Giant Crisp Chocolate Chip Cookies

Giant Crisp Chocolate Chip Cookies


"Giant chocolate chip cookies like in the bakery."


35 m servings 257 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (180 degrees C). Mix flour, baking soda and salt; set aside.
  2. 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.
  3. 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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  1. 180 Ratings


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...

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...

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...

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...

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...

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 ...

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 ...

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.

These cookies are yummy.