in a hurry just go out and buy two tubes of the pre made cookie dough and press them into the pan and bake for 12 minutes.
Perfect recipe for what I needed - the whole family (and classrooms) enjoy this cookie. I made one large cookie on a stoneware pizza round. The first attempt the cookie expanded and ran off the edge. No problem - just trimmed it up and disguised the rough edges with icing. The second time I made sure to leave a little over an inch to the edge and it worked perfectly expanded out just to the end of the pan. I decorated this with store bought icing and it looked cute. The cookie has just the right balance between soft and chewy with a little crunch on the top/sides. Will use this recipe for many kids birthdays.
this really hit the spot! I was just looking for a recipe for choc. chip cookies and came across this one. i used a 16" pizza pan, but I scaled the recipe down to 12 servings(i didnt want it to overflow)and it was plenty enough. I used semi sweet choc chips and white choc chips along with walnut chips and it was wonderful. I followed the suggestion of a user and lined the pan with foil and sprayed with Crisco flour/shortening spray. I put the dough in a ball on the foil and covered with parchment paper and rolled the dough out evenly with a rolling pin abt an inch from the edge of the pan. (You dont want to roll it all the way to the end or it will bake over the edge of the pan). I didnt have any problems at all with it sticking and it came out very nice and chewy- i even took a large biscuit cutter and made a few "sandwiches" with vanilla ice cream in the middle and froze for later-yummy!! thanks for the post :D
I baked this in a 9x13 pan and it came out very good.
Fabulous! It was so easy to make and a HUGE hit!
Made in a 12 inch aluminum disposable pizza pan and turned out excellent. The cookie was so moist and baked perfectly. I piped frosting on top and served as a birthday cookie. I will def. make this again. Super easy and super delicious!!
AWESOME! I omitted the walnuts and baking soda, and added one tsp of baking powder instead!! YUMMY!
made in a 10x15 1/2 cookie sheet - and it came out perfect!!! Thank you very much!!
This tasted just like the cookies you find at mall cookie companies. I followed the recipe exactly, and had perfect results. I turned it into an activity with my 3 and 5 yr old kids, and they had a blast. We called it "the world's biggest cookie" and they were fascinated. We kept the decorating simple and put a few red and green sprinkles on for the holidays. I will definitely make this again, possibly for my son's birthday party.
This recipe is a favorite among my cooking students. We divide the dough into 4 equal portions and bake them on 9" pizza pans for 20 minutes. We use butter as margerine tends to spread more. (Perhaps that's the reason some are experiencing the spillage.) Each 7th grade student has their own cookie to take home . . . if it gets that far.
I made the cookie in a heart-shaped pan and it baked perfectly for my husband's birthday dessert. Instead of just chocolate chips, I added a mix of chocolate chips, mini m&ms, and mini reeces pieces. Some of our guests had thirds!
Better than the stores/malls.
This is just the Toll House cookie recipe but made as a large cookie. They are good, but not the best cookies.
I made this last Monday because we were craving cookies but I wasn't in the mood to go through the trouble of making pan after pan of individual cookies, and I had this recipe I wanted to try for family parties. My oldest son and husband absolutely loved this! My only problem was my fault...I used a round pizza pan smaller than the one suggested, and the cookie dough melted and expanded and overflowed the pan into my oven. I was guessing at the size pizza pan I had on hand, and was apparently off by a few inches! But, the mess was surprisingly easy to clean up and didn't affect the finished product at all. The cookie was soft and chewy and buttery. My husband said it would be perfect served warm with vanilla ice cream, and my son just keeps asking me to make it again. Thanks for the wonderful recipe!
I use this recipe for making birthday cakes for my kids, comes out great every time. Great savings over buying one!
I made this yesterday with the little girls I nanny. They had a blast baking and decorating it! I used a 14 inch round cake pan. We piled the dough in the middle of the pan, placed parchment paper on top and smoothed it out until it was about 2 inches from the sides. It cam out great! Has anyone tried to take one of these cookies out of the pan in one piece? I was nervous it would break because it's SO big.
leave 1" edge around pizza pan
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!
Only baked mine for about 15 minutes, turned out great. Kids loved having such a huge cookie! Left out the nuts.
DELICIOUS!!!!! It was a huge success! I placed the batter into two round cake pans (I should have used a springform pan) but it turned out really well. I then used Betty Crocker Buttercream frosting for the writing and melted some dark chocolate to drizzle over the cake. I then placed vanilla bean ice cream inbetween them to make a super ice cream sandwich. My boyfriend was truly pleased and surprised!
This was the best cookie I have ever baked!! My bother and sister loved the cookies so much they made me bake some more to share with their friends at school! I also tried the recipe with white chocolate and macademia nuts anf it was even better!
I made this for my husband to take to work for his birthday, and it was a huge hit. Everyone raved about how good it was, and my husband's specific comment was about the moist, chewy center. I made the listed recipe, other than not adding the walnuts, and then baked it in a 12in. round cake pan (as my pizza pans are still in the process of being moved to our new home). As other reviewers state, this dough does expand generously, and in a 12in. cake pan this means it made more of a large cookie bar cookie than just cookie. (As it expanded upwards.) So if you're using the more recommended shallow pan, I would say to be careful so it doesn't overflow. But I will definitely be making this giant cookie again, and again!
fun and easy - pretty much followed the recipe except to reduce the salt to a 1/4 t. and added a box of pudding with the sugars. I also divided my dough in half and used an 11 inch tart pan to bake it in (11 - 15 minutes at 350 degrees using my convection oven). The scalloped edge made a pretty presentation and I could use 2 cookies to make 1 large sandwich cookie if I wanted. Will definitely make again and again.
Yummiest cookie cake ever made. Nice and chewy/moist. Did up the vanilla to 1 1/2tsp. Followed other reviewers advice and used vented pizza pan lined with parchment paper. Cooked very well.
Easy, cheap alternative to Great American Cookie Co. Tastes good, but there's something about those darned mall cookies that can't be beat! I searched high and low for a 16" pizza pan to no avail, so I ended up using 2 9" rounds. I had to decrease the baking time by almost 5 minutes, but it turned out moist and perfectly done. The only thing I recommend is adding more vanilla; otherwise, it's a good recipe.
I made this recipe for my son's 9th birthday (and allowed him to decorate it himself.) I ended up cutting it down to fit into a container I'd saved from a purchased cake. I have to state that this is really NOT an original recipe, but is the exact recipe on the Nestles semi-sweet chocolate chips bag.
I use Allrecipes a lot, but this is the first recipe I've rated. I followed the recipe as written and it was delicious. Be warned, though: I used about a 16" pizza pan and the cookie spread out to the very edges (many others complained about overflow with smaller pans, and I can see why). My husband is picky and will let a batch of cookies rot before eating something he doesn't like. This has disappeared. Great cookie dough, lots of fun! I wrote on it with Luscious Buttercream Frosting, also from this site. I'll be doing this again!!
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.
Supervisor loved it! Made a great birthday treat.
This cookie was good. I didn't have a pizza pan though so I just put it in a cookie sheet pan with sides.I'm not sure if my cookie was thinner from putting it in the different pan or not but the cookie was done about 5 min sooner then the recipe said it would be. Good recipe though the cookie was chewy and yummy.
i sifted the flour to give it a more cakey texture... it was pretty good, not quite like mrs. fields'... i read several reviews complaining of overspill... i avoid this i didn't completely spread the batter to the edge of the pan, i left about half an ich for it to expand... made this for my boyfriend for his birthday, it was a hit!
I made this for my in-law's yearly christmas party and it was a hit! Made it about 3 hours before party and I put it in fridge to make sure the icing stayed in place. It probably sat out about an hour or so before we ate it and it was wonderful and SO soft. Will deffinitly be making this again in near future!
I just made this, and haven't tasted it yet (made it for my wife's B-day). But if looks are any indication it is going to AWESOME. :)
Best recipe ever!!! I used a 9x13 cookie sheet and just had to bake a little longer. My whole family is crazy about this!!!
I just wanted to say that YOU HAVE TO MAKE ThIS RECIPE!, However, I did not find this recipe on this site, this is infact my new permanent goto recipe for chocolate chip cookies that I found on joyofbaking.com. The only difference between this recipe and the one on that site is a half a teaspoon more vanilla on their recipe. There's even a video on that site of someone making the recipe. So although I have never made this recipe in the GIANT chocolate chip cookie form, I felt that I had to leave a review and rating on here to inform people that these make PERFECT regular chocolate chip cookies. The entire recipe makes approximately 4 dozen 3 inch cookies and you just put tablespoon sizes of the dough on a silpat or sprayed cookie sheet or w/e and bake at 375 for 10-14 minutes. DELICIOUS! And this coming from someone who has tried at least 2-3 other chocolate chip cookie recipes from this site that have turned out either cakey or rock hard after cooling. Stays chewy for AT LEAST 2-3 days if put in a covered container or wrapped in plastic or foil wrap. They could stay that way for even longer but I wouldn't know as they never last longer than that around here! Enjoy! PS: Make sure to use LARGE eggs, NOT extra large or jumbo, I think it makes quite a difference as there's way more egg in an extra large egg or jumbo compared to a large egg.
This was awesome! I brought it to my work and it was the first empty tray!
This IS the Nestle Tollhouse recipe. I've always had an issue with spreading the dough, and the tips about using parchment paper works! Thanks so much! If you use M&Ms instead of chocolate chips, save some to put on the top about half way through baking. If you mix them all in, you won't see them on top of the finished cookie.