Giant Chocolate Chip Cookies

I love this recipe. I do modify it a little–subbing half of the semi-sweet chocolate with dark chocolate and using a mix of almonds and walnuts for better nuttiness. 🙂

Me and my mother put our brains together for this and despite our best efforts our cookies ended up flat, slightly burnt, and bitter. She liked them more than I did, but personally I think they came out gross. This is most likely human error, as aside from the burnt taste they weren’t too bad at all. Definitely taking another crack at this recipe.

This recipe was so good! I absolutely loved it! The cookies were so buttery and delicious, I couldn’t have resisted eating them. I would have eaten the whole batch if it weren’t for my family.

Amazing recipe! My family loves these and they are my favorite chocolate chip cookie now and they are so easy to make. I added 1 tsp of vanilla extract instead of 1/2 tsp. It gave the cookies a little extra flavor. Overall, they’re lovely! Thanks

These are amazing. I made them into ice cream sandwiches. I baked the cookies extra big and in a large cupcake pan, I filled it with vanilla ice cream, then I put it in the freezer until the cookies were cooked and cooled. Then I transferred the ice cream on to one of the cookies and I put another cookie on top. Then I put them in there own zip block bag, and returned them to the freezer. I set them out 5 minutes before serving. Then I put them on plates and put some whipped cream on top. And they were a big hit. Tip…. you definitely have to cook the cookies for like 20 minutes. But all five stars these were amazingly good

These were really good cookies, I loved them, but they could go for a little longer than the recipe says, I put them in for about 16 mins instead of about 14 mins, but otherwise really good cookies! I would definitely make these again!

I added salt per one reviewer, but should have listened to Koreagirl about the extra flour. Looking for big cookies for a bake sale, I tried these and the “Giant Crisp Chocolate Chip Cookies” by Patricia B, to which I had added extra flour. Unfortunately I decided to use THIS recipe to finish up my chocolate chips,. They are flat as pancakes and spread out over the pan. (The “crisp” cookies came out as these were pictured). Update: They stuck to all of my pans…….. I’m not sure how I will salvage the rest of the batch, because it’s already mixed. :o( Last update: lowered the temp to 325, and increased the time to 20 minutes…still too brown. I’m sure someone will like them, but this recipe is a bust. Sorry!

We were looking for a giant cookie recipe… think Noodle & Co or Potbelly. So we tried this. Read a lot of reviews that recommended salt so added a 1/2 tsp. Other than that followed the recipe precisely. Very good cookie. Crispy on the edges, soft in the middle. Just like we like. Since we wanted “giant” cookies we used a large ice cream scoop and it made 4 cookies. Nice and big. Will make again. May have to double the recipe next time but really enjoy having a large cookie as an alternative to the norm.

Absolutely delicious! And I love the small batch. Sometimes I just need a few and the batches are always so big. But this is the other way, small batch and large cookies. The taste is amazing as well. Thank you!!

Used light brown sugar and added 1/2 tsp salt and added 1/4 cup more flour. Used white chips. Cooked at 300 for about 17 minutes on parchment paper. Turned out great. Doing same thing with dark brown sugar with chocolate chips.

Followed this recipe on Thanksgiving/2017! I loved the way my batch turned out. I don’t know why some say its brownie like, mine were crispy just like I love them!… That’s why you have to go ahead and just do the recipes and come up with your own results. My batch was in the oven when I read a review saying they were brownie/cake like and I was instanly ticked off because I don’t like soft cookies. Wrong!!! again, mine were crispy and perfect. I will bake again, today actually!

add more sugar

Came out great! No substitutions, made them as directed. Just don’t push down too much when they say to flatten the slightly. I see other people’s comments that they came out too flat and I feel that they might’ve pressed them down too much.

The best cookie ever. Love these cookies and so does everyone I give them too! I use dark chocolate chips cause we don’t like real sweet in our house and unsalted butter. They are very flavorful and my go to chocolate chip cookie ??

I made these for the first time today. I read all the reviews and considered a couple changes. I doubled the recipe, using half butter and half butter flavored crisco. I doubled the vanilla, added a little salt and refrigerated the dough for 15 minutes and in between each pan. I used the smaller scoop and got 33-3 inch cookies. Chewy, soft and firm all at the same time. Very easy. They came out perfect! I’ll definitely use this recipe again and again.

This was amazing!! Super soft and chewy! My husband is a huge chocolate lover and this was gone by the next morning

awesome

These are amazing! I added the salt and also added a tsp of cocoa powder. They are thick and firm but moist in the middle. Took 14 minutes for the 12 large cookies to bake on 2 trays. I also creamed the butter and sugar. I didn’t have brown sugar so just used more white.

These came out great. The mixture or dough seemed more creamy than usual, but they came out great and tasted yummy!!!

Nice small batch made 24 2 1/4 inch delicious cookies

my children really enjoyed these cookies. We were able to make 34 cookies nice and chewy . I can’t wait to make them again.