Giant chocolate chip cookies like in the bakery.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees C). Mix flour, baking soda and salt; set aside.

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

256.5 calories; 2.7 g protein; 30 g carbohydrates; 28.1 mg cholesterol; 208.6 mg sodium. Full Nutrition

Reviews (179)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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 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 More
(94)

Most helpful critical review

Rating: 1 stars
02/13/2012
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. Read More
(15)
199 Ratings
  • 5 star values: 140
  • 4 star values: 33
  • 3 star values: 8
  • 2 star values: 9
  • 1 star values: 9
Rating: 5 stars
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 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 More
(94)
Rating: 5 stars
05/15/2005
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. Read More
(52)
Rating: 4 stars
01/25/2004
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. Read More
(39)
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Rating: 5 stars
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 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! Read More
(27)
Rating: 5 stars
12/07/2002
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! Read More
(21)
Rating: 2 stars
01/25/2004
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. Read More
(15)
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Rating: 1 stars
02/13/2012
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. Read More
(15)
Rating: 5 stars
01/25/2004
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. Read More
(14)
Rating: 4 stars
08/29/2002
These cookies are yummy. Read More
(12)