Giant chocolate chip cookies like in the bakery.
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!!
Read MoreThese 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.
Read MoreSome 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!!
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!
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.
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.
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.
This is the best cookies that I've tasted. I have made them twice so far. The first time I used 1 cup white 1/2 cup brown. The second time time I used 1 cup brown 1/2 cup white. This produced cookies with a slightly chewy center. I didnt change anything else in the recipe. They spread beautifully & makes 24 big cookies. Next time I will stick to 1 cup white sugar & 1/2 cup brown because I love my cookies crispy. Just wonderful!
We have climbed ice covered mountains, crossed turbulent rivers, braved many a beast and monster to find this recipe and it was totally worth it. We have found our grail in the form of a cookie.
Usually I like a soft chocolate chip cookie, but there are times when I want a crisp, melt-in-your-mouth buttery chocolate chip cookie. For those times I make this cookie. It is so delicious. I have made this recipe many times and I have noticed that if I don't take my time and really mix in the baking soda that I can taste it coming through in the cookie. That is my mistake, however and not a result of this recipe or instructions. Other than that, they always turn out wonderful!
I got this recipe from a ladies's magazine in about 1980 when Mrs. Fields was all the rage. These are better than hers -- and tons better than the regular Toll House Cookies which are limp and flat because they have too much brown sugar. What I really like is a crisp cookie, like this recipe. So when I want a little taste of brown sugar, I substitute just 1/4 cup of the granulated sugar with 1/4 cup of light brown sugar. They still come out nice and crisp! To make into "pan" or bar cookies, press the dough into a buttered 10x16 oblong baking dish, bake in moderate oven until golden brown, cool, then cut into squares or bars.
This cookie is THE cookie for all crispy crunchy cookie fans.
Whoever rated these cookies low or complained, is an IDIOT!!! You guys must not know how to bake because these cookies are AMAZING!!!!!!! I've made them HUNDREDS of times! For holidays, parties, family, etc. Always always ALWAYS getting rave reviews. If you're craving chocolate chip cookies, THESE ARE THE WAY TO GO!
These were exactly the cookies I was looking for. I used 1/4 c. brown sugar and 1 1/4 sugar. I wanted a cookie that was crisp and not because they were burnt. These were great. They were definitely not soft and chewy. I will be making them a lot.
My first review. I was looking for a crunchy chocolate chip cookie and found this one. And after making them I joined the site. These are fantastic. Ive made them twice already. YUMMY!
I love these chocolate chip cookies! They are big, crisp, and yummy! They do taste like they were made in a bakery. It's the buttery flavor that I love! Thank You for sharing!
This was the first time I was able to make a crisp chocolate chip cookie. Yippee. I made them exactly as the recipe said. If you bake them large..they are great but a bit sweet. I will cut the sugar next time. If you make them small cut the sugar and add a bit more flour as they get quite thin and flat. But if you love a crispy chocolate chip cookie...you have come to the right place.
Since this was the first time I used this recipe, I followed it as stated, except I didn't have walnuts so I used pecans. I am so happy I found a crisp cookie recipe. They have a wonderful butter flavor. These are perfect if you are a dunker. We dunked them in milk, but I'm sure they would be great with a latte as well.
Awesome!! These cookies were SO tasty! I tried baking them for the full 20 minutes and they came out really crip, and burnt. I cut the baking time down to about 12 minutes and they came out perfect, crispy and a bit chewy in the middle. My whole family really dug them.
These cookies were great! I used unsalted butter and added some peanut butter chips because I didn't have many chocolate chips. I left them in a bit longer to get nice and dark brown on the bottom. I love crunchy choco chip cookies. Thanks for the recipe!
The absolute BEST cripsy choc chip cookie ever. I have been making this for about 25yrs until I lost the recipe. For the past few times, I've made the chewy, soft tollhouse type, which I really don't like. Finding this recipe again, which I could tell because it's the only one w/o brown sugar, was a blessing. I ran out of sugar so I used 1c white and 1/4 brown and it turned out crispy as ever. Delicious!
uh-oh! These are TOO GOOD. Like some, I substituted some of the white sugar with brown sugar. I couldn't imagine a chocolate chip cookie without my favorite ingredient in it. I made them without chips, as preferred by my birthday boy and they were perfectly round, perfectly large and perfectly delicious! Right amount of chewy and crispy. AAA+
these cookies turned out great! i was a bit skeptical once i began mixing the dry ingredients with the wet; it seemed a bit dry. but they baked up perfectly and they tasted JUST like giant bakery cookies! definitely will make these again.
Best Chocolate Chip Cookies I ever made! I think I have tried hundreds of recipes looking for that perfect cookie. Well this is it! The holy grail of chocolate chip cookies! I love mine crispy and this is just perfect. I took others advice and added no salt, since I didn't have unsalted butter. Also, used 1 cup white sugar and ¼ c light brown sugar. I had dark chocolate chips, so I used those. That made the cookies not too sweet; perfect! I baked about ¼ the recipe immediately and froze the rest in individual balls on a parchment covered cookie sheet. When frozen I put them in a ziploc freezer bag to cook later. Works great.
I followed this recipe exactly. My cookies spread and became very brittle. I will say, the unusual flavor, that other reviewers have mentioned, tastes to me like popcorn! But in a really good way. That is why I am giving it 4 stars.
I am hoping I'm missing something here. I did everything as stated in the recipes. Exact ingredients, preparation, and temperature. Yet these things are burned at half the cook time.
AWESOME!!! My family absolutely loves these cookies!!! I didn't have any baking soda, but they came out AWESOME without it!! Highly recommend!!!!!
These cookies are wonderfully crisp--just what I wanted. I took suggestions and changed the sugar to 1 cup white and 1/2 cup brown sugar. I used chopped pecans because I do not like walnuts. I also made them in one inch balls and baked for 15 minutes. PERFECT!!!!!!!
I made this recipe exactly as written and I didn't care for this recipe. When the cookies cooled they were hard. My 13 year old daughter said they tasted like sugar cookies with chocolate chips and I am going to have to agree with her. They didn't taste like any chocolate chip cookies I have ever tasted. I'm sorry but I won't be making this recipe again.
Very good recipe--had to ration them out, though, or else they wouldn't have lasted! My mom just loved them.
Simply the very best. I tried these 3 times so far and still haven't gotten to taste even one, they're always gone soooo fast. Awesome.
Very yummy and crisp. I had no issues with making these other than messing around on the exchange and not keepin an eye on my first batch resulted in burnt cookies, lol. The next 2 batches came out just fine tho. Make sure and give them plenty of room to do there thing as they do get giant!!
delicious...i have a staple CCC recipe but I like to change it up a bit. I did use 1/2 cup brown sugar and chopped but bittersweet chocolate chunks mixed in with semi sweet. Baked for less time then suggested. Omitted Walnuts. MMM good
Love them ! Yeahhhhh! Possibly the best I've ever made !
Didn't care much for the flavour, plus they were a little too chewy.
these cookies were good but 5 minites after i took them out of the ofen, they went hard.
These are fabulous cookies, light and crisp. I have made this recipe several times and not been disappointed. Have done with semisweet chips and pecans, also milk chocolate chunks and hazelnuts. The best!
Best chocolate chip cookies ever! I did bake for 20 minutes and burned the first batch. I baked the remainder around 12 minutes and this worked. I also measure out a heaping Tab of dough for a normal size cookie rather than making them giant. I think this would help with cookies not being so hard next day. Cookies also freeze well....
Charlies fav cookies. I like mine soft and chewy so these are not my fav but if you like yours crisp with a glass of milk these are for you!
This is the best crispy chocolate chip cookie that I have ever made. I've baked so many batches of these cookies that I've lost count already. I made a few amendments to the original recipe. I used 1/4 to 1/2 cup more flour so that the cookie doesn't turn out flat. However, creaming the butter well would only require an addition of 1/4 to 1/3 cup flour. To make it less sweet, I used 3/4 cup mix of white and brown sugar. Salt is reduced to 1/2 teaspoon or less. One point to take note is to never use large eggs or the cookie would spread too much and the cookie turns out flat which looks awful.Use regular sized eggs. I also made my cookies smaller. I shaped/rolled the dough in 1 1/2 inch balls. it turned out great and perfectly round. I baked them for the full 20-23 min. They turned out perfectly brown and crispy. This is definitely a keeper. Another variation of the cookie is use molasses sugar and brown sugar(half half) and add a teaspoon or 2 of allspice/cinnamon. It comes out smelling like Famous Amos cookies. DELICIOUS!
These cookies were very good and easy to bake. They had a slight baking soda taste, which was not bad. I used a level 1/4 cup measure and baked 6 cookies at a time, no problem with them running together. I let them bake the full 20 minutes. YUM!!! I wasn't sure how many eggs to use because the recipe said to beat in the eggs one at a time. (I used only one egg, worked out fine) I will make these again, please pass me another cookie!!!
This is an awesome recipe....They didn't last but a day with my kids.....Will recommend this recipe to anyone that asks!!!
These are not like the bakery kind--THEY ARE MUCH BETTER!!! I've been making those "Urban Legend" cookies for over 10 years, and I'm throwing away my recipe. These are much easier to make and far superior!
I made these using Crisco Butter-Flavored Shortening. While they didn't turn out big and flat, they were fluffy/crispy (if that makes any sense?). Very delicious!
Delicious cookie. Next time I will make them smaller and reduce the baking time. Followed recipe, but the baking time over baked the cookies. Very hard. Did anyone else have that problem?
They were GIANTTTTT but flat - if you like a crisp cookie - this is it! :) Were raved over! :)
Definitely different from the Toll House recipe we’re all familiar with, but that’s not a bad thing. I like to have a variety of cookies for the holidays, and this is one of our favorites! My daughter doesn’t like the traditional Toll House cookies because she feels like the chewy texture means they’re not “done.” I still make the Toll House cookies, but these are a wonderful addition to the holiday cookie jar. I first made them exactly as the recipe was written. The second time I made them, I added a tablespoon of dry cocoa powder to the flour mixture. We felt it was an improvement, but they’re excellent without it, too.
This is the best Chocolate Chip Cookie Recipe that I have ever made. I reduced the salt to 1/2 tsp and substituted 1/2 cup of brown sugar for 1/2 cup of the white sugar and reduced the baking time to 18 minutes. These cookies are crispy and tasty
These are SO good. so much flavor, nice and crispy. I made them exactly according to the recipe and they turned out fantastic. Perfect for dunking in a big glass of milk!
I absolutely love the crispness of this cookie but I'm missing that flavor that I love so much. My cookies are the same color as the picture shown and I like mine lighter in color. Thanks.
I did a few alterations to these cookies and they turned out wonderful! I used 1 3/4 cups of flour instead of 2 cups, added a tablespoon of unsweeted applesauce, omitted the walnuts and only cooked them for 11 minutes. I think the reason they might have turned out hard with others is that they were being overcooked at the 20-23 minutes. Thanks so much for sharing Patricia.
These were awesome! The best cookies you'll ever find! I baked mine for 15 miutes and they were crispy and light brown, yet chewy on the inside. I made 6 really huge cookies and this is definately a keeper! Thanks!
Of all the recipes I've made from this site, THIS is my favorite. I LOVE these cookies, and so does everyone who tries them - big, crunchy, buttery, easy.
The best! I am not a fan of the common, Toll House typr chocolate chip cookies. We have a bakery down the street that has big, crisp cookies like this and I have such a weakness for them. Well, they are $1.75 each there and I made this recipe EXACTLY the way it is written with no modifications and THESE ARE BETTER THAN MY BAKERY DOWN THE STREET!!!! These are the BEST!
I made these because I was craving chocolate chip cookies and didn't have any brown sugar. My cookies turned out pretty big. They spread out very nicely, but almost too much so I need to roll the balls smaller next time. It's a very sweet crunchy cookie with a grainier texture. They do remind me of bakery cookies, but I think I prefer softer cookies with crisp edges rather than the whole cookie being crunchy. Not my favorite, but it's not bad.
This recipe was fantastic and went down very well with my family. Some notes I would make would be to leave them to cool almost completely on the pan to let them flatten, add a little more than the recommended vanilla, and lastly I used whole wheat flour instead of regular and they turned out better.
My family loves these cookies!!!! I found them to be a little too salty the first time around. I cut the salt down to 1/2 tsp. And replaced 1/2 cup white sugar with light brown sugar per someone elses recommendation and I think it is much better. I also use a cookie scoop that is about 1 1/2 tsps. I reduce the cooking time to about 14 - 16 minutes to make them crispy but not crunchy! Everyone that tries them, loves them. Also great to make vanilla ice cream cookie sandwichs!!! This is definately a keeper... Thanks for sharing this recipe Patricia
These were really good, but there is nothing unique about them. They're just like all the other chocolate chip cookies I've ever tasted. I change the recipe a bit to 3/4 c sugar and 3/4 c brown sugar.
I got rave reviews from everyone except my daughter, who was expecting a chewier cookie...did not add the walnuts, but instead mixed in 1/2 cup ground pecans into the batter for extra richness
A bit too crisp. I tried to reduce the cooking time but they still turned out to hard on the teeth. As a new cook if I knew what in the recipe made them so crunchy I would reduce that item.
Great!!!
So good! I followed the recipe pretty much as stated, using unsalted butter. I rolled my cookies into larger-sized balls (at least 2 inches), which yielded only 9 cookies instead of 12 for the half-batch that I made. I cooked them about 15-16 minutes, or until just very slightly golden on the edges, and allowed the cookies to cool almost completely on the pan before removing. The result: a large, delicious cookie that was soft in the center, and perfectly crisp on the edges; sweet, with only the very very slightest hint of saltiness from the baking soda and salt. So good!
I have been looking for a crispy cookie recipe for a while, this one is great. I would still like it a little thinner and crispier but it will do. Great recipe!
Absolutely wonderful cookies! My fiancee only likes the crunchy cookies and these were fabulous. I took the suggestion of others and used 1/2 light brown sugar and 1/2 granulated sugar, and I adjusted the baking time to around 12-15 minutes. The full 20 minutes at 350 would've resulted in over-baked cookies in my oven. This recipe is a definite keeper!
If you like crunchy cookies, this is great!! I loved it! My favorite recipe for chocolate chip cookies, by far!!!!
These were such a big hit...I did add rice krispies to the last batch and the guys in our house loved them. They lasted two days. Thanks for a great recipe.
My husband declared these the best cookies he's ever had!
I made these this afternoon and they are delicious! I was nervous about so much white sugar and no brown sugar but they turned out very very good and they really do look like bakery cookies! They are the perfect combo of crispy and chewy and a wonderful milk dunking cookie! I was looking for a little bit different chocolate chip cookie recipe just to mix it up a bit and these fit the bill! I might even use this as my main chocolate chip cookie recipe! They're truly amazing. thanks so much this is a definite keeper!
Excellent crisp cookie. Watch the timing on these cookies. I only had to bake for 15 minutes. And they do get huge.
These cookies are very addicting and hard to stop eating. The only problem is they don't flatten on the pan by themselves.
Love these!! Hubby wants me to make them all the time!!! I follow the recipe exactly and they always come out good!!
Cookie taste great but i added half cup more flour for firmness in shaping the balls and they spread a little to wide. Otherwise fantastic.
This recipe is awesome. My family goes wild for these cookies. I made my third batch today, and they came out nicely-the recipe is so reliable. What I love about these is that the cookie is like a bakery cookie-chewy and crispy. And it has that 'dry' bakery style texture that I really like. It doesn't squish between your teeth! For those who are having trouble with your cookies spreading out too much-your butter isn't cold enough. I use my butter straight out of the fridge. I saw the one suggestion to use half brown sugar. I tried it, but wasn't thrilled-they still tasted great, but they looked overdone. The all white sugar ones turn out beautifully. Thanks Patricia for submitting this great recipe! A keeper!
Crispy and buttery! GREAT COOKIES! The only thing that I'm kinda wondering about is why my cookies didn't get giant like all the other reviewers said...Anyway...it's not a bad thing...Everyone should try these cookies...they are absolutely wonderful!
These are really perfect.I've been looking for a recipe for cookies similar to those of chips of ohoy.I don't like the chewy cookies.These are what I was really looking for.I took the advice of some reviews and used half cup brown sugar and the rest white.I also put only 1.5 cup of chips cause this was all I had.Also to make it similar to the brand I'm looking for I didn't make them giant.I made the balls like 3/4 inch or smaller and they turned out as delicious as I was hoping.Thank you for sharing this will sure be my recipe for chocolate chips cookies from now on.
These cookies were pretty easy to make and tasted great coming out of the oven but they hardened overnight and were way to crunchy for me the following day. Probably wouldn't make again as I prefer chewy cookies.
This cookie is for those who love their chocolate chip cookies crisp and crunchy instead of soft and chewy. These sturdy cookies are perfect as little treats to give away too! Delish!
Excellent yet simple recipe. It took so little time and turned out so good. I only didnt get the cookies to be "giant"- but will try again to see if that works out. The recipe was a delight to try out. Thank you for sharing it!!
I really love this recipe!! I have made it alot of times because it it so easy to do. even my boyfriend wants more everytime!
so great! nice crispy cookies. My colleagues enjoyed them very much.
Wonderfull!!! They did not last 5 minutes in our house. I will have to make again and again.
My Chocolate Chip cookie recipe is much better.
We are out of brown sugar and my son really wanted chocolate chip cookies. We came across this recipe and I'm so glad we did! These cookies are amazing and perfect for dunking in milk! Very buttery and crispy! We omitted the walnuts and made the balls bigger, since I read in other reviews that these can be thin. Have saved this one to my recipe box and will definately be making again! Thanks!
I am not known for my baking skills... This recipe has moved me up in the ranks! Everyone loves them!! I've never back cookies so often. Thanks for sharing!!
Fantastic cookie! I was hesitant when I noticed there was no brown sugar in this recipe, but the CFO of my company is a fan of CRISPY cookies so I gave this a try. HUGE, huge hit! Thanks so much for sharing this awesome recipe!
Holy Cow! These turned out fantastic! My flour and chocolate chips were both cold (it's been hot, so I've been keeping them in the freezer and fridge, respectively), so that may have helped stop any spreading out. I also made them a bit smaller than the recipe. Whatever it was, they stayed really moist in the center and got a touch crispy at the outside edge. Yum!
These were good but I was thinking they would be a thin large bakery style crispy cookie. They are thick crispy cookies. Not what I was looking for.
in an attempt to make a softer, chewier cookie as opposed to the described crispy/hard cookie i followed another reviewer's advice and used 1¾ c. flour instead of 2, and baked for 13 minutes instead of 20. they get wonderfully thin and huge, and have a great buttery taste with crispy/chewy texture, but the crispier parts tasted like buttered popcorn at times. perhaps using less salt/unsalted butter as others have suggested would help. and they do get pretty crispy pretty fast, but cooking for less time and immediately storing them in a sealed container helps keep them chewier.
These are quick, easy & delicious! If you like your chocolate chip cookies thin & crispy, this is the recipe for you!
