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My review
Giant Crisp Chocolate Chip Cookies
Patricia Boccaccio
"Giant chocolate chip cookies like in the bakery."
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Ingredients
35 m servings 257Original recipe yields 24 servings (2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (180 degrees C). Mix flour, baking soda and salt; set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Mix in the dry ingredients until well blended. Stir in the chocolate chips and walnuts. Roll the dough into 2 inch balls and place them 3 inches apart onto ungreased cookie sheets.
- Bake for 20 to 23 minutes in the preheated oven. Allow cookies to cool for a few minutes on the baking sheet before removing to a wire rack to cool completely.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 179199 Ratings
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Most helpful positive review
12/31/2006
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 c...
Most helpful critical review
7/21/2003
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 ...
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12/31/2006
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 c...
7/1/2003
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 thi...
12/12/2002
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 th...
11/21/2005
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...
1/24/2001
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...
7/21/2003
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 ...
11/25/2002
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 ...
3/7/2003
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.