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Giant Crisp Chocolate Chip Cookies

Giant Crisp Chocolate Chip Cookies

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Patricia Boccaccio

Patricia Boccaccio

Giant chocolate chip cookies like in the bakery.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

RACHELXZ
79

RACHELXZ

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!!

sweettooth
49

sweettooth

5/15/2005

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.

LEENWEBB
36

LEENWEBB

1/25/2004

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.

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